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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]
While kebab has been used in English since the late 17th century, doner/döner kebab is known only from the mid-20th or later. [29] The Turkish word döner comes from dönmek ("to turn" or "to rotate"), so the Turkish name döner kebap literally means "rotating roast". [30] In German, it is spelled Döner Kebab; the sandwich is often called ein ...
The main difference between shawarma and gyro is the meat. Unlike gyros, which typically contain beef in addition to lamb, the packed-down shawarma meat can include chicken, lamb, turkey, veal, or ...
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David 's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English. Many writers define the three core elements of the ...
Oven-Roasted Chicken Gyros. Serves 4 to 6. You don't need a rotisserie to make chicken gyros. This recipe replicates the flavorful street-food classic in a hot oven and is perfect for family and ...
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 ...
GP's Greek Kitchen gets high marks for generous portions, huge, tzatziki-drenched gyros, crispy seasoned fries, and all-encompassing samplers, but in cold North Dakota, a simple soup is king. Just ...
Cypriots eat the leaves by detaching and biting off the fleshy base. A common preparation for the stalks and the heart is braised with garden peas, with a little onion and perhaps a chopped tomato. Meat is sometimes added. Okra is baked in the oven with tomato and oil, and cauliflower is also given this treatment.
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