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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]
A halal snack pack is a dish that originated in Australia. It consists of halal - certified doner kebab meat, chips (french fries), and sauces such as chili, garlic and barbecue. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia.
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 ...
Gyros and shawarmas, street food faves, are no different — though there is a difference between the two. Gyro and shawarma are both meat dishes that are cooked at a very high temperature on a ...
Each meal includes a gyro with housemade tzatziki sauce, a village Greek salad, spinach pie and baklava for $17. About 20 volunteers spend hours in the kitchen making the food each year, Porter said.
A new restaurant offering authentic Greek food is gearing up to open in early January in Warner Robins. Olympia Gyros is a spin off of the popular Greek Village Restaurant “It’s going to be a ...
Ćevapi – Bosnian kebabs: small grilled minced meat links made of lamb and beef mix; served with onions, kajmak, ajvar and Bosnian pita bread (somun) Pljeskavica – a patty dish. Begova Čorba (Bey's Stew) – a popular Bosnian soup ( chorba) made of meat and vegetables. Punjena paprika – bell peppers stuffed with minced meat and rice ...
Adana kebap (or kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled over charcoal. Named after the Turkish city of Adana, the kebab is generally "hot" or piquant. The traditional Adana kebab is made using lamb, with a high fatty content cooked over hot coals.
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