BRAINTREE — There is a distinction between a gyro and an actual gyro, Kathy Werner stated within the eating space of St. Catherine Orthodox Church Friday afternoon.

Some folks make gyros by cooking meat and reducing bits off one thing that nearly resembles meatloaf, she stated, as an alternative of carving strips off a basic vertical cooking spit.

The gyros on the church’s Gyro Competition this weekend?

“Actual meat, actual spit,” Werner stated approvingly. “And the seasoning is all there.”

Cook Andrew Purner of Milton shaves some cooked chicken for gyros during the St. Catherine Greek Orthodox Gyro Festival on Friday, Sept. 10, 2021.

Werner and her mom, Janet Daylor, sat collectively consuming gyros through the church’s annual occasion. The Braintree residents have come to the competition earlier than, although they don’t seem to be members of the church, they usually stated the occasion brings folks from everywhere in the space.

Daylor, a Braintree resident since 1963, had excessive reward for the Greek desserts obtainable on the competition.

“Fried dough balls are great,” she stated, referencing the Loukoumathes bought Friday. The dessert includes fried balls of dough which are soaked in honey and topped with cinnamon and walnuts.

Different meals obtainable on the competition included baklava, layers of filo dough and walnuts glazed with honey; kourambiedes, powdered sugar shortbread cookies; koulouria, butter cookies twists; and naturally, gyro meat wrapped in a heat pita.

Efthymia Archangelou, 6, of Dorchester helps out by delivering a tray of food to a guest during the Gyro Festival at St. Catherine Greek Orthodox Church in Braintree on Friday, Sept. 10, 2021.

Past shopping for meals, guests to the church may spend time visiting “Yiayia’s Attic,” a sale that accompanies the competition and provides housewares donated by the parish. Proceeds from each meals and merchandise gross sales goes towards the church.

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