Souvlaki

The word souvlaki is a diminutive of the Medieval Greek () itself borrowed from Latin . Souvlaki is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known as kalamaki (). ==History==

s, 17th century BC, Akrotiri In Greek culture, the practice of cooking food on spits or skewers dates to the Bronze Age. Excavations in Santorini, Greece, unearthed sets of stone cooking supports used by the natives of the island before the Thera eruption of the 17th century BC; souvlaki was "a popular delicacy in Santorini back in 2000 BC". In the stone cooking supports, there are pairs of indentations that were likely used for holding skewers and the line of holes in the base allowed the coals to be supplied with air. In Mycenaean Greece, "souvlaki trays" were discovered in Gla, Mycenae, and Pylos. Spit supports appear to "continue in use into the Early Iron Age at Nichoria". Xenophon, Aristotle, and others. In Classical Greece, a small spit or skewer was known as (), and Aristophanes mentions such skewers being used to roast thrushes. In the Byzantine Empire, the Greek author of the Prodromic Poems (4.231) mentions "the hot meat shops" of Constantinople providing clients with spit-roasting meat slices similar to souvlaki known as . Modern-day souvlaki was described by Gustave Flaubert, a French traveler, who observed Greeks "grilling pieces of meat on a bamboo stick" during his visit to the Boeotian countryside of southern Central Greece in 1850. However, modern-day souvlaki was not widely distributed in Greece until after World War II. ==Variations==

-style seasoned ground meat packed on a skewer and grilled like souvlaki in Athens Kalamaki Kalamaki ( meaning "small reed") is a synonym for souvlaki proper in Athens where the word souvlaki is used colloquially for any kind of pita wraps. Kalamaki can also be accompanied with vegetables such as tomato, peppers, and onions, and a sauce, with lemon wedges. There are some places in Greece where kalamaki is not connected in any way to souvlaki such as Thessaloniki; in these regions, souvlaki refers to the dish that in Athens is called kalamaki. Souvlaki-merida Merída (μερίδα) means portion in Greek. While souvlaki is eaten plain as a fast food, it is also served as a full plate, served with fried potatoes, vegetables, sauce, and quartered pita bread. Usually it consists of the ingredients of a souvlaki-pita (see below) laid out on a plate. Pork is mostly used, but others can be used, such as chicken or lamb. Souvlaki pita Souvlaki-pita consists of grilled souvlaki meat folded in a lightly grilled pita along with sliced tomatoes and onions, and tzatziki sauce, and fried potatoes on the side – though increasingly they may be added to the folded pita. This variation is prominent at outlets run by Melbourne's Greek-Australian community. In some areas, when chicken is used instead of pork, tzatziki and onions are replaced with a special yellow mustard sauce and lettuce. Other garnishes and sauces include ktipiti, Russian salad, and melitzanosalata. Corfu In Corfu, a special tomato sauce is added to souvlaki, plainly called "red sauce" (). Cyprus In Cyprus, souvlaki can refer both to the small chunks of meat on a skewer, and to the dish. It is made with a large pita that has a pocket-style opening. Into this is placed the meat (traditionally lamb or pork, more recently sheftalia or chicken), which in Cypriot souvlaki is cut into slightly larger chunks. Tomatoes, cucumbers and shredded white cabbage are the usual salad additions. Onion, parsley, and pickled green chili peppers are common accompaniments, as are yogurt and tzatziki. ==References==