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Smyrna meatballs, known as soutzoukakia Smyrneika (Greek: σουτζουκάκια σμυρναίικα) or İzmir köfte , is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. [1] [2]
The worst tongue twister on a list of starters, this pungent dip consists of a starchy base of soaked breadcrumbs or potatoes with added lemon juice and olive oil.
Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce. Snails (σαλιγκάρια) In Greece and Italy, snails are eaten in a diversity of dishes and sometimes they are even used in sauces and poured over various types of pasta.
Moussaka Souvlaki Paidakia Soutzoukakia smyrneika Giouvetsi Bifteki burger stuffed with Greek feta cheese Fasolakia Gigantes plaki Traditional Greek kleftiko, consisting of lamb marinated with lemon juice, potatoes and spices and cooked slowly in a sealed container. Shrimps. Selected dishes are: [310] Agkinares, cardoon has various recipes. [311]
Meze (also spelled mezze or mezé) (/ ˈ m ɛ z eɪ /, / ˈ m ɛ z ɛ /) is a selection of small dishes served as appetizers in eastern Mediterranean cuisines: Syria, Iraq, Greece, Turkey, Lebanon, Jordan, Iran, Armenia.
In English, kofta is a loanword borrowed from the Urdu کوفتہ, itself borrowed from Persian کوفته kofta meaning pounded meat. [2] [3] [4] [1] The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ʿAlī Nāma.
Lion's Head is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables.. This is a list of notable meatball dishes.A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. [1]
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.