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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 [21] 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. [22] [23] A Greek-Canadian variation, the donair, was introduced in 1972, eventually becoming the official food of Halifax, and spreading across the ...
A Greek salad from Thessaloniki Traditional Greek kleftiko, consisting of lamb marinated with lemon juice, potatoes and spices and cooked slowly in a sealed container. [39] Greek baklava Greek gyros rolled in a pita. The most characteristic and ancient element of Greek cuisine is olive oil, which is used in most dishes. It is produced from the ...
Guests can order online at akrongreekfest.com. Pickup hours are 11 a.m. to 5 p.m. Thursday and 11 a.m. to 6 p.m. Sept. 20 and 21. Also offered online are party packs for numerous entrees ...
Tirokroketes (Greek Fried Goat Cheese Balls) with Honey. Golden fried tirokroketes are sweet-savory balls that can be served as an appetizer or dessert. For this variation, club soda lightens the ...
Described as an "authentic sandwich wrap found on the streets of Greece," the new menu item contains your choice of gyro meat or chicken with feta cheese, fries, tomatoes and tzatziki sauce ...
Souvlaki. Souvlaki (Greek: σουβλάκι, souvláki, [suˈvlaci]; plural: σουβλάκια, souvlákia) is a Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside a rolled pita, typically with lemon ...
Shawarma (/ ʃəˈwɑːrmə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1][2][3][4] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with ...
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