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Baklava. Baklava ( / bɑːkləˈvɑː, ˈbɑːkləvɑː / [1] or / bəˈklɑːvə / [2]) is a layered dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. There are many competing proposals for the origin of baklava, but there is no consensus on which of the options is true.
Layers of phyllo dough, honey, and nuts are the stalwarts of this classic Greek dessert, one that may look elaborate but is actually easy to make at home. Nearly 2,500 reviewers have given this ...
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 finikia. [2] [3]
Bougatsa (Greek: μπουγάτσα) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack. Bougatsa has several versions with their own filling, with the most popular the bougatsa krema (bougatsa cream) that has semolina custard filling uses as a sweet food and dessert.
Diples or Thiples ( Greek: Δίπλες) is a Greek dessert from the Peloponnese, made of thin sheet-like dough. They are essentially the same as angel wings, except that they are dipped in syrup rather than served dry. The dough is rolled into long, thin strips, fried and folded in hot oil and then dipped in a sugar or honey syrup.
Placenta cake. A Greek plăcintă-maker in Bucharest in 1880. Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey. [1] [2] The dessert is mentioned in classical texts such as the Greek poems of ...
Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios . Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed.
Lokma, is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi ( لُقْمَةُ ٱلْقَاضِيِ ), "judge's morsels". [2] [3] [4]
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