#Suvlaki

[mynameisbillandimaheadcase]

Someone put fire to a restaurant down the road from my house 😑

The suvlaki it made was okay and definitely not worth the arson

[blogeventuria]

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Grecia2024 #VacanțăDeVis #EarlyBooking #ExplorareaGreciei #ExperiențeUnice #CălătorieCuDragoste

[tim-hoe-wan]

Soho has a lot of amazing food! Do you have any preference though or are you vegan/vegetarian

Not really :) I eat meat tho I love vegan/vegetarian food too 🌱

Joy King Lau, Lanzhou lamian noodle bar, Dumplings Legend, Paladar, Changs Noodle, Pizza Pilgrims, Foxcroft and Ginger, Manchurian Legend, Soho Joe, Bocca di Lupo, Shoryu, FlatIron steak, Suvlaki

[leshellenes]

In Grecia il mangiare non ha proprio niente a che vedere con una semplice assunzione di cibo.

E’ un piacere l’incursione in una taverna,e’ una festa alla quale non devono mancare animate (e,a volte,rumorose) conversazioni e risate,una quantita’ di vino e,come entrata,sempre un ouzo(liquor all’anice) per lo piu’ diluito con l’acqua.Se la taverna non espone piatti in vetrina,e’ del tutto normale farsi ispirare(dalla cucina).

La scelta non vi manchera’ anche se la cucina Greca varia fortemente da regione a regione,la sua base rimane orientale.

Si cucina per lo piu’ con ingredienti freschi,condimenti piccanti,olio d’oliva. Potra’ sembrare strano che spesso le pietanze,di proposito,vengono servite servite tiepide.

Benche’ la colazione Greca sia piu’ tosto frugale,puo’ bastare nella calura meridiana,un’ insalata con cetrioli,pomodori,formaggio feta,cipolle e olive,accompagnata da un po’di frutta.

La sera,sarete comunque riccamente ricompensati con tzatziki(crema di yogurt con cetrioli e aglio)dolmades(foglie di vite ripiene di riso) pure’ di melanzane,zuppe raffinate,moussaka(sformato di melanzane e carne tritta) frutti di mare,calamari,suvlaki(spiedini di carne) e keftedes(polpette di carne tritta).

Oltre l’acqua(che viene anche offerta insiemead ogni caffe’) in Grecia si beve anche il vino.Dovrete assaggiare il retsina dal gusto di resina,tenendo pero’ conto che vi piacera’ solo al terzo bicchiere.

Chi vorra’ concludere il proprio pasto alla maniera locale,ordinera’ il caffe’Greco e Metaxa(il Brandy locale),ma non si dovra’ meravigliare se il tavolo sara’ ….. parecchiato ancora !!!

[bwiko777090]

Tell me you did not fall in love like me..these #suvlaki were divine! #foodporn #globalmshamba #witcheslair #chokablok (at Royal II Restaurant & Grille) https://www.instagram.com/p/Bom3rIBn--x/?utm_source=ig_tumblr_share&igshid=u62n1q8v656u

[elgrekotz]

- Take care of her stomach first, the roses will wither quick..❤️😉 #foodporn #cuisine #suvlaki #mishkaki (at Ushuani Masaki) https://www.instagram.com/p/CWnrawCtPqG/?utm_medium=tumblr

[rabbitcruiser]

Something On A Stick Day

Something On A Stick Day is an annual fun feast celebrated on March 28. Well, something on a stick simply refers to the food items that make use of the sticks. Ice Pops, Fudgecicles, Lollipops, Cotton Candy are the few things that anyone reminisces when it comes to something on a stick. Most people like me will love to eat foods served on the sticks as it doesn’t prompt you to use your fingers to mess up with things. So eating something on a stick is really a fun and easy activity. Something On A Stick Day encourages you to eat those delicious foods or snack that uses the stick. As there aren’t so many food items that make use of the stick, this Day encourages you to be little creative and try out making sweet or spicy easy-to-eat dishes on a stick.

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” – Guy Fieri

History of Something On A Stick Day

The origin and the history of the Something On A Stick Day are not known. The creator, this specific date and the year from when this Day has been in the celebration are also anonymous. It might be someone who loves eating the stick food has come up with a such a fun celebration. Let it be a sweet or savvy, the day celebrates all the food items that come with a stick in it. However, there some exceptions to which stick usage is hardly impossible like soup, juice, etc. Snacks and the road-side foods are served on a stick or a skewer in many cultures. The Day encourages all of us to get into the mood of creativity and try to make delicious food combo or snacks that fit on a stick. Once if you start, there are endless possibilities. Foodie lovers can keep your hands clean by picking up the end of the stick to eat different food items.

