galaktobourekon.

Brit.

/ˌɡalaktəʊˈbʊrɪkəʊ/,

/ɡəˌlaktəʊˈbʊrɪkəʊ/, U.S.

/ˌɡælæktoʊˈbʊrᵻkoʊ/,

/ɡəˌlæktoʊˈbʊrᵻkoʊ/

Forms: 1900s– galaktoboureko, 1900s– galactoboureko.

Origin: A borrowing from Greek. Etymon: Greek γαλακτομπούρεκο.

Etymology: < modern Greek γαλακτομπούρεκο (late 19th cent. or earlier) < γαλακτο- of or relating to milk, made with milk (see galacto- comb. form) + μπουρέκι pasty made with filo pastry (see borek n.). Compare Turkish sütlü börek, literally ‘milky borek’, süt böreği, literally ‘milk-borek’ (chiefly in western Turkey), probably after modern Greek.

In Greek cookery: a dessert consisting of semolina custard baked inside a filo pastry crust, often flavoured with lemon or orange and topped with syrup.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > egg dishes > [noun] > custard

flawnc1300

charlet?c1390

dariole?a1400

dowset1425

flathonc1430

papina1450

flathec1450

fool1598

custarda1616

burnt cream1723

custard pudding1727

custard pie1729

flummery1747

floating island1771

custard cream1805

charlotte russea1845

crème caramel1846

cup-custard1853

pudding1896

crème renversée1912

leche flan1927

galaktoboureko1950

natillas1969

panna cotta1984

1950 J. Rowland Good Food from Near East v. 122 Galaktoboureko (Baklava Custard Dessert).

1969 Chicago Tribune 22 Aug. ii. 2/7 For dessert were the honey and nut stuffed pastries called baklava and galaktoboureko, the latter with a custard filling.

1979 N.Y. Times 16 Dec. xx. 7/4 Be sure to sample the baklava or galaktoboureko, a sweet custard wrapped in honey-drenched phyllo dough.

1995 K. MacKenzie-Smith Kitchens of World 70 Well-known desserts are baklava and Galactoboureko.

2009 Sydney Morning Herald (Nexis) 25 Aug. (Good Living section) 9 The galaktoboureko is just out of the oven, the custard warm, the syrup glowing and the filo flaky.

This is a new entry (OED Third Edition, June 2012; most recently modified version published online March 2022).

单词	galaktoboureko
释义	galaktobourekon. Brit. /ˌɡalaktəʊˈbʊrɪkəʊ/, /ɡəˌlaktəʊˈbʊrɪkəʊ/, U.S. /ˌɡælæktoʊˈbʊrᵻkoʊ/, /ɡəˌlæktoʊˈbʊrᵻkoʊ/ Forms: 1900s– galaktoboureko, 1900s– galactoboureko. Origin: A borrowing from Greek. Etymon: Greek γαλακτομπούρεκο. Etymology: < modern Greek γαλακτομπούρεκο (late 19th cent. or earlier) < γαλακτο- of or relating to milk, made with milk (see galacto- comb. form) + μπουρέκι pasty made with filo pastry (see borek n.). Compare Turkish sütlü börek, literally ‘milky borek’, süt böreği, literally ‘milk-borek’ (chiefly in western Turkey), probably after modern Greek. In Greek cookery: a dessert consisting of semolina custard baked inside a filo pastry crust, often flavoured with lemon or orange and topped with syrup. ΘΚΠ the world > food and drink > food > dishes and prepared food > egg dishes > [noun] > custard flawnc1300 charlet?c1390 dariole?a1400 dowset1425 flathonc1430 papina1450 flathec1450 fool1598 custarda1616 burnt cream1723 custard pudding1727 custard pie1729 flummery1747 floating island1771 custard cream1805 charlotte russea1845 crème caramel1846 cup-custard1853 pudding1896 crème renversée1912 leche flan1927 galaktoboureko1950 natillas1969 panna cotta1984 1950 J. Rowland Good Food from Near East v. 122 Galaktoboureko (Baklava Custard Dessert). 1969 Chicago Tribune 22 Aug. ii. 2/7 For dessert were the honey and nut stuffed pastries called baklava and galaktoboureko, the latter with a custard filling. 1979 N.Y. Times 16 Dec. xx. 7/4 Be sure to sample the baklava or galaktoboureko, a sweet custard wrapped in honey-drenched phyllo dough. 1995 K. MacKenzie-Smith Kitchens of World 70 Well-known desserts are baklava and Galactoboureko. 2009 Sydney Morning Herald (Nexis) 25 Aug. (Good Living section) 9 The galaktoboureko is just out of the oven, the custard warm, the syrup glowing and the filo flaky. This is a new entry (OED Third Edition, June 2012; most recently modified version published online March 2022). < n.1950
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