Mozzarella & Potatoes

A Sandwich With Avocado Flavors

A Simple Meal Using Tomatoes

Delicious Mix of Mozzarella Cheese With Potatoes

Spaghetti And cheese In 5 Minutes

Chocolate Creamy Cakes

A Delicious Sandwich

A Delicious Slice of Kebab

Ramadan and Bamieh

Frappé Coffee

Frappé coffee is a Greek iced coffee drink made from instant coffee (generally, spray-dried Nescafe), water and sugar. Accidentally invented by a Nescafe representative named Dimitris Vakondios in 1957 in the city of Thessaloniki, frappé is sold primarily in Greece and is among the most popular drinks in Greece and Cyprus, and is available at virtually all Greek cafés. The word frappé comes from the French word frapper, meaning 'to hit', as crushed ice does when mixed with a drink and shaken in a cocktail shaker. The frappé has become a hallmark of post-war outdoor Greek coffee culture. The coffee can be made either with a cocktail shaker or an appropriate mixer (e.g., a hand mixer). One or two teaspoons of instant coffee (traditionally Nescafe), sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk (typically evaporated milk). The glass is served with a drinking straw.

How to Make a Macchiato

What distinguishes a macchiato from other espresso-based coffee drinks is the ratio of milk to espresso. An average size espresso macchiato has a 2 to 1 ratio of espresso to milk whereas an average cappuccino is 1 to 2 and a latte is 1 to 3. The intention is that the espresso is not overwhelmed by the milk, and instead, the milk adds a touch of sweetness enhancing the flavors of the coffee. A traditional macchiato is about 1 1/4 ounce—one shot (1 ounce) of espresso with a small amount of milk (1 to 2 teaspoons) that is mostly steamed with slight foam so there is a visible mark. The milk is often heated to 140 to 150 F, introducing steam into the milk causing the fats to expand and develop a layer of little bubbles, kind of a "micro-foam." This is most often done using an espresso machine and a steam wand.

Types of Establishments (section two)

Traits of one style of restaurant overlap with traits of another, creating a unique identity. For our purposes here, we could say that types of establishments form somewhat of a continuum. On one end of the continuum would be restaurants with minimum service, no covers or simple placemats, a quick pace, fast foods prepared easily, and a general informality to the entire operation. The other end of the continuum would be the establishments with luxurious surroundings; table linens; silver serviceware; china; crystal glassware; flowers; soft music; an unhurried