Turkish Cuisine Food

Turkish cuisine is mainly inherited from the Ottoman cuisine, which is a fusion and refinement of Middle Eastern, Central Asian and Balkan cuisines. Although based on lamb and mutton, Turkish cuisine includes beef, chicken and all sorts of seafood. Roasting and grilling are the common preparations. This cuisine is not homogeneous and every region of the country has its own specialties. The northern Turkey cuisine is based on corn and anchovies, while the southeast cuisine is famous for its kebabs, mezes and desserts like baklava, kadayif and kunefe. Lemony sumac, cinnamon, piment (allspice), pepper and paprika powder are the most commonly used spices. Their favorite garnish is a drizzle of melted butter with a little paprika and a dash or two of cayenne. Onions, garlic, tomato currants and yogurt play an important role in Turkish cuisine.

Breakfast
A typical Turkish breakfast comprises cheese, eggs, butter, tomatoes, olives, eggs, green peppers, cucumbers, recel (a preserve of whole fruits), honey and especially coffee. In fact, the Turkish word for breakfast (kahvaltı), means 'before coffee'. Sucuk (spicy Turkish sausage), borek, pasturma, simit, pogaca and soups are also common at breakfast time. A common Turkish breakfast called menemen, is made with eggs, roasted tomatoes, olive oil and peppers.

Soups and Appetizers
The soups are served at the start of the meal and are mainly made of meat stock. Lentil soup is the most common, but there are other varieties of soups like tarhana, asiran and yayla. Mezes are the appetizers served during the meal, mainly accompanied by wine or raki. Meze includes fried aubergines with yogurt, fish croquettes, gozleme, lakerda, etc.

Lunch and Dinner
The lunch or dinner begins with a soup and a variety of vegetables, salads like stuffed grape leaves, boreck (a kind of spinach, cheese or other filled filo pastry), pilav (a rice dish with small pieces of fish ), meat, Turkish bread cut into wedges and cacik (yogurt, cucumber and garlic dip).

Desserts and Beverages
The Turkish sweets are made mainly of milk and are popular throughout the world. Some of the famous sweets are tavuk gogsu, helva, kazandibi, sutlac, baklava and kadayif (best-known pastries). The Turkish common drinks include Turkish tea, Turkish coffee, salgam, boza and ayran. Turkish coffee is thick and dark and is served in small cups with or without sugar.Raki, the popular alcohol in Turkey, made of anise, is also known as 'lions drink', as you should be strong like a lion to drink it.

Here are some typical Turkish dishes:

Kofte: The koftes are prepared of finely minced meat mixed with onions, spices and many other ingredients. They can be fried, boiled, grilled and even baked. The koftes are named as per their cooking technique, shape and ingredients. For example, Izmir kofte is first grilled and then cooked in a gravy of green peppers, tomato and potato slices.

Pilav: The pilav is one of the main dish that goes onto the Turkish table. It is prepared mainly of rice, but sometimes bulgur (cracked wheat) and sehriye (vermicelli) are also used. The pilav commonly includes chicken peas, aubergines, beans, etc. It is also used as a garnish with chicken and meat dishes.

Borek: The myriad types of borek are unbeatable delicacies of the Turkish cuisine, and these can be cooked, fried, baked or boiled. The common fillings include cheese, potatoes, minced meat and spinach. Sigara boregi is a famous type of borek, which comes in the form of rolls filled with cheese or minced meat mixtures. It should be light and crispy, without a trace of excess oil.

Turkish cuisine has it all. Besides the ultimate freshness and quality of the ingredients, the reason for delicious and healthy Turkish cuisine is the perfect balance of the ingredients combined to flavor the dish.

Turkish Sweet Recipes

Turkey is well-known for its desserts throughout the world. The country offers a variety of desserts. Turkish sweet dishes are attractive and easy to make. A sweet dish is often served as a dessert in many Turkish restaurants. These delicacies mentioned below are favorite in almost every Turkish household.

Ekmek Tatlisi Turkish Sweet Recipe: This sweet dish is a variation of bread pudding.
Ingredients

• 1 and 2/3 cups milk
• 200 grams of bread (white part only)
• 3 eggs (beaten together with a fork)
• 3 tablespoons margarine-melted
• 1 tablespoon white sugar

For Syrup

• 1 teaspoon lemon juice
• 1 cup of water
• 9 ounces sugar

Preparation

1. Pre-heat the oven to about 175 degree Celsius.
2. Crumble the bread in a bowl.
3. Pour the milk into the bowl. Mix it with bread properly. Leave the mixture aside for about 30 minutes. Allow the bread to soak the milk.
4. After this is done, drain excess milk. Combine the soaked bread with a mixture of beaten eggs, 1 tablespoon sugar and melted margarine. Thoroughly mix it by hand.
5. Pour the mixture in a baking dish. The mixture will be around half an inch thick.
6. Bake the mixture in the preheated oven for around 40 minutes.
7. If the mixture puffs irregularly, then make few cuts using a knife.
8. For preparing the syrup, heat all the ingredients listed above, until the mixture starts boiling.
9. When you remove the baked bread from the oven after 40 minutes, just pour the syrup over it.
10. Allow it to cool. Let the syrup be completely absorbed.
11. After it cools, cut the bread in diagonal shapes. You can serve it with chopped toasted hazelnuts, coconut flakes or chopped walnuts.

Turkish Baklava
Ingredients

• 1 pound of butter
• A pack of phyllo pastry sheets
• 3 cups of white granulated sugar
• 1 pound of chopped walnuts
• 1 teaspoon cinnamon
• ½ teaspoon cloves

Preparation

1. Mix the chopped walnuts with ¼ teaspoon ground cinnamon, 1 cup sugar and ¼ teaspoon ground cloves.
2. Melt the butter.
3. Cut phyllo in such a way that each sheet fits exactly the bottom of baking pan.
4. Butter the sides and the bottom of the baking before placing the phyllo. Put the phyllo sheets one at a time in your baking pan.
5. After every 6 sheets of phyllo, spread the mixture over it. Pour the remaining butter if any, over the top of Baklava. For best results, ensure that each sheet is well buttered to stop them from sticking together.
6. Diagonally cut the baklava with the help of a sharp knife to get diamond-shaped pieces.
7. Pre-heat the oven to a temperature of 175 degree Celsius. Place the baklava pieces in the oven and bake them for around 45 or until the top turns golden brown.
8. Remove the diamond-shaped pieces from the oven. Allow the pieces to cool completely.
9. In order to prepare the syrup mix 1 cup water, ¼ teaspoon ground cloves, 2 cups sugar and ¾ teaspoons cinnamon in a sauce pan and heat until the mixture starts boiling.
10. Pour this boiling syrup over the Baklava pieces. Allow it to cool. When it cools completely, serve the pieces with Turkish sweet coffee.

These are some of the popular Turkish recipes that are relished by people from all over the world. As most of the ingredients are available at home, you can easily make them within a short span of time.

How to Make Turkish Coffee

Turkish coffee is commonly misunderstood as a variety of coffee grown in Turkey. However, the name is not of any variety of bean but the method of preparing the coffee. Turkish coffee is known to be a well-known preparation in Northern Africa and the Middle Eastern countries. Among the various styles of making coffee, the Turkish way is a wonderful blend of concentrated coffee powder boiled with sugar and water. This typical manner of preparing Turkish coffee involves using a pot called the 'cezve' in which it is boiled and served. The coffee cups in which it is poured are known as 'fincan', and the Turkish coffee grinder used to grind the beans, as 'kahve degirmeni'. With these elegant vessels used for the preparation and presentation, let's move on to find out how to make Turkish coffee, from the steps mentioned below.

