bn:00062140n
Noun Concept
Categories: Balkan cuisine, Webarchive template wayback links, All pages needing cleanup, Pastries, Middle Eastern cuisine
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phyllo  Filo
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Tissue thin sheets of pastry used especially in Greek dishes WordNet 3.0
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Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Wikipedia
Unleavened dough Wikidata
A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked. Wiktionary
Type of dough. Wiktionary (translation)
WordNet 3.0 & WordNet 2020
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Wikipedia
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