Drinks Fruity Sangria with Ice & Cinnamon
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Menu 02252015 Take
Kria Orektika / Cold Spreads Psistaria / Grill Served with warm grilled pita or sliced cucumber Add Pita Platter * Fava Mani γ β 6 * Grilled Veggies 81116 Chick pea puree Eggplant, squash, tri color peppers * Melitzanosalata γ β 74813Gyro Puree of roasted eggplant, herbs, tri color bell peppers Lamb and Beef seasoned with herbs and spices * Scordalia γ β 68Beef Souvlaki γ 12 17 Garlic potato puree Prime Sirloin Beef skewer * Taramosalata μ 74Chicken Souvlaki γ 813 Caviar spread, onions, EVOO Chicken skewer * Tirokafteri γ 78Lamb Souvlaki γ 12 17 Spicy feta cheese spread Lamb skewer * Tzatziki γ 64Pork Souvlaki γ 813 Yogurt, cucumber, dill Pork shoulder skewer Spread Pikilia 12Lamb Beef Patty 8γ 12 17 Choice of three spreads Leg of Lamb and Sirloin Beef, hand rolled with herbs, spices Orektika / Appetizers Loukaniko 8γ 12 17 Athrenia 12 Pork sausage with leeks, herbs, orange zest Fresh water Smelt in seasoned dredge, deep fried Keftethakia 81217 Gyro Bites 9 Beef pork cheese herbs meatballs Gyro served on fried pita, tzatziki Haloumi 14 19 * Pita Chips β 2 Cypriot goat cheese, roasted vegetables, baby kale Pita fried in oil, seasoned Shrimp 12 16 20 * Argiotiko Eggplant γ β 8 Marinated shrimp skewer Roasted eggplant, caramelized onion, sauteed tomatoes Add: Single serving of your favorite grilled item * Dolmathes γ μ β 8 Pita: Lucky's tomato, Andy Boy romaine, shaved onion, tzatziki Hand rolled grape leaves, rice, scallions, mushrooms Platters: Pita, garnish salad, choice of two sides * Tiropita 4 Magirefta /Oven Entrees Feta cheese, eggs -
Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme
nutrients Article Dietary Intake Assessment of Pre-Packed Graviera Cheese in Greece and Nutritional Characterization Using the Nutri-Score Front of Pack Label Scheme Evangelia Katsouri 1,2 , Emmanuella Magriplis 2 , Antonis Zampelas 2, Eleftherios H. Drosinos 2 and George-John Nychas 2,* 1 Hellenic Food Authority, 11526 Athens, Greece; [email protected] 2 Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 11855 Athens, Greece; [email protected] (E.M.); [email protected] (A.Z.); [email protected] (E.H.D.) * Correspondence: [email protected] Abstract: Gravieras are ‘gruyere’ type hard cheeses with a variety of different products and the second highest consumption in Greece. In this study, we present a dietary intake assessment and a nutritional characterization of pre-packed graviera products sold in the Greek market using Nutri- Score Front of Pack Label (FoPL). The nutrient contents of 92 pre-packed graviera products were combined with daily individual consumption data extracted from the Hellenic National Nutrition Health Survey (n = 93), attempting to evaluate the contribution of graviera’s consumption to the Greek diet. The analysis of nutrients’ intake as a Reference Intake (RI) percentage ranked saturated fat first on the nutrients’ intake list, with RI percentage ranging from 36.1 to 109.2% for the 95th percentile of consumption. The respective % RI for energy, total fat, carbohydrates, sugars, proteins and salt ranged from 12.7–20.7%, 21.6–50.4%, 0–3.1%, 0–6.1%, 37–57.1% and 6.3–42%. Nutri-Score Citation: Katsouri, E.; Magriplis, E.; classified 1% of the products to C—light orange class, 62% to D—orange and 37% to E—dark orange, Zampelas, A.; Drosinos, E.H.; Nychas, while no products were classified to A—dark green or B—green classes. -
2020 Tsolias Presentation Uk
