Phyllo
Encyclopedia
Leavening agent
A leavening agent is any one of a number of substances used in doughs and batters that cause a foaming action which lightens and softens the finished product...
flour dough used for making pastries in Middle Eastern
Middle Eastern cuisine
Middle-Eastern cuisine, West Asian cuisine, or in some place in the United States, Persian-Mediterranean cuisine is the cuisine of the various countries and peoples of the Middle East . The cuisine of the region is diverse while having a degree of homogeneity...
and Balkan
Balkan cuisine
The Balkan cuisine is heterogeneous and is therefore known as the cuisine of states and regions, since every region has its own distinct culinary traditions...
cuisine.
History
An early, thick form of phyllo appears to be of Central AsiaCentral Asia
Central Asia is a core region of the Asian continent from the Caspian Sea in the west, China in the east, Afghanistan in the south, and Russia in the north...
n Turkic
Turkic peoples
The Turkic peoples are peoples residing in northern, central and western Asia, southern Siberia and northwestern China and parts of eastern Europe. They speak languages belonging to the Turkic language family. They share, to varying degrees, certain cultural traits and historical backgrounds...
origin. As early as the 11th century, the Diwan Lughat al-Turk, a dictionary of Turkic
Turkic languages
The Turkic languages constitute a language family of at least thirty five languages, spoken by Turkic peoples across a vast area from Eastern Europe and the Mediterranean to Siberia and Western China, and are considered to be part of the proposed Altaic language family.Turkic languages are spoken...
dialects by Mahmud Kashgari
Mahmud Kashgari
Mahmud ibn Hussayn ibn Muhammad al-Kashgari was an 11th century Turkic scholar and lexicographer of Turkic languages from Kashgar.His father, Hussayn, was the mayor of Barsgan and related to the Qara-Khanid ruling dynasty...
recorded pleated/folded bread as one meaning of the word yuvgha, which is related to yufka 'thin', the modern Turkish name for the dough, not to be confused with a Turkish flatbread
Flatbread
A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened: made without yeast or sourdough culture: although some flatbread is made with yeast, such as pita bread....
also called yufka
Yufka
Yufka is a Turkish bread. It is a thin, round and unleavened flat bread similar to lavash, about 18 inches in diameter usually made from wheat flour, water and table salt. After kneading, the dough is allowed to rest for 30 min. Dough pieces are rounded and rolled into a circular sheet...
.
The practice of stretching raw dough into paper-thin sheets is a later development, probably evolving in the kitchens of the Topkapı Palace
Topkapi Palace
The Topkapı Palace is a large palace in Istanbul, Turkey, that was the primary residence of the Ottoman Sultans for approximately 400 years of their 624-year reign....
.
Preparation
Phyllo dough is made with flour, water, and a small amount of oil and rakiRaki
-Alcoholic beverages:*Rakı, an anise-flavored spirit popular in Turkey*Any anise-flavored drink.-Fictional characters:*Raki, a character in the manga/anime series Claymore*Raki, a character in the game Ar tonelico II: Melody of Metafalica...
or white vinegar, though some dessert recipes also call for egg yolks. Homemade phyllo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table and a long roller are used, with continual flouring between layers to prevent tearing.
Machines for producing filo pastry were perfected in the 1970s, which have come to dominate the market. Phyllo for domestic use is widely available from supermarkets, fresh or frozen.
Uses
Phyllo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. Some common varieties are with:- CheeseCheeseCheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
: called TiropitaTiropitaTiropita or tyropita is a Greek layered pastry food, made with layers of buttered phyllo and filled with a cheese-egg mixture....
in Greece and Cyprus, Peynirli börek in Turkey, Burekas in Israel, sirnica in Bosnia and HerzegovinaBosnia and HerzegovinaBosnia and Herzegovina , sometimes called Bosnia-Herzegovina or simply Bosnia, is a country in Southern Europe, on the Balkan Peninsula. Bordered by Croatia to the north, west and south, Serbia to the east, and Montenegro to the southeast, Bosnia and Herzegovina is almost landlocked, except for the...
, GibanicaGibanicaGibanica , pron. gheebanitsa, is a traditional Balkan pastry dish, usually made with white cheese, now popular throughout the Balkans.Gibanica is a traditional dish in parts of Balkan region...
and Burek in Serbia, standard Banitsa in BulgariaBulgariaBulgaria , officially the Republic of Bulgaria , is a parliamentary democracy within a unitary constitutional republic in Southeast Europe. The country borders Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south, as well as the Black Sea to the east... - Chicken: called Kotopita in Greek cuisine Tavuklu börekBörekBörek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...
in Turkish cuisine, - Vegetables: Chortopita in Greek cuisine (Prasopita when filled with leekLeekThe leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, subfamily Allioideae...
s) sebzeli börek (spinach, leek, eggplant, courgette, etc.) in Turkish cuisine, - Meat: called Kreatopita in Greek cuisine, 'Kıymalı börek or Talas böreği (with diced meat and vegetables) in Turkish cuisine, BurekBurekBörek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...
in Bosnia and Herzegovina, Croatia, Serbia and elsewhere - Nuts and syrup: BaklavaBaklavaBaklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia....
