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Apart from the Greek dishes that can be found all over Greece, there are also many regional dishes. [71] [72] North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas. Greek cuisine uses seeds and nuts in everything from pastry to main dishes ...
These overnight oats get a protein boost thanks to Greek-style yogurt, peanut butter and soy milk, which leads to 17 grams of protein per serving.
This delicious breakfast combines the warm spices and sweet flavor of banana bread with fiber-rich oats, creating a warm, satisfying start to your day. Serve banana-bread baked oatmeal alongside ...
Coat small frying pan with cooking spray. Add egg substitute, tomatoes, baby spinach, and feta cheese to pan and scramble together till eggs are cooked. Toast pita. Stuff egg mixture in pita ...
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Pontians have a number of traditional breakfast dishes: foustoron (similar to an omelette), [64] lalánggia, [65] havitz, [66] [67] and more. Breakfast dishes typically include eggs, bread, or porridge. For lunch and dinner, Pontians traditionally eat a number of soups, savory pies, rice pilav, pasta dishes, flatbreads, and dumplings.
A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce.
The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman pānis focācius, literally "hearth bread"; cf. Italian focaccia. [5] It may have had a classical origin in the Ancient Greek/Roman placenta cake. A similar dessert is still known as placenta (Greek: πλατσέντα) on the island of Lesbos in Greece.
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