| 69 Suvlaki Svi vole meso na štapiću Giros i suvlaki su, kao omiljeni grčki fastfud specijaliteti, neki od najprepoznatljivijih gastronomskih brendova te zemlje. Suvlaki su komadići svinjskog, jagnjećeg ili pilećegmesa koji su nanizani na tanke drvene štapiće i ispečeni na roštilju. Jelo spremljeno na taj način karakteristično je zamnoge zemlje na Balkanu, samo se koriste različiti nazivi. Na srpskomsu ražnjići, na turskom je to šiš-kebab, a na grčkomnaziv te hrane potiče od latinske reči subula, što znači ražanj. Prilikomarheoloških iskopavanja u Santoriniju, uGrčkoj, pronađeni su kameni kuhinjski nosači za koje se pretpostavlja da su ih koristili Grci izMikene prilikompripremanja hrane, a zarezi na nosačima su služili za pridržavanje štapića na koje su bili nataknuti komadi mesa. Recept za giros, nakon Prvog svetskog rata, uAtinu su donele izbeglice iz Burse, neznatno izmenivši sadržaj tamošnjeg kebab donera. Ipak, teško je ući u trag tome koji narod je zapravo došao na ideju dameso pečeno na vertikalnomražnju isecka na komadiće, uvije u pita hleb, i posluži sa paradajzom i lukom, budući da su u Bursi tokom18. veka, kada je nastalo to jelo, živeli Turci, Grci, Jermeni i Jevreji. Osnovna razlika između doner kebaba i girosa, osimsvinjskogmesa, jeste i čuveni caciki sos, odnosnomešavina jogurta, belog luka, krastavca i maslinovog ulja. Međutim, decenije koje su usledile su učinile svoje, danas se razlike između kebaba 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 mlevenimmesom. 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 specialities, are among the country’s most recognisable gastronomic brands. Souvlaki is made of chunks of pork, lamb or chicken arranged 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, inTurkish 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 fromMycenae 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 fromBursa to Athens afterWorldWar I, with a slight change to the contents of the donor kebab fromTurkey. Speci cally, instead of the beef and lamb used by theTurks, the Greeks opted for pork. However, it is di cult to trace the roots of which nationwas actually the rst to come upwith the idea of roastingmeat on a vertical spit and cutting it into thin slices, packing it into pita bread and serving it with tomato and onions, given that during the 18th century, when thismeal was created, Bursa was home toTurks, Greeks, Armenians and Jews. Themain di erence between donor kebab and gyros, apart frompork, is the famousTzatziki sauce, amixture of yoghurt, garlic, cucumber and olive oil. However, the following decades played their part, so today the di erences between kebabs and gyros have slowly disappeared, so even in Greece itself – apart from the traditional pork gyros – there are versions with beef, veal, chicken, and evenmincedmeat. The root of the names of both of these specialities are derived from the Greek and Turkishwords indicating a circular motion, associatedwith the vertical spit used for preparation. iStock / loooby iStock / Rimma_Bondarenko
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