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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Filo ： ウィキペディア英語版 Filo Filo (or phyllo) ((ギリシア語:φύλλο ) "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with melted butter; the pastry is then baked. ==History== (詳細はTopkapı Palace during the time of the Ottoman Empire, based on Central Asian and Romano-Byzantine techniques.〔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〕〔(Patrick Faas (2003). ''Around the Roman Table: Food and Feasting in Ancient Rome''. Chicago: University of Chicago Press. p. 185. )〕 Baklava is probably the earliest dish using filo, and is documented as early as the 13th century. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Filo」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.