Making Turkish Coffee at Home

The reason, there is specific equipment for making Turkish coffee is because it tastes the best when prepared at home. The coffee beans have to be roasted and ground very finely so that they are mixed well with the other ingredients used to give a strong taste. The distinct taste of rich coffee is the specialty of this preparation and unlike black coffee the Turkish coffee is not filtered. If you know how to make coffee without milk, then you don't need any guidance for this recipe, as you have to follow the same steps and it will be ready in no time.

Ingredients

• 1 teaspoon roasted and ground coffee
• 1 teaspoon sugar
• 2 oz water depending on 2 oz of serving

Directions

Grinding Coffee
You need to use the Turkish coffee grinder specifically for this purpose, because it gives a very fine texture to the ground coffee. Thus, first roast the beans and then add them to the grinder to grind them as finely as you can.

Boiling
The process of making the coffee is known as brewing. For this purpose, use the pot or "cezve", and add the ingredients one by one to it. To start with, add the ground coffee and sugar to every 2 oz of water. You can add extra water to the mixture to make the coffee more liquid. Make sure all these ingredients are occupied exactly below the neck of the pot. Hold the pot and place it on the heater on low flame. The brewing and frothing process takes about 20 minutes of heating, thus, make sure you boil till then. During the boiling process, the froth can go overboard the pot, therefore just before it does remove it from the heat. Once it settles down, again put it on the heat and let it froth. Repeat this for four times and then remove it from the heat to serve. The Turkish coffee tastes the best when this frothing process is continued about 5 times.

Serving
It is also important to know how to serve the coffee in the appropriate manner. You will need the serving cups for this purpose. These cups are typically Turkish in designs and look very elegant. Fill each cup with the hot coffee and make sure, they all have enough amount of froth on the top. This coffee is not filtered so, the ground residue of the coffee settles to the base of the cup. Thus, it is advised not to stir it up, because then the coffee might taste bitter than usual.

Hope you found a unique recipe for a great beverage. So make the most out of this beautiful preparation and enjoy it with some yummy delights, in great company!

Ancient Greek Food Recipes

Oh my God! Isn't this exciting foodies, that you actually get to eat what Alexander, the great and Cleopatra must have eaten? Probably the one that you would cook in your house after you have read this article was one of the favorite delicacies of Cleopatra. I know it is unbelievable but here we would discuss some of the ancient Greek recipes so that you can also enjoy those delicacies, which might have stimulated the taste buds of some of the great Greeks. Let us not waste any more words in the description of it. Here begins your culinary trip to Ancient Greece.

Ancient Bean Soup

Ingredients:

• 1 bunch parsley
• 1 tablespoon honey
• 1/2 teaspoon coriander
• 2 cups white beans
• 3 onions finely chopped
• Salt and pepper
• 1/2 liter water
• 2 tablespoons olive oil
• 1/2 liter beef broth
• 200 grams lard
• 2 garlic cloves

Preparation 

The first step is to soak the beans in water the previous day and let it soak overnight. Then in the morning boil them in water for approximately 5 to 7 minutes. After 5 to 7 minutes take the pressure cooker off the heat but do not open the lid and let it remain that way for about an hour. Now put the bay leaf and beans into the beef broth and let it boil slowly for about 2 hours. In the meantime sauté the onion in the lard and then mix the coriander, the parsley, the salt and pepper. Now add this to the beans that are already boiled. Now add the honey and allow it to boil slowly again for some more time. Before serving, add the cloves and garlic, which have already been passed through a garlic press and mixed with the oil. So now the soup is ready to be eaten.

Tzatziki 

Tzatziki was the ancient Greek appetizer, which could and also can be had with the main course and the reason that this is mentioned in the list is because Tzatziki can be used as a sauce, a dip, a spread and also a condiment and the delight never reduces. You taste buds would bathe in the ecstasy of the creamy, melting Tzatziki.

Ingredients:

• 16 ounces of strained Greek yogurt
• 2 teaspoons of lemon juice
• 1/2 cup of diced or grated cucumber
• 5 to 10 cloves of finely chopped garlic
• 1 tablespoon of olive oil

Preparation

The yogurt has to made or brought and grate the cucumber before you start the process of preparing the Tzatziki. Now combine oil and lemon juice in a mixing bowl. Then fold the yogurt in slowly, but make sure in this process that the yogurt completely mixes with the oil. Now add the garlic, according to taste, and the cucumber. Be careful about the garlic because the taste would depend on the quantity of garlic that you put in. Now keep stirring until the garlic and the cucumber are evenly distributed. When serving garnish it with a bit of green and serve well chilled.

Lamb on Skewers

Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 3 pounds boneless leg of lamb, cut into 1-1/2 inch cubes
• 1/3 cup lemon juice
• Salt and freshly ground pepper to taste
• 3 minced garlic cloves
• 1 grated small onion
• 1 large white sweet onion, cut into eighths
• 2 red peppers, cut in 1-1/2 inch pieces

Preparation 

Mix the oil, lemon juice, pepper, salt, garlic, oregano and grated onion together and then pour it over the meat and marinate it for a few hours in a refrigerator. The meat would better absorb the marinade if you let it remain overnight. Thread the pieces of meat alternatively with pepper and onions on the skewers. Now barbecue the pieces of meat and keep basting it with the marinade and when the meat pieces turn brown on all sides, it is ready to be eaten.

Tzatziki Sauce Recipe

Tzatziki sauce is one of the most important condiments of classic Greek cuisine and it is served as an accompaniment to appetizers and grilled meats such as lamb chops and grilled chicken. The main ingredient of a tzatziki sauce is Greek yogurt which is a kind of thick and creamy yogurt. If you want to make tzatziki sauce and don't have Greek yogurt in your refrigerator, then there is no reason to fret. You can substitute Greek yogurt for normal yogurt or even the homemade variety. Just make sure that you strain the yogurt for several hours to remove excess water and thicken the yogurt.

There are several variations of the tzatziki sauce, and some of them can even be used as a spread for sandwiches. You can serve the tzatziki sauce at room temperature or chilled. If you want to know tzatziki sauce nutritional information then here it is. Tzatziki sauce contains 54 calories per 100 g with 8.6 g carbohydrates and 4 g protein. Tzatziki sauce is similar to a yogurt dip in texture although the flavor is quite different. Here is a guide on how to make tzatziki sauce at home.

Easy Tzatziki Recipe

Ingredients

• ½ cup Greek yogurt
• 1 cucumber
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• 1 tablespoon dill, finely chopped
• ½ tablespoon freshly ground pepper

Method

Peel the cucumber and cut the cucumber into half. Scrape out the seeds of the cucumber with the help of a spoon and discard them. Chop the cucumber into small pieces and place them in a small bowl with a tablespoon of salt sprinkled over them. Allow the cucumber to stand in the bowl for half an hour and then drain the excess water. Wipe the cucumber pieces with a paper towel and set it aside.

In a large bowl combine the Greek yogurt, chopped cucumber, lemon juice, chopped dill leaves, minced garlic, freshly ground pepper and salt. Place the tzatziki sauce in the refrigerator and serve it cold with grilled chicken.

Vegan Tzatziki Recipe

Ingredients

• 2 cups plain soy yogurt
• 2 cucumbers, diced small
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh mint leaves, chopped
• 2 tablespoons lemon juice
• ¼ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

Method

In a medium-sized glass bowl, mix together the soy yogurt, olive oil and lemon juice. Now add the diced cucumber, minced garlic, chopped mint leaves, paprika powder, salt and pepper. Combine everything well and chill in the refrigerator for at least two hours before serving so that the flavors can blend.

Avocado Tzatziki Sauce

Ingredients

• 1 ½ cup thick yogurt
• 2 cloves garlic, minced
• 1 medium-sized cucumber
• 1 avocado
• a handful of fresh coriander, chopped
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon honey
• ½ teaspoon pepper

Method

Cut the avocado into two and discard the seed. With the help of a spoon, scoop out the avocado flesh and keep aside. Peel and cut the cucumber and chop it into rough chunks. In a food processor blend together the yogurt, minced garlic, lemon juice, avocado, chopped cucumber, honey, sat and pepper. Pour the tzatziki sauce into a clean bowl and garnish with chopped coriander. Check seasoning and add more lemon juice if needed.

