What is the difference between Fila, Yufka and Malsouka?

Answer 1

Fila: also known as phyllo is a meditterean very thin dough when baked turns out extra crispy.

yufka: is also meditterean but africans use it too, and it's much more thicker, but almost the same result as fila.

malsouka: crossbetween fila and vitanamese spring roll papper (not rice papper that you soak in water, but the one made of flour and fried (but don't get that mixed up with wontons either). at work we use this alot, but we call it brik paper.

try this if you ever find malsouka: par (half way cooked) cooked salmon , very thin sliced grilled vegetables, wrap it in brik paper, as seal it with eggwah (beaten egg with a lil bit of water) and sear on both sides,and bake to finish, it's delish.

Answer 2

Malsouka is like a vietnamese spring roll wrapper. Also call warqa....very thin made of rice

Filo not Fila is a dough. Filo dough is a type of pastry dough which is used in many different Greek dishes. It may also be called puff pastry, for its light and fluffy texture, or be spelled phyllo. Filo is a combination of flour, cornstarch, water, and oil. If one is good with pastry, making filo dough may not be much of a challenge. However for those who do not have the time or the “knack,” filo dough is readily available in the freezer or refrigerator sections of must supermarkets.

Filo dough is used to make both sweet and savory pastries in traditional Greek cooking. Filo dough is wrapped around spinach, onions and goat cheese to make delectable spanakopita. Layered dough is used to make baklava, the wonderful, crunchy desert, made of layers of the dough with the addition of honey and either walnuts or pine nuts.

Kufka on the other hand, is a bit like filo, but a bit thicker and doughier, and less brittle when cooked.