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Byzantine food consumption varied by class, location and time period. The Imperial Palace was a metropolis of spices and exotic recipes; guests were entertained with fruits, honey-cakes and syrupy sweetmeats. Ordinary people ate more conservatively.
Gyros, sometimes anglicized as a gyro [2] [3] [4] (/ ˈ j ɪər oʊ, ˈ dʒ ɪər-, ˈ dʒ aɪ r-/; Greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced) in some regions, is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with other ingredients such as tomato, onion, fried potatoes, and tzatziki.
Pronounced YEE-roh and translating as "turning" in Greek, the gyro is a vertically spit-roasted stacked meat dish, cooked in front of an upright rotisserie. Traditional Greek gyro is made from ...
It seems daunting to learn how to make gyros from scratch, because most of us don't have a spit in the backyard. But it's doable with our step-by-step recipe! The post How to Make Gyros at Home ...
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
Their medicinal liquor called museles (Uyghur: مۇسەللەش) is made from pickling sliced deer antler, saffron, cardamom, and other spices in wine, infusing it with said flavors. The wine is produced commercially and is also exported outside of the region. [20] Another variety of fruit wine is called sharap (Uyghur: شاراپ).
Qidreh (قدرة)—a lamb stew with chickpeas, garlic and spices, commonly served over rice; Quzi (قوزي)—a hearty dish of roasted lamb with raisins, nuts and spices over rice or wrapped in taboon bread; Shish kebab (شيش كباب)—grilled or roasted chunks of meat on a skewer, commonly served over flatbread or rice
An inspector observed gyro meat cut from a cooking roller and placed in a pan on a counter. The meat registered 66 degrees Fahrenheit, far below the required 135 degrees Fahrenheit and storage in ...
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