Tzatziki Sauce with Sour Cream

Ingredients

• 1 ½ cups of sour cream
• 2 medium-sized cucumbers
• 4 cloves garlic, minced
• ½ teaspoon pepper
• ½ teaspoon salt
• 2 tablespoons olive oil

Method

Peel the cucumbers and cut it into half. Scrap out the seeds from the cucumber with the help of a spoon. Now grate the cucumber and squeeze out all the excess juice from it by straining it with a strainer. Place a clean paper towel on the kitchen counter and put the grated cucumber on it. Fold over the paper towel and press down with your hands until all the water from the grated cucumber has been absorbed by the paper. Repeat this procedure a few more times until all the water from the cucumber has been absorbed by the towel. In a small bowl, pour out the sour cream and add the grated cucumber, minced garlic, salt, olive oil and black pepper powder. Mix all the ingredients together until it is well combined and chill it for 2 to 3 hours before serving the tzatziki sauce.

So these were some tzatziki recipes that you can try the next time you are cooking a meat appetizer. As both the yogurt and cucumber has cooling properties, a tzatziki sauce makes a great accompaniment for barbecued and spicy dishes.

Gyro Meat

Gyro meat (pronounced as 'year-o' or 'yee-row') which has its origin in Greece and consists of ground lamb meat, tzatziki sauce, onions and tomatoes. Though the meat is traditionally made with ground lamb, variations using boneless chicken, beef, pork and even veal are also quite popular. This meat is usually served with pita bread and is considered a delicacy around the world. In order to prepare this variety of meat, strips of meat are threaded on a vertical spit and roasted, by turning the spit, in front of a broiler. For a moist and crispy feeling, extra strips of fat are added while roasting the meat. Condiments like pepper, marjoram, rosemary etc. are added to spice up the meat dish. Though gyro and pita bread make an awesome combination, lightly grilled meat is also served with sauces and salads. Gyro is also used in meatloaf recipes. Let's see more about the recipes made out of gyro.

Nutrition Facts of Gyro

A single serving contains 320.2 calories in gyro meat. Given below is the nutritional information of this meat type.

Nutrient Content	Amount Per Serving
Total Fat	26.3 g
Saturated Fat	11.5 g
Polyunsaturated Fat	2.1 g
Monounsaturated Fat	10.8 g
Total Carbohydrates	1.0 g
Sugars	0.1 g
Dietary Fibers	0.3 g
Potassium	268.7 mg
Cholesterol	82.0 mg
Sodium	210.7 mg

Traditional Gyro Recipe

Ingredients

• 1 pound ground lamb
• 1 pound ground beef
• 1 medium-sized onion, cut in chunks
• 1 tablespoon minced garlic
• 1 teaspoon ground rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon dried ground thyme
• 1 teaspoon dried oregano
• ¼ teaspoon sea salt

Preparation

Place the onion chunks in a food processor and mince them into a fine paste. Transfer the minced onions to a tea towel and squeeze off the excess liquid. In a large mixing bowl, combine the ground beef, ground lamb and onions. Add the minced garlic, pepper, sea salt and other seasonings and mix well. Refrigerate this mixture for about 2 hours till the ingredients blend together properly. Allow the mixture to return to normal room temperature. Finely chop this mixture in a food processor till the meat feels tacky. Place this meat mixture in a meat loaf pan and bake it in a preheated oven at 325 degrees for about 60 minutes. Allow the mixture to cool down before slicing it.

Homemade Gyro with Tzatziki Sauce

Ingredients

• 2 pounds ground lamb
• 1 medium onion, finely chopped or shredded
• ½ cup Tzatziki sauce
• 1 tablespoon dried ground rosemary
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• ½ teaspoon freshly ground black pepper
• 2 teaspoons kosher salt

Ingredients for Tzatziki Sauce

• 16 ounces plain yogurt
• 2 teaspoons red wine vinegar
• 4 cloves garlic, finely minced
• 1 tablespoon extra virgin olive oil
• 5 to 6 mint leaves, finely minced
• 1 medium cucumber, peeled, seeded, and finely chopped
• A pinch of kosher salt

Preparation

In a food processor, mince the onions to a fine paste. Drain out the excess juice with the help of a tea towel and return the contents to the jar. Add the ground lamb, rosemary, minced garlic, marjoram, pepper and salt and grind it to a fine paste. For the Tzatziki sauce, drain the yogurt for about 2 hours in a tea towel. Squeeze the chopped cucumber in another tea towel to remove the excess liquid. Take a medium-sized bowl and mix the drained yogurt, cucumber, garlic, mint, extra virgin olive oil and salt and blend them properly. Place the meat in a loaf pan and press the sides into the pan. Keep this pan in a water bath and bake it in a preheated oven at 325 degrees for about 60 to 75 minutes. Remove the pan from the oven and drain the excess fat. Transfer this cooked meat to a separate plate and allow it to cool down for about 20 minutes. Cut this meat into thin slices, top it with Tzatziki sauce and serve it with pita bread and feta cheese.

Gyro Burgers

Ingredients

• 1 pound ground lamb
• ½ pound ground beef
• 2 large pita bread rounds, halved
• 1 cup shredded lettuce
• 1 small tomato, finely chopped
• 3 tablespoons fine dry bread crumbs
• ¼ cup chopped cucumber
• ¼ cup dairy sour cream
• ¼ cup crumbled Feta cheese
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano, crushed
• ¼ cup sliced pitted ripe olives
• ½ teaspoon pepper

Preparation

In a medium-sized bowl, mix the cheese, garlic powder, bread crumbs, pepper and oregano. Add the meat and blend all the ingredients properly. Make ½ inch thick patties out of this meat mixture and cook it in a microwave for about 8 minutes. Spread the sour cream in the pita bread and sprinkle tomato, cucumber and lettuce into each half. Place the cooked patties into the half, top it with lettuce and place the other half on top.

You can also use lettuce instead of cucumbers and get a variant for this meat. Try these gyro meat recipes at home and surprise your family with this exotic Greek cuisine.

Greek Salad Dressing Recipes

Greek salads, commonly found in traditional Greek meals are gaining popularity over global palates today. Their refreshing quality and simplicity in preparation have given Greek salads a special place on dinner tables. These salads go great with meat main courses and if pasta is added to the salad they even turn out to be great main courses. The different salad dressings used to adorn the fresh vegetables are the ones which give the Greek salads their identity. Greek salad dressings usually use a common base of ingredients like vinegar or lemon juice, dried oregano, olive oil and salt. The type of additions like yogurt, dill, thyme, basil, mint, cheese, cream, etc. are also used in combination with the basic ingredients.

Classic Style Greek Dressing

Ingredients

• 1½ tsp crushed Greek oregano
• 2 tbsp dried dill
• ¼ cup red wine vinegar
• ¾ cup olive oil
• Salt and pepper to taste

Preparation Procedure:
Preparing this dressing is very simple. Just put the oregano, red wine vinegar, olive oil, salt and pepper into a bowl. Whisk the ingredients together. Make sure the ingredients are mixed well. Or else you could even put all the ingredients into a bottle with a lid and then shake away. This salad dressing goes perfectly with shredded lettuce and finely chopped spring onion.

