For a main dish, try a lamb burger ($19) or the beef souvlakia ($1753).
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Metropolitan Diary Dear Diary: The street fair in Greenwich Village had the usual street food — empanadas, jerk chicken and souvlakia, along with other tempting choices.
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In their tidy brick apartment complex outside Düsseldorf, Mr. Kakoyiannis and Ms. Rapti settled down after the engineering club meeting and made a Sunday lunch of traditional Greek souvlakia, pita and garlicky tzatziki.
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On Tuesday, our Toronto bureau chief, Catherine Porter, met a young man behind the counter of a souvlakia joint, next to a square where the 18-year-old aspiring nurse, Reese Fallon, had bled to death.
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The effect is like walking into what you think is an upscale seafood restaurant and being served not just sole meunière but also eggplant parmigiana, chicken pad thai, beef souvlakia and a Quarter Pounder with cheese.
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"Xylo" is the Greek word for "wood" and a "fagou" is an extremely popular barbecue-style spit roast used on holidays and high-days for cooking souvlakia. Most of the village lies in Larnaca District.
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Sheftalia (on the left) and souvlakia grilled on foukou Sheftalia (; ; ; is a traditional Cypriot food. It is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing. It is a traditional Cypriot dish.
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Souvlaki (Greek: ), plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with pita bread, fried potatoes, lemon, and sauces, but the souvlaki itself is eaten on its own, with the side dishes eaten subsequently. The meat usually used in Greece and Cyprus is pork, although chicken, beef, and lamb may also be used.
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The preparation of breads, pastries, and other food for the ever-larger bazaars and festivals would become an increasingly large affair, involving George and Jean Macris' bakery in North Bend, Washington (parishioners would head out days beforehand to help bake hundreds of loaves of tsourekia, a sweet bread), Remo Borracchini's bakery in the Rainier Valley south of downtown, and the kitchens of the Broadway Vocational Institute (now Seattle Central Community College) on Capitol Hill. Matters were somewhat simplified as the church acquired increasingly elaborate kitchens, including several large ovens.Mootafes et al., p. 314–316. In 1977, the bazaar added an outdoor tent and a broader menu of food (dolmathes, tiropeta, spanakopeta, and souvlakia).
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