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Tzatziki with olives and a spearmint garnish, served as meze. Greek-style tzatziki sauce is commonly served as a meze, to be eaten with bread, fried eggplant, or zucchini. [15] Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley. [16]
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Bread flour that’s high in protein (12 to 14 percent) is great for recipes that need sturdy dough and texture, plus lots of gluten production. The protein in bread flour also helps it absorb ...
The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others. Empanadas trace their origins to Galicia and Portugal.
The fat in the recipe acts as a molecular lubricant. The egg gives colour and flavour to the recipe, [4] [5] contributing to the elastic texture of the dough. The type of cheese varies according to preference or availability. The most used are mozzarella, parmesan, and minas or canastra cheese (either in its "ripened" or "standard" version). [6]
You can eat the dip with pita bread, carrots, or "with a spoon out of the bowl if in desperate need."
Gibanica – A Balkan dish made from filo, white cheese, and eggs. Pastizz – A savory pastry from Malta filled with ricotta or mushy peas. Savory spinach pie – A Balkans' spinach pie. Tiropita – A Greek dish similar to Börek, filled with a cheese-egg mixture. Zelnik – A savory pie from the Balkans.
This entailed mixing water and raw barley to form a dough, then wrapping the dough in fig leaves which are left to sit for 40 days. During this time a variety of different surface molds, bacteria, yeasts, and microorganisms ferment within the dough cake. The dough is then left to dry, ground and mixed with water, salt, and usually additional flour.