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49 relations: Albanian cuisine, Baklava, Balkan cuisine, Banitsa, Batter (cooking), Börek, Bülbül yuvası, Bosnia and Herzegovina, Bougatsa, Bulgaria, Bundevara, Croatia, Croissant, Dough, Egyptian cuisine, Flaky pastry, Flia, Flour, Galaktoboureko, Gibanica, Greek language, Kasseri, Kasseropita, Laminated dough, Leavening agent, Maghreb cuisine, Mahmud al-Kashgari, Malsouka, Middle Eastern cuisine, Ottoman cuisine, Ottoman Empire, Pastizz, Pastry, Pootharekulu, Puff pastry, Richard Tapper, Sač, Sami Zubaida, Serbia, Shrek (Saj bread), South Indian cuisine, Spanakopita, Strudel, Tiropita, Topkapı Palace, Turkic languages, Turkish cuisine, Turkish language, Zelnik.
Albanian cuisine
The Albanian cuisine (—) is a representative of the cuisine of the Mediterranean.
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Baklava
Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
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Balkan cuisine
Balkan cuisine may refer to.
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Banitsa
Banitsa (баница, also transliterated as banica and banitza) is a traditional Bulgarian food in the börek family prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven.
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Batter (cooking)
Batter is thin dough that can be easily poured into a pan.
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Börek
Börek (also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia.
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Bülbül yuvası
Bülbül yuvası (bülbülyuvası, "nightingale's nest"), is a Turkish phyllo dough dessert.
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Bosnia and Herzegovina
Bosnia and Herzegovina (or; abbreviated B&H; Bosnian and Serbian: Bosna i Hercegovina (BiH) / Боснa и Херцеговина (БиХ), Croatian: Bosna i Hercegovina (BiH)), sometimes called Bosnia-Herzegovina, and often known informally as Bosnia, is a country in Southeastern Europe located on the Balkan Peninsula.
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Bougatsa
Bougatsa (Greek μπουγάτσα) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.
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Bulgaria
Bulgaria (България, tr.), officially the Republic of Bulgaria (Република България, tr.), is a country in southeastern Europe.
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Bundevara
Bundevara is a Serbian sweet pie made of rolled phyllo or similar to strudel, filled with sweetened grated pumpkin pulp and baked in an oven.
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Croatia
Croatia (Hrvatska), officially the Republic of Croatia (Republika Hrvatska), is a country at the crossroads of Central and Southeast Europe, on the Adriatic Sea.
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Croissant
A croissant is a buttery, flaky, viennoiserie pastry named for its crescent shape.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Egyptian cuisine
Egyptian cuisine is characterized by dishes such as ful medames, mashed fava beans; kushari, with lentils and pasta, a national dish; and molokhiya, bush okra stew.
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Flaky pastry
Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry.
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Flia
Flia, also known as fli or flija, is a dish in Albanian cuisine It consists of multiple crepe-like layers brushed with cream and served with sour cream.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Galaktoboureko
Galaktoboureko (γαλακτομπούρεκο) is a Greek dessert of semolina custard in filo.
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Gibanica
Gibanica (Гибаница) is a traditional pastry dish popular all over the Balkans.
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Greek language
Greek (Modern Greek: ελληνικά, elliniká, "Greek", ελληνική γλώσσα, ellinikí glóssa, "Greek language") is an independent branch of the Indo-European family of languages, native to Greece and other parts of the Eastern Mediterranean and the Black Sea.
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Kasseri
Kasseri (Greek Κασέρι; or in Turkish kaşer, kaşarMerriam-Webster Unabridged -) is a medium-hard pale yellow Greek cheese made from unpasteurized sheep milk with very little, if any, goat's milk mixed in.
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Kasseropita
Kasseropita (Greek: Κασερόπιτα) is a pie made from kasseri.
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Laminated dough
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling.
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Leavening agent
A leaven, often called a leavening agent (and also known as a raising agent), is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.
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Maghreb cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Morocco, and Tunisia.
