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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 first doner kebab shop in London opened in 1966 and they were a familiar sight in provincial cities by the late 1970s, while gyros was already popular in Greece and New York City in 1971. A Greek-Canadian variation, the donair, was introduced in 1972, eventually becoming the official food of Halifax, and spreading across the country.
Greek salad or horiatiki salad ( Greek: χωριάτικη σαλάτα [a] or θερινή σαλάτα [b]) is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese (usually served as a slice on top of the other ingredients), and olives (typically Kalamata olives) and dressed with salt, Greek ...
Also, many of these dishes are low-calorie, coming in at 300 calories or less per serving. ... Turkey Meatball Gyro. Go Greek with this easy, high-protein dinner idea. The recipe calls for Greek ...
Tzatziki. 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 ...
Many opt for a Big Greek Feast platter that includes a chicken skewer, pork skewer, gyro, and Greek french fries, all with the requisite sauces. Reviewers say this is enough food for two to feast ...
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.
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant region of the Arab world during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.