Food on the stick is considered to be one of the world’s most excellent inventions. Perhaps, the food you eat from a stick is fun and easy to eat. There are lots of recipes available globally that traditionally makes use of the stick and it may range from the breakfast to dinner with so many different flavoured combinations. Something On A Stick sweet food varieties includes toffee apple, lollipop, popsicles, fudgecicles, ice cream bar, frozen chocolate-covered bananas, caramel apples, cupcake pops and more. The spicy variants like the corn dog, hotdogs, kebabs, camp-fire sausage, chicken balls, cheese cubes on a toothpick, grilled veggies and meat and the list go on. Be it a fresh or healthy or breaded and deep-fried food, the menu choices to which the stick can be used are broad.

How to celebrate the Something On A Stick Day

Celebrating the Something on a Stick Day is quite simple and easy. Make sure you whatever you eat on this Day has a stick on it. You are restricted from using your hands strictly if you want to the celebration a grand success. Find new ways and foods that fit on the stick which needs your creative thinking. Try making your own kind of stick food to indulge yourself with more of fun. You can buy lollipops, and ice pops for your children to make them celebrate this joyful Day. Those who can afford for a Something On A Stick Day party can organize it by inviting your family and friends. Ensure you serve them foods with a stick and make them not to use their hands for that dinner. You can even conduct competitions to see who has eaten the foods that are served on the stick perfectly and award the winners.

Source

[rouinacartona]

[a-s-levynn]

27, 33, 59 💙 Hi!! Hope you're doing well!!

Hey there! I'm relatively good, thank you so much for asking! There was a rough spot ca. a week back but i'm much better now. One of my favourite bands dropped the new album the day after i felt like i'm on a collision course to a breakdown so i got saved by music again i guess. Bless this year honestly, so many great music came out of it. But to the questions or i'll rant about nonsense shit all day. Let's rant about specific topics instead.

27. Do you believe in Astrology? No. Well yes, but not exactly. In modern astrology with starsigns in facebook adds and shit.. i'm not. The ye olde de facto astrology that was an actual esoteric science/psuedoscience in history, that i find interesting. So in general there might be truth to it so i'm not flat out disagree with it, but it think that some people put waaay too much emphasis on it for... everything. I mean the modern shit in the magazine pages and stuff. But i don't have anything against it really. It's interesting, it can be funny, and some people arguably are in tune with the whole thing on a level that just makes me want to believe it at times but nah. Let's say i'm open to it, as i am for most things, but i'm pretty much on the materialistic passimism side of the scale in general so i need to see and experience shit to actually fully commit to believe in it. But i'm not not believing in things. Also my on and of nihilism doesn't help with believing stuff either so.. I said a bunch of random nonsense again, sorry. So no i don't fully belive in it, but i'm open to the idea.

33. Favourite fast food place? Favourite fast food place? This is a hard one as someone who ate de facto fast food twice or three times the past 5 years. But gyros is basically fast food so i do eat fast food more ofthan than that. But for the record i don't really consider it real fast food because there is this small, local place down the street, run by a greek guy and they make all sorts of greek meals from suvlaki through salads to desserts besides gyros. But the gyros man.. it's so fucking good. And it's like.. better quality than at least half of the legit restaurants i've been to. I adore that shit to bits. They have this hand made pita, and they spice the meat a bit differently than most gyros places, the veggies are always fresh etc. And their tzatziki they put in it is just fucking divine. It's better than like 60% of the meals i cook for myself and i can safely say i decently know my way aroud the kitchen. Tho i'm disgustingly lazy at times but who isn't? So yeah i think it's my favourite place.

59. Ever had a secret admirer? The rumor (a friend or two) said i did, back in highschool, but i never seen any real physical evidence to it as far as i can remember. There weren't like unsigned letters or things like that. The thing is i'm pretty straightforward and i'm half expecting it from others as well. And most people around me knows that i don't like skirting around shit, and prefer everything thrown int omy face. I even provoke it out usually. So on occasions people just flat out told me they are interested or intrigued or something and things went where they went from that. Usually nowhere, no need to think i had realy game. I had some but it was completely circumstancial. Which was always a surprise because i'm not the smart, nice and pretty type that usually piques interest but some are into the fucked up mess who says weird shit i guess. They just don't know better yet. And when they do they are not into it anymore. On the other hand if someone keeps it to themselfs completely than.. well i have no idea about it.. but by the rule of the big numbers i probably had one or two. Or maybe i'm just an egotistical, way too optimistic asshole and i never had any in reality. I may never know the truth.

