Greece is famous for its mouth-watering cuisine and nutritious Mediterranean diet, but how about its fast food? People who have been to the country have tasted one or more times the widely known “souvlaki” or “pita gyros,” the cuisines have an abundance of meat in an exceedingly tasteful dish which has grown to be a trademark of the contemporary Greek culture through the years, with the other products like the frappe, ouzo, retsina and feta cheese.
Whether to take away, munch it on the spot or simply sit in the shop and enjoy it at your free moments, souvlaki and pita gyros have grown to be the most in-demand, convenient, and affordable food option anyone can come across in Greece.
The genesis of souvlaki date back to ancient Greece, It was actually called obeliskos, mentioned in the works of Aristotle and others, it was a meat and bread recipe which is similar to the way pita souvlaki is served presently. The fasten kebab-like recipe has been a favourite in ancient Greece from time immemorial, since the very first references were by Homer. Nevertheless, excavations held by professor Christos G. Doumas, discovered stone pieces of barbecues for skewers used before the 17th century BC. Possibly even at a later date during the Byzantine era, there are also other references detailing how street vendors sold souvlaki with pita in Constantinople.
The first souvlaki outlets in Greece emerged in Livadia in 1951, retailing souvlaki on a stick and spinning gyros. It could be offered on hand, in a pita sandwich with sauces and garnishes, or on a dinner plate with fried potatoes.
Souvlaki or Kalamaki
Kalamaki is a synonym for souvlaki in Athens and is a way to distinguish it from other types of souvlaki. For kalamaki, the meat is sliced into 1-inch chunks, marinated over the night in fresh lemon juice and organic olive oil together with pinches of Greek spices and herbs and sometimes thyme, after which it is skewered on solid wood skewers, broiled over charcoal, and liberally peppered and salted. The terms employed in Thessaloniki and nearly all parts of northern Greece differ; the phrase kalamaki is rarely used to request a souvlaki;
This course includes souvlaki meat garnished with chopped up tomatoes and onions, sauced with tzatziki, and covered in a lightly grilled pita. When chicken is used as a substitute for pork meat, tzatziki and onions are changed with a unique sauce and lettuce to be suitable to its taste. Many other garnishes and sauces are permissible such as paprika, fried potatoes, shredded lettuce, mustard and ketchup, although they are thought to be heretical by purists. In Athens and southern Greece it is referred to as pita-kalamaki. Any one of these ingredients might not be used at the request of the customer. Famished customers might sometimes ask for a two-pita wrapping or a double meat serving.
In Thessaloniki any kind of pita-wrapped souvlaki is called a “sandwich” with its ideal ingredients carefully listed by the buyer.
In the case of Gyros pita the souvlaki is replaced by gyros. This is also called souvlaki in popular speech because of its resemblance to the above, and because gyros meat is rotated on a mechanised skewer.
The meat used for souvlaki varieties is normally pork in Greece and Cyprus. In other nations and particularly for tourists, souvlaki can be made with other meats like lamb, beef, chicken and occasionally fish .
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