20:26 Feb 8, 2009 |
Italian to English translations [PRO] Cooking / Culinary / culinary | |||||||
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| Selected response from: Kristina Radziulyte Lithuania Local time: 23:12 | ||||||
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Summary of answers provided | ||||
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3 +2 | brick pastry |
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5 | Maroccan (phillo) pastry |
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3 | egg in phillo pastry |
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egg in phillo pastry Explanation: pasta brick seems to be a kind of phillo pastry |
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brick pastry Explanation: egg in brick pastry. -------------------------------------------------- Note added at 22 mins (2009-02-08 20:49:04 GMT) -------------------------------------------------- the difference between filo/phyllo and brick pastry: Filo pastry Filo pastry has the thickness of paper and is Greek-Turkish. It is made from wheat germ, water and salt, with sometimes a little olive oil added. For a good result the pastry has to be rolled very thinly. Filo can be bought ready-made. Brick pastry Brick pastry has be brought to us from North Africa. It looks like filo pastry but is less fragile and brittle. It is sold in round sheets. It can also be bought ready-made. http://www.belgian-recipes.be/wordlist_filo_brick_pastry.htm... Reference: http://www.lifestylefood.com.au/recipes/1849/fried-tuna-and-... |
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1 hr confidence:
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