Greek Cheese Dressing

Ingredients

• 1 garlic clove
• 1 tsp dried oregano
• 3 tbsp. red wine vinegar
• 6 tbsp extra virgin olive oil
• 3 tbsp plain yogurt
• ¼ cup of diced red onion
• ½ cup crumbled Feta Cheese (Mediterranean style)

Preparation Procedure
Process the cheese, red wine vinegar, garlic, oregano, yogurt, and olive oil in a food processor till a smooth consistency is obtained. After transferring the smooth mixture into a bowl, add the chopped red onions into it and then refrigerate it for half an hour. The dressing goes perfectly with a salad of pasta, cucumber, tomatoes, spinach, peppers and black pitted olives.

Greek Cream and Feta Dressing

Ingredients

• 2 tsp red wine vinegar
• 1 garlic clove - crushed and diced
• 1/4 tsp dried oregano
• ¼ tsp black pepper
• ¼ tsp salt
• ½ cup crumbled Feta cheese
• ½ cup sour cream (low fat)
• ½ cup buttermilk
• 1 medium finely chopped spring onion

Preparation Procedure
Whisk the sour cream and buttermilk in a bowl. Then add oregano, diced garlic, vinegar, pepper and salt into the cream and milk mixture. Subsequently, add the crumbled Feta cheese and spring onions into the mixture, all the while stirring. Whisk the entire mixture again. The dressing is done. This dressing goes well with a salad of lettuce, cucumber, tomatoes, olives, onions and bell pepper. Usually this dressing is served on the plate beside the salad.

Herb and Vinegar Greek Dressing

Ingredients

• 1½ tbsp freshly chopped thyme
• 1½ tbsp freshly chopped dill
• 1½ tbsp freshly chopped parsley
• ¼ cup Dijon mustard
• ¼ cup lemon juice
• 2½ cups olive oil
• 1 ½ cup yogurt
• 4 tbsp red wine vinegar
• 4 cloves of crushed and diced garlic
• Salt and pepper to taste

Preparation Procedure
Into a bowl, add thyme, dill, parsley, mustard, lemon juice, yogurt, garlic and vinegar. Mix them together and then gradually whisk in the olive oil till a smooth mixture is obtained. Season with salt and pepper. This salad dressing goes well with a salad of lettuce, tomatoes, onions, olives, peppers, cheese and cucumbers.

Greek Salad Dressing with Basil Leaves

Ingredients

• 4 fresh medium-sized basil leaves (chopped)
• 2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 tbsp chopped red onion
• 1 tbsp crumbled Feta cheese
• ½ tsp Dijon mustard
• 2 tsp water
• Salt and pepper to taste

Preparation Procedure
Mix the chopped basil leaves, red onions, cheese, mustard, lemon juice and water together in a mixing bowl. Add the olive oil and whisk till a smooth mixture is obtained. Refrigerate the mixture for 3 days before use. This salad dressing goes well with lettuce, cucumber, tomatoes, Feta cheese olives and red onions.

Greek Minty Yogurt Dressing

Ingredients

• 3 ½ cups yogurt
• ½ cup crumbled Feta cheese
• ¼ cup fresh mint leaves (finely chopped)
• 2 tbsp olive oil
• 2 cloves of garlic (crushed and diced)
• Salt to taste

Preparation Procedure
Mix the yogurt, mint leaves, garlic and olive oil in a bowl. Whisk the mixture well. Add the crumbled Feta cheese and whisk till smooth. Season with salt. This mint and yogurt salad dressing goes well with diced cucumber and proves to be very cool and refreshing.

The amount of salad dressing required will depend on the quantity of salad made. While dressing the salad, don't add the entire dressing at once. Add half of the prepared dressing and then toss the salad. Keep adding the rest of the dressing gradually until the entire salad gets coated with the dressing.

Gyro Sauce

A delectable sauce can make a whole lot of difference in the taste of particular food recipes. This holds true for gyros (or gyro), a traditional Greek food made from meat, onion and tomato. Indeed, serving gyro dish is not complete unless it is accompanied by tzatziki sauce, either drizzle over it or serve on the side. The typical Greek gyro or tzatziki sauce consists of strained yogurt, strained or pureed cucumber, garlic, flavorful herbs and seasoning spices. Here, we shall take a look at the various methods on how to make gyro sauce.

Easy Gyro Sauce

Ingredients

• 16 ounces plain yogurt
• 1 medium cucumber (peeled, seeded and finely chopped)
• 4 cloves garlic (finely minced)
• 5 to 6 mint leaves (finely minced)
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• A pinch kosher salt

Directions for Preparation

Scoop yogurt in a tea towel and gather the edges. In a bowl, adjust it in a suspending manner and allow to stand in the refrigerator for 2-3 hours. Remove yogurt and squeeze lightly to drain off most of the liquid part. For straining chopped cucumber, you can place in a muslin cloth and squeeze. Discard the drained liquid for both yogurt and cucumber. Take a medium size mixing bowl and combine all the ingredients - strained yogurt, strained cucumber, garlic, mint, olive oil, vinegar and salt. Stir well with a wooden spatula and your yummy gyro sauce is ready. Read more on Tzatziki Recipe.

Greek Gyro Sauce

Ingredients

• 8 ounces plain yogurt
• 1 medium cucumber (peeled, seeded and finely chopped)
• 2 peeled garlic cloves (finely minced)
• 2 tablespoons dill
• Juice of ½ lemon
• 1 teaspoon white sugar
• 1 teaspoon salt
• ⅛ teaspoon white pepper

Directions for Preparation

Place chopped cucumber in a muslin cloth to soak up watery portion. You can squeeze to drain off as much liquid as possible. For yogurt too, drain excess water (if any). That way, you can make a thick tzatziki sauce for a yummy gyro recipe. Now, take a bowl and add drained yogurt, cucumber, minced garlic, dill, lemon juice, white sugar, salt and white pepper. Stir well the mixture. Put lid and chill the sauce in the refrigerator overnight. Next day, serve this thick, tasty sauce with gyro meat and pita bread. If case of any extra sauce, keep it refrigerated.

Cucumber Gyro Sauce

Ingredients

• 1 large cucumber (peeled, seeded and grated)
• 6 tablespoons sour cream
• 1 tablespoon mayonnaise
• ½ teaspoon garlic powder
• ½ tablespoon lemon juice
• ½ teaspoon dried dill (for seasoning)
• 1 pinch salt
• 1 pinch pepper

Directions for Preparation

Add chopped cucumber in colander, sprinkle with a dash of salt and allow to drain off excess liquid. Transfer cucumber into a clean cloth towel and squeeze gently. In a bowl, put the ingredients, namely, cucumber, sour cream, mayonnaise, garlic powder, lemon juice and dried dill. Stir in salt and pepper, and mix well. You can now serve gyro meat with this sauce. Or else, process in a mixer at low setting for making a smooth sauce. If time permits, refrigerate gyro sauce for 2-3 hours prior to serving.

Making a thick concoction is the key for yielding delicious gyro sauce. That is why, draining off excess liquid is the first preparatory step for all gyro sauce recipes. To prepare a different flavor sauce, try altering the ingredients. You can add chopped parsley, dill and other culinary herbs of your choice. Do not throw the leftover sauce, as you can store in the refrigerator and consume for up to one week. While serving, sprinkle with garnishing herbs.

Calories in Tzatziki Sauce

Considering that tzatziki sauce is only a condiment, it has still managed to become one of the most popular food of Greek cuisine. Tzatziki sauce is traditionally served with gyro which is a kind of sandwich made with pita bread stuffed with roasted lamb meat, sliced tomatoes and onion rings. Nowadays, tzatziki sauce is served with a number of meat, poultry and sea food dishes. Tzatziki sauce is made with grated cucumber which is mixed with thick Greek yogurt. For flavoring, grated garlic, shallots, cayenne pepper, lemon juice and olive oil is used. As with any other sauces, there is no single way to prepare tzatziki sauce and ingredients as well as cooking methods differ according to the restaurants it is being served in. Tzatziki sauce is one of the most important component in any meat dish as it helps in complementing the flavors of classic Greek food. And if you think about it, a yogurt based sauce like tzatziki makes a perfect accompaniment to spicy gyro, as it helps in cooling the palate. Tzatziki sauce calories varies according to the brand of sauce you are purchasing.

