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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").
In a medium bowl, stir together the yogurt, vinegar, oil, oregano, garlic and 1 teaspoon each salt and pepper. Measure ¼ cup of the mixture into a small bowl and stir in 1 tablespoon water; set ...
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.
Greek "giouvetsi" Greek chicken souvlaki merida. History ... [179] Greek traditional sausage made from pork or lamb and typically flavored with orange peel, ...
Food festivities will be in full swing Sept. 19 and run through Sept. 21 at the Annunciation Greek Festival in Akron.. Guests can enjoy gyros, chicken souvlaki, calamari, dolmathes, moussaka ...
Dakos (ντάκος) Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers. Pissara (πισάρα) Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts. Taramosalata (ταραμοσαλάτα) Fish roe, breadcrumbs, olive oil, lemon juice.
Greek restaurant. A Greek restaurant is a restaurant that specializes in Greek cuisine. [1] In the United States they tend to be a different affair, varying in types of service, cuisine, menu offerings, table settings, and seating arrangements. [1] Their menu may also feature dishes from other cuisines.
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.