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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.
Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops) [93] [94] have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today galaktopoleia shops exist very few. The list of Greek dishes includes dishes found in all of Greece as well as some regional ones. [95] [96] [97] [98]
Milk, cheese, buttermilk, and yogurt are the important dairy products. Pontians were traditionally farmers who produced their own food. They ate whatever was available. [1] The Pontos region has a distinct winter and summer; Pontians traditionally prepared food for winter by drying fruit and pickling vegetables.
Newly-opened Greek restaurant brings "As traditional as you can get" generational family recipes to Flagler Beach. Chef Spotlight: Greek restaurateur brings authentic generational recipes to ...
Plaka is on the northeast slope of Acropolis, between Syntagma and Monastiraki square.Adrianou Street (running north and south) is the largest and most central street in Plaka and divides it into two areas: the upper level, - Ano Plaka - located right under the Acropolis and the lower level - Kato Plaka - situated between Syntagma and Monastiraki.
Patrons dining outdoors at a Greek restaurant. A Greek restaurant is a restaurant that specializes in Greek cuisine. [1] In the United States they tend to be a different affair, varying in types of service, cuisine, menu offerings, table settings, and seating arrangements. [1] Their menu may also feature dishes from other cuisines.
Anafiotika (Greek: Αναφιώτικα pronounced [a.naˈfço.ti.ka]) is a scenic tiny neighborhood of the center of Athens, part of the old historical neighborhood called Plaka. It lies on the northeast side of the Acropolis hill.
Koulourakia [a] or Koulouria, [b] or kerkele in Pontic Greek, [1] are a traditional Greek dessert, typically made around Easter [2] to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla.