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Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.
Flomaria (Greek: φλωμάρια) is a traditional pasta made on the island of Lemnos. [1] They are made from flour, eggs, milk, and salt. They are made adding egg, such as hilopites, but their size is longer. [2] It is used also for a traditional recipe of the island; rooster with flomaria.
Gyros are classic staples in the Greek community; they’re seasoned beef or lamb on pita bread, served with onions, lettuce, tomatoes and tzatziki sauce. ... The recipes all have been passed down ...
In 1989, Greek television entered in a new period, the period of private television. [4] The first private TV channels started to broadcast in 1989. The period 1995–2009 is the best period of the Greek television and frequently characterized as the golden age of the Greek TV.
Buffalos breeding in Lake Kerkini. A continuation from the ancient period are dishes such as lamb cooked with quince or various vegetables and fruits, goat boiled or fried in olive oil: modern recipes from Kavala to Kastoria and Kozani offer lamb with quince, pork with celery or leeks.
They can also be dried, canned, frozen and pickled, usually garnishing Greek salads. [7] [9] They can be roasted, sliced and served as an appetizer, by adding olive oil, garlic and sea salt. [10] [11] A well-known traditional recipe in Greece with stuffed peppers is Gemista. [8]
Ancient Greek weapons and armor were primarily geared towards combat between individuals. Their primary technique was called the phalanx , a formation consisting of massed shield wall, which required heavy frontal armor and medium-ranged weapons such as spears. [ 1 ]
Falafel (/ f ə ˈ l ɑː f əl /; Arabic: فلافل, [fæˈlæːfɪl] ⓘ) is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
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