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Saganaki, lit on fire, at the Parthenon Restaurant in Greektown, Chicago. In many Greek restaurants in the United States and Canada, after the saganaki cheese is fried, it is flambéed at table (often with a shout of "opa!" [4]), after which the flames usually are extinguished with a squeeze of lemon juice.
Saganaki cheese (Turkish: saganaki peyniri) is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki.
Garides saganaki, [180] [181] [182] sautéed shrimps that are deglazed with the ouzo, then doused in tomato sauce, and topped with crumbled feta. Dakos , [ 183 ] [ 184 ] [ 185 ] a traditional Cretan food features a slice of soaked dried bread or barley rusk ( paximadi ) topped with chopped tomatoes and crumbled feta or mizithra cheese, dried ...
Use fragrant herbs, tangy feta, and crisp phyllo to make an assortment of starters that taste like Greece.
The name comes from the Greek γύρος (gyros, 'circle' or 'turn').It is a calque of the Turkish döner, from dönmek, also meaning "turn". [8]In Greek, "gyros" is a nominative singular noun, but the final 's' is often interpreted in English usage as plural, [9] leading to the singular back-formation "gyro". [10]
Kasseri is consumed in sandwiches as the main constituent in kasseropita and saganaki. [citation needed] Assyrians use Kasseri cheese to make a traditional Assyrian cheese dish, called gupta tomirta (ܓܘܒܬܐ ܜܘܡܪܬܐ 'buried cheese'), that is topped with cumin and sometimes other seasonings. [citation needed]
Saganaki is made from sheep, goat and cow milk, depending on the season. Cheese, which is mostly used as frying, is consumed as an aperitif and appetizer at breakfast in a pan without oil. The saganaki from the salt-free group comes from Lesbos. Dairy saganaki in Turkey is the first species Kesebir.
Furthermore, koftas come in a broad range of shapes and sizes, from little oval shaped egg size balls to flatly carved rhombuses in trays, or tennis ball sized koftas. In addition to satisfying personal tastes, this variation in size and shape enables creative display and serving possibilities.