Tzatziki Sauce Calories

The table given below, is a ready reckoner for you, so that you can make an informed decision regarding which brand of tzatziki sauce to purchase.

Tzatziki Sauce Brand	Calories	Serving size
President's Choice Traditional Tzatziki Yogurt Dip	50	2 tablespoons
Cedar's Cucumber And Garlic Tzatziki Sauce	15	1 tablespoon
Opaa! Tzatziki Sauce	60	2 tablespoons
Skotidakis Tzatziki	50	2 tablespoons

These were the calories in different brands of tzatziki sauce. As you can see, calories in tzatziki sauce is not too high. But as with any other condiment, you should have it in moderation. Want to make you own tzatziki sauce at home? Well it is not very difficult and all you need are some basic ingredients to prepare it. Follow the recipe given below to make a healthy tzatziki sauce with a twist.

Tzatziki Sauce Recipe

Ingredients

• ½ cup Greek yogurt
• 4 cucumbers
• 1 garlic clove, grated
• Zest of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 small shallot, grated
• 4 tablespoons dill, finely chopped
• ½ teaspoon cayenne pepper
• 1 teaspoon honey
• Salt, to taste

Method

Peel and grate the cucumbers and spread the grated cucumbers on a tray lined with a muslin cloth. Now lightly season it with salt and cover it with another clean muslin cloth. Leave the cucumber aside for 5-7 minutes and then extract all the juice from the cucumber by rolling up the muslin cloth.

In a medium-sized bowl, take ½ cup of Greek yogurt and whisk it gently with a fork. When the mixture is light and fluffy, add the cayenne pepper, grated shallot, lemon zest and grated garlic. Mix all the ingredients together until everything is well combined. Next, add the chopped dill and the grated and drained cucumber. Give the mixture a good stir and check seasoning. Add a tablespoon of good quality organic honey and extra virgin olive oil. Combine the sauce well and add more salt if required. Your tzatziki sauce is ready. It tastes great when served cold with fresh souvlaki or gyro.

Tzatziki sauce is a nutritious and delicious sauce and is also low in calories. You can choose from any good brand of tzatziki sauce and use it as an accompaniment with burgers and hotdogs too. It can also be served with a variety of finger foods and it makes a much healthier dip than those made with cheese or cream.

Gyro: Calories in Gyro

Gyro is one of the most popular Greek foods, which is somewhat similar to Mexican tacos and Middle Eastern shawarma. All these food recipes are actually derived from the basic Turkish recipe which is known as döner kebab. To make gyro, pieces of meat are placed on a spit above a broiler. Some fat strips are added to it, in order to keep the meat crispy and moist when it is roasting. When required, the meat on the surface is taken out by making vertical and thin slices on the hanging gyro meat. Normally, this roasted meat is served with heavily oiled and grilled pita bread and other vegetables, sauces and condiments. Regardless of the wonderful taste, here is an article on the one thing which is bothersome for most people who enjoy this wonderful dish - gyro calories.

Information on Gyro

The calories depend a lot on the way in which it is served. Typically, pork is used for making traditional Greece and Cyprus versions of gyro. Along with pork; lamb, beef and chicken is also used separately or in combination. Along with meat, gyro also contains an interesting tzatziki sauce recipe, vegetables like onions, lettuce, tomatoes and fried potatoes etc. The pita bread which is used for making gyro, comes in three types, namely, plain, Arabic and Cypriot pita. Generally, the thicker one (plain pita) is used in a gyro sandwich recipe. You can find a lot of variants of the original gyro recipe across the world, and hence, the calories in gyro vary greatly as well.

Nutrition	Amount	Daily Value (%)
Calories	630.9	-
Calories from fat	131.40	-
Total fat	14.57 g	22%
Saturated fat	5.69 g	28%
Polyunsaturated fat	1.59 g	-
Monounsaturated fat	5.25 g	-
Cholesterol	128.1 mg	43%
Sodium	1011.7 mg	42%
Potassium	777.77 mg	22%
Total carbs	77.26 g	26%
Dietary fibers	3.88 g	16%
Protein	44.8 g	90%

Along with the above mentioned nutrients, gyro also contains significant traces of vitamin A, vitamin B complex, vitamin C, vitamin E, vitamin D, magnesium, calcium, phosphorus, copper, iron and zinc. Due to all these vitamins and minerals, people who make gyro often state that it is a healthy recipe and can also be rated as a full meal, which is an exaggeration, if we take calories in gyro into the consideration. Typically, calories in plain gyro (without any bread wrapping and salad seasoning) are about 400, which is not so healthy!

Comparison of Gyro

Typical Greek gyro sandwich contains lamb, tzatziki sauce, onion, lettuce, tomatoes, etc., which are wrapped in plain grilled pita bread. Such Greek gyro calories are about 667, with 16 g saturated fats, 1150 mg sodium and 42 g of total carbs. A fresh gyro salad which comes without any additions contains 1013 calories with higher levels of sodium and carbs. If you order the gyro sauce or salad dressing with it, the calories get increased by 110 with 2% of total fat. However, if you compare the calories in chicken gyro with lamb gyro, you will certainly come to know that lamb and/or beef gyro calories are much more manageable than the calories in chicken gyro. One pita wrapped lamb and beef gyro contains about 390 calories, while one chicken gyro contains about 520 calories, which is slightly higher than the typical Greek gyro made of lamb meat.

All in all, the calories vary within the range of 350 and 800 and definitely can't be less than that. Depending on the calories , it also gets about 3 points in the weight watchers points list. But, this still means that the calories are arguably less than pizzas and hamburgers. Well, this was all about 'gyro: calories in gyro'. If you can't resist eating gyro, then my advice would be to have it in moderation. It is the best way to stay healthy!

Greek Food History

Greece is located in the southeast of Europe, and is surrounded by countries like Albania, Bulgaria, and on its two sides, it is surrounded by water bodies, namely the Aegean Sea and the Lonian Sea. Because of its geographical location, Greece has been an important part of the Roman trade routes, and hence, the people of Greece had a chance to meet and understand people and their cultures from far away. This has strongly affected the Greek cuisine. The trade route not only introduced various cultures to the people of Greece, but it also brought in the knowledge of various commodities that were being traded off, spices being the major one.

Greek food uses a lot of spices that originally came from various parts of the world. Spices like oregano, mint, garlic, thyme, basil and fennel seed are very popularly used. Some northern areas of Greece are also known to use spices like cinnamon and cloves in traditional dishes like stews and the ones made of meat. Today, Greek food is a mixture of recipes taken from both inside the country, as well as the outside. Internally, recipes and cooking methods vary a lot geographically and regionally, thus adding to the tale of ancient Greek food history.

Ancient Greek Food

The most basic ingredient of Greek food is olive oil. This explains the cultivation of olives in the country on such a huge scale. The other main ingredients are wheat, yogurt, honey, meat, vegetables, fruits, wine and fish. All these together, with some other ingredients and loads of spices make up for the vast variety that Greek cuisine has to offer. The origin of many of the Greek dishes goes back to the ancient times, to ancient Greeks. And to name a few, they are, lentil soup, skordalia, pasteli, etc. Many dishes of Greek food can be linked to Italy, France and as far as Persia and Arabia. A lot of dishes have Italian and French influence, like pastitsio, makaronia me kima, etc. This influence goes back to the times of the Roman invasion of Greece. The geography of Greece supported the breeding of goats and sheep, hence leading to subsequent popularity of their meat. Beef is eaten in Greece, though it is not that common. Rather, the proximity to the coast has led to the popularity of fish and other sea products.

