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Old 2nd May 2019, 01:54 AM   #447555  /  #3676
borealis
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And by the time shawarma made it to Nova Scotia, it spawned the donair:

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As the story goes, the Halifax donair was first invented in the 1970s by Peter Gamoulakos. Originally from Greece, he started selling Greek gyros (a pita stuffed with grilled lamb and tzatziki) from his restaurant located off the Bedford Highway. But the sandwich just didn’t jive with the East Coast’s “meat and potatoes” palate.
Swapping lamb for beef, the brothers whipped up a sweet “donair sauce” and tried again. This time, however, a feeding frenzy erupted and Halifax’s signature dish was born. The late-night favourite has become so popular that in 2015, Halifax city council voted to make it the city’s official food.
https://www.foodnetwork.ca/shows/gre...alifax-donair

Which is usually beef, not lamb, is less spicy, but the sauce is high on the sweet-garlic-vinegar, is grilled on giant skewers and shaved as it cooks just like shawarma.

Currently the best donairs nearby are made by Lebanese shops.
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Old 3rd May 2019, 05:40 AM   #447587  /  #3677
Mantisdreamz
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Some middle eastern cuisines share quite a bit in common with Greek foods. The signature spices in Greek-influenced Lebanese cuisine are sumac and zaatar.
Did not know this, at all. I worked at a Greek restaurant. I don't think they used this.
I forget why I went looking (besides our discussion, and my curiosity that a Greek restaurant wouldn't have sumac in the kitchen), but a few days ago I was looking into Greek recipes that contain sumac (grilled meats and vegetables, mostly) and ran across a note that the migration of sumac actually went the opposite direction. Greek cooks adopted sumac from Middle Eastern cuisines, not the other way around.

I think whether a Greek restaurant would use sumac in their dishes would depend on the sorts of foods featured. If they serve gyros, shawarma, etc., they probably have sumac in the kitchen, and also likely have it in shakers on the tables.

And of course shawarmas originated in the Middle East. Greece adopted the dish and named their version gyros.

My favorite shawarma place grills the meats on big, fancy skewer-swords.

I bought some swords recently for the next time I grill something Greek, but they're not nearly as impressive looking as the ones the restaurant has.
Ah ok.

There seems to be quite a few small food places here, in Montreal, that serve a combination of Greek & Middle Eastern foods. Like you said, shawarmas, dolmades, but also things like chicken & gyro pitas.

The Greek restaurant that I worked at, was more like - lemon potatoes, homemade tzatziki (with high fat yogourt, a shitload of garlic and cucumber), also marinated chicken and pork skewers (I am actually not totally sure with what) - but Greek olive oil, probably some herbs & more lemon. They did spanakopita, taramasalata, homemade hummus. Gyros. Moussaka. The owner grew up in a small village in Greece.. can't quite remember the name of it. He was very Greek.

I really miss their food.. quite a lot. It felt so healthy to eat. Whenever I started my shift, I would give the owner $5 to make a plate of food, of whatever I wanted.

Last edited by Mantisdreamz; 3rd May 2019 at 05:43 AM.
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Old 3rd May 2019, 05:42 AM   #447588  /  #3678
Mantisdreamz
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Quote:
Originally Posted by borealis View Post
And by the time shawarma made it to Nova Scotia, it spawned the donair:

Quote:
As the story goes, the Halifax donair was first invented in the 1970s by Peter Gamoulakos. Originally from Greece, he started selling Greek gyros (a pita stuffed with grilled lamb and tzatziki) from his restaurant located off the Bedford Highway. But the sandwich just didn’t jive with the East Coast’s “meat and potatoes” palate.
Swapping lamb for beef, the brothers whipped up a sweet “donair sauce” and tried again. This time, however, a feeding frenzy erupted and Halifax’s signature dish was born. The late-night favourite has become so popular that in 2015, Halifax city council voted to make it the city’s official food.
https://www.foodnetwork.ca/shows/gre...alifax-donair

Which is usually beef, not lamb, is less spicy, but the sauce is high on the sweet-garlic-vinegar, is grilled on giant skewers and shaved as it cooks just like shawarma.

Currently the best donairs nearby are made by Lebanese shops.
I find donairs to be a bit more fatty tasting, than gyro pitas.
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Old 6th July 2019, 08:44 PM   #449347  /  #3679
oblivion
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This time of year - late spring through early fall, I think about borealis with sadness every Saturday.

Every Saturday?

It's when I go to the farmers market. I've become friends with a lot of the farmers who set up shop there. And I enjoy the hell out of fruits and vegetables that were harvested at most a couple days before market time.

It's the strawberries and peaches that get to me. There's no comparison to their tasteless relatives at the grocery store. Sooooo much flavor!

Borealis, can you get good peaches at the farmer's markets? Are there peach varieties that grow nearby?

I think this must be some sort of survivor's guilt -- I'm not particularly over-deserving of delicious peaches, and it's kind of an accident that I live near so many orchards and farms.
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Old 6th July 2019, 09:10 PM   #449348  /  #3680
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I lve the farmer's markets too. Real tomatoes, after eating the ones strip mined somewhere and on the grocer's shelf, are heavenly!
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Old 6th July 2019, 09:13 PM   #449349  /  #3681
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We had a great peach year this year despite the lack of a freeze and the late cold weather. The peaches are really sweet and juicy.
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Old 6th July 2019, 09:26 PM   #449350  /  #3682
borealis
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Read my posts with the following stupid accent: Canada
Quote:
Originally Posted by oblivion View Post
This time of year - late spring through early fall, I think about borealis with sadness every Saturday.

Every Saturday?

It's when I go to the farmers market. I've become friends with a lot of the farmers who set up shop there. And I enjoy the hell out of fruits and vegetables that were harvested at most a couple days before market time.

It's the strawberries and peaches that get to me. There's no comparison to their tasteless relatives at the grocery store. Sooooo much flavor!

Borealis, can you get good peaches at the farmer's markets? Are there peach varieties that grow nearby?

I think this must be some sort of survivor's guilt -- I'm not particularly over-deserving of delicious peaches, and it's kind of an accident that I live near so many orchards and farms.


We get the best local strawberries, fabulous smell and taste and colour. I gorge on them during their short season, which is about to begin. Peaches are a sad story. There is a northern hardy peach grown locally that is hard and not much flavour. And even in season, the stores here only import under-ripe peaches. Which is bullshit because I remember in my twenties sitting on a stone wall in Halifax with a friend and a basket of huge imported Georgia peaches so sweet and ripe and juicy we left puddles of juice on the sidewalk in front of us.
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Old 22nd July 2019, 10:52 PM   #449600  /  #3683
Imp
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Cranberry semolina mousse with gooseberry and currant kissel
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Old 23rd July 2019, 12:35 AM   #449603  /  #3684
borealis
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Would eat. That is three nice berries to put together.

I've eaten five pint boxes of strawberries in the past two weeks. Season will end soon, maybe another week? Must get some into the freezer.
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Old 24th July 2019, 01:30 AM   #449622  /  #3685
borealis
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Read my posts with the following stupid accent: Canada
Went to the grocery store today. No strawberries! Their pallet got misplaced, sez the produce manager, obviously distressed in the face of a half dozen early morning strawberry seekers, all of us jonesing for the little red berries.

Not kidding. I have such a severe craving for strawberries right now.
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