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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.
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [1]: 95(129c)
Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) Gyros (γύρος) Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. [14] This trend in Greek diet continued in Cyprus and changed only fairly recently when technological progress has made meat more available. [15]
Pontians also used chicken broth or stock to make pilav and other dishes. Pontian refugees also brought peynirli, a Turkish pie dish that could include meat, vegetables, and cheese, to Greece during the population exchange. [30] [31] Salads could include meat as well. One Pontian salad recipe calls for lettuce, chicken, prunes, walnuts, and ...
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Cooking chicken can make some home cooks squeamish. The nation’s most popular protein has a few ...
Antikristo (or Oftó), lamb meat; Blessed thistle with lamb; Gamopilafo, rice cooked in goat and rooster broth; Hirino me selino, pork meat with celery; Ηohlioi boubouristoi, snails fried with rosemary and vinegar; Katsikaki me stamnagathi, goat meat (alternatively lamb) cooked with Avgolemono and a local plant species of the Cichorium genus