Greek Cheese History

Other than all the everyday foods, one thing that the Greeks specialize in is the production and consumption of cheese. Greece produces many different types of cheese, and also consume them in equal amounts, hence, making their food history a little 'cheesy'. Apart from internal consumption, the Greeks also manage to export their specialized cheese in huge numbers, and are in demand the world over. A few of them are Feta, Kasseri, Kefalotyri, Graveiera,Anthotyros, Ladotyri, Anevato, Batzos, Mizithra, Metsovone, and the list goes on. Now, coming to the participation of cheese in Greece's food history. According to historians, the ancient Greek scriptures suggest that the making and usage of cheese in Greek cuisines goes back to 4000 BC. The oldest of them being the Feta and the Kaseri. Their history goes back to some 6000 years, making them the oldest cheeses in the world.

Greek Wine History

Wine is one of the major ingredients of Greek food, and a major participant in the Greek food history. The ancient scriptures suggest that wine was introduced in Greece in 4000 BC. Wine was a part of Greek agriculture and was a major part of Greek food. Scriptures suggest that wine was considered as a gift from the Gods, and wine drinking festivals were held in order to honor the God Dionysus, a creature with the mind of a man and the instincts of a beast. Wine cultivation was at its peak in the Homer times and improved as the tradition was passed on in the family. The Greeks used spices to store and add flavor to wines. It is believed that the decline in wine cultivation in the country began under the Ottoman empire. Many historians say that Greece was back then, what France is today, when it comes to wines.

Ancient Aphrodisiacs of Greece

During the ancient times in Greece, some foods were unusually conceived to be stimulants of the libido. In fact, the term 'aphrodisiac' itself was coined from Aphrodite, the Greek Goddess who was the symbol of love and beauty. One such story goes that, Greek philosopher, Aristotle cooked lentils (considered to have aphrodisiacal properties) with saffron. There were also some who believed that if women ate artichokes while expecting, then it ascertained the birth of a male child! Some foods said to have aphrodisiacal properties were: • Edible Bulbs • Garlic • Onions • Mushroom • Satirio Did You Know? Hippocrates, an ancient Greek Physician, conceived that consuming mint led to dilution of sperms and making a person feel fagged out. Contrary to this, there were other stories that played down this fact, by hailing mint as an aphrodisiac. Believe it or not, but Alexander the Great would ask his men to refrain from drinking tea containing mint, while going to fight a war, because he believed that mint induced sexual desires.

Some Lesser Known Facts for Kids

Some facts that everyone, including children should know are: • Greeks were and are extremely religious people. They consumed meat only after it had been sacrificed to a God, and this applied strictly to domesticated animals. • Greeks had notions about the cleanliness of foods, some were believed to be cleaner than the others. • The Pythagoreans did not prefer beans, because it wasn't considered clean. • Greeks always prayed to God Dionysus before drinking wine. • And before eating bread, they prayed to God Demeter and Persephone. • Coffee, referred to as the Turkish coffee, is one of the oldest and the most popular drinks of Greece, and it need not be mentioned where it came from.

Greek food has evolved a lot with time, but the one thing that has not changed is the fact that no matter what is on the table, a Greek family will eat it together. Sharing food with love is one thing that has passed on through Greece's food history, without change. Also, the Greeks don't prefer a lot of refinement in their food, i.e., in most cases, processing is avoided. Greeks need the smallest of reasons to plan a family reunion and invite everyone to share a meal with them. So, along with the wide variety of food, there is loads of love to be served in Greece.

Tzatziki Recipes

Tzatziki is one unique dish which can be served as an appetizer and also as a sauce. This dish is mainly made of yogurt and cucumber. The yogurt used to make this dish is strained, due to which the dish does not get too watery. However, different variations of this dish are now made. Tzatziki is always served cold, generally as a part of the first course with bread or vegetables. Tzatziki tastes great with pita chips also.

Authentic Recipe for Tzatziki

Ingredients

• 1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between hands
• 1 tbs minced fresh dill
• 1 pint sour cream (or Greek-style super thick yogurt)
• ⅓ cup olive oil
• 1 tbs red wine vinegar
• 3 garlic cloves, mashed
• Salt

Process

Take a large bowl and add all the ingredients to it. Mix well, until the oil has blended well in the yogurt. Add more salt if you wish, and then add it to a resealable container or a resealable bag. Refrigerate the mixture at least for 2-3 hours, so that the flavors come out. Serve tzatziki with baked pita or fried eggplant slices.

Tzatziki with Sour Cream Recipe

Ingredients

• 1 hothouse cucumber, unpeeled and seeded
• 1 pound (1 pint) plain yogurt (whole milk or low fat)
• 2 tbs freshly squeezed lemon juice (1 lemon)
• 1 tbs plus ½ tsp kosher salt
• 1½ tsp minced fresh dill
• 1 tbs Champagne vinegar or white wine vinegar
• ½ cup sour cream
• 1 tbs olive oil
• 1½ tsp minced garlic
• Pinch of freshly ground black pepper

Process

Firstly place yogurt in a cheesecloth and set it over a large bowl. Now grate the cucumber, toss it in 1 tbs kosher salt and place it over a sieve first and then over another bowl. This lengthy procedure will make the yogurt thicker, similar to the Greek yogurt. Transfer the yogurt to a bowl, set aside. Now squeeze as much liquid from the cucumber before adding it to the yogurt. Add in lemon juice, sour cream, garlic, vinegar, olive oil, dill, pepper, ½ tsp salt; mix until well blended. Chill for about half an hour so that the flavors blend. Serve at room temperature.

Tzatziki Sauce Recipe

Ingredients

• 1 telegraph cucumber, peeled, halved, seeded
• 1 tbs finely chopped fresh chives
• 1½ tbs fresh lemon juice
• 1 large garlic clove, crushed
• 500 g (2 cups) plain Greek-style yogurt
• 2 tbs olive oil
• Salt, to taste

Process

Line a sieve with a muslin and place it over bowl, pour yogurt in it and let stand for about 5-10 minutes, when the excess water is drained transfer it to a bowl, discard the whey. Now grate the cucumber and squeeze as much as liquid from the cucumber as possible. Add olive oil, yogurt, garlic, chives and lemon juice to the cucumber, mix well. Season with salt, cover and refrigerate for a day at least for the flavors to develop. Garnish with fresh herbs and serve with marinated olives along with warm flat bread. This is a healthy tzatziki recipe.

So when you are bugged with the usual salads and sauces, you can try any of the above recipes. You can also make a change in any tzatziki recipe, however, do not change the main ingredients i.e. the yogurt and cucumber.

How to Make Greek Yogurt

Did You Know?

One cup of milk produces a cup of American-style yogurt, while 4 cups of milk are required to produce a cup of Greek yogurt.

Yogurt is derived from the Turkish word yoğurt, and has been consumed for over 5000 years. According to ancient Greek doctors, it is a valuable medicine with many healing properties. In the 5th century, Greek historian Herodotus of Halicarnassus mentioned yogurt extensively in his writings for its intestine cleansing effect and laxative properties. Yogurt is made using live microorganisms (cultures), and have the ability to alter the environment in which they breed. When a spoonful of yogurt is added to milk, the cultures present in the yogurt transform the lactose into lactic acid, giving the milk a thick, creamy texture and a sour taste.

Making Greek Yogurt at Home
Greek yogurt is very different from regular yogurt made at home or available in the market. As it is traditionally made with cow's milk or goat's milk, it is thicker than usual yogurt. It is creamier and thicker, because the milk contains 9% to 10% more milk fat, than other milk. The higher fat content and the process of straining is what separates the making of Greek yogurt significantly different from the others varieties of yogurt.