[pucciarellicphoto]

Sunset in Naoussa da Giulia Pucciarelli Tramite Flickr: Model: Norman [ Facebook - Tumblr ]

[hichristo]

Pulled pork X orzo @ Brick Ln new opening, #Suvlaki Shoreditch 🇬🇷 @suvlakilondon (at Brick Lane)

[emmaeatsandexplores]

Last week I was invited to try out Suvlaki Restaurant in Soho, London.  The restaurant is on a small side road, Bateman Street, just South of Soho Square  and it really stands out on the street.  I love the vibrant colour and design which is the work of the designer Afroditi who has created a Greek Oasis in the middle of London.We walked in to this tiny restaurant with a big personality!  It was very lively and buzzing – and full on a Tuesday night which had to be a good thing!

We were shown to our seats and given the menus. our host explained that it is like a Greek Tapas concept.  The menu was designed by Chef Elias Mamalakis, one of Greece’s top chefs and media personalities.  Everything is for sharing and comes in small portions so you can try all the different flavours.

The wines were all greek and, as we are complete greek wine novices we went with recommendations from our host.  We decided to try to different whites so we ordered a glass of each to share and compare

We tried the Kokotos Agrimi 2015 which was so unbelievably light.  We both agreed that we’d never had a wine so light but it was still fresh and full of crisp acidity.    Greek whites often have a bad reputation (I’ve drunk some pretty awful Retsina in my day) but this was definitely the perfect wine for drinking under the hot Greek sun and you wouldn’t get a headache as it was so light.

The second wine was Alpha Estate Malagouzia 2014 and it was more full-bodied and complex.  It has a much fruitier flavour, tasting of tropical fruits flavours and was my favourite of the two.  I like my wine to have more flavour and body and the first one was just a bit too light for me.

Tzatziki

Fava

Next to the food!  We were recommended 4-5 dishes per person.  The menu was split into Snacks, Sides, Small Plates, Signature Dishes and Suvlaki (which means ‘little skewer’ in greek).  We decided to order a couple of things from each section of the menu and we went with the Tzatziki, Fava and Cheese Nibbles to start.   Most of the small plates, snacks and sides were around £3-5 per dish so they were not expensive.

The Tzatziki was thick and creamy and full of garlic, just as it should be.  A lovely fresh way to start the meal.  I couldn’t have the pita breads but Dan assured me they were delicious.  Charred and chewy with a good dose of olive oil.  Next up was the Fava.   A spread or dip made of fava beans topped with onion, capers and chilli.  The chilli packed a hefty punch, elevating the dish from one that may otherwise have been a bit bland and I loved the fresh acidity from the capers.

The Cheese Nibbles I had to dissect a bit as I couldn’t have the bread but the cheese itself was delicious.  With a sort of  bouncy, halloumi-like texture it was salty and chewy and was delicious when paired with the sweet fig jam.  I just love that combination of salty and sweet together.

Next up were the salads .  We had gone for the Chickpea Salad and the Wilted Kale.

Dan tends to see salad dishes as superfluous to a meal – he’s all about the meat, but I like the light, fresh palate cleansing that they provide.  The chickpea salad was absolutely delicious.  Fresh from the lemon and mint and with that sweet, salty flavour profile again, from the pomegranate and the feta.  It was a greek salad with a twist and the addition of the chickpeas made it a heartier dish.

The Wilted Kale Salad was a combination of cavolo nero, orange and metsovone cheese topped with toasted pine nuts.  Again, the acidity of the oranges cut through the earthiness of the kale and I loved the crunch from the pine nuts.  Two great side dishes that stand alongside the meatier ones and still hold their own!

Before our other dishes came out, we decided to order a bottle of red wine.  Again, not knowing anything about greek wine we went with a recommendation and chose the Alpha Estate Axia 2014. It was a blend of Syrah and the Greek grape Xinomavro which I hadn’t tried before.  It wasn’t cheap at £37 but it was absolutely delicious.  Full bodied like you’d expect from a Syrah with a peppery flavour and lots of ripe fruits.  Perfect to go with the meatier dishes coming up.

And right on time the next three dishes came out.  The Prawn Saganaki,  the mixed Mushroom Sauté and the Sage Smoked Siglino.

Prawn Saganaki

Mixed Mushroom Sauté

Sage Smoked Siglino

Well, the prawns were definitely the stand-out dish! Served in a white wine and tomato sauce, melted feta and fresh basil they were my dish of the evening.  Perfectly cooked they were so juicy and this was the point where I start to resent the whole ‘small dish’ idea!  I could’ve eaten a double portion all to myself!  Oh well, I guess you could always order a further portion if you find yourself enjoying one dish in particular!

   Next up was the mixed mushroom sauté.  It was exactly as described and so much more.  The mushrooms were incredibly meaty and so full of flavour!  I loved the crispy leeks on the top!  They added much-needed texture and a lovely charred flavour that went so well with the earthiness of the mushrooms.

