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The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. [2] [3] "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known [citation needed] as kalamaki (καλαμάκι meaning "small reed").
Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. [1] The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the ...
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.
The Greeks in Albania are ethnic Greeks who live in or originate from areas within modern Albania.They form the largest minority group in the country. They are mostly concentrated in the south of the country, in the areas of the northern part of the historical region of Epirus, in parts of Vlorë County, [3] Gjirokastër, Korçë, [4] and Berat County. [5]
Culture of Albania. Albanian culture or the culture of Albanians (Albanian: kultura shqiptare [kultuˈɾa ʃcipˈtaɾɛ]) is a term that embodies the artistic, culinary, literary, musical, political and social elements that are representative of ethnic Albanians, which implies not just Albanians of the country of Albania but also Albanians of ...
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.
Souvla. Souvla (Greek: σούβλα) is a popular dish from Cyprus. [1] It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue. [2] It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal.
Qeleshe [cɛˈlɛʃɛ] or plis: a type of hat worn by men in Albania, Kosovo, and the Albanian-speaking parts of Greece and North Macedonia. In central Albania (Tirana, Durrës, Kavaja) it is cone-shaped, and in North Albania and Kosovo round. Albanian hat (French: Chapeau albanois) [3] worn typically during the 15th to 18th centuries [4] and ...