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The Greek version, called "kourabiedes" [18] or "kourabiethes" [1] [2] (Greek: κουραμπιέδες; plural of kourabies κουραμπιές), resembles a light shortbread, typically made with almonds.
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.
Giaourtlou lamp kebab or Yiaourtlou lamp kebab, [398] traditional recipe from Asia Minor and Constantinople made from spicy ground lamb kofta kebab, yogurt sauce, tomato sauce. Soutzoukakia , [ 399 ] oblong shaped meatballs made with beef ground meat or mixed (beef, pork, lamp) [ 400 ] or chicken.
All that’s needed for a soup to be called matzo ball soup is chicken broth and a matzo ball or two – big, round dumplings made by binding matzo meal with some eggs and fat (either oil or ...
The Cuisine of the Ionian islands or Heptanesean cuisine (Greek: Επτανησιακή κουζίνα) is a type of Greek cuisine associated with the Ionian Islands region. It has more influences from Italian cuisine than can be found in any other part of Greece due to the long period of Venetian rule in the Ionian Islands. [1] [2]
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Epirotic cuisine (Greek: Ηπειρώτικη κουζίνα, or Κουζίνα της Ηπείρου) is the traditional Greek cuisine of the region of Epirus. It is based mostly on dairy products; butter and various cheeses.
Others are tyrokafteri (Macedonian spicy cheese spread) and soupies krasates (cuttlefishes in wine). Unlike Athens, the traditional pita bread for the popular souvlaki usually is not grilled, but rather fried (information included from Greek Gastronomy, Greek National Tourism Organization (GNTO), 2004).