Galactoboureko (Custard Fyllo Pie)

Galactoboureko

For those of you who haven’t tried this dessert yet, you do NOT know what you’re missing! It’s one of those desserts that doesn’t over-stuff you, and is really nice after a dairy meal. For those of you that have tried it… well, you know what I’m talking about 🙂 If you’re wondering about the ingredient “cream of wheat”, you can use packages of unflavoured cream of wheat instant cereal or it is also sold as farina.

Ingredients:

4 cups milk
1 cup cream of wheat
5 tablespoons sugar
5 egg yolks
1 tablespoon vanilla extract
1 cup clarified unsalted butter
1 pound fyllo pastry

Syrup:

2 cups sugar
1 cinnamon stick
2 lemon slices
3 cups water

Directions:

Preheat the oven to 350 degrees. To make the custard, put the milk, cream of wheat and sugar in a medium saucepan. Cook over a low heat, stirring constantly until thick, about 10 to 15 minutes. Remove from the heat. Beat egg yolks lightly and slowly fold them into the milk mixture. Add the vanilla and 2 tbsp of the clarified butter and mix well. With a pastry brush, grease a 9″ x 13″ baking pan with some of the clarified butter. Place a sheet of fyllo dough on the bottom of the pan and brush with the butter. Continue layering half the fyllo sheets in this manner, brushing each sheet with some of the butter. Pour in the custard filling and cover with the rest of the fyllo sheets, following the same brushing of butter. Bake for about 30 minutes, or until golden brown. In the meantime, to make the syrup, put sugar, cinnamon, lemon slices and water in a medium saucepan and bring to a boil. Boil for 5 minutes, uncovered, until syrup begins thickening. Remove lemon slices and cinnamon and let syrup cool. When the hot pie comes out of the oven, pour cooled syrup slowly over the top. Let cool completely before cutting and serving.

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A Little Lesson In Architecture… and Urban Legends

Greek Archiecture

So there is a bit of ancient misnomer that the Ancient Greeks and Romans had built rooms called Vomitoriums. Well, that part is true, they had the room, but the use of the room is the misnomer. The Latin word vomitorium, plural vomitoria, derives from the verb vomō, vomere, “to spew forth.” In ancient Roman architecture, vomitoria were designed to provide rapid egress for large crowds at amphitheatres and stadiums, as they do in modern sports stadiums and large theatres.

The common misconception is that the Ancients designated spaces called vomitoria for the purpose of actual vomiting, as part of a binge and purge cycle. According to Cicero, Julius Caesar escaped an assassination attempt because he felt ill after dinner. Instead of going to the latrine, where his assassins were waiting, he went to his bedroom and avoided assassination. This may be the origin of the misconception, however the term vomitorium does not appear until the 4th century AD, about 400 years after Caesar and Cicero.

Now while I do not in ANY way promote eating disorders of ANY kind, I can understand the desire sometimes after a large meal to feel the need for a purging room. I mean, you need room for dessert! Especially a dessert like the one in today’s recipe. Don’t try and breaking your teeth trying to pronounce it, just make it and eat it! Enjoy!