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Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
By the 1970s, neighborhood pizzerias, often run by Italian or (later) Greek immigrants, became a defining feature of life in cities and suburbs with significant ethnic-Italian populations, most notably around New York City, Philadelphia, Baltimore, and Chicago.
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A Greek breakfast pastry consisting of semolina, custard, feta or minced meat filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped with icing sugar and cinnamon powder. Boyoz: Turkey A Turkish pastry of Sephardic Jewish origin associated with İzmir, Turkey.
An éclair (English: / ɪ ˈ k l ɛər / ⓘ ih-KLAIR [1] or / eɪ ˈ k l ɛər / ay-KLAIR, [2] French: ⓘ; lit. ' lightning ') is a pastry made with choux dough filled with a cream and topped with a flavored icing.
The ancient Greek name for grape syrup is siraios (σιραίος), in the general category of hepsema (ἕψημα), which translates to 'boiled'. [1] The Greek name was used in Crete and, in modern times, in Cyprus. [2] Petimezi is the name for a type of Mediterranean grape syrup.
Layer cake Birthday fruit cake Raisin cake. Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked.In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
Cato the Elder's short work De agri cultura ("On Farming") from about 160 BC includes an elaborate recipe for placenta. [1] Palatschinke still bears the same name of its Greek and Roman ancestors. [1] The origin of the name comes from the Latin word placenta, which in turn is derived from the Greek word plakous for thin or layered flat breads. [2]
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