Pain à la grecque

A traditional Belgian bread

Pain à la grecque

A loaf of Pain à la grecque

Pain à la grecque is a traditional type of bread originating from Belgium, specifically from the city of Brussels. Despite its name, which translates to "Greek bread," it is not related to Greek cuisine. The name is believed to have derived from the Latin term "panis graecus", which referred to a type of bread made with honey and spices.

History

The origins of Pain à la grecque can be traced back to the 17th century in Brussels. It was traditionally baked by the Augustinian monks and was known for its unique flavor and texture. The bread was often distributed to the poor as a form of charity.

Ingredients and Preparation

Pain à la grecque is made using a simple dough consisting of flour, water, yeast, and salt. The distinctive flavor comes from the addition of cinnamon and sugar, which are sprinkled on top before baking. The dough is typically shaped into flat, rectangular loaves.

Cultural Significance

In Brussels, Pain à la grecque is considered a local delicacy and is often enjoyed as a snack or breakfast item. It is commonly found in bakeries throughout the city and is a popular choice among locals and tourists alike.

Related pages

• Belgian cuisine
• Bread
• Cinnamon