The History of Loukoumades, the Greek Donut

Loukoumades have a long history that dates back to the first Olympic Games. Greeks revered the Gods, and the reward was in the form of “honey tokens,” which were pieces of fried dough dusted with honey. Al-Baghdadi first identified the dish as luqmat al-qdi in the 13th century.

Greek doughnut holes are prepared by deep-frying yeasty dough and drizzling or soaking it in honey. Each moment you bite into one, the sweetness explodes in a syrupy sweet way. These delectable snacks, now routinely offered at Greek restaurants and events around the nation, were created more than 2,000 years ago.

The term “charisoi”, which translates to “charisma” in modern English, was once used to refer to loukoumades. Their more recent name is derived from the Arabic word “luqma,” which means “small bite.” It was prepared by palace chefs in the Ottoman Empire for centuries and affected by the cuisines of other former Ottoman Empire nations in the Caucasus, Middle East, and Balkans. 

Since then, the recipe for loukoumades has been passed down through Turkey, Egypt, Persia, and even Italy. As a result, zeppole and then donuts have spread throughout the world. Therefore, when you order that doughnut for your Facebook timeline, take a moment to consider where these glazed delights come from and that, when you chew into one, you’re also eating into a historical relic.

 

History of Loukoumades

They were one of the original awards given to champions of the Olympic Games, which debuted in 776 B.C., as stated by the ancient Greek poet Callimachus. The first mention of any type of pastry or dessert in literature from around the world is made by Callimachus in his works, where he refers to them as “honey tokens.” Therefore, donut holes and loukoumades are the first desserts documented in human history.

In the tale “The Porter and the Three Ladies of Baghdad” from “One Thousand and One Nights“, Loukoumades is also discussed. During his travels through medieval India, the adventurer and philosopher Ibn Battuta first tasted the meal he would later come to know as Luqaymat al-Qadi at a supper in Multan, where his hosts referred to it as al-Hashimi.

Today’s Olympic competitions may not give out loukoumades, but this pastry is still revered in Greece. You may visit any city in Greece anytime and discover stores selling loukoumades.

 

Visit Greco in Boston, MA Today

Our Loukoumades, which come in various flavors, is undoubtedly our favorite dessert at Greco Truly Greek. As we have mentioned, loukoumades are fried doughnuts coated with cinnamon and honey syrup and served warmly. It may occasionally have walnuts or another topping of your choice. At Greco Truly Greek, we are open to giving you the best Loukoumades you’ve ever come across – visit us today.

What Kind of Meats Are in Gyros

The most common Greek dish that is served almost everywhere is the Gyro sandwich. This traditional wrap contains strips of meat and gets the name from the first letters in the phrase “gyro pou sto roasted,” which means for roasted meat to turn. 

 

Some of you may have had different varieties of gyros, and many people don’t know that gyros can be made up of different types of meat and fillings. Read below for the five main types of meat that are used to make gyros! 

 

Lamb

Gyro meat initially came from the Turkish kebab, which uses lamb straight off a vertical spit. In this traditional kebab dish, the lamb is seasoned, pressed into a cylinder, and continuously rotated until fully cooked. When the lamb is too lean, layers of fat are sometimes added. Lamb is the most common and traditional meat used in Gyros. 

 

Beef

Beef is one of the most popular types of meat for gyros across the world. Restaurants and fast-casual cafes in England and South America use the gyro technique with beef because it’s similar to lamb and plentiful in most countries. Beef works well in gyros because it naturally has a high-fat content, which if you didn’t notice above is critical in gyro meats. If you’re looking for an entry point for gyros, beef is a great place to start.

 

Pork

Another typical meat to use in gyros is pork. Pork gyros are typically found in regions where there are more pigs than lambs. When making gyros with pork, it’s important that fat trimmings are added to ensure the finished gyro will have the right flavors. 

 

Chicken

Chicken gyros are a relatively new addition in Greece. As skinless chicken contains so little fat, many manufacturers will supplement lamb fat with cooked chicken. Chefs must take care to sear the chicken long enough that it cooks all the way through, as raw chicken carries a greater risk of bacterial contamination. The chicken lacks the popular flavor that many Greek communities enjoy in the lamb gyro. 

 

Mixed Meats

Lastly, and while it technically isn’t a type of meat, blended minced meats can also be used to make gyros in certain locations. All of the previously mentioned types of meats can be combined. Depending on the ratio of meat types, a gyro with this combination can have a distinctive flavor unlike any other.

 

Visit Greco in Boston MA 

With this information, you’ll be able to choose the best type of meat for your gyros. At Greco in Boston, MA, we have plenty of different types of meat for you to choose from for your gyro. Visit our menu and website to learn more, or visit one of our locations to order today! 

 

History of Gyros and Where To Find Them in Boston, MA

When you first think of Greek food, Gyros are typically one of the foods that will come to mind. Once you eat your first gyro, one will not be enough. Have you ever wondered what the history of gyros actually is, and where they originate from? Many other cultures have a similar type of sandwich, so what makes a Gyro different? 

 

What is a Gyro?

The name “Gyro” itself comes from a Greek word meaning “round,” due to the round shape of the rotisserie the meat comes from. The slabs of meat, anything from beef, pork, lamb, or chicken, are seasoned and wrapped around a spit. The meat slowly cooks while rotating, and it is then sliced and placed into the sandwich. Traditional gyros include meat, tzatziki, chopped onion, chopped tomato, and sometimes even fries. These ingredients are all encased in a round of pita bread.

 

There are plenty of different variations out there, the uniqueness of Greek Gyros includes fries – however, these can be optional. In Athens, there is a version of this sandwich known as “Kalamaki.” All the elements of the sandwich are the same except the sliced meat is replaced with souvlaki.

 

Where can you get Gyros in Boston, MA? 

In Boston, MA, we are far away from the authentic Greek street foods that offer fresh gyros wherever you turn. However, we have a few hidden gems that may offer you a great escape right here in Boston. Here are some of our favorites in the city: 

 

Committee: This contemporary Greek restaurant is located directly at the Seaport. Cool crowds don’t just come for the food, with delicious gyros and spanakopita “grilled cheese” with feta and kasseri. They also come for the craft Greek cocktails, a kicky bunch with unique names that will always have you guessing. Visit us today to take a dive into Greece. 

 

Greco Truly Greek: There’s the American version of Greek food, then there’s the true blue GRECO experience. Indulge in our classic gyros with your choice of fillings and sauces. Add a delicious side of Greek salad or zucchini crisps. And finish off your meal with legendary loukoumades. At our modern eatery, you’ll experience authentic street fare, made with Greek love. Take a step off of the Boston, MA streets into a Greek experience. 

 

Visit Greco Truly Greek Today

Greco Truly Greek has a variety of different locations throughout the city, offering authentic Greek street fare made with fresh ingredients. We may not be around the corner from the beautiful country of Greece, but you can definitely get a good taste of the experience right here at Greco in Boston, MA. Visit us today!