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Bougatsa. Bougatsa (Greek: μπουγάτσα [buˈɣatsa]) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack. [1][2][3] Bougatsa has several versions with their own filling, with the most popular the bougatsa krema (bougatsa cream) that has semolina custard filling used as a sweet food and dessert.
Pages in category "Greek desserts" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. A. Amygdalopita; B. Baklava;
Dakos (ντάκος) Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers. Pissara (πισάρα) Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts. Taramosalata (ταραμοσαλάτα) Fish roe, breadcrumbs, olive oil, lemon juice.
Greek baklava. Greek gyros rolled in a pita. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten.
Media: Melomakarona. Finikia. The melomakarono (Greek: μελομακάρονο plural: μελομακάρονα, melomakarona) is an egg -shaped Greek dessert made mainly from flour, olive oil, and honey. [1] Along with the kourabies it is a traditional dessert prepared primarily during the Christmas holiday season. They are also known as ...
Koulourakia[a] or Koulouria, [b] or kerkele in Pontic Greek, [1] are a traditional Greek dessert, typically made around Easter [2] to be eaten after Holy Saturday. They are a butter -based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla. Koulourakia are well known for their ...
Baklava (/ bɑːkləˈvɑː, ˈbɑːkləvɑː /, [1] or / bəˈklɑːvə /; [2] Ottoman Turkish: باقلوا listen ⓘ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine, [3] it is also popular in both Iranian (Persian ...
Amygdalopita ( Greek: Αμυγδαλόπιτα) is an almond cake in Greek cuisine made with ground almonds, flour, butter, eggs and pastry cream. [1] It is one of the most common glyka tapsiou ( Greek: γλυκά ταψιού) - dessert dishes like pies and breads baked in baking pans. Other common desserts of this style are galaktoboureko ...
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