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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]
Although gyros is unquestionably of Middle Eastern origin, the issue of whether modern-day souvlaki came to Greece via Turkish cuisine, and should be considered a Greek styling of shish kebab, or is a contemporary revival of Greek tradition dating as far back as 17th century BC Minoan civilization, is a topic of sometimes heated debate, at ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the ...
Yanni's Greek is a Seattle institution since 1984 and takes great pride in its authenticity. Standout items include vegetarian dolmathes, tzatziki-topped grape leaves stuffed with diced vegetables ...
How to make shawarma: Like gyro, Shawarma consists of meat cut into thin slices and roasted on a slowly-turning vertical rotisserie or spit. Shawarma specifically, though, is stacked in a cone ...
A halal snack pack is a dish that originated in Australia. It consists of halal - certified doner kebab meat, chips (french fries), and sauces such as chili, garlic and barbecue. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia.
A traditional Cypriot sausage made of ground pork or lamb and wrapped in caul fat that is served alone or in a pita, usually with tomato, cucumber, parsley, and lemon. [5] Souvlaki. Skewers consisting of pork, chicken or lamb that is barbecued. [6] [7] Pictured is a souvlaki platter.
Cypriots eat the leaves by detaching and biting off the fleshy base. A common preparation for the stalks and the heart is braised with garden peas, with a little onion and perhaps a chopped tomato. Meat is sometimes added. Okra is baked in the oven with tomato and oil, and cauliflower is also given this treatment.