Saturday, August 19, 2017
Friday, August 18, 2017
Thursday, August 17, 2017
Greek Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and borek in Mideastern (Middle-Eastern cuisine includes
- Arab cuisine,
- Iranian\Persian cuisine,
- Israeli cuisine/Jewish cuisine,
- Assyrian cuisine,
- Armenian cuisine,
- Kurdish cuisine,
- Greek cuisine/Cypriot cuisine,
- Turkish cuisine,
- Balkan cuisine.
- Baklava – An Ottoman (With Constantinople as its capital and control of lands around the Mediterranean basin, the Ottoman Empire was at the centre of interactions between the Eastern and Western worlds for six centuries.) dessert with layers of filo with chopped nuts, sweetened and held together with syrup or honey. The forerunner to baklava was the Roman Placenta Cake.
Placenta cake (Roman/Turkish/and or Greek early historic cake)
The oldest (2nd century BCE) recipe that resembles a similar dessert is the honey covered baked layered-dough dessert placenta of Roman times.
Banitsa – A Bulgarian dish consisting of eggs, cheese and filo baked in the oven.
Two Banista photos above
Borek - A savory filo pie originally from the Ottoman Empire.
- Burek, a type of baked or fried filled. It is made of a thin flaky dough known as phyllo dough (or yufka dough), and are filled with salty cheese (often), minced meat, potatoes or other vegetables.
Bougatsa - A type of Greek breakfast pastry.
Friday, August 11, 2017
INTERNATIONAL: Spanish Catalan Braised Leg of Lamb with Dried Prunes and Toasted Almonds from the Healthy Foodie
Thursday, August 10, 2017
Wednesday, August 9, 2017
Note: I was looking back through my unposted posts and I found this one!! Although recipes are from a few years ago they are still very interesting, in style and there are some good ones in here!!