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The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. [2] [3] "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known [citation needed] as kalamaki (καλαμάκι meaning "small reed").
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 .
The company was founded in 1935 by Sarkis Arapian, an Armenian refugee who escaped his native Kayseri during the Asia Minor Catastrophe. [1] [4] [6] [7] He eventually managed to settle in Athens, Greece and opened a pastourma and soutzouki charcuterie on 41 Euripidou Street.
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. [11] In other regions, for example in Thessaloniki , gyros only refers to the meat on the spit, and what English speakers refer to as a "gyros wrap" is called ...
People's markets exist in all regions of Greece, as each settlement with at least 500 people can have their own laiki agora. There are 44 separate markets in downtown Athens alone. People's markets can be founded in any city neighbourhood, town, suburb, or village with a population of at least 500 people.
While the history of street foods in Greece goes back to ancient times, the iconic Greek gyros and souvlaki as it is known today arose only following the Second World War. Introduced to Athens in the 1950s by Greek refugees from Turkey and the Middle East, gyros was originally known simply as döner kebab.
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