Comments on: Lenten Bougatsa me Krema

By: tasteofbeirut

tasteofbeirut — Fri, 23 Mar 2012 12:44:09 +0000

Great photo of you in that outfit and very urban setting with the graffiti! Is this where you operate your business? (I see the banner); the more you were describing this, the more I was wondering if it is not a Greek version of a traditional pastry here called tamrieh, which is squares of fried phyllo-like dough filled with a semolina custard flavored with orange blossom water. In any case, the story was entertaining and made me want to go to that same coffee shop.

By: Peter G | Souvlaki For The Soul

Peter G | Souvlaki For The Soul — Thu, 22 Mar 2012 00:14:27 +0000

Peter…this is an amzing recreation of one of Greece’s favourite sweet/snacks. I love this. Again, your phyllo rolling skills are amazing! And those pics…I love them. It brings back a lot of memories.

By: banana wonder

banana wonder — Wed, 21 Mar 2012 05:48:57 +0000

Stunning! I love your childhood recollection… so vivid, and now you got me hankering for some chocolate milk and morning bougatsa. I love how you made a lenten version and I hope to be opening up the dough soon, yo!

By: Ξανθή

Ξανθή — Tue, 20 Mar 2012 19:34:38 +0000

Peter αποαλαυστική η ανάμνηση σου από τη Θεσσαλονίκη.
Τότε έφτιαχναν πολύ ωραίες μπουγάτσες, τώρα πρέπει να ξέρεις που αξίζει να φας.
Υπέροχη η φωτογραφία που αναοίγεις το φύλλο. Δεν ανεβάζεια κανένα βιντεάκι.

By: Rita Pellarin-Dietz

Rita Pellarin-Dietz — Tue, 20 Mar 2012 17:59:29 +0000

I was suddenly transported back in time by your wonderful recollections. My husband had been transferred to Thessaloniki to work for Esso Pappas back in 1980. I was quite young and open to learning as much as possible about the people and culture. I will never forget the many wonderful sights and sounds of this great city and all it has taught me. If Nino were with us today he would have chuckled about the double-parked vehicles. He just couldn’t get over this undisciplined way! I had a friend in the apartment where we lived who taught me how to make Bougatsa. Wherever you are Antoinette (Tony as she was called) thank you. And thank you so very, very much Peter for a little flashback and a tip of the hat to the Greek people!