All posts by asouvlaki
Jan 1st 2017
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Bean Soup (greek: Fasolatha)
Fasolatha is a greek soup made of dry white beans, olive oil, tomato and several other vegetables like onions, celery and carrots, all boiled together. It goes excellent with feta cheese, olives and smoked herring while in many households extra fresh olive oil is added on the table.
It is considered to be the national food of Greece. It was not known in ancient Greece with the form of a soup but beans were common in nutrition at those times and also used as a sacrifice to God Apollo. It was a very common dish later on during the period of Ottoman rule in Greece and it is linked to the War of Independence in 1821 as it is an easy and cheap dish to prepare thus saved a lot of families back then. Many national writers and poets have referred to fasolatha in their works and it is supposed to be the favorite food – and only way to get feed- of Karagiozis, a puppet shadow character of Greek folklore referring also to the Greek-Turkish war period.
Moussaka (Greek “mousakas” with the stress on the last syllable)
Moussaka is the most well known greek food around the world. Greeks put its origins to the period when Arabs brought the eggplant although Arabs consider it as a greek dish. It is also found in Turkish and its very likely that the Greek refuges from Constantinople and Smyrna spread it to the country of Greece and other countries.
There are several versions of moussaka with the greek version consisting of layers of minced meet, eggplant, potato and Bechamel (white) sauce, separately baked before the final baking.The greek version was formulated in 1920 by chef Tselementes.
Many catering options … Assorted sandwitch trays (gyro, chicken gyro, veg gyro, tuna wraps, chicken strip pitas), salad trays, spinach pie trays, chicken kabob trays (accompanied with rice and salad) … and our most popular “the lunch box” (half sandwitch of choice accompanied with rice and salad)
Yogurt is a product produced by bacterial fermentation of milk. Like all other fermented milk products, yogurt was discovered accidentally as a result of milk being stored by primitive methods in warm climates. When fresh milk is left in containers with friendly bacteria it thickens and develops a sour taste while the lactic acid produced works as a preservative.
Many historical sources attribute yogurt to Neolithic peoples of Central Asia around 6000 B.C.. However, its first industrialized production is attributed to Isaac Carasso in 1919 in Barcelona. Due to its health benefits, yogurt rapidly travelled through countries since then and spread throughout the East.
Greek yogurt carries a sour taste along with a smooth texture and a thick consistency, something between conventional yogurt and cheese, and it is the result of yogurt being strained to remove its whey. Yogurt is very common in Greek and Mediterranean nutrition, is made in almost every house and constitutes the main component of “tzatziki” and other delicious dips and sauces as well.