Many claim the name “kokoretsi” as far back as the Byzantine times, the Albanians, Bulgarians and Turks with different meanings and dialects. Today, very popular in the Turkish and Greek local cuisines. It used to be a Greek Easter dish but now you can find it almost...
Kokoretsi was known to ancients Greeks, the “garduba” and the “plekti” (knitted), has reference to the Homeric epics. The method of preparation was not much different. To make kokoretsi, they used to marinate the intestines in vinegar, water...
People call it a dip, salad, paste, sauce; they say the name is Turkish, Persian… plenty wrote about it philosophizing, searching for its origin, from India to N. Africa and the Balkans! The whole world has talked about it; food writers have voiced their opinions, and...
(Greek: γύρος, literally ‘turn’) it stands for a Greek dish of meat roasted on a vertical spit and usually served in a pita bread with tomato, onion, and tzatziki sauce. Though grilling meat stacked on a skewer has ancient roots in the Eastern...
Yes exactly!! Makaronada Imam… when you have more than one person to satisfy in the family, each with a different taste, you have to be innovative and creative. So when one wants Imam, but the other one wants something with pasta, the third not so much onions, garlic...
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