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Melitzanes Papoutsakia, [353] [354] [355] baked eggplants stuffed with ground beef and topping it with a smooth béchamel sauce. The dish is called papoutsakia (little shoes) because its shape resembles little shoes. Kolokithakia gemista (stuffed zucchini), zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven.
A common Greek dish. There are many regional variations with additional ingredients. Bogana (μπογάνα) Slow cooked lamb or goat meat with potatoes and tomatoes, from the region of Argolis. Bifteki (μπιφτέκι) Grilled rounded beef, made from minced meat, but other meat (chicken, turkey) can also be used. Brizola (μπριζόλα)
A fragrant rice dish that consists of – but is not limited to – steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried stew commonly made with firm tofu, tempeh, and long beans) urap, bergedel, and serunding.
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.
A grapevine leaf roll is a dish consisting of cooked grapevine leaves wrapped around a variety of fillings. Vine leaves may also be used to wrap stuffed celery root. Before wrapping, the celery root is stuffed with rice that has been seasoned with cinnamon, salt, pepper, allspice, pine nuts, and sugar (this type of rice is called iç pilav).
Toona sinensis, commonly called Chinese mahogany, [2] Chinese cedar, Chinese toon, beef and onion plant, [3] or red toon (Chinese: 香椿; pinyin: xiāngchūn; Korean: 참죽, romanized: chamjuk; Hindi: डारलू, romanized: d̩āralū; Malay: suren; Vietnamese: hương xuân) is a species of Toona native to eastern and southeastern Asia, ranging from northern Korean peninsula through ...
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The dish is typically made with penne or macaroni pasta, a minced-meat sauce with tomato and onion, and a white sauce often enriched with Rumi cheese. Egg or cheese (cheddar and mozzarella) [dubious – discuss] may also be baked on top. The dish was introduced to Egypt by Greek and Italian immigrants in the 19th century. [13]