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Galaktoboureko (Greek: γαλακτομπούρεκο, Laz: paponi, Turkish: Laz böreği, Albanian: Qumështor, Arabic: شعيبيات) is a dessert popular in the Balkans, Turkey, and Levant [1] [2] of custard baked in filo. [4]
A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce.
Kolokithakia gemista (stuffed zucchini), zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. Spetsofai, [356] [357] made with spicy country sausages, sweet peppers, onion, garlic, olive oil, in a rich tomato sauce.
Makarónia tou foúrnou (Greek: μακαρόνια του φούρνου, Turkish: magarina fırında, English: oven macaroni) recipes vary, but usually the meat sauce in the middle is made of pork, beef or lamb, tomatoes are only sometimes used, and it is flavoured with mint, parsley or cinnamon.
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.
Ma'mounia was made by cooking rice in fat and syrup. This recipe was later adapted to use semolina, with the batter being cooked first and then soaked in syrup. [4] Another take on its origin suggests that basbousa was first made during the 16th century in the Ottoman Empire, likely in what is modern-day Turkey, to celebrate the conquest of ...
Gradual changes in the recipe and the addition of dipping them in honey led to melomakarona which etymologically is derived from the Greek word for honey "meli" and "makaria". [ 4 ] Typical ingredients of the melomakarono are flour or semolina , sugar , orange zest and/or fresh juice , cognac (or similar beverage), cinnamon , crushed or ground ...
Stuffed vegetables called gemista or tsounidis are also common in Greek cuisine. [5] Muslim families often serve dolma as part of the iftar meal during Ramadan and during the Eid al-Fitr celebrations that mark the end of the holy month. Large pots of dolma are prepared during the Novruz festival. [55]