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Avgolemono (Greek: αυγολέμονο or αβγολέμονο [1] literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek
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.
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Magiritsa is eaten to break the fast of the Greek Orthodox Great Lent, the 40 days before Easter. [1] Its role and ingredients result from its association with the roasted lamb traditionally served at the Paschal meal; in its traditional form, magiritsa consists of the offal removed from the lamb before roasting, flavored with seasonings and sauces.
Garum appears in many recipes featured in the Roman cookbook Apicius. For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander , pepper, lovage , cumin , liquamen , oil, and wine , then thickened with flour. [ 18 ]
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside.
Along with a traditional flavor, the chain sells variations such as a BLT runza and a Southwest runza. Outside Nebraska, there are Runza restaurants in Kansas, Iowa, South Dakota, and Colorado.
Lentil soup (φακῆ phakē) was the workman's typical dish. [73] Cheese, garlic, and onions were the soldier's traditional fare. [74] In Aristophanes' Peace, the smell of onions typically represents soldiers; the chorus, celebrating the end of war, sings Oh! joy, joy! No more helmet, no more cheese nor onions! [75]