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For readers unfamiliar with certain Greek foods, here are some examples. Gyros are classic staples in the Greek community; they’re seasoned beef or lamb on pita bread, served with onions ...
Sep. 28—Experience a little bit of Greece in the middle of the Duke City during the ABQ Grecian Festival. The three-day event celebrates all things Greek with food, drink, dance, music and ...
Saganaki, lit on fire, at the Parthenon Restaurant in Greektown, Chicago. In many Greek restaurants in the United States and Canada, after the saganaki cheese is fried, it is flambéed at table (often with a shout of "opa!" [4]), after which the flames usually are extinguished with a squeeze of lemon juice.
Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) Gyros (γύρος) Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
OPA! is a fast food chain that started with a single food court location in Calgary's Market Mall, where they served Greek dishes. Since 2001, OPA! has grown from a single restaurant to a chain with over 100 locations across Canada, including three university locations; the University of Calgary, the University of Alberta, and MacEwan's SAMU ...
The Italian drink Pallini Mistra, named after the Greek city of Mystras in the Peloponnese is a version of ouzo made in Rome that closely resembles Greek and Cypriot ouzo. In Bulgaria and North Macedonia, the similar beverage is called mastika ( Macedonian : Мастика / Bulgarian : Мастика ), a name that is shared by the distinct ...
[citation needed] In southern Greece, the term spanakopita is also common for the versions with cheese. A version without cheese and eggs is eaten during religious fasts throughout Greece. Spanakopita appears in many traditional Greek cookery books and appears in numerous restaurants and hotel menus throughout Greece and internationally.
The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars more and therefore need to replace the tires as they wore out.