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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 ...
Choctaw Native Americans of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves as a seasoning. [6] The French word filé is the past participle of the verb filer , meaning (among other things) "to turn into threads", "to become ropy".
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.
A small jar of homemade Gulf-style baharat. Bahārāt (Arabic: بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines.The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, anise, and soups, and may also be used as a condiment.
Gyro sandwich in pita bread or plated Fish and seafood dishes such as baked fresh fish, fried salt cod served with skordalia ( garlic sauce ); fried squid and baby octopus Baked dishes (magirefta) such as a wide variety of seasonal Vegetable dishes); moussaka (eggplant or zucchini, minced meat, béchamel sauce)
Gyro and shawarma are both meat dishes that are cooked at a very high temperature on a rotating spit — a rod that holds meat in an oven or over an open flame, like a vertical rotisserie — and ...
Khmeli suneli. Khmeli suneli (Georgian: ხმელი სუნელი, literally "dried spice") is a traditional Georgian spice mix. [1] It typically contains ground coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek (utskho suneli [2]), summer savory, bay leaf, mint and marigold. [3]
Many foods are flavored with seasoning blends or pastes, and light sauces. Hilbah, a paste made from fenugreek seeds and hot pepper, is added to soups and other traditional Yemenite dishes. [3] Skhug, a hot pepper sauce, comes in red and green varieties. A diluted version of skhug is spooned over falafel.
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