Magiritsa, Neighbors and Hopefully You Are Inside Instead of Candy Or in Ad - 4
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Easter Getaway at the Margi
EASTER GETAWAY AT THE MARGI EASTER ACCOMMODATION OFFER JOIN US IN CELEBRATING GREEK EASTER AND ENJOY A 2-NIGHT STAY THAT INCLUDES: • Easter candle & traditional Easter eggs upon arrival • Holy Saturday night dinner or Easter Buffet lunch with traditional dishes by the pool • Daily American Buffet Breakfast at the hotel’s restaurant • Early Check in / Late Check out until 15.00 (upon availability) • Free Wi-Fi Superior Executive Single: 395 € Single: 455 € Double: 485 € Double: 545 € Triple: 575 € Triple: 635 € *The offer is valid from 26th to 29th of April for 2-night stays. 27 APRIL: RESURRECTION MENU (HOLY SATURDAY) MALABAR INHOUSE 23.30 RESURRECTION MENU KID’S MENU Traditional Easter soup “Magiritsa” Crepes with ham, cheddar Cabbage rolls in egg & lemon sauce cheese and sauce veloute Roasted baby lamb with potatoes & green salad Cordon bleu with French Fries Greek traditional dessert “Galaktoboureko” Profiterole Price per person: 59 € Children 2-12 years old: 29.50 € 28 APRIL: EASTER BUFFET AT THE MARGI MARGI POOL 13.00-17.00 APPETIZERS ROTISSERIE WARM DISHES Cheese pie Lamb on the spit Grilled Vegetables Vine leaf rolls in egg & lemon sauce Traditional “Kokoretsi” Baked potatoes with thyme Vegetable pie with wild greens Spit Roasted Pork “Kontosouvli” Basmati rice with pine seeds Eggplant dip Soufflé with noodles, Ηot cheese dip ΒΒQ bacon & cheese Traditional “Tzatziki” Kebab Chicken fillets with pita breads SALADS Pork Spare ribs DESSERTS Rocket with sun dried tomatoes Galaktoboureko & Kefalotiri CHEESE Saragli Lettuce with carrot -
Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions -
Sheep Based Cuisine Synthesis Report First Draft
CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”. -
Product Catalog
Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz -
Traditional Greek Souvlaki (Kalamaki)
SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME Souvlaki Jimmy CoDe # PSV-CTS-42000121-C Category Greek Souvlaki Cuisine TraDitional Greek souvlaki (kalamaki) General Requirements PSV Greek Souvlaki (Regulations and basic requirements according to Greek Laws) FooD anD Drink (this term, under Greek laws, includes all types of businesses legislation YES related to food and drink) The rules and guidelines of HYGIENE GUIDES No 1 (Restaurants) by EFET (Hellenic YES Food Authority) are applied Each Food and Drink enterprise is obliged to keep the following folders: Folder 1: It contains the HYGIENE GUIDE for Food and Drink Enterprises by EFET YES Folder 2: It contains the health booklets of employees, the Basic training Manual for hygiene and aliments handling for Food and Drink Enterprises and the Training YES Certificates of employees. Folder 3: It contains the cleaning and disinfection program YES Folder 4: It contains the rodents and insects fight program YES Folder 5: It contains the contract with the Public Water Corporation YES Remarks sheet and box, visibly available, controlled by certification and / or other YES inspection authority category Business belongs to one or more of the following categories and its license is valid fast meal Fast meal (hot and cold) restaurant A Souvlaki StanD (without tables or service) sells souvlaki, fried potatoes etc to YES people passing by complete meal Complete meal (hot or cold) restaurant A Restaurant sPecializeD in Souvlaki, with tables and service, serving also people passing by. It sells mainly souvlaki, fried potatoes, greek salads, beer, YES refreshments etc. A Fast fooD restaurant has tables but not waiters and emphasizes in speed of service. -
Brunch Cocktails New Wine, Ancient Prices
cocktails krasi mimosa Greek bubbles, mango juice, dill 10 otto’s spritz brunch Otto’s vermouth, concord grape syrup, Greek bubbles 12 baklava muffin walnuts, Greek honey, cinnamon, clove 4 each aphrodite’s bellini bougatsa for two custard, semolina, phyllo, Greek bubbles, ouzo-infused apricots 12 powdered sugar, cinnamon 12 circe’s potion koulouri homemade sesame bread, Greek honey butter, Retsina, chamomile, grapefruit, spoon sweet 8 soda water 12 trahana bulgur, almond butter, banana, figs, coconut flakes, pistachios, Greek honey 10 bloody mitsos Psychis mastiha, housemade bloody mix, dips tzatziki, htipiti, taramosalata, sourdough 14 spicy feta olives, chicken skin 12 FIX it +4 solomo smoked salmon, lemon-dill manouri cream cheese, boiled egg, caper berries, carob bread 16 spiked frappe Metaxa, Nescafe cafe, vanilla syrup 14 tsoureki Merenda, kataifi crumble, Metaxa glazed apples, whipped cream 10 per slice greek negroni lalagites lemon-mizithra filled fried pancakes, grilled pineapple infused tsipouro, carob honey syrup, lemon zest 12 Otto’s vermouth, Bonanto 16 pita fresh-baked savory pie 12 add fried egg +2 saganaki fried egg, kasseri, feta, boukovo, cherry tomatoes, barley rusk 14 strapatsada tomato and feta scramble, mushrooms, New Wine, frigania toast 16 Ancient Prices strata loukaniko, spinach, olives, feta, mixed greens 14 In ancient Greece, when folks brought friends around to drink, the wine was free. Now we can’t peinirli tomato, pepper, onion, Metsovone, do that, we have rent and electricity to pay. sunny-side-up egg 12 What we can do is offer $20 carafes hand picked by us, your friends. Not free, but pretty close. Also, avga me patates sunny-side-up eggs, louza, Betty White is Greek. -
ONLINE GREEK FOOD to GO SALE Pickup: June 16, 17 and 18, 11:30 A.M
HOLY CROSS GREEK ORTHODOX CHURCH ONLINE GREEK FOOD TO GO SALE Pickup: June 16, 17 and 18, 11:30 a.m. to 7 p.m. www.PghGreekFood.com Chicken Oregano Meal $17.00 Baked 1/2 chicken marinated in lemon, olive oil & oregano, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Lamb Chops Meal $21.00 Two thick and tender lamb chops grilled over an open fire, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Souvlaki Meal $17.00 Two skewers of tender marinated beef tips grilled over an open fire, served over rice and with a side of Greek Garden Veg- etables (green beans, zucchini, and carrots in tomato sauce) Soutzoukakia Meal $10.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce, served over rice and with a side of Greek Garden Vegetables (green beans, zucchini, and carrots in tomato sauce) Moussaka with Greek Salad $10.00 Layers of baked eggplant and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Pastitsio with Greek Salad $10.00 Baked layers of Greek ziti and seasoned ground beef topped with bechemel sauce, with Greek side salad and dressing Open-faced Lamb Gyros $10.00 An extra-large heaping portion of sliced lamb with grilled pita, lettuce, tomato, and tzatziki sauce Soutzoukakia (A la carte) $6.00 Two 4 oz. Greek meatballs simmered in a tomato wine sauce (no rice or side) Spanakopita (2 pieces) $8.50 Two pieces of spanakopita (filo pastry filled with spinach, feta, egg/herb -
Greek Sweet Mahlab Bread - Tsoureki
Recipe Category / Sweets / Desserts Greek sweet mahlab bread - Tsoureki 45' 3 hours' 30' 2 3 Ηands on Hands off Cook Time Portion(s) Difficulty Ingredients 150 ml water, at room temperature 15 g yeast 500 g hard flour 10-15 g mahlab 1/2 tablespoon(s) granulated sugar 1,5 g mastic 1/2 teaspoon(s) cardamom 1 pinch salt orange zest, of 1 orange 2 eggs, medium 1 tablespoon(s) vanilla extract 50 g butter, melted, + extra for brushing 150 g honey 100 g butter, at room temperature egg white, for brushing over tops of loaves 20 g almond slivers, for sprinkling Διατροφικός πίνακας Method Nutrition information per 100 gr. I tested many recipes to try to come up with the best tsoureki recipe. Two things that made a difference in my opinion was the high moisture ratio in the dough and the second thing is the use of honey. 380 10.0 47.0 Calories 18.0 Saturated Total Carbs Both of these help in creating a tsoureki that stays moist for days on end if it is wrapped (kcal) Total Fat (g) Fat (g) (g) carefully with cling film. Make sure that you use medium-sized eggs and not big ones! Otherwise, the dough will 19 % 26 % 50 % 18 % be quite runny and you will not be able to shape the tsoureki In a mixer’s bowl, add the water and yeast. Whisk by hand and gently add the flour over the mixture, until it is covered. 12.0 7.4 2.3 0.26 Do not stir…. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Tsoureki (Easter Bread)
Tsoureki (Easter Bread) Proof Yeast 1. Heat milk in microwave for 1 min until warmed to 100-110°F. Add the warm milk to a large bowl. 2. Stir in the yeast and 1 cup (7 oz.) sugar. Let mixture stand 5-10 minutes until yeast begins to foam/bubble. If it doesn’t, the yeast is dead and you need new yeast. Make Dough 1. Add warm water, oil, mastica, cinnamon, and remaining cup of sugar to yeast mixture. Mix with whisk. Slowly add 6 beaten eggs. 2. Slowly add flour, 1 cup at a time, until dough is formed. Dough will be slightly sticky. Place dough in extra-large bowl coated with oil, turning to coat top (split into two bowls if do not have extra-large bowl). 3. Cover dough with plastic wrap and let rise until double in size, about 2 hours @ 80°F. Make Loaves 1. After dough has risen, punch down and knead well. Roll out dough into desire size loaves, or roll out long strands to braid into loaf or individual size pieces. Let rise again until double in size, about 1 hour (for more dense bread, let rise only 30 min). 2. In a small bowl, beat together remaining egg and 2 tablespoons water. With a pastry brush, evenly brush the egg wash over the loaves. Bake at 350°F until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Bread will make hollow sound when tapped. Let cool before serving. 1 cup(s) milk Whole 1 oz yeast 2 cup(s) sugar divided 3 cup(s) water warm 1 cup(s) olive oil (vegetable oil for more sweetness) 1 tsp mastica ground 1 tsp cinnamon 7 eggs divided, slightly beaten 4 lb(s) bread flour approximately From the Recipe Collection of Chris and Beth Bread - 1. -
Spit Fire Souvla & Oven Salads Pita Sandwiches Meze Sides
SPIT FIRE PITA SOUVLA & OVEN SANDWICHES SALADS choose your pick your select your + + choose your + pick your + select your GREEK PLATE SAUCE 2 SIDES choose your + pick your proteins are an add on PROTEIN STYLE 1 SIDE SALAD ADD ON and an extra charge GREEK PLATES: PROTEINS: Greek Rotisserie Half Chicken SALAD OPTIONS: Lamb Gyro 9.45 hormone free herb marinated, Pork Souvla 8.95 olive oil, lemon 13.45 Countr y Greek vine-ripe tomatoes, green peppers, red onions, Chicken Souvla 8.95 Lamb Gyro cucumbers, red wine vinaigrette 8.45 Falafel 8.95 beef/lamb, traditional spices 12.45 Ilios Salad Pork Souvla romaine, arugula, kale, STYLE: thyme, garlic, oregano, cracked pepper 11.95 green onions, dill pickled radish & onions, Traditional: lemon vinaigrette 7.95 Chicken Souvla vine-ripe tomatoes, red onions, tzatziki spread lemon, oregano, olive oil 12.45 add fries into wrap $.75 Craft Your Salad 8.45 VEGETARIAN Ilios: greens, pickled radish & onions, Spinach & Feta Pie ADD ONS: red pepper feta spread phyllo, feta, leeks, dill 12.45 Chicken 3.95 | Gyro 4.45 Falafel Pork 3.95 | Falafel 3.95 ADD SMALL SIDE OF TZATZIKI 1.95 chickpeas, zucchini, feta 11.95 SIGNATURE SAUCES: MEZE SIDES regular 3.95 | family size 5.95 Tzatziki Grape Leaves yogurt, cucumber, lemon, dill (5) with tzatziki 5.95 Greek Style Fries Peperonata Chickpea Hummus Spread Lentil Cauliflower Salad with pita 4.95 roasted pepper, tomato, cayenne pepper Giant Beans Tzatziki Spread Greek Goddess with pita 4.95 Herbed Rice Pilaf mint, parsley, lemon, garlic Red Pepper Feta Spread Aegean Slaw Ladolemono with pita 4.95 fresh lemon, e.v. -
MEZE Sides & Salads
MEZE (traditional sharing plates) sides & salads DIP AND PITA GFO 13.5 KOTOPOULO TIS SKARAS GF 18.5 | 31.0 HORIATIKI SALATA GF 16.0 choose from either tzatziki (garlic, cucumber, yoghurt) taramosolata marinated free range chicken thigh fillet, chargrilled with village salad of cucumber, tomato, red onion, capsicum, olives, feta (fish roe, lemon) htipito (feta, caper, chilli, herbs) or skorthalia (potato and baked okra & spiced yogurt & EVO dressing garlic dip with 2 pita bread ARNI STI SOUVLA GFO 21.0 |34.0 BEETROOT SALATA GF 16.0 SELECTION OF DIPS GFO 17.0 spit roasted lamb shoulder, topped with red onion, herbs, tzatziki & pita roasted beetroot salad with rocket, chickpeas, walnuts, feta & a selection of all 4 dips with 2 pita bread aged balsamic dressing extra pita 3.0 ARNI PAIDAKIA GF 19.0 | 32.5 marinated slow cooked lamb ribs. served with lemon PIKILIA V 9.0 potatoes & tzatziki HALOUMI SALATA GFO 16.0 marinated feta, olive and artichokes a salad of grilled haloumi, rocket, sweet potato, marinated figs, pita, croutons & aged balsamic EVO dressing BEKRO MEZE GFO 28.0 ARNI BRIZOLES 19.5 | 33.0 chef selection of marinated vegetables and meze served with charred pide marinated lamb cutlets chargrilled medium rare. served on a PATATES GF 8.5 and tzatziki roasted pumpkin, cracked wheat, almond, raisin & fresh herb salad & tzatziki crisp oven baked potatoes, lemon, rosemary & sea salt DOLMATHES YALAITZI GFV 14.5 PATATES TIGANITES GF 8.5 handrolled vine leaves stuffed with rice, herbs & tzatziki GARITHES SOUVLAKI GF 19.5 | 33 homestyle chips & crumbled feta skewered large australian gulf prawns marinated with garlic, TIRI SAGANAKI GFV 16.0 fresh herbs & a hint of chilli chargrilled on aromatic pilaf rice VEGAN CHEESE AVAILABLE grilled kefalograviera cheese served on a hot skillet.