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Olympia Gyros. The new restaurant is expected to offer gyros, naturally, and dishes like chicken souvlaki as well as soups and salads. “It’s going to be wraps, burgers, salads, fresh meat ...
Kronos Foods, Inc., is a Chicago -based company which is a foodservice manufacturer of Mediterranean food in the United States and the largest manufacturer of gyros in the world. [1] [2] Kronos Foods is known for being one of the first to produce, standardize, and market gyro cones (an argument exists as to who exactly was the first to "invent ...
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]
Founded in 2009 as Olympic Provisions, the company began as Oregon's first USDA salumeria in a 900 square foot production facility attached to a European-inspired restaurant in the Olympic Cereal Mill building. [2] [3] The owners came from a variety of backgrounds, with Nate Tilden also co-owning Clyde Common and Elias Cairo having background ...
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The main difference between shawarma and gyro is the meat. Unlike gyros, which typically contain beef in addition to lamb, the packed-down shawarma meat can include chicken, lamb, turkey, veal, or ...
Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios . Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed.
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