Search results
Results From The WOW.Com Content Network
Honolulu. Standout dish: Spanakopita. Say aloha to Leo's Taverna, established in 2000 as a family-owned destination with three locations. The standout item is a crispy spanakopita, a buttery ...
The worst tongue twister on a list of starters, this pungent dip consists of a starchy base of soaked breadcrumbs or potatoes with added lemon juice and olive oil.
Dakos (ντάκος) Dry barley rusk, soaked in olive oil and topped with sliced tomatoes, herbs, feta cheese, and sometimes capers. Pissara (πισάρα) Kefalonian salad with fresh greens, sun-dried tomato, feta and pine-nuts. Taramosalata (ταραμοσαλάτα) Fish roe, breadcrumbs, olive oil, lemon juice.
Greek Bruschetta. This clever mash-up gets the meal off to a delicious start, a recipe that combines classic bruschetta with the flavors of a traditional Greek salad.
Bougatsa. Bougatsa (Greek: μπουγάτσα [buˈɣatsa]) is a Greek breakfast food (sweet or savoury), or mid-morning snack, or midday snack. [1][2][3][4] Bougatsa has several versions with their own filling, with the most popular the bougatsa krema (bougatsa cream) that has semolina custard filling used as a sweet food and dessert.
The dishes are named for the frying pan in which they are prepared, called a σαγανάκι (), which is a diminutive of σαγάνι (sagáni), a frying pan with two handles, which comes from the Turkish word sahan ' copper dish ', [1] [2] itself borrowed from Arabic صحن (ṣaḥn).
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by ...
For premium support please call: 800-290-4726 more ways to reach us