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Palestinian cuisine consists of foods from or commonly eaten by Palestinians or in the region of Palestine, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora.
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The USDA uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches. [4] However, the same USDA manual determines the burritos and fajitas are "sandwich-like", and frankfurters are "sandwich type", while stromboli is explicitly excluded.
New locations, both food cart and storefront, are being added throughout New York (including a storefront on 14th Street and Second Avenue) and around the world. The franchise is most recognized by its primary dish which is a platter of chicken or gyro meat with rice, [1] though it also serves a chicken or gyro wrap sandwich. [2] [1] [3]
Although less popular than souvlaki and sheftalia, gyros are also commonly eaten. Gyros (also known as döner) have grilled meat slices instead of chunks, and the taste differs from that of souvlaki due to the salad and dressings added. Gyros are made from various cuts of lamb, pork, or chicken, and sometimes but rarely beef.
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods.
Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight.
Tzatziki (Greek: τζατζίκι, tzatzíki, Greek: [d͡zaˈd͡zici]), also known as cacık (Turkish: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia.
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