Glossary entry (derived from question below)
Serbian term or phrase:
razvučena kora
English translation:
streched phyllo (or pita) dough
Added to glossary by
Nevena Milojevi
Jan 29, 2016 22:52
8 yrs ago
Serbian term
Serbia
razvučena kora
Serbian to English
Other
Cooking / Culinary
izraz
Napraviti fil od krompira, mesa, crvenog luka, belog luka i začiniti je solju i biberom. U tepsiju staviti prvo razvučenu koru a zatim fil. I tako ponavljati dok se fil i kore ne potroše, vodeći računa da se slaganje završi korom od testa. Poslednju koru premazati uljem i peći 25-30 minuta na temperaturi od 200-220 C.
Proposed translations
(English)
| 4 +2 | streched phyllo (or pita) dough |
Milena Taylor
|
| 4 | spread / unroll the pastry |
Daryo
|
Proposed translations
+2
6 mins
Milena Taylor
Serbia
Serbia
Native in Serbian
Works in field
Serbia
Business-Marketing-IT-Media-Localization
Native in: Serbian (Variant: Cyrillic and Latin) 
, Serbo-Croat
Works in: English to Serbian, Serbian to English
Related KudoZ points
:
8
Selected
streched phyllo (or pita) dough
Pogledajte video:
https://www.youtube.com/watch?v=CgCIw95ZQoI
Important—don’t stretch pita dough, just roll it.
https://docs.google.com/document/d/1zHjmIxAi4AkXtAVeV2MxaQoe...
https://www.craftybaking.com/learn/baked-goods/pastry/types/...
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Note added at 8 mins (2016-01-29 23:00:26 GMT)
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Slovna greška: stretched phyllo (or pita) dough
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Note added at 2 days43 mins (2016-01-31 23:35:50 GMT)
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U slučaju da su u pitanju gotove kore:
Kore su na engleskom Filo (or phyllo) (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. https://en.wikipedia.org/wiki/Filo
https://www.athensfoods.com/athens-fillo-dough-14-x-18-sheet...
https://www.youtube.com/watch?v=CgCIw95ZQoI
Important—don’t stretch pita dough, just roll it.
https://docs.google.com/document/d/1zHjmIxAi4AkXtAVeV2MxaQoe...
https://www.craftybaking.com/learn/baked-goods/pastry/types/...
--------------------------------------------------
Note added at 8 mins (2016-01-29 23:00:26 GMT)
--------------------------------------------------
Slovna greška: stretched phyllo (or pita) dough
--------------------------------------------------
Note added at 2 days43 mins (2016-01-31 23:35:50 GMT)
--------------------------------------------------
U slučaju da su u pitanju gotove kore:
Kore su na engleskom Filo (or phyllo) (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. https://en.wikipedia.org/wiki/Filo
https://www.athensfoods.com/athens-fillo-dough-14-x-18-sheet...
4 KudoZ points awarded for this answer.
Comment: "Hvala Vam!"
2 days 34 mins
Serbian term (edited):
razvučena kora / razvuči koru
spread / unroll the pastry
this is the step when pastry was already made;
in this recipe it doesn't say anything about making pastry, only about using it.
Pastry is sold in packs where it's rolled, so "razvuči [gotovu] koru" means to unroll it in one single flat layer
as in:
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
http://allrecipes.com/recipe/9454/baklava/
in this recipe it doesn't say anything about making pastry, only about using it.
Pastry is sold in packs where it's rolled, so "razvuči [gotovu] koru" means to unroll it in one single flat layer
as in:
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
http://allrecipes.com/recipe/9454/baklava/
Note from asker:
| Hvala na predlogu. |
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