|
Saganaki
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a ''saganaki'', which is a diminutive of ''sagani'', a frying pan with two handles, which comes from the Turkish word ''sahan'' 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' ( el, γαρίδες σαγανάκι, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saganaki At The Parthenon Restaurant In Chicago
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a ''saganaki'', which is a diminutive of ''sagani'', a frying pan with two handles, which comes from the Turkish word ''sahan'' 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' ( el, γαρίδες σαγανάκι, ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saganaki
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a ''saganaki'', which is a diminutive of ''sagani'', a frying pan with two handles, which comes from the Turkish word ''sahan'' 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' ( el, γαρίδες σαγανάκι, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greektown, Chicago
Greektown is a social and dining district, located on the Near West Side of the United States' city of Chicago, Illinois. Today, Greektown consists mostly of restaurants and businesses, although a cultural museum and an annual parade and festival still remain in the neighborhood. The district can be found along Halsted Street, between Van Buren and Madison Streets. History The first Greek immigrants to settle in Chicago arrived in the 1840s via the Mississippi and Illinois rivers. The major fires of Chicago in 1871 caused significant further quantities of Greek immigrants to move to the area, inspired by the prospect of rebuilding the town of Chicago. The original Greektown district on Halsted Street began with the Jane Addams Hull House, which acted as a meeting point for the Greek population within Chicago and provided a basis for community to be built from 1889. This house was used as a hub for the Greek community, and saw further small business expand within this area, de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Cheese
Fried cheese is a dish of cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack. Fried cheese is a common food in Brazil and the Dominican Republic, and is typically served as a breakfast dish in Costa Rica, Cyprus, Greece, Lebanon, Syria and Turkey. Fried cheese is served as a tapas dish in Spain; fried cheese balls are ''delicias de queso'' 'cheese delights'. Fried cheese is also found in Italian cuisine. Fried cheese is typically served hot, right after being cooked. It may be accompanied with a dipping sauce or coated with a dressing. History Fried cheese was a popular dish in Cairo during the Middle Ages, and remained a part of the cuisine under Ottoman rule. Since then, its popularity has decreased. Dishes Fried cheese curds are made from cheese curds and often served with a dipping sauce. Queso frito 'fried cheese' has many variations. Spanish versions sometim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halloumi
Halloumi or haloumi (, el, χαλούμι, haloúmi; tr, hellim}) is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Halloumi is often associated with the island of Cyprus, where it has been produced by a multi-ethnic population for many centuries. It is also popular throughout the Eastern Mediterranean. It became widely available in Turkey after 2000. By 2013, demand in the United Kingdom had surpassed that in every other European country except Cyprus. In the United States, ''Halloumi'' is a registered trademark owned by the government of Cyprus, while in the UK it is owned by the Foundation for the Protecti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefalograviera
Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania. The cheese has a salty flavour and rich aroma. It is often used in a Greek dish called Saganaki, cut into triangular pieces, rolled in seasoned flour and lightly fried. It is an excellent cheese for grating, and is widely used as a topping for pasta dishes. According to one cookbook, "At its best, it is as good as or better than Romano or aged Asiago."Hoffman, Susanna. 2004. ''The Olive and the Caper: Adventures in Greek Cooking''. Workman Publishing. It is very similar to Kefalotyri cheese and sometimes is sold under that name. Kefalograviera has PDO status. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leipäjuusto
Leipäjuusto (bread cheese) or juustoleipä ( fit, kahvijuusto; sv, kaffeost or ''brödost''), also known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow's beestings, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Commercially available versions are typically made from cow's milk, and they lack some of the colour and flavour because of this. The cheese originally comes from Southern Ostrobothnia, Northern Finland, and Kainuu.Magnus Nilsson. The Nordic Cookbook (2015) 768 pag. , Name Traditionally, the cheese has been called ''leipäjuusto'' mainly in Ostrobothnia and Lapland and ''juustoleipä'' in Kainuu. Nowadays the two words are interchangeable, but ''leipäjuusto'' is the more common spelling. Other dialects have various names (such as narskujuusto) that refer to the way that fresh leipäjuusto "squeaks" against the teeth when bitten.Susan Raisanen. Squeaky Cheese: The Ultim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Opa! (Greek Expression)
''Opa'' ( el, ώπα) is a common North African and East Mediterranean emotional expression. It is frequently used during celebrations such as weddings or traditional dancing. In Greek culture, the expression sometimes accompanies the act of plate smashing. It can also be used to express enthusiasm, shock or surprise, or just after having made a mistake. Opa is also used in many Balkan countries such as Bulgaria, Romania, Albania, Serbia, Croatia, Bosnia and Herzegovina and North Macedonia as an expression of shock and surprise, or in their traditional folk dances. In Jewish culture, it is used for mazel tov. Arabs in the Eastern Mediterranean sometimes pronounce it as "obah" (in Arabic, due to the absence of the letter 'p'), and especially use the expression when picking up or playing with children. Opa also appears in both Brazil and Portugal. A less common variation is "epa". Besides being used as an emotional expression, opa (or epa) can also be used as a way of getting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Formaela
Formaela ( el, Φορμαέλα) is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996. Formaela is prepared mainly from sheep's or goat's milk, has a hard and cohesive shell and is a light yellow color, without holes. It has a particularly pungent taste, and is usually consumed grilled or fried. Its chemical composition is: maximum moisture content of 38%, a minimum fat content of 40%. See also * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depe ... References {{Greek cheeses Goat's-milk cheeses Sheep's-milk cheeses Greek cheeses Greek products with protected designation of origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Juice
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
