I’ve been in the kitchen this week. Yesterday I made my own home made Bougatsa (螠蟺慰蠀纬维蟿蟽伪).
Often eaten at breakfast time in Greece, bougatsa consists of sheets of Filo (桅蠉位位慰) pastry, with a filling of either semolina custard, cheese, or minced meat.
I went for the custard version, which I ate a lot on Syros last year as a snack, and on Thassos this year for breakfast most days.
Sold in bakeries and caf茅s all over Greece, and still warm after being in the oven, fresh bougatsa is delicious – especially with sugar and cinnamon sprinkled over the top. Use of cinnamon in Greek baking is I think a legal requirement!
I think there’s still a few things I need to refine before my home made bougatsa is perfect: but for a first attempt, it wasn’t bad.
If you want to try making bougatsa yourself, you can find plenty of recipes online.
I’m off to enjoy more bougatsa…there’s still some left (I think)!
Bye for now,
FH.
