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Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. [2] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat.
Greek version of nougat; found everywhere in Greece, but specially made on the Heptanese. Melomakarona (μελομακάρονα) "Honey macaroons" which are cookies soaked in a syrup of diluted honey (μέλι or meli in Greek, thus melo-makarona), then sprinkled with crushed walnuts. Typically baked for Easter and Christmas.
Pliny the Elder and Isidore of Seville derive the Latin word garum from the Greek γάρος (gáros), [10] a food named by Aristophanes, Sophocles, and Aeschylus. Garos may have been a type of fish, or a fish sauce similar to garum. [11]
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It blends the flavors of the Greek spinach pie, spanakopita, into the hand-held comfort and convenience of a grilled cheese sandwich. Chopped roasted cauliflower brings a healthy, veggie-packed twist.
At Athena Greek Restaurant, the fried cheese is sizzling, the octopus is tender and lemony, and the spanakopita melts in your mouth. Bring a group and order a lot. Bring a group and order a lot ...
Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps , pickled ginger, and green onion.
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.