|
List Of Greek Dishes
This is a list of notable dishes found in Greek cuisine. Salads, spreads, sauces Breads Appetizers and coldcuts Pitas Apart from the mainstream Greek ''pitas'', regionally can be found various different versions. Soups Egg dishes and pasta Vegetable dishes Meat and fish dishes Desserts and sweets Cheeses There is a wide variety of cheeses made in various regions across Greece. The vast majority of them are unknown outside Greece. Many artisanal An artisan (from , ) is a skilled craft worker who makes or creates material objects partly or entirely by hand. These objects may be functional or strictly decorative, for example furniture, decorative art, sculpture, clothing, food ite ... hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of Greek Prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simit
Simit is a circular bread, typically encrusted with sesame seeds or, less commonly, poppy, flax or sunflower seeds, found across the cuisines of the former Ottoman Empire and the Middle East, especially in Armenia, Turkey and the Balkans. Simit's size, crunch, chewiness, and other characteristics vary slightly by region. In İzmir, simit is known as ''gevrek'' ("crisp"), although it is very similar to the Istanbul variety. Simit in Ankara are smaller and crisper than those of other cities. Name The word ''simit'' comes from Arabic ''samīd'' () "white bread" or "fine flour". Other names are based on the Byzantine Greek ''kollikion'' (κολλίκιον), or Ancient Greek ''kollyra'' (κολλύρα), or Greek ''koulouri'' (κουλούρι). In Latin it is known as ''arculata''. Aramaic: ܩܶܠܽܘܪܳܐ/ܩܸܠܘܿܪܵܐ (''qeluro/qelora)''; Turkish: '' gevrek''; South Slavic ''đevrek'', ђеврек, ''gjevrek'', ѓеврек, геврек. The Armenian name is բոկ� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadstick
Breadsticks, also known as grissini (: grissino; Piedmontese: ''ghërsin'', ), are generally pencil-sized sticks of crisp, dry baked bread that originated in the Italian city of Turin, Piedmont. History It is believed that the breadstick originated in 1643, when a Florentine abbot described a long-shaped and "bone-thin" bread being made in Lanzo Torinese, a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be easier to digest for the Duke Victor Amadeus II of Savoy, who had digestive problems in his childhood. Serving In Italian restaurants, breadsticks are often offered as an appetizer ( antipasto), especially in their traditional shape, together with or replacing bread, which is commonly provided with all meals. They may also be combined with ingredients such as prosciutto. This appears to be the case with restaurants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daktyla
Daktyla () is a leavened 'country' or 'village' bread from Greece,'Bread', ''Eric Treuille, Ursula Ferrigno, Ian O'Leary'' (Dorling Kindersley) but also popular in Cyprus''Store uses its loaf — and bakes new Polish bread ''Wishaw Press 26 Sep 2007 - Retrieved 31 May 2010 and Turkey. It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread'''Daktyla: Greek finger bread '' - Il Forno, 20 January 2004 - Retrieved 31 May 2010 (Δάχτυλα, ''Daktyla'' in Greek means "fingers"), which is made by making deep slashes in a loaf before baking,'The World Encyclopedia of Bread and Bread Making', ''Christine Ingram and Jennie Shapter'' (Lorenz Books) or making a row of rolls of dough and allowing them to become attached to each other at proving stage. It is traditionally made from a 'country' flour, which is a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is topped with sesame and nigella seeds, some recipes also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collard (plant)
Collard is a group of loose-leafed cultivars of ''Brassica oleracea'' (the same species as many common vegetables like cabbage and broccoli). Part of the acephala group, acephala cultivar group (or kale group), collard is also classified as the Variety (botany), variety ''B. oleracea'' var. ''viridis''. The plants are grown as a food crop for their large, dark-green, greens (vegetable), edible leaves, which are cooked and eaten as vegetables. Collard greens have been cultivated as food since classical antiquity. Nomenclature The term ''colewort'' is a medieval term for non-heading brassica crops. The term collard has been used to include many non-heading ''Brassica oleracea'' crops. While American collards are best placed in the ''Viridis'' crop group, the Acephala group, acephala (Greek language, Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards more tolerant of high hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
