Healthy, full of fiber and filling, gigantes plaki (γίγαντες πλακί), is a common mezze all over Greece.
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Gigantes Plaki sto Fourno
Ghee
(Indian, Pakistani clarified butter)
Ghee, or ghi, is a common cooking fat in Indian and Pakistani cuisine. Butter is given a long, slow simmer which gives it a deep, nutty flavor.
Ghapama
(Armenian rice-stuffed and baked whole pumpkin)
In this celebratory Armenian dish, whole pumpkin gets filled with a sweetened rice pilaf and baked until the pumpkin is tender and the rice steamed to fluffy perfection.
Gefüllte Eier
(German deviled, stuffed eggs appetizer)
Stuffed eggs are easy to throw together and make great finger food at family get-togethers and other celebrations. Make them up ahead to give yourself time to tend to other duties.
Geelrys
(South African yellow rice with raisins)
Geelrys is one of many South African dishes with roots in the Dutch East Indies. This sunny yellow side dish is the traditional accompaniment to bobotie.
Gazpacho
(Spanish chilled tomato-cucumber soup)
Gazpacho, the famous chilled tomato and cucumber soup from the Andalusia region of southern Spain, is an amazingly refreshing foil to a hot summer day.
Garo
(Georgian walnut, cilantro and garlic sauce)
This wonderfully bright and refreshing herb and nut sauce is perfect for topping roast chicken, drizzling over vegetables or simply spreading on a slice of bread.
Garides me Feta
(Greek shrimp baked with tomatoes and feta)
Garides me feta is popular in Greek taverns, where it is usually served in an earthenware dish called a youvetsi.
Gari
(Japanese pickled ginger)
Along with wasabi and soy sauce, gari, also known as sushi ginger, is a traditional accompaniment to makizushi.
Garam Masala
(Indian spice blend)
Garam masala, Hindi for "warm spice mixture," is a slightly sweet and aromatic spice blend that is used mostly in northern India to season meat and poultry dishes.