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...more aesthetically inclined will find Yialantzi Dolma (called Dolma by its friends) the order of the night. Cultivating a taste for the dish is advised, since its essence is the subtle mingling of rice, olive oil, and the flavor of its grape leaf wrapping. Naturally, the renewned Greek salad can serve as a first course. Its foundation is assorted lettuce, chickory, and escerole, but the taste is in the dressing. To a French base, the Athens adds olives oil, vinegar, and rigone, sprinkles with imported Greek Feta cheese, and tops with a garnishing of tomatoes, anchovies, and Greek black Oliver...

Author: By R. S. Tottle, | Title: When Greek Meets Greek | 3/6/1953 | See Source »

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