“ΤSOLIAS” The art of Traditional Cheesemaking Protected Designation Origin Feta has been certified by the European Com- mission as a protected name of origin (PDO) and must come only from specific regions of Greece and from specific tribes of sheeps and goats. The name "Feta" can no longer be used for similar composition cheeses produced in or outside of Greece in any other procedure except from the traditional. Adopted by the EU for the protection About Feta... of local origin products and entered into force in 1996. Feta is a type of cheese in brine. Feta registration in the list of PDO products Its roots extend thousands of years ago, back triggered many reactions from countries that in Ancient Greece. used to produce large quantities of feta until Feta is made exclusively from sheep milk or then, such as Denmark, France and Germany. sheep and goat milk mixture with up to 30% The registration was annulled by the Court of goat milk. The taste of feta is saline and it is European Communities in March 1999 (cf. cases stored in brine or sour milk for about 3 months. C-289/96, C-293/96 and C-299/96). The Commis- When it is removed from the brine, feta loses sion re-conducted detailed research and came all its liquids and becomes more compact. to the conclusion that feta should be protected Feta has a white color and is usually stored in as a designation of origin. large square pieces. In October 2002 with a new Regulation, Feta was The variety varies depending on the hardness registered again in the list of PDO products of the cheese, from hard to very soft feta according to European Law. -
Cretan Salad with Cucumber, Tomato, Onion, Pepper, Boiled
We serve bread with a selection of dips at a charge of ............... per person. Please kindly inform the waiter if you prefer not to have this served to you. για χορτοφάγους / vegetarian χωρίς γλουτένη / gluten free * κατεψυγμένο / frοzen Σαλάτες Salads Κρητική ντομάτα, αγγούρι, κρεμμύδι, πιπεριά, πατάτα, παξιμάδι χαρουπιού, αλατσολιές, πηχτόγαλο Χανίων, αρίγανη, λάδι μυρωδικών και κρίταμο Cretan salad with cucumber, tomato, onion, pepper, boiled potatoes, carob rusk, olives, white soft cheese, oregano, cretan herbs oil and kritamo Kretische, Tomaten, Gurken, Zwiebeln, Paprika, Kartoffeln, Johannisbrotkerne, oliven, Chania-Quark, Argan, Gewürzöl und Kritamo Cretense tomate, pepino, cebolla, pimiento verde, patata, biscotes de algarroba, aceitunas negras “saladas”, “leche espesa” de Chania, orégano, aceite de hierbas y perejil de mar Crétois tomate, concombre, oignon, poivron, pomme de terre, noix de caroube, olives, caillé de Chania, argan, huile d’épice et kritamo Kretensisk salat med tomat, agurk, løg, peberfrugt, kartoffel, hårdt brød af johannesbrødmel, saltede oliven, hvid ost, oregano, krydderolie og strandfennikel Insalata cretese con pomodoro, cetriolo, cipolla, peperone, patata, fette biscottata di carrube, olives, fortaggio bianco morbido, origano, olio alle erbe e finocchio marino Критский Салат Πомидор, огурец, лук, вареная картошка, сухари рожкового дерева, оливки, белый мягкий сыр, орегано, ароматное оливковое масло, трава критамо ........ 8.20 Ντάκος «Αρισμαρί» με μους μυζήθρας, φρεσκοτριμμένη ντομάτα, πολύχρωμα ντοματίνια, -
Appetizers Salads Fresh Whole Fish Other Specialties
Appetizers CLAMS ON THE HALF SHELL (6) / 15 OYSTERS ON THE HALF SHELL (6) / 18 PLATEAU 12 Oysters, 12 Mussels, 6 Clams, 3 Shrimp, 1.25lb Maine Lobster & 4oz Lump Crab / 110 SHRIMP COCKTAIL (3) / 19 LUMP CRAB COCKTAIL (4oz) / 19 KEFETEDES Greek-style, Pan fried meatball / 17 AVGOLEMONO Classic Organic Egg-Lemon Soup with Chicken & Orzo / 11 PIKILIA Traditional Spreads: Tarama, Scordalia, Ktipiti and Tzatziki / 18 (O r Individually 8) KYMA CHIPS Paper-thin Zucchini & Eggplant Chips with Tzatziki Sauce / 22 FAKÉS Traditional Greek Lentil Soup / 10 GIGANTES Savory Braised Imported Giant Greek Lima Beans, Traditional Tomato sauce / 13 CAULIFLOWER Halved Roasted Cauliflower Served over Yogurt/Mint Sauce and Toasted Pistachios / 12 PATZARIA Roasted Beets Served with Skordalia Sauce, Extra Virgin Olive Oil / 17 SPANAKOPITA Trad itional Spinach and Feta Pie / 19 HALLOUMI Grilled Cypriot Cheese / 19 SAGANAKI Traditional Pan Fried Graviera Cheese / 17 SESAME FETA Pan seared sesame encrusted feta topped with candied figs, cherry tomato on a raspberry-honey glaze /20 OCTOPUS Sushi Grade Mediterranean Grilled Octopus, Onions, Capers /26 CALAMARI Fried or Grilled Tender Squid / 17 STUFFED CALAMARI Rhodes Island Classic recipe - Stuffe d Gri lled Calamari with four Greek Cheeses / 22 CRAB CAKE Maryland Lump “Blue” Crabmeat / 24 SHRIMP Grilled Jumbo U10 Shrimp with Extra Virgin Olive Oil, Herbs / 27 MUSSELS Steamed Mussels Cooked with Santorinian Wine & Ouzo Broth / 20 Peppers, Onions, Olives, Feta, EVOO / 2 Salads TOMATO (FOR 2) Classic Greek Salad (Cut -
