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The Greek bouzouki is a plucked musical instrument of the lute family, called the thabouras or tambouras family. The tambouras existed in ancient Greece as the pandura, and can be found in various sizes, shapes, depths of body, lengths of neck and number of strings. The bouzouki and the baglamas are the direct descendants.
"Lover's Leap" and "As Sure as Eggs Is Eggs" were based on an acoustic guitar piece that Banks had written while he was at university. Hackett, Rutherford, and Banks each play a 12-string guitar fed through two Leslie speakers on "Lover's Leap"; Hackett noted its chord sequence is the same as one used on A Salty Dog (1969) by Procol Harum. [16]
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Phrygian mode. The Phrygian mode (pronounced / ˈfrɪdʒiən /) can refer to three different musical modes: the ancient Greek tonos or harmonia, sometimes called Phrygian, formed on a particular set of octave species or scales; the medieval Phrygian mode, and the modern conception of the Phrygian mode as a diatonic scale, based on the latter.
The central octave of the ancient Greek system. The earliest Greek scales were organized in tetrachords, which were series of four descending tones, with the top and bottom tones being separated by an interval of a fourth, in modern terms. The sub-intervals of the tetrachord were unequal, with the largest intervals always at the top, and the ...
Dorian mode or Doric mode can refer to three very different but interrelated subjects: one of the Ancient Greek harmoniai (characteristic melodic behaviour, or the scale structure associated with it); one of the medieval musical modes; or—most commonly—one of the modern modal diatonic scales, corresponding to the piano keyboard's white notes from D to D, or any transposition of itself.
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.
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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