Tiropita

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Tiropita
Tiropita Greek dish.jpg
Tiropita with garnish
TypeBörek
Place of origin Greece
Main ingredientsPhyllo, cheese

Tiropita or tyropita (τυρóπιτα 'cheese-pie') is a Greek layered pastry, similar to pastries found in the börek family, made with layers of buttered phyllo and filled with a cheese-egg mixture.[1]

Origin[edit]

A number of scholars suggest that the ancient Greek placenta cake plakoun and it's Eastern Roman (Byzantine) descendant, plakountas tetyromenous ("cheesy placenta") are the ancestors of modern tiropita (börek or banitsa).[2][3][4]

Origin[edit]

It has been suggested that it descends from the Byzantine dish called plakountas tetyromenous and en tyritas plakountas (Byzantine Greek: εν τυρίτας πλακούντας) "cheesy placenta," itself a descendant of the food placenta, a baked layered cheese dish in Roman cuisine.[5][3][4] Cato included a recipe for placenta in his De Agri Cultura (160 BC).[6]

Shape the placenta as follows: place a single row of tracta along the whole length of the base dough; this is then covered with the mixture [cheese and honey] from the mortar. Place another row of tracta on top and go on doing so until all the cheese and honey have been used up. Finish with a layer of tracta...place the placenta in the oven and put a preheated lid on top of it.

Another theory is that layered dishes like tiropita have their origins in Turkish cuisine and may trace back to layered pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages.[7][8] (cf. Baklava)

See also[edit]

References[edit]

  1. ^ Tyropita (Cheese puffs)
  2. ^ Rena Salaman, "Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184
  3. ^ a b c Faas, Patrick (2005). Around the Roman Table. University of Chicago Press. p. 184-185. ISBN 0226233472. Cite error: The named reference "faas" was defined multiple times with different content (see the help page). Cite error: The named reference "faas" was defined multiple times with different content (see the help page).
  4. ^ a b Speros Vryonis The Decline of Medieval Hellenism in Asia Minor, 1971, p. 482 Cite error: The named reference "Speros Vryonis 1971, p. 482" was defined multiple times with different content (see the help page).
  5. ^ Rena Salaman, "Food in Motion the Migration of Foodstuffs and Cookery Techniques" from the Oxford Symposium on Food Cookery, Vol. 2, p. 184
  6. ^ Cato the Elder. "De Agricultura".
  7. ^ Algar, Ayla Esen (1985). "The Complete Book of Turkish Cooking". ISBN 0-7103-0334-3. Cite journal requires |journal= (help)
  8. ^ Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994, ISBN 1-86064-603-4.