, sütlü nuriye, şöbiyet, saray sarma in Turkish cuisine - Potatoes: called Patatesli börekBörekBörek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...
in Turkish cuisine, Patatopita in Greek cuisine, Krompiruša in Bosnia and Herzegovina and Serbia, PatatnikPatatnikPatatnik or patetnik is a Bulgarian potato dish characteristic of the Rhodope Mountains in the country's central south. Patatnik is made of grated potatoes, onions, salt and spearmint, all mixed and cooked on a slow fire...
in Bulgarian cuisine - Powdered sugar on top
- SpinachSpinachSpinach is an edible flowering plant in the family of Amaranthaceae. It is native to central and southwestern Asia. It is an annual plant , which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions...
and feta cheese: called SpanakopitaSpanakopitaSpanakopita or spinach pie is a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese , onions or scallions, egg, and seasoning...
in Greek cuisine, 'Ispanaklı börek in Turkish cuisine, Spanachnik in Bulgarian cuisine, zeljanica in Bosnian cuisine.
Su böreği in Turkish cuisine consisting of boiled dough layers with cheese in between can be described as a salty version of baklava. Some recipes also use an egg yolk
Egg yolk
An egg yolk is a part of an egg which feeds the developing embryo. The egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae...
glaze on top when baked, to enhance color and crispness. In Western
Western culture
Western culture, sometimes equated with Western civilization or European civilization, refers to cultures of European origin and is used very broadly to refer to a heritage of social norms, ethical values, traditional customs, religious beliefs, political systems, and specific artifacts and...
countries, phyllo is popular with South Asian immigrants in making samosas.
Phyllo is used in many of the cuisines of the former Ottoman Empire
Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its successors in Anatolia, the Balkans, and much of the Middle East.- Description :...
; to make flaky pies and pastries, including baklava
Baklava
Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia....
, börek
Börek
Börek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...
, gözleme
Gözleme
Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle.The name derives from the Turkish word göz meaning eye. Traditionally, this is done on a sac...
, spanakopita
Spanakopita
Spanakopita or spinach pie is a Greek savory pastry in the burek family with a filling of chopped spinach, feta cheese , onions or scallions, egg, and seasoning...
, tyropita and bstilla
Pastilla
It is a pie which combines sweet and salty flavours; a combination of crisp layers of the crêpe-like warka dough , savory meat slow-cooked in broth and spices and shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar.The filling is made a day ahead, and is made by...
. Phyllo is also used for güllaç
Güllaç
Güllaç is a Turkish dessert made with milk, pomegranate and a special kind of pastry. It is consumed especially during Ramadan.Güllaç is mentioned as being the first version of baklava. The similarities among the two desserts are many, such as the use of thin layers of dough and nuts in between....
, a Turkish dessert mostly eaten in the holy month of Ramadan
Ramadan
Ramadan is the ninth month of the Islamic calendar, which lasts 29 or 30 days. It is the Islamic month of fasting, in which participating Muslims refrain from eating, drinking, smoking and sex during daylight hours and is intended to teach Muslims about patience, spirituality, humility and...
, where layers of walnuts and rose water are placed one by one in warm milk. A similar Egyptian dessert is called Umm Ali.
Other names
Phyllo is known by a variety of names in ethnic and regional cuisines. Among them are:- In Turkish cuisineTurkish cuisineTurkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...
, pastries prepared with phyllo are called börekBörekBörek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...
. - In Egyptian cuisineEgyptian cuisineEgyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops.- History and characteristics :...
, they are called gollash. - In Albanian cuisine, phyllo is called petë (plural) and the pies made out of it pite (mostly in Kosovo) or byrek, depending on the region and dialect spoken. Other types of pastries made out of phyllo, such as baklavaBaklavaBaklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia....
, have various other names. - In Bosnia, burekBurekBörek is a family of baked or fried filled pastries made of a thin flaky dough known as yufka . It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables...
is used only for the pastries with meat and other kinds are called pitaPitaPita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
. - In SerbianSerbian languageSerbian is a form of Serbo-Croatian, a South Slavic language, spoken by Serbs in Serbia, Bosnia and Herzegovina, Montenegro, Croatia and neighbouring countries....
, phyllo is called kore (pl.) while the pastries have various names, depending on mode of preparation. - In BulgariaBulgariaBulgaria , officially the Republic of Bulgaria , is a parliamentary democracy within a unitary constitutional republic in Southeast Europe. The country borders Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south, as well as the Black Sea to the east...
, the dough is called kori za banitsa (pl.) and the generic name for the pastries is banitsaBanitsa (pastry)Banitsa is a traditional Bulgarian food prepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven....
, although there are special names for some specific kinds.
Other thin pastries
Very thin pastry sheets can also be made by touching lumps of dough to a hot surface, as in the North AfricanNorth African cuisine
North Africa, the northernmost part of Africa along the Mediterranean Sea includes the nations of Algeria, Egypt, Libya, Morocco, and Tunisia...
malsouka or by cooking very thin batter
Batter (cooking)
Batter is a semi-liquid mixture of one or more flours combined with liquids such as water, milk or eggs used to prepare various foods. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose...
s, as in the South Indian
South Indian cuisine
South Indian Cuisine is a term used to refer to the cuisines found in the four southern states of India: Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.-Similarities and differences in "Four states' cuisines":...
pootharekulu
Pootharekulu
Pootharekulu Paper Sweets is a wafer-like sweet of Andhra Pradesh. Atreyapuram, a village and mandal in East Godavari district of Andhra Pradesh is very famous for preparation & trading of this sweet.-Preparation:...
.
Cooked puff pastry
Puff pastry
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C . In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out and used to produce the aforementioned pastries...
is similar to phyllo-based pastry, with multiple thin layers, but the layers are made by folding the dough, not by stacking thin sheets.