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Nutrition (per order) 23 grams of protein. 470 calories. 1,080 mg of sodium. Pros: It's a high-protein, low-calorie fast food option that helps you start your day on a solid footing, Dr. Mohr says ...
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Half to 1 cup of whole-food starches (such as starchy veggies, pulses, whole grains and fruit) Flavor boosters, such as lemon, hot sauce, herbs, spices, vinegar, and mustard
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 ...
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. Parsley is also used as a garnish on some dishes.
November 29, 2022 at 9:18 AM. A new restaurant offering authentic Greek food is gearing up to open in early January in Warner Robins. Olympia Gyros is a spin off of the popular Greek Village ...
Pita (Greek: πίτα, romanized: pita / ˈpɪtə / or US: / ˈpiːtə /) [2] or pitta (British English) is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: خبز ...
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 ...