It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal. Traditional souvla is made from the neck and shoulder of lamb, pork and chicken. The meat is cut on the bone into chunks about the size of a medium onion (optional).
The meat must be put on a charcoal brazier, called "foukou" in Cypriot Greek (Greek: φουκού), then its weight is evenly distributed on the rotisserie, so it cooks evenly on the foukou.
The meat is put as far as possible from the charcoal at first. After it is sizzling, it is lowered down to the charcoal so that the skin on the meat goes brown. The process takes between 90 minutes and 3 hours depending on the type of meat, size and heat of fire. Salt, aromatics (such as oregano), oil, and wine are sprinkled or brushed on the meat once the cooking process is well under way. That way the meat stays juicy and does not brown too quickly.
Over time, various localities have developed their own recipes, which tend to vary the spices added to the meat marinade. A popular variant is Lysiotiki souvla, originating from the village of Lysi.
Typically, souvla in Greece refers to a whole spit-roasted lamb (ovelias, in Greek "Οβελίας") for Easter and other major holidays or specialist restaurants; the Greek dish most similar to souvla is kontosouvli, large pieces of pork cut from the bone, and kokoretsi (lamb innards/offal rolled into a large sausage), or a speciality of the cook in that region of the country.
Cypriots mostly eat souvla to celebrate occasions such as Christmas, Easter etc.
souvla, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october, 2009, lear. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Souvla news newspapers books scholar JSTOR October 2009 Learn how and when to remove this template message Souvla Greek soybla is a popular dish from Cyprus 1 It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue 2 SouvlaSouvlaPlace of origin CyprusRegion or state CyprusAssociated cuisine CyprusCooking timeServing temperatureHotMain ingredientsMeatSimilar dishesSouvlakiIt differs from the popular Greek dish souvlaki in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal Traditional souvla is made from the neck and shoulder of lamb pork and chicken The meat is cut on the bone into chunks about the size of a medium onion optional The meat must be put on a charcoal brazier called foukou in Cypriot Greek Greek foykoy then its weight is evenly distributed on the rotisserie so it cooks evenly on the foukou The meat is put as far as possible from the charcoal at first After it is sizzling it is lowered down to the charcoal so that the skin on the meat goes brown The process takes between 90 minutes and 3 hours depending on the type of meat size and heat of fire Salt aromatics such as oregano oil and wine are sprinkled or brushed on the meat once the cooking process is well under way That way the meat stays juicy and does not brown too quickly Over time various localities have developed their own recipes which tend to vary the spices added to the meat marinade A popular variant is Lysiotiki souvla originating from the village of Lysi Typically souvla in Greece refers to a whole spit roasted lamb ovelias in Greek Obelias for Easter and other major holidays or specialist restaurants the Greek dish most similar to souvla is kontosouvli large pieces of pork cut from the bone and kokoretsi lamb innards offal rolled into a large sausage or a speciality of the cook in that region of the country Cypriots mostly eat souvla to celebrate occasions such as Christmas Easter etc See also editAsado Souvlaki Cuisine of Cyprus Greek cuisine Byzantine cuisine Greek Macedonian cuisine Cuisine of the MediterraneanReferences edit Souvla konexcel com Smoky cook up attracts firies News Northern Territory News Darwin Northern Territory Australia ntnews com au 2009 01 11 Retrieved 2012 02 21 Retrieved from https en wikipedia org w index php title Souvla amp oldid 1184727282, wikipedia, wiki, book, books, library,
