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Giouvetsi, yiouvetsi, or youvetsi (Greek: γιουβέτσι, pronounced, from Turkish güveç) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). [1]
Bouyiourdi (Greek: Μπουγιουρντί) or bouyourdi is a Greek meze. The dish originated in Thessaloniki and according to America's Test Kitchen is "essentially Thessalonian". [ 1 ] It consists of feta , tomatoes , peppers , oregano , olive oil and typically Bukovo crushed red pepper , and sometimes additional ingredients such as shredded ...
Pontians also used chicken broth or stock to make pilav and other dishes. Pontian refugees also brought peynirli, a Turkish pie dish that could include meat, vegetables, and cheese, to Greece during the population exchange. [30] [31] Salads could include meat as well. One Pontian salad recipe calls for lettuce, chicken, prunes, walnuts, and ...
The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s Makálo (μακάλο) Various dishes (usually meatballs) with garlic sauce from the region of Macedonia. Mydia (μύδια) Mussels: Paidakia (παϊδάκια) Grilled lamb chops with lemon, oregano, salt and pepper. Pansetta (πανσέτα) Pork ...
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
COOK chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel; cook and stir 3 to 5 min. or until melted. Stir in flour until blended. Add broth and vegetables; stir.
Karaage, a Japanese dish Chicken noodle soup Buldak is a Korean dish made from heavily spiced chicken. [3] Marinated barbecue chicken Cooking of chicken tabaka , a traditional Georgian dish Coq au vin is a French dish of chicken braised with wine , lardons , mushrooms , and optionally garlic .
A dish identical to modern kokoretsi is first attested in the cuisine of the Byzantines. [1] [2] They called it πλεκτήν (plektín), κοιλιόχορδα (koilióchorda), or χορδόκοιλα (chordókoila); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as τσοιλίχουρδα (tsoilíchourda), of Plovdiv as χορδόκοιλα ...