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Spiedies are local to Binghamton in the central Southern Tier of New York, [1] and somewhat more broadly known and enjoyed throughout Central New York. [citation needed] A spiedie consists of cubes of chicken, pork, lamb, veal, venison, beef, or tofu. The meat is marinated overnight or longer, then grilled on spits over a charcoal pit.
The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. [2] [3] "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known [citation needed] as kalamaki (καλαμάκι meaning "small reed").
The speciality is a simple dish of baked lamb and rice, served with a flavored yogurt sauce. Recently, it has become very popular among the Greeks and Turks associated to the large Albanian diaspora in Greece and Turkey. [35] Qebapa are small homemade grilled meat skinless sausages made of lamb and beef mix.
Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) is a class of traditional dishes of skewered grilled meat characteristic of Abruzzo cuisine. [1] They are typically made from mutton or lamb cut in chunks and pierced by a skewer.
The festivities on Tsiknopempti revolve around large outdoor parties where massive amounts of meat are grilled or roasted. Often Tsiknopempti-like celebrations will occur again, generally on a smaller scale, the following Sunday which marks the final day meat can be eaten before the beginning of the Great Lent , the strict fasting season that ...
Our spiedies were always of lamb, and were always cooked using spiedie irons--steel skewers.--Mockingbird0 05:24, 21 September 2008 (UTC) Right on Mockingbird0. The reason the skewers were steel was because the steel would transmit the heat into the center of the meat. This was critical for leaner meat such as venison and lamb.
Greece is the world's fifth ranked producer of olive oil, producing more than 1,079,000 tons of olive oil annually, more than 75% of that extra virgin. Greek olive oil is exported throughout the world. [1] Olive oil plays an important role in the Greek diet, being the basis of many dishes.
The small meat logs are usually made with a combination of ground mutton, beef, and lamb (usually in a ratio of 2:1:1), although some places prepare them only with beef. The meat is mixed by hand and seasoned with salt and pepper, and it is recommended to leave the meat combination in the refrigerator for a few hours or a whole day before the ...