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For hundreds of millions of people from around the world that have visited Greece over the past decades one thing that more-or-less comes to mind when recalling their “food experiences” in the east Mediterranean country is the humble but filling souvlaki – essentially “meat on the stick” that’s often packed and folded into a type of pita bread with other ingredients, usually tomatoes, onions, the tangy yoghurt-and-garlic based tzatziki sauce and even fries.
In this edition of the “Explaining Greece” podcast, Dorothea Lentis, a biologist and clinical health researcher who lectures on biomedical sciences at Deree – the American College of Greece, explains what a souvlaki actually is, compared to the very similar and also homegrown gyro, for instance, or to the famous Turkish favorite doner and its expatriate “brother”: the doner-kebab.
She details a single souvlaki’s nutritional value, depending on how one orders this street food, the concept of a “diet souvlaki” and even recent inflationary pressure that's making the traditionally inexpensive fare pricier.
Giorgos Tsambas, the co-founder of the successful NYC-area food truck business King Souvlaki, talks about “Greek street food” in the “Big Apple”.
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
By Alter Ego Media5
22 ratings
For hundreds of millions of people from around the world that have visited Greece over the past decades one thing that more-or-less comes to mind when recalling their “food experiences” in the east Mediterranean country is the humble but filling souvlaki – essentially “meat on the stick” that’s often packed and folded into a type of pita bread with other ingredients, usually tomatoes, onions, the tangy yoghurt-and-garlic based tzatziki sauce and even fries.
In this edition of the “Explaining Greece” podcast, Dorothea Lentis, a biologist and clinical health researcher who lectures on biomedical sciences at Deree – the American College of Greece, explains what a souvlaki actually is, compared to the very similar and also homegrown gyro, for instance, or to the famous Turkish favorite doner and its expatriate “brother”: the doner-kebab.
She details a single souvlaki’s nutritional value, depending on how one orders this street food, the concept of a “diet souvlaki” and even recent inflationary pressure that's making the traditionally inexpensive fare pricier.
Giorgos Tsambas, the co-founder of the successful NYC-area food truck business King Souvlaki, talks about “Greek street food” in the “Big Apple”.
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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