Then we had the Sage Smoked Siglino – a posh man’s pork and beans.  It was crispy cured pork with haricot (navy) beans and baby spinach.  I was expecting a large piece of pork belly but it was crumbled and fried so that it resembled bacon bits!  It was then stirred through the beans and spinach and the result was a meaty, salty crunchy mouthful with which was definitely a hearty dish.

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Chicker Skewer

Wild Boar Skewer

Feeling fairly full at this point, we still had two more dishes to come, the Chicken Kebab and the Mount Olympus Wild Boar Skewer.

It was definitely my fault for not reading the menu properly but I was expecting chunks of meat rather than a sausage. (It clearly states wild boar sausage on the menu) so I was a bit disappointed when this came out.  Although delicious, the sausage tasted like a frankfurter and I was expecting a ‘new to me’ flavour, having not tried wild boar before. Probably the only dish that slightly disappointed but definitely my fault for having the wrong expectations.

The chicken kebab, we ordered, as it was one of the House Specialities.  A simple dish, but can go so wrong if the chicken is overcooked, dry and bland.  Well Suvlaki definitely have it right.  It was the juiciest chicken I’ve ever had in my life.  I don’t know whether it is the cream cheese marinade (might have to try that one) but it was perfectly cooked, so tender and so full of flavour.  I loved the oregano in it and the tomato and black olive salsa was a great addition.  A really spectacular dish to end on!

I loved the concept of sharing all the dishes at Suvlaki Restaurant – it’s one of my favourite ways of eating (except of course when you want more of a particular dish – Prawn Saganaki I’m looking at you!!  I loved the buzzy feel in the restaurant and the price points are great for sharing a few dishes.  All too often eating this way racks up the bill but there are plenty of cheaper options to supplement the more expensive dishes.

The dishes of the night were definitely the Prawn Saganaki and the Chicken Skewer.  I’d go back and order them twice over next time.  And I will definitely be going back.  Suvlaki Restaurant are opening a  new, bigger restaurant in Shoreditch later this month so I’ll give that one a go next.  And make sure you check it out too!  You wont be disappointed!

I’m also going to attempt to re-create most of the dishes we tried for the blog – they’ve given me some fantastic inspiration, so let me know in the comments what your favourite dish would be!

Suvlaki Restaurant, 21 Bateman St, London, W1D 3AL

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Suvlaki Restaurant – Soho, London Last week I was invited to try out Suvlaki Restaurant in Soho, London.  The restaurant is on a small side road, Bateman Street, just South of Soho Square  and it really stands out on the street. 

[gagagrne]

Pileći suvlaki Potreban materijal: 1kg belog pilećeg mesa 100ml belog vinskog sirćeta 10-tak kapi tabasko sosa 3 kašičice senfa 3-4 čena gnječenog belog luka 2 kašike ekstra devičanskog maslinovog ulja 2 kašičice suvog začina za meso (crni biber, čili, mlevena paprika, origano, mustard) so po ukusu Priprema: Meso iseckati na tanke, duguljaste trakice. Zatim ga staviti u posudu ili adekvatnu plastičnu vreću. Posebno izmešati sve ostale sastojke, pa smesu sipati u posudu sa mesom. Sve dobro izmešati, pa staviti da odstoji u frižideru najmanje dva sata. Povremeno prodrmusati posudu kako bi se marinada svuda lepo rasporedila. Marinirano meso uviti u rolnicu, pa nabosti uobičajeno na ražnjiće za pečenje i ispeći uobičajeno na roštilju. Poslužiti uz prilog po želji. . . . #mojegrne #recepti #recipes #foodblogfeed #receptizadusu #comfortfood #instasrbija #chickensouvlaki #arhivabloga (у месту Bor, Serbia) https://www.instagram.com/p/CkjR5oosXb-/?igshid=NGJjMDIxMWI=

[diekopf]

Rodi me majko opet

Majko rodi me u Norveškoj u sledećem životuMajko, samo me rodi negde drugde.Samo me rodi van ove kože u kojoj jedva dišemVan ove kože u kojoj jedva živim. Rodi me majko u nekoj drugoj dimenzijiNekom drugom svetu koji nije ovajRodi me majko samo što dalje od ovogRodi me sretniju, rodi me bezbrižniju Rodi me majko nepokolebljiviju. Preseli me živote u GrčkuDa ne znam jezik i jedem suvlaki ceo…

[bwiko777090]

#Mishkaki AKA #Suvlaki ya hapa ni taaamu balaa... #foodcoma #foodporn #globalmshamba #witcheslair #chokablok (at Coco Beach) https://www.instagram.com/p/BqH5sDIniRj/?utm_source=ig_tumblr_share&igshid=9bqr3oimfrbp

[fwtini]

gamo ton pusti pu ekane to suvlaki mou e les kai afaga kraken