Suvlaki Svi vole meso na štapiću Giros i suvlaki su, kao omiljeni grčki fastfud specijaliteti, neki od najprepoznatljivijih gastronomskih bren- dova te zemlje. Suvlaki su komadići svinjskog, jagnjećeg ili pilećeg mesa koji su nanizani na tanke drvene šta- piće i ispečeni na roštilju. Jelo spremljeno na taj način karakteristično je za mnoge zemlje na Balkanu, samo se koriste različiti nazivi. Na srpskom su ražnjići, na turskom je to šiš-kebab, a na grčkom naziv te hrane potiče od latinske reči subula, što znači ražanj. Prilikom arheoloških iskopavanja u Santoriniju, u Grčkoj, pronađeni su kameni kuhinjski nosači za koje se pretpostavlja da su ih koristili Grci iz Mikene prilikom pripremanja hra- ne, a zarezi na nosačima su služili za pridržavanje štapića na koje su bili nataknuti komadi mesa. Recept za giros, nakon Prvog svetskog rata, u Atinu su donele izbeglice iz Burse, neznatno izmenivši sa- držaj tamošnjeg kebab donera. Ipak, teško je ući u trag tome koji narod je zapravo došao na ideju da meso pe- čeno na vertikalnom ražnju isecka na komadiće, uvije u pita hleb, i posluži sa paradajzom i lukom, budući da su u Bursi tokom 18. veka, kada je nastalo to jelo, živeli Turci, Grci, Jermeni i Jevreji. Osnovna razlika između doner kebaba i girosa, osim svinjskog mesa, jeste i čuveni caciki sos, odnosno mešavina jogurta, belog luka, krastavca i maslinovog ulja. Međutim, decenije koje su usledile su učinile svoje, danas se razlike između ke- baba i girosa polako brišu, pa se i u samoj Grčkoj, osim tradicionalnog girosa sa svinjetinom, u prodaji nalaze i oni sa goveđim, junećim, pilećim, čak i mlevenim mesom. Nazivi oba specijaliteta potiču od grčkih i turskih reči koje označavaju kružno kretanje, što je asocijacija na vertikalni ražanj koji se koristi za pripremu.
SOUVLAKI EVERYONE LOVES MEAT ON A STICK Gyros and souvlaki, as the most beloved Greek fast food spe- cialities, are among the country’s most recognisable gastronom- ic brands. Souvlaki is made of chunks of pork, lamb or chicken ar- ranged on thin wooden skewers and roasted on a grill. Prepared in this way, this dish is characteristic of many Balkan countries, with only the names di ering. In Serbian it is known as ražnjići, in Turkish it is shish kebab, while the Greek name for this dish comes from the Latin word subula, meaning skewer. During an archaeological dig in Santorini, Greece, stone kitchen racks were found and assumed to have been used by Greeks from Mycenae for preparing food, with the notches on the racks believed to have served to hold skewers containing chunks of meat. The recipe for gyros was brought by refugees from Bursa to Ath- ens after World War I, with a slight change to the contents of the do- nor kebab from Turkey. Speci cally, instead of the beef and lamb used by the Turks, the Greeks opted for pork. However, it is dicult to trace the roots of which nation was actually the rst to come up with the idea of roasting meat on a vertical spit and cutting it into thin slic- es, packing it into pita bread and serving it with tomato and onions, given that during the 18 th century, when this meal was created, Bursa was home to Turks, Greeks, Armenians and Jews. The main di erence between donor kebab and gyros, apart from pork, is the famous Tza- tziki sauce, a mixture of yoghurt, garlic, cucumber and olive oil. How- ever, the following decades played their part, so today the di erenc- es between kebabs and gyros have slowly disappeared, so even in Greece itself – apart from the traditional pork gyros – there are ver- sions with beef, veal, chicken, and even minced meat. The root of the names of both of these specialities are derived from the Greek and Turkish words indicating a circular motion, associated with the verti- cal spit used for preparation.
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