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Sarma ( Cyrillic: Сарма ), commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food in Turkish, Southeastern European and Greek cuisine made of vegetable leaves rolled around a filling of grains (such as rice ), minced meat, or both. The vegetable leaves may be ...
The Greek Colonisation of the Black Sea Area. Franz Steiner Verlag. ISBN 978-3515073028. Isaac, Benjamin H. (1997). The Greek Settlements in Thrace Until the Macedonian Conquest. Studies of the Dutch Archaeological and Historical Society, Vol 10. Brill Academic Pub. ISBN 978-9004069213. Treister, M Yu (1997). The Role of Metals in Ancient Greek ...
Greek (Modern Greek: Ελληνικά, romanized: Elliniká, pronounced; Ancient Greek: Ἑλληνική, romanized: Hellēnikḗ) is an independent branch of the Indo-European family of languages, native to Greece, Cyprus, Italy (in Calabria and Salento), southern Albania, and other regions of the Balkans, the Black Sea coast, Asia Minor, and the Eastern Mediterranean.
Bosnian cuisine is a mixture of the local regions such as the Balkan countries, Greece, Italy and Turkey, with many recipes coming from the Ottoman era. It uses some spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are often natural, consisting of little more than the natural ...
Greek restaurant. A Greek restaurant is a restaurant that specializes in Greek cuisine. [1] In the United States they tend to be a different affair, varying in types of service, cuisine, menu offerings, table settings, and seating arrangements. [1] Their menu may also feature dishes from other cuisines.
Kokoretsi. Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.
Molokhiya, a traditional dish that dates back to Ancient Egypt, served with rice and chicken. Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt 's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta.
The species designation is a combination of the Greek gyros, "rounded", and stegè, "roof", a reference to the round cross section of the top of the muzzle. Description. The holotype of Apatorhamphus consists of a fragmentary rostrum missing the tip of the beak and being broken off just anteriorly to the nasoantorbital fenestra. The anterior ...