Data Submission
Food Additives and Contaminants Part B – raw data submission Food Additives & Contaminants, Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. This note describes the REQUIRED format for submission of data to enable easy and rapid entry onto the database. Entry will allow readers to access the original data set behind the paper and subscribers to the journal to download aggregated data sets across a range of papers where matrices and/or analytes are common. Food Additives & Contaminants, Part B has a restricted scope in terms of classes of food additives, residues and contaminants that are included, being based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. Accumulated data sets available from the database will assist in such analyses. The Sample spreadsheet This should contain one row for EVERY sample, including any samples which were analysed but no residues were found, if these are included in the final data set reported in the paper. Sample_id – this column is vital and should be used to give each sample a unique identifier. It may be simple, for example 1, 2, 3 .....n or contain a more complex textual string used by the original survey, for example something like “13547/27.6 AAC”. It does not matter how complex it is, as long as the same identifier is used to relate that sample to all the rows of results on the results spreadsheet for that sample. -
2020 Annual Recipe Index 2020 Annual Recipe Index
2020 ANNUAL RECIPE INDEX 2020 ANNUAL RECIPE INDEX. cake .............................................Jun:99 Asparagus risotto with preserved lemon Apple, maple & almond gluten-free and feta ...................................... Nov:74 Affogato ice cream cake with Frangelico mega-bun .................................Apr:106 Iceberg, peach, asparagus & prawn A‘ice magic’ ......................................Nov:58 Apple hazelnut cake with caramel salad with freekeh ....................Dec:117 Agedashi tofu, black pepper broth ...Jun:53 custard .......................................May:96 Marinated mozzarella, asparagus aioli see sauces, dips and condiments Banbury apple pie ........................ Jun:102 and hazelnuts ..............................Oct:19 Aish baladi (Egyptian flatbread) ....... Sep:65 Beetroot-cured salmon blinis, apple- Pea and mint fritters with feta and ajvar see sauces, dips and condiments pickled celery ............................Dec:90 asparagus ................................... Oct:91 almonds Caramel & apple hot toddy with Atayef with ashta (Lebanese pancakes Almond, maple & cranberry chewy cinnamon ...................................May:48 with cream) ...................................Sep:124 granola bar .............................. Aug:136 Chicken, celeriac & witlof Waldorf Aussie mince pies .............................. Dec:70 Apple, maple & almond gluten-free salad with candied walnuts ......Feb:103 Aussie spanakopita ............................Apr:42 mega-bun .................................Apr:106 -
Greek Cuisine – Is Regarded As One of the Best and Most Healthy in the World