Ingredients needed

• Whole milk, 1 liter
• Yogurt, 3 tablespoons

Materials required

• Large nonstick saucepan
• 2 medium-sized glass or earthen bowls
• 1 tablespoon
• 1 wooden ladle
• 1 plastic or a metal strainer
• Cheesecloth or muslin
• Cloth napkin

Preparation

Warm the milk in a saucepan over medium heat. When you notice steam escaping, remove from heat. Do not let the milk boil. Pour the milk into a glass or earthenware bowl. Avoid using steel bowls. Set aside the milk to cool down, until just lukewarm. To check the milk's temperature, feel the sides of the bowl with your hands. Add 3 tablespoons of yogurt and stir to blend well. Cover with a cloth napkin, and leave it overnight or for twelve hours to ferment. Don't move it from its place, until it is fermented.

After twelve hours, the yogurt will look like a white, thick custard. Place the cheesecloth or muslin cloth into the strainer and place a glass bowl underneath. Using the ladle, spoon the yogurt into the cloth and strain all the whey, until it reaches desired consistency. The straining process will take several hours, so it's best to transfer the yogurt along with the strainer into the fridge. This straining process in the fridge will make the yogurt thicker and creamier. Never strain for more than eight to ten hours as longer duration of straining will turn the yogurt into cheese.

Flavored-Greek Yogurt
You can also flavor Greek yogurt. Add an essence or honey in the milk, before you add the live yogurt. For a fruity flavor either add purée or fresh or frozen fruit cut into very small pieces. For those who prefer yogurt to be sweet, blend some dried raisins or berries into paste, and stir in the milk. Remember to add flavor once the milk has cooled down, and before adding the tablespoons of yogurt.

Greek yogurt makes excellent dips, and is more healthy than mayonnaise dips. It can be eaten plain, or with a sprinkle of nuts, or slices of fresh fruit. Now that you know how to make this yummy yogurt, make it at home, and top it with delicious red cherries and a spoonful of honey and watch it being scooped off the table! Enjoy this Greek food recipe!!

Gyro Sandwich Recipe

In every culture, there are food items which go under the fast food category. In Greek food, gyro sandwich belongs to the fast food category. This sandwich is made from various rotisseried meats, salad vegetables, such as tomatoes, lettuce and onions with yogurt based tzatziki sauce. The bread normally used to make gyro sandwich is often pita bread. In some countries, however, gyro sandwich may also contain French fries or mustard. At the same time, there can be different variations of pita bread as well. The meat traditionally used in gyro sandwich is pork, chicken, lamb or beef. The meat used in gyro sandwich is often pressed into a conical shape, which is then placed vertically on a spit rod for roasting. Normally the makers of this sandwich shave off generous portions of meat and sear it on a grill, after which the grilled meat is placed on a round piece of warmed or grilled pita bread. Now that we have sufficient information on gyro sandwiches, I guess we should learn how to make a gyro sandwich.

Gyro Sandwich Recipe
This is the recipe to make a Greek gyro sandwich. Very often this recipe is used for breakfast dishes.

Ingredients

• Ground Beef 2 lb
• Water 4 tablespoons
• Lemon Juice 2 tablespoons
• Salt 2 teaspoons
• Ground Cumin 2 teaspoons
• Oregano Leaves 2 teaspoons
• Pepper 1 teaspoon
• Garlic Cloves (crushed) 4
• Onion (chopped) 2
• Oil 3 tablespoons
• Pita Bread 6
• Shredded Lettuce 4 cups
• Plain Yogurt 1 cup
• Mint Leaves 4 teaspoons
• Sugar 2 teaspoons
• Cucumber (peeled and chopped) 2
• Tomato (chopped) 1

Method

• In a mixing bowl, mix ground beef, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion.
• After mixing well, shape the meat into about 4 to 5 thin patties.
• In a skillet heat oil and cook the patties over medium heat.
• It will take about 12 to 15 minutes for the patties to cook, but make sure you keep turning the patties frequently, else the patties will stick to the skillet.
• While the patties are cooking, split each pita bread half way around with a knife and separate to form a pocket.
• Place the patty in bread and top it with lettuce.
• In a bowl mix yogurt, mint, sugar and cucumber.
• Place a spoon of cucumber mixture on top of lettuce and top with tomato.
• Now your gyro sandwich is ready to be savored.

Chicken Gyro Sandwich Recipe
I am personally very fond of chicken gyro sandwich, as compared to any other gyro sandwich. This may seem as a very lengthy recipe, but it certainly makes mouth-watering sandwiches.

Ingredients for Marinade

• Olive Oil 1 cup
• Fresh Lemon Juice ¾ cup
• Garlic (minced) ¼ cup
• Dried Mint 2 tablespoons
• Dried Oregano 2 tablespoons
• Black Pepper 2 tablespoons
• Salt 1 tablespoon

Ingredients for Chicken Gyro

• Boneless, Skinless Chicken Breast (cut into bite sized pieces) 10 pounds
• Pita Breads 24
• Feta (crumbled) 12 ounces

Ingredients for Yogurt Dill Sauce

• Cream Cheese (softened) 1½ pound
• Plain Yogurt 4 cups
• Fresh Lemon Juice ¼ cup
• Garlic (Minced) 2 teaspoons
• Dried Dill 1 tablespoon
• Salt 2 teaspoons

Method

• In a mixing bowl whisk all the marinade ingredients together.
• Keep ¾ cup of the marinade aside.
• Pour the remaining marinade over the chicken pieces and toss well. Refrigerate the chicken for about 2 to 2½ hours.
• Heat a skillet over medium-high heat and sauté chicken in batches till well cooked.
• Transfer the chicken to a bowl and divide the chicken evenly among one quart size freezer bags.
• Pour the remaining marinade over the chicken in even quantity and shake the bag well.
• In a mixing bowl, mix together all the yogurt dill sauce ingredients and whisk with a hand mixer until smooth.
• Preheat the oven to 350 degrees Fahrenheit and place foil wrapped pitas in the oven for 10 minutes.
• Warm chicken in a microwave.
• On the pita bread place one serving of chicken, yogurt dill sauce and crumbled feta. Roll the bread and serve.

The number of calories in a gyro sandwich will depend on the type of meat you use to make the sandwich. If you choose lean meat and low fat yogurt, the number of calories will be much less.

Ancient Greek Food

Ancient Greece has a long history of over a thousand years - not just the history of wars, plagues, rulers and tyrants, and great philosophers, but also that of common masses and their struggles to make the most of their lives. We find a lot of references to the daily life of the ancient Greeks in their literature, art, etc. These sources tell us numerous interesting things about the way they lived, the clothes they wore, the way they thought, and so on. But, apart from all this, the ancient Greek sources also speak volumes about their food and dining habits, and it includes everything from their etiquette to recipes to menu planning.

Food of the ancient Greeks

The food that the ancient Greeks consumed was primarily characterized by its simplicity and economicalness. The point to be noted is that despite the culinary history of lavish banquets and symposiums, ancient Greece was predominantly an agrarian economy, and hence, not all the people could afford expensive and luxurious meals. However, three basic items formed an inevitable part of a classical meal, no matter who was supposed to consume it. These were wheat, olive oil, and wine. In other words, the ancient Greek meal was deemed to be incomplete without these three items/ingredients on the platter.

Bread

Bread formed a basic food item of the ancient Greeks. Wheat grains were often soaked in water overnight for softening. Once they had softened enough, they were reduced to flour, which was then kneaded in order to make bread loaves or flatbreads. More often than not, ingredients such as cheese, honey or certain herbs were added to the bread dough to make it tastier. Some leavening agents such as wine yeast were also added to the dough, so that the bread became soft and light. Though we do not have evidences of stone ovens till the Roman era, we have definite sources telling us about its primitive precursor, wherein lighted charcoals were heaped on the floor for some time. When the floor became hot enough, the coal was swept aside and the dough loaves were placed on the hot floor. They were then covered, and the lighted coals were placed on the side of the cover, so that the floor remained consistently warm, and the bread baked at a slow pace. By the beginning of the 6th century B.C., bread, which was till then always prepared at home, began to be sold in markets.

