[caption id="attachment_8639" align="alignnone" width="1200"] Small selection of the Greek plate only with pan gyros and bifteki.Kleine Auswahl des Griechentellers nur mit Pfannengyros und Bifteki.[/caption] ↓Deutsch This is a typical meal…
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[caption id="attachment_8278" align="alignnone" width="1200"] Alternative lid with feta.Alternativer Deckel mit Feta.[/caption] ↓Deutsch To stuff vegetables, might have been invented independently anywhere in the world. The present form comes from the…
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[caption id="attachment_8240" align="alignnone" width="1200"] Bottom left and top right Soutzoukakia, pan gyros in the middle.[/caption] ↓Deutsch Soudzoukakia belong to a group of similar recipes such as the Turkish köfte or…
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↓Deutsch Gyros/Döner is a marinated meat cooked on a vertical skewer. Originally only mutton, now calf or poultry in Germany. Since Greece was largely Christian even during the Turkish occupation,…
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↓Deutsch Fritto misto is found not only in Italy but around the whole Mediterranean sea with various modifications. Of course, in Turkey, the near-East and North Africa no beer is…
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↓Deutsch This is a shortened version of the Greek platter with only minced meat. These usually consist of different types of meat as steak and skewer. There are also soudzoukakia…
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↓Deutsch As far as I know, tomatoes are the first stuffed vegetables to appear in Germany. Tomatoes were grown both commercially and in the home garden. If you were lucky,…
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↓Deutsch Stuffed squids belong on the menu around the Mediterranean. Usually minced meat is seasoned very heavily with garlic and herbs. On the European side there are oregano, thyme and/or…
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↓Deutsch The chicken I’ve seen the first time in a restaurant in Northern Greece. This was at Easter in the early 1980s and a wall with whole lambs, goats and…
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