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Bougatsa
Bougatsa (Greek μπουγάτσα (:buˈɣatsa)) is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.
==Origin==
Bougatsa is said to originate in Serres, in the Central Macedonia region of Northern Greece and is most popular in the northern Greek port city of Thessaloniki. Bougatsa is also popular in Veria and Halkidiki (also in northern Greece) and Chania and Iraklion in the island of Crete. In Chania, it is called "bougatsa Chanion" and is made by special pastry shops usually open from early morning until noon. The most common filling is a sweet semolina custard. Common savory fillings include mizithra cheese or minced meat. In Iraklion, the most famous is made by shops on Morosini Square, by the descendants of Armenian refugees from Asia Minor.
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, from the ancient Roman ''panis focacius''; ''c.f.'' Italian ''focaccia,'' Turkish ''poğaça,'' ''etc.''
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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