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Galaktoboureko ( Greek: γαλακτομπούρεκο, Laz: Paponi, Turkish: Laz böreği, Albanian: Qumështor, Arabic: شعيبيات; Shaabiyat) is a dessert [1] [2] of custard baked in filo. [4] Lazi Laz böreği is made with a type of pudding called muhallebi instead of semolina custard. It is popular throughout the Balkans and Eastern ...
Bougatsa (Greek: μπουγάτσα) 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 uses as a sweet food and dessert .
Karydopita (Greek: Καρυδόπιτα) is a Greek dessert cake made primarily from walnuts and covered in a sweet syrup. Its name is a compound word which derives from "karýdia" (Greek for walnuts) and "pita" (Greek for pie). [1] There are several variations of the dish, with unique ingredients used in both the syrup and cake.
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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 ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the ...
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 ...
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.
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