LINK to St. Patrick’s Day Pot of Gold Filled Cupcakes. They come with a surprise inside – check it out! (Illustrated recipe and VIDEO)
Showing posts with label cooking videos. Show all posts
Showing posts with label cooking videos. Show all posts
Thursday, March 16, 2023
Tuesday, December 7, 2021
INTERNATIONAL: BORDERLESS CUISINE 5-1 - Phyllo or Filo or fillo dough or pastry (Middle East)
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,
- Romanian cuisine.)
Baklava – An Ottoman dessert (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 AKA Placinta cake (Roman/Turkish/Romanian, Mondolvan, Ukrainian, Bulgarian 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.
Baklava
Banitsa – A Bulgarian dish consisting of eggs, cheese and filo baked in the oven.
Banista photo above
Borek - A savory filo pie originally from the Ottoman Empire.
Burek, a type of baked or fried filled bread. 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.
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LINK to Part 1 - Grits
LINK to Part 2 - Filled Pastries
LINK to Part 3 Andorra, Catalonia and
LINK to Part 4 - Sauces: Pesto, Pistou, Persillade and Chimichurri
Thursday, March 25, 2021
Monday, January 11, 2021
Friday, January 8, 2021
Wednesday, December 23, 2020
INTERNATIONAL: BORDERLESS CUISINE 9-2 - Balkan Cuisine
INTERNATIONAL: BORDERLESS CUISINE 9-2 - Balkan Cuisine...: Avgolemono is a sauce or soup used with meat and soup and the main ingredients are eggs and lemon.
Tuesday, December 22, 2020
INTERNATIONAL: BORDERLESS CUISINE 9-2 - Balkan Cuisine
Avgolemono is a sauce or soup used with meat and soup and the main ingredients are eggs and lemon.
LINK to How to Pronounce Avgolemono
LINK to How to Pronounce Avgolemono
Avgolemono (from Greek: αυγολÎμονο or αβγολÎμονο or egg-lemon sauce) is a family of Mediterranean sauces and soup made with egg yolk and lemon juice mixed with broth, heated until they thicken.
LINKS TO INFO ON CUISINES
In Sephardic Jewish cuisine which possibly invented it; It is called agristada or salsa blanco.
In Italian cuisine it is called bagna brusca, brodettato, or brodo brusco.
In Arab Cuisine it is called tarbiya or beida bi-lemoune egg with lemon.
In Turkish cuisine, it is called terbiye. It is also widely used in Balkan cuisine.
Balkan cuisine may refer to the links below:
(The links above and below are clickable)
Albanian cuisineBosnia and Herzegovina cuisine
Bulgarian cuisine
Croatian cuisine
Greek cuisine
Kosovan cuisine
Macedonian cuisine
Macedonian cuisine (Greek)
Montenegrin cuisine
Ottoman cuisine
Romanian cuisine
Serbian cuisine
Slovenian cuisine
RECIPES:
Videos:
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LINKS TO PREVIOUS POSTS
Saturday, November 28, 2020
Friday, July 27, 2018
Tuesday, May 2, 2017
INTERNATIONAL: Cinco de Mayo Recipes and VIDEOS
Additional links at bottom
of recipe link page:
• Mexican Dessert Recipes
• 5 Cinco de Mayo Recipes That’ll Own the Office Potluck
Photos for link above below:
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