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Traditional Galaktoboureko

"Great Greek dessert. Lemony semolina custard in a phyllo crust with lemon syrup. The Greek traditional way of making it. I hope you will enjoy it as much we Greeks do!"

By allrecipes · From Open Recipes · 11 ingredients
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Why it works: Milk and butter match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 81,222 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

The recipe

12 servings

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + lemontop 7% of all pairs
    Aroma overlapstrong
    Mentioned together19,048 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Semolina + lemontop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together124 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Egg + buttertop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (milk, egg, semolina, sugar, butter, phyllo dough):

  1. Vanillabetter flavor fit
  2. Lemonthe original

Fit is the average pairing score against milk, egg, semolina, sugar, butter, phyllo dough. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).