Apart from wheat, bread was also made from barley. Though this bread was heavy and rather coarse, it was highly nutritious. Maza was one of the basic Greek dishes of those days, the core ingredient of which, was barley. Literary sources have provided us with numerous different recipes of maza, which could be served both, raw as well as cooked.

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Vegetables and Fruits

The breads that the ancient Greeks ate, were more often than not, accompanied by a variety of fruits and vegetables. These preparations were commonly known as relish, and common vegetables which were used included peas, cabbage, broad beans, lentils, chickpeas, onions, and so on. The vegetables were cooked in numerous different ways, for instance, they were consumed in the form of soups or were boiled and mashed. Seasonings such as herbs, vinegar, and different sauces were used. Olives were important, in that they were not only a source of oil, but were also relished as appetizers.

Literary sources tell us that fresh fruits and vegetables were often expensive, especially in the cities, and so the poor had to depend on the dried ones. Oak nuts were considered to be the food of the poor. Lentil soup was popular among the working classes, which was usually complemented by cheese, garlic, and onions. Bitter vetch was considered as famine food, simply because of its ready availability.

Fruits such as pomegranates, figs, and raisins and nuts such as chestnuts, and beechnuts, formed parts of ancient Greek desserts. They were either consumed fresh or dried.

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Meat, Poultry, Fish, and Eggs

Whether the people consumed fish and meat and in what quantities, depended largely, apart from their financial status, on the region that they stayed in. For instance, in the rural areas, birds and hares were hunted for consumption. Farmers also domesticated chickens, geese, pigs, sheep, and goats. According to Aristophanes, a 5th century B.C. Greek playwright, meat was rather expensive in the urban areas, but pork was quite affordable. Moreover, sausages were readily available, and were consumed by the rich and the poor alike. Homer, in the Iliad, describes about the religious ritual that was performed, especially by the soldiers, before they ate meat. The cattle was sacrificed, as prescribed by the ritual, and its thigh bones were offered to the gods, meaning that they were put into the sacrificial fire. The remainder of the meat was cooked and shared in equal proportions. However, there are also references to unritualistic consumption of meat.

In Sparta, pork was more popular than any other kind of meat. The main item in every meal was primarily pork stew or what was popularly known as the black broth. Its basic ingredients were pork, salt, vinegar, and blood, and was served with bread and cheese. According to Claudius Aelianus, a 2nd century B.C. Roman author, the Spartan cooks were not allowed to cook anything else, except meat. 

On the Greek islands and on the coast, fish and seafood formed a staple diet, obviously because of its ready and abundant availability. Octopuses, squids, and shellfish were popular sea foods. Both salt water as well as freshwater fish were consumed. Among the most popular ones were sardines, anchovies, skaren, Atlantic bluefin tuna, yellowfin tuna, red mullet, ray, swordfish, eel, pike-fish, carp, and catfish.

Quails, hens, pheasants, and Egyptian geese were domesticated, mainly for their eggs. They were either boiled and eaten directly or were used in desserts. They were also often served as appetizers. Egg yolks and egg whites were also used separately in the preparation of various dishes.

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Dairy Products

Poor people, especially those residing in the rural areas, drank milk. But, it was considered to be barbaric in ancient Greece, and so, milk consumption was not very widespread. Butter was also not used. However, yogurt and cottage cheese were items which were used as cooking ingredients as well as consumed individually. Goat's and eve's cheese was preferred more.

Drink in Ancient Greece

Water was obviously the most important drink. Spring water was preferred more than well water, simply because of its nutritious qualities. This is the reason why, it was also a popular beverage, especially among the vegetarians. Milk, as mentioned above, was never preferred.

Wine, which had its roots in the cult of Dionysus, occupied a rather prominent place. The ancient Greeks made white, red as well as rosé wine. The quality of wine production differed from common table wine to vintage wine, which was more expensive and required legal provenance. Thus, the amphorae carrying vintage wines would be stamped either by the producers or by the magistrates of the cities, where these vintage wines were produced. This guaranteed their origin and proved their authenticity. Wines were generally mixed with water and then consumed. It was thought that drinking them unmixed led to madness and could sometimes also be fatal.

Apart from its luxurious usage, wine was also valued for its medicinal properties. According to some sources, wine that came from the Greek city of Heraia had contrasting effects on men and women. While men were maddened by its consumption, women were bestowed with fertility. On the other hand, the Achaean wine was often used for abortions. Except Sparta, where women could openly drink wine, they were only allowed to drink water in all other parts of ancient Greece. Large quantities of wines were also exported outside the Greek empire, and it was traded for other commodities such as gold and silver, slaves, spices, perfumes, etc.

Kykeon was another popular beverage that the ancient Greeks drank. It was actually a barley gruel, mixed with different herbs and water. So, at times, it also served as a wholesome meal. According to Homer, the beverage also had some amount grated goat cheese, and in Odyssey, Circe, the Greek goddess of magic, puts a magic potion and some honey into it. Also, some sources mention that Demeter, the goddess of bountiful harvest dislikes wine, but loves kykeon. The drink was also supposed to have digestive properties.

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Vegetarianism in Ancient Greece

Ancient Greek vegetarianism is somehow rooted in the myth of Demeter. She is the goddess of harvest who taught the art of agriculture to the mythical prince, Triptolemus. Triptolemus, in turn, taught agriculture to the entire Greece. This myth may have been the source of vegetarianism in ancient Greece.

Orphicism and Pythagoreanism promoted the idea of ethical vegetarianism. While the former spoke about the rights of animals and thus, prohibited their killing, the latter postulated the concepts of purity and purification through a vegetarian diet. A number of ancient Greek noblemen and philosophers are known to be purely vegetarian.

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The Greek Banquet

Social dining was an important tradition in ancient Greece. People were invited for dinner parties at home, during festive and other important occasions. But, there were two other important kinds of social dining occasions, which are worthy of a mention.

The first was the Symposium or more literally, 'a drinking party'. A symposium basically refers to communal drinking of wine that took place after the dinner was over and the tables were cleared. It was essentially an all men's gathering, except for the courtesans, who were brought in for the purpose of entertainment. Garlands were distributed among to the people present, libations were performed, a hymn was sung in honor of Dionysus, and only after all this, the drinking began. A common custom was to recline on the couches while drinking, and not sitting upright. According to Plutarch, a 1st century B.C. Greek historian, a symposium was a way of spending time over wine and making new friends. More often than not, the symposiums provided appropriate settings for putting forth one's views on different issues, and also for a creative exchange of thoughts and ideas.

The second one was a regimental banquet known as the Syssitia. Such banquets were more popular in Crete and Sparta. These were also all men's gatherings (some extremely rare references of all women's syssitia also exist) like the symposiums, but these were compulsory to attend, especially for religious and social groups. Also, unlike symposiums, the meals provided at the syssitia were much simpler and moderate in nature. The main purpose of the syssitia was to bring together, fighting kins and to restore peace. Perhaps, this was the reason why, these meals were mandatory in nature.

For the ancient Greeks, cooking was an art. Whether it was a lavish banquet or just a family dinner, the Greeks always ate to satisfy their body, mind, and soul. The first ever Greek cookbook was compiled around 350 B.C. Around 2nd century B.C., the Roman writer Athenaeus wrote his 15-volume masterpiece Deipnosophistae, meaning 'a learned banquet'. The treatise not only contains detailed notes regarding the ancient Greek foods and cooking techniques, but it also informs us about the dining etiquette and banquet menus throughout the Mediterranean coast. Even today, ancient Greek cooking has its influence on the entire Mediterranean world.