Greek Bougatsa: A Proud Contender for the Title of World's Top Breakfast Delight

The third most favorite breakfast in the world, holds a revered position in Greek cuisine.

This esteemed recognition comes from none other than TasteAtlas, the renowned authority on global gastronomy. Among the world's finest breakfast delicacies, Bougatsa has secured its place in the top three.

The prestigious top 10 breakfasts include:

1. Roti canai from Malaysia.
2. Loblet Lepinia from Serbia.
3. Bougatsa from Greece.
4. Cavalti from Turkey.
5. Chilaquiles from Mexico.
6. Calendado from Colombia.
7. Nan e Barbari from Iran.
8. Banitsa with cabbage from Skopje.
9. Croissant from France.
10. Jian Bing from China.

Greek Bougatsa Recipe:

Ingredients:

• 1 package filo dough
• 2 cups milk
• 1/2 cup semolina
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 eggs
• Butter for greasing
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.
3. Gradually whisk in the semolina, sugar, vanilla extract, and salt. Continue whisking until the mixture thickens and becomes smooth.
4. Remove the saucepan from the heat and let it cool slightly.
5. In a separate bowl, beat the eggs. Gradually add the beaten eggs to the semolina mixture, whisking constantly.
6. Grease a baking dish with butter and layer half of the filo dough sheets, brushing each sheet with melted butter.
7. Pour the semolina mixture over the filo dough in the baking dish, spreading it evenly.
8. Layer the remaining filo dough sheets on top, again brushing each sheet with melted butter.
9. Bake in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and crispy.
10. Remove from the oven and let it cool for a few minutes.
11. Dust the top of the bougatsa with powdered sugar.
12. Cut into squares or slices and serve warm.
13. Enjoy your homemade Greek bougatsa!

Bougatsa is a traditional, rustic Greek pie consisting of a phyllo pastry layered with a filling of semolina custard, although there are variations with minced meat or cheese. The name of the dish is a derivation of the Ottoman word pogatsa, denoting a pie filled with cheese.

Bougatsa has origins from the Byzantine period, when Constantinople was Greek, and it began as a dough that was stuffed with numerous sweet and savory fillings. Over time, bougatsa evolved to incorporate a thinly rolled, hand-made phyllo pastry. As many Turkish immigrants settled in Northen Greece, bougatsa became a specialty of Serres and Thessaloniki.

Today, the pies can be found throughout Greece in specialty shops called bougatsopolia, selling bougatsas exclusively.