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This recipe from chef Jacques Pépin was inspired by a turnover he enjoyed at Marianthi tavern in the Greek village of Monemvasía. The olive oil in the dough makes the crust extraordinarily flaky ...
Taramosalata, [261] [262] spread and dip from taramás fish roe mixed with olive oil, lemon juice, and a starchy base of bread or potatoes. Feta cheese sauce, [263] creamy sauce made from feta cheese, finely chopped garlic, crushed garlic, olive oil, lemon juice, oregano, thyme.
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").
Artichokes with olive oil, onion, carrots and potatoes in casserole. Arakas me aginares (αρακάς με αγκινάρες) Green peas with artichokes. Briám (μπριάμ) Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings.
Recipes from ‘OPSO: A Modern Greek Cookbook’ (Ebury, £35). Taramas OPSO’s taramas uses rye bread and Greek bottarga for more depth of flavour and a lingering aftertaste (Lateef Okunnu)
Olive Tapenade This spread is zippy, salty, and briny! It's perfect for adding to your holiday charcuterie board since it pairs well with creamy goat cheese and toasted baguette slices.
A hot pepper dip with ground walnuts, breadcrumbs, garlic, salt, lemon juice, and olive oil Piyaz: Salad made from any kind of dry beans with onion, parsley and sumac Salatit Roka Róka Saláta Roka Arugula. Rocket salad Şakşuka: Vegetables cooked in olive oil Sikh lahme (for lamb or beef), Shish taouk (for chicken) Souvlaki: Şiş tavuk ...
A kebab dish consisting of grilled fish on a stick, it is typically marinated in an olive oil and lemon dressing. [46] Satay: A Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings. It was developed by Javanese street vendors as a unique adaptation of Indian kebabs ...