Greek cuisine – is regarded as one of the best and most healthy in the world. Great dishes made from ripened in the Greek sun vegetables, lamb prepared in different ways, fresh fish and seafood, sheep cheeses, thick yogurt. With a glass of ouzo or a jug of retsina. Our chef Theodoros Vogdanos – a cook with many years’ experience gained in the renowned restaurants in Mykonos, Crete and Athens proposes you a healthy, tasty and light cuisine relied on products imported from Greece – the best olives oil, cheeses – feta, manouri, graviera, great olives, sun-dried tomatoes, Greek marinades, spices and fresh herbs. We invite you to a common feast – full of taste, colours and sun. Let’s savour in Greek hospitality, let’s sit down at our table… CHEF SET MENU foR TWO PeoPLE - WIth FRee CARAfe of WIne 0.5L POSEJDON Tzatziki me pita Greek yoghurt dip with fresh cucumber, garlic, dill and olive oil served with pita Horiatiki traditional Greek salad made from tomatoes, cucumber, red peppers, feta cheese and Kalamata olives with extra virgin olive oil Midia achnista me feta mussels cooked in white wine with feta cheese and garlic served with pita Garides saganaki prawns with feta cheese and garlic, baked in tomato sauce Kalamarakia tiganita fried squid served with tartar sauce Oktapodaki scharas grilled octopus drizzled with olive oil, lemon and fresh herbs 180 ZEUS Tzatziki me pita Greek yoghurt dip with fresh cucumber, garlic, dill and olive oil served with pita Horiatiki traditional Greek salad made from tomatoes, cucumber, red peppers, feta cheese -
Greek Recipes
Table of Contents Amigdalota (Greek Almond Macaroons) .......................................................................................................3 Apple Baklava ...................................................................................................................................................4 Artichoke−Parmesan Phyllo Bites ...................................................................................................................5 Athenian Salad (Salata Athenas) .....................................................................................................................6 Athenian Stuffed Peppers .................................................................................................................................7 Baked Macaroni with Beef and Cheese (Pasticcio) ........................................................................................8 Baklava ...............................................................................................................................................................9 Beef and Onion Stew (Stifado) .......................................................................................................................10 Beef with Thyme and Oregano Butter ..........................................................................................................11 Braised Chicken in Aromatic Tomato Sauce (Pastitsatha) .........................................................................12 Chandler Greek Festival Spanakopita ..........................................................................................................13 -
Greek Graviera Cheese Assessment Through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition
molecules Article Greek Graviera Cheese Assessment through Elemental Metabolomics—Implications for Authentication, Safety and Nutrition Georgios Danezis 1 , Charis Theodorou 2, Theofilos Massouras 3, Evangelos Zoidis 2 , Ioannis Hadjigeorgiou 2 and Constantinos A. Georgiou 1,* 1 Chemistry Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; [email protected] (G.D.); [email protected] (C.A.G.) 2 Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 11855 Athens, Greece; [email protected] (C.T.); [email protected] (E.Z.); [email protected] (I.H.) 3 Dairy Science and Technology Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-2105294248 Academic Editor: Marcello Iriti Received: 14 December 2018; Accepted: 11 February 2019; Published: 14 February 2019 Abstract: This study presents the comprehensive elemental profile of Greek Graviera (Gruyère) cheeses. In total, 105 samples from nine different