Suvlaki (Σουβλάκι)
In Greece and Cyprus, the meat is typically pork or occasionally chicken, with veal gyros, occasionally found, referred to as "doner" (ντονέρ). In Athens, and most of Greece, a "pita gyro" will contain tzatziki, tomato, onion and fried potatoes in addition to the meat. However some places offer different alternatives to the classic ingredients. tzatziki sauce as a dressing, whereas the chicken dressings vary from shop to shop but are most often a variant on mayonnaise mixed with mustard, called "σως" (sauce) in Greek.
Pitas are available in at least three types: 'plain', 'Cypriot', and 'Arabic' in some chain restaurants, however in most places only 'Plain' is offered. 'Plain' pita is around 20 cm in diameter and the thickest of the three. 'Cypriot' pita is crisp and has larger size, and is split like pocket bread. 'Arabic' pitas are crisp, and the flattest and largest. Gyros are also served in sandwich-type bread in northern Greece.
It is said that it is in Thessaloniki that one will find the biggest pita and gyros;[by whom?] there, an order will typically include tomato, onion, fried potatoes, mustard and/or ketchup and an optional sauce, most commonly tzatziki or ktipití (a feta cheese and hot pepper dip), in addition to the meat. "Russian salad" (a mixture of diced pickles and mayonnaise) and "Hungarian salad" (a mixture of mayonnaise and diced bacon) are also popular.
Chania - Venetian Harbor
Always the first thing you hear about Chania is
the Venetian Harbor, the old port!
Photo by Panagiotis Dionisopoulos
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