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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 σα� ... [...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 σαγανά� ... [...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 σα� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefalotyri
Kefalotyri or kefalotiri ( el, κεφαλοτύρι, tr, talar peyniri) is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece Greece,, or , romanized: ', officially the Hellenic Republic, is a country in Southeast Europe. It is situated on the southern tip of the Balkans, and is located at the crossroads of Europe, Asia, and Africa. Greece shares land borders wit ... and Cyprus. A similar cheese Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.Ridgway, J., ''The Cheese Companion'' (2002), Depending on the mixture of milk used in the process the color can vary between yellow and white. A very hard cheese, kefalotyri can be consumed as is, frying, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is also used along with feta cheese in the vast majority of recipes fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graviera
Graviera ( el, γραβιέρα ) is a cheese from Greece produced in various parts of Greece, the main of which are: Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived. Graviera is Greece's second most popular cheese after feta. Made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. There are various types of Graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. It is slightly sweet, with a pleasant burnt caramel flavor. The graviera of Naxos, in contrast, is mostly made of cow's milk (80–100%). Graviera can be sliced and eaten, fried as saganaki and eaten as a snack, grated and served over pasta dishes, baked in a casserole 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 ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasseri
Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi, but a similar type of cheese is found in Turkey,"The Art of Making Kasseri", Epikouria Magazine, Fall/Winter 2006 Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as "kasseri" in the EU and is instead sold under names that are particular to each producer. Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy, and with a hard rind. It belongs to the pasta filata family of cheeses, which includes fresh cheeses like mozzarella and aged ones like Provolone or Caciocavallo. Kasseri is made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicago
(''City in a Garden''); I Will , image_map = , map_caption = Interactive Map of Chicago , coordinates = , coordinates_footnotes = , subdivision_type = List of sovereign states, Country , subdivision_name = United States , subdivision_type1 = U.S. state, State , subdivision_type2 = List of counties in Illinois, Counties , subdivision_name1 = Illinois , subdivision_name2 = Cook County, Illinois, Cook and DuPage County, Illinois, DuPage , established_title = Settled , established_date = , established_title2 = Municipal corporation, Incorporated (city) , established_date2 = , founder = Jean Baptiste Point du Sable , government_type = Mayor–council government, Mayor–council , governing_body = Chicago City Council , leader_title = Mayor of Chicago, Mayor , leader_name = Lori Lightfo ... [...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 Prot ... [...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] |
Cyprus
Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geographically in Western Asia, its cultural ties and geopolitics are overwhelmingly Southern European. Cyprus is the third-largest and third-most populous island in the Mediterranean. It is located north of Egypt, east of Greece, south of Turkey, and west of Lebanon and Syria. Its capital and largest city is Nicosia. The northeast portion of the island is ''de facto'' governed by the self-declared Turkish Republic of Northern Cyprus, which was established after the 1974 invasion and which is recognised as a country only by Turkey. The earliest known human activity on the island dates to around the 10th millennium BC. Archaeological remains include the well-preserved ruins from the Hellenistic period such as Salamis, Cyprus, Salam ... [...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] |
Metsovo
Metsovo ( el, Μέτσοβο; rup, Aminciu) is a town in Epirus, in the mountains of Pindus in northern Greece, between Ioannina to the west and Meteora to the east. The largest centre of Aromanian (Vlach) life in Greece, Metsovo is a large regional hub for several small villages and settlements in the Pindus region, and it features many shops, schools, offices, services, museums, and galleries. The economy of Metsovo is dominated by agriculture and tourism, the latter of which flourishes in winter. Metsovo is served by Greek National Road 6 (Ioannina – Trikala) and by the Egnatia Odos motorway. Etymology From medieval times till well into the 19th century, Metsovo was known, in various sources, as ''Metzovo''. From the end of the 18th century on, the literary form of ''Messovon'' makes its appearance. The town is known as ''Aminciu'' in Aromanian (Vlach), and as ''Miçova'' in Ottoman Turkish. Ottoman census records In the Ottoman census records we see the word ''Mc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