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Mahmud al-Kashgari
Mahmud ibn Hussayn ibn Muhammed al-Kashgari (محمود بن الحسين بن محمد الكاشغري - Maḥmūd ibnu 'l-Ḥussayn ibn Muḥammad al-Kāšġarī; Mahmûd bin Hüseyin bin Muhammed El Kaşgari, Kaşgarlı Mahmûd; مەھمۇد قەشقىرى, Mehmud Qeshqiri, Мәһмуд Қәшқири) was an 11th-century Kara-Khanid scholar and lexicographer of the Turkic languages from Kashgar.
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Malsouka
Malsouqa (ملسوقة) is a Tunisian pastry.
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Middle Eastern cuisine
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East.
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Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, Greece, the Balkans, and parts of the Caucasus and the Middle East.
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Ottoman Empire
The Ottoman Empire (دولت عليه عثمانیه,, literally The Exalted Ottoman State; Modern Turkish: Osmanlı İmparatorluğu or Osmanlı Devleti), also historically known in Western Europe as the Turkish Empire"The Ottoman Empire-also known in Europe as the Turkish Empire" or simply Turkey, was a state that controlled much of Southeast Europe, Western Asia and North Africa between the 14th and early 20th centuries.
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Pastizz
A pastizz (plural pastizzi) is a traditional savoury pastry from Malta.
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Pastry
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.
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Pootharekulu
Pootharekulu (పూతరేకులు, plural) or Poothareku (పూతరేకు, singular) is a popular Indian sweet from Atreyapuram, East Godavari, India.
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Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage.). The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.
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Richard Tapper
Richard Lionel Tapper is a professor emeritus of the School of Oriental and African Studies of the University of London.
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Sač
Sač is a large metal or ceramic lid like a shallow bell with which bread dough or meat to be baked are covered, and over which ashes and live coals are placed.
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Sami Zubaida
Sami Zubaida (born 1937) is an Emeritus Professor of Politics and Sociology at Birkbeck, University of London and, as a Visiting Hauser Global Professor of Law in Spring 2006, taught Law and Politics in the Islamic World at New York University School of Law.
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Serbia
Serbia (Србија / Srbija),Pannonian Rusyn: Сербия; Szerbia; Albanian and Romanian: Serbia; Slovak and Czech: Srbsko,; Сърбия.
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Shrek (Saj bread)
Markook shrek, also known as shrek, mashrooh or saj bread (Arabic: مرقوق ، شراك ،مشروح ،خبز الصاج) is a type of unleavened flatbread common in the countries of the Levant.
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South Indian cuisine
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.
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Spanakopita
Spanakopita (σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίτα, píta, pie) or spinach pie is a Greek savory pastry.
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Strudel
A strudel is a type of layered pastry with a filling that is usually sweet.
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Tiropita
Tiropita or tyropita (τυρóπιτα 'cheese-pie') is a Greek layered pastry food in the börek family, made with layers of buttered phyllo and filled with a cheese-egg mixture.
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Topkapı Palace
The Topkapı Palace (Topkapı Sarayı or in طوپقپو سرايى, Ṭopḳapu Sarāyı), or the Seraglio, is a large museum in Istanbul, Turkey.
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Turkic languages
The Turkic languages are a language family of at least thirty-five documented languages, spoken by the Turkic peoples of Eurasia from Eastern Europe, the Caucasus, Central Asia, and West Asia all the way to North Asia (particularly in Siberia) and East Asia (including the Far East).
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Turkish cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines.
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Turkish language
Turkish, also referred to as Istanbul Turkish, is the most widely spoken of the Turkic languages, with around 10–15 million native speakers in Southeast Europe (mostly in East and Western Thrace) and 60–65 million native speakers in Western Asia (mostly in Anatolia).
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Zelnik
Zelnik is a traditional pastry from the Balkans composed of thin layers of phyllo pastry filled with combinations of sirene, eggs, sorrel, browned meat, leeks and rice; in winter, the filling may also include brined cabbage and spinach, from which the dish derives its name: zelje (Macedonian language: "зелje") means spinach.
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Fillo, Filo Pastry, Filo dough, Filo pastry, Kotopita, Phyllo, Phyllo Pastry, Phyllo dough, Phyllo pastry.
References
[1] https://en.wikipedia.org/wiki/Filo
