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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]
Gyaros ( Greek: Γυάρος pronounced [ˈʝaros] ), also locally known as Gioura ( Greek: Γιούρα ), is an arid, unpopulated, and uninhabited Greek island in the northern Cyclades near the islands of Andros and Tinos, with an area of 23 square kilometres (9 sq mi). It is a part of the municipality of Ano Syros, which lies primarily on ...
Skyros (Greek: Σκύρος, Modern Greek: [ˈs̠ci.ro̞s̠]), in some historical contexts Latinized Scyros (Ancient Greek: Σκῦρος, Attic Greek pronunciation:), is an island in Greece. It is the southernmost island of the Sporades, an archipelago in the Aegean Sea. Around the 2nd millennium BC, the island was known as The Island of the ...
Mastic, an aromatic, ivory-coloured plant resin, is grown on the Aegean island of Chios . Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely oregano, mint, garlic, onion, dill, cumin, and bay laurel leaves. Other common herbs and spices include basil, thyme and fennel seed.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots. Food preparation [ edit ] Frequently used ingredients are fresh vegetables such as courgettes ( zucchini ), olives , okra , green beans , artichokes , carrots , tomatoes , cucumbers , lettuce and grape leaves , and pulses such as beans ...
Ouzo. An ouzo bottle. Ouzo ( Greek: ούζο, IPA: [ˈuzo]) is a dry anise -flavored aperitif that is widely consumed in Greece. [1] It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, mastika, rakı and arak .
History and names. A dish identical to modern kokoretsi is first attested in the cuisine of the Byzantines. They called it πλεκτήν (plektín), κοιλιόχορδα (koilióchorda), or χορδόκοιλα (chordókoila); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as τσοιλίχουρδα (tsoilíchourda), of Plovdiv as ...
Kastellorizo or Castellorizo ( US: / ˌkɑːstəˈlɔːrɪzoʊ /; [3] Greek: Καστελλόριζο, romanized : Kastellórizo ), officially Megisti ( Μεγίστη Megísti ), is a Greek island and municipality of the Dodecanese in the Eastern Mediterranean. [4] [5] It lies roughly 2 kilometres (1 mile) off the south coast of Turkey, about ...