geographic regions produced from sheep, goat and cow milk and their mixtures were assessed. Elemental signatures of 61 elements were investigated for determination of geographic origin and milk type. Regional and milk type classification through Linear Discriminant Analysis was successful for almost all cases, while a less optimistic cross validation exercise presented lower classification rates. That points to further research using a much larger sample set, increasing confidence for cheese authentication utilizing also bioinformatics tools under development. This is the first study reporting signatures of 61 elements in dairy products including all sixteen rare earth elements and all seven precious metals. -
Greek Islands Omaha
Greek Islands RESTAURANT FAMILY OWNED – ESTABLISHED 1983 ALL OF OUR APPETIZERS AND GREEK SPECIALTIES ARE HOMEMADE! 3821 CENTER STREET (402) 346 - 1528 OMAHA, NE 68105-2450 FAX (402) 345 - 7428 Appetizers TOUR OF GREECE FALAFEL - 4 PIECES Platter filled with Greek favorites: Dr. Z’s Falafels served with assorted Tropita, Spanakopita, Keftedes, Gyro Meat vegetables and sides of mint Feta and and Feta 2 for 10.50 or 4 for 15.50 tahini 10.50 FLAMING SAGANAKI - OPA! CRETA FETA Imported Greek cheese cooked golden Feta cheese, fresh tomatoes with olive brown - Served tableside 9.00 oil and oregano baked to a golden brown! Served with fresh pita 8.50 FETA STICKS Lightly breaded, fried Feta cheese, GREEK STYLE WINGS served with our homemade Tomato Basil The flavor of Chicken Riganato as an or Raspberry sauce 10.00 appetizer with lemon, olive oil and oregano 10.99 SPANADIP Spinach, artichoke, Feta and cream KEFTEDES cheese baked to a golden brown! Served Homemade Greek-style meatballs scented with fresh pita 10.50 with mint, dill and other seasonings. Served with Tzatziki sauce 10.25 KALAMARI A Greek Islands favorite - Pan-fried TIROPITA squid with a taste of lemon and oregano A greek savory cheese pie. Crisp, flaky 10.99 phyllo wrapped around a blend of cheeses, eggs and seasonings 4.75 OCTOPOTHI Grilled octopus served with fresh SPANAKOPITA tomatoes and green olives in a lemon Crispy buttered phyllo, filled with vinaigrette 13.99 herb seasoned spinach, Feta and other blended cheeses 4.50 SIKOTAKIA Chicken livers baked in the Greek FRIED ZUCCHINI W/ SKORDALIA tradition 9.75 Fresh garlic blended with potatoes, olive oil and seasonings. -
Atmosphere Beautifully Supports Menu at Greek on Main
As reviewed in l The Metuchen Mirror l December 2017 Atmosphere beautifully supports menu at Greek on Main The Greek on Main H H H I Owner’s attention 419 Main St., Metuchen (732) 515-9457 | thegreekonmain.com to detail evident in Hours: 11:30 a.m. to 10 p.m. Mon- day through Friday; noon to 10 p.m. appetizers, entrees Saturday, noon to 9 p.m. Sunday. Appetizers and small n By CHRISTOPHER THUMANN plates: $8 to $14. SPECIAL TO THE MIRROR Whole grilled fish: $28 to $30. More than any other cuisine, Greek Entrees: $18 to $34. food is truly the sum of its parts. While Credit cards accepted. BYOB. you’ll run into some spices and herbs here Wheelchair accessible. and there, such as cinnamon, thyme and Restaurants are rated in relation to comparable es- oregano, the food of Greece is most no- tablishments and reviews are based upon an anon- ymous evaluation of food, service, price, value and table for the interaction of its core ingre- ambience. dients. A gamy lamb shank, a fine feta, a One star is acceptable, two stars is good, three stars whole Mediterranean fish or fresh figs is very good and four stars is excellent. tend to need no help from the spice rack if combined masterfully. Greek chefs have worked with these in- dish comes together nicely, with the rich- gredients for thousands of years, and at ness of the spice-infused sauce and meat this point, they know a little something complementing the lightness of the vege- about what ingredients work best togeth- tables.