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KEBAB HOUSE "TO GNISION, 1922", (THE AUTHENTIC, 1922)

In the atmosphere from an another era, at Kebab house “To Gnision, 1922” (The Authentic, 1922) one can enjoy flavors and tastes from authentic, traditional recipes that have travelled through time and were “rescued” by the word of mouth.

Starting from Minor Asia and East Mediterranean areas, spicy aromas and special seasonings combined with the best raw materials, always carefully, with love and pleasure chosen, seal in a unique way our plates.

Juicy kebab over ember, fine pastrami and soutzouki, pastrami pie “pastroumali” with handmade crust are only a few of our plates that certify the authenticity of our recipes.

The Kebab History

Kebab “grilled meat” <arab. Kebab: The origin of the word is Persian and it is about grilled meat over open fire, provided that the pieces are small. The technique was and is widely known in Middle East, east Mediterranean and in ancient Greece.

Nowadays, in our country with the term kebab we mean meat finely chopped (ground meat) that is grilled over ember mixed with various spices and flavorings.

Kebab arrived to Greece along with the refugees from Constantinople and Minor Asia in 1922 and soon became part of the Greek gastronomy.

Kebab is of many kinds i.e.

Kaserli Kebab

Ground lamb and calf meat kneaded with kasseri cheese that melts through the grilling

Adana Kebab

Spicy hot grounded meat from lamb mixed with calf kneaded in oblong pieces

Giaourtlou Kebab

Ground meat from lamb and calf kneaded in oblong pieces with tomato and yogurt sauce

Sis Kebab

Pieces of lamb/ pork/ calf meat or chicken in spits with tomato and peppers

Iskeder Kebab

Ground meat from lamb and calf kneaded in oblong pieces with tomato sauce