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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.
Chef Michael Psilakis riffs on halloumi saganaki by swapping in manouri, a fresh, milky white cheese made from the whey drained off during feta production. Plum wedges are caramelized in honey for ...
Saganaki cheese (Turkish: saganaki peyniri) is a Greek and Turkish cheese made of sheep's milk, cow milk, goat milk, or a combination, and used to prepare saganaki. Some saganaki cheese is similar to the basket cheese made in Aegean Turkey .
Greek cuisine is the cuisine of Greece and the Greek diaspora. [1] In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. [2] It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat.
Mediterranean specialties — from Shrimp Saganaki to Grilled Chicken Shish — are on the menu. Go: 20 South St., Morristown; 973-400-0200, theaddressnj.com . The Franklin Social, Jersey City
Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks. [1]
Graviera can be sliced and eaten, fried as saganaki and eaten as a snack, grated and served over pasta dishes, baked in a casserole [3] or used in salads (in cubes or shavings). It is widely available outside Greece, where it can be purchased at large grocery stores, Greek or ethnic markets, and specialty cheese shops, as well as online.
The name comes from the Greek γύρος (gyros, 'circle' or 'turn').It is a calque of the Turkish döner, from dönmek, also meaning "turn". [7]In Athens and other parts of southern Greece, the skewered meat dish elsewhere called souvlaki is known as kalamaki, while souvlaki is a term used generally for gyros, and similar dishes.