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Thessaloniki (Greece)
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Dessert
Vegetarian
Food Flavour DNA
Nutritional Values
580kcal
9gProtein
75gCarbs
28gFat
3gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
🥛 Dairy
🥚 Eggs
Bougatsa
How to order / say it
Say it
Μπουγάτσα — [boo-GAH-tsah]
Order
I'd like a bougatsa, please.
Locally
Θα ήθελα μια μπουγάτσα, παρακαλώ.
Say locally
A phyllo pastry filled with sweet semolina custard.
Why try it?
Bougatsa is a breakfast staple in Thessaloniki, highlighting the city's love for sweet breakfasts. It's a blend of Ottoman influence and Greek tradition, representing the harmonious culinary heritage of the region.
How it tastes
Bougatsa offers a delightful contrast between the crispy, flaky phyllo and the smooth, sweet custard inside. It's often served hot, with a sprinkle of powdered sugar and cinnamon.
Origin & History — first documented: 1800
Bougatsa likely originated in Byzantium, but its uniqueness as a sweet or savory snack became popular in Thessaloniki in the 19th century. This evolution turned it into a traditional breakfast choice.
Recipe
Ingredients
- 🌾 300 g phyllo dough
- 🌾 100 g semolina
- 🥛 500 ml milk
- 🍯 100 g sugar
- 🥛 50 g butter
- 🥚 1 egg
Method
- 1 Preheat oven and prepare baking tray.
- 2 Heat milk and sugar, then add semolina to thicken.
- 3 Allow the custard to cool, then wrap in phyllo.
- 4 Bake until golden brown.
- 5 Dust with powdered sugar and cinnamon before serving.
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