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The name comes from the Greek γύρος (gyros, 'circle' or 'turn'). It is a calque of the Turkish döner, from dönmek, also meaning "turn". [7] In Athens and other parts of southern Greece, the skewered meat dish elsewhere called souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, and similar dishes. [8]
The Lebanese Festival will run from 5 p.m. to 1 a.m. on Friday, from 4 p.m. to 1 a.m. on Saturday, and from noon to 5 p.m. on Sunday, Sept. 22. There will be a variety of Lebanese food, cash bar ...
Local cheese from Lemnos island. Myzithra (μυζήθρα) Mizithra or Myzithra is a fresh cheese made with milk and whey from sheep or goats. The ratio of milk to whey usually is 7 to 3. Manouri (μανούρι) Manouri is a Greek semi-soft, fresh white whey cheese made from goat or sheep milk as a by-product following the production of feta.
Website. littlegreekfreshgrill.com. Little Greek Fresh Grill, formerly Little Greek, is a chain of fast-casual Greek-style restaurants that was founded in Florida by Estonian immigrant Sigrid Bratic in 2004. As of April 2020, there were 44 locations across six states.
It’s a rare Greek meal that doesn’t include some tzatziki on the table. This make-at-home version of the classic yogurt-and-cucumber dip (aka spread) yields a cool dish that’s rich and creamy.
Greek baklava. Greek gyros rolled in a pita. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten.
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