Bougatsa
Bougatsa (Greek μπουγάτσα [buˈɣatsa]) is a Greek breakfast pastry (sweet or salty) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo.
 Sliced cheese-filled bougatsa served on a plate | |
| Type | Pastry |
|---|---|
| Place of origin | Greece |
| Main ingredients | Phyllo; filling of semolina custard, cheese or minced meat |
Origin
Bougatsa is said to originate in the city of Serres and is much popular in Thessaloniki and in Northern Greece, but also allover Greece.
The taste of bougatsa varies between regions of Greece. For example, bougatsa in Veria is very sweet and full of cream, while in Thessaloniki it is crunchy and not that sweet.
The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman panis focacius; c.f. Italian focaccia, Turkish poğaça, etc.[1]
Preparation
Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar and/or cinnamon.
Most modern bougatsa is made with machine-made phyllo, but some cafes and bakeries selling hand-made bougatsa still exist, especially in smaller towns and villages of Greece.
Trivia
The city of Serres achieved the record for the largest puff pastry on 1 June 2008. It weighed 182.2kg, was 20 metres long, and was made by more than 40 bakers.[2]
The process of making bougatsa by hand was featured on an episode of Anthony Bourdain: No Reservations filmed in Greece.
See also
- Galaktoboureko
- Pogača
- Tyropita, a pie made with cheese
- Focaccia
- Banitsa, a similar pie from Bulgaria
- List of custard desserts
References
- "Η ιστορία της μπουγάτσας". Thessalonikiartsandculture.gr.
- http://www.guinnessworldrecords.com/world-records/largest-bougatsa Guinness World Records
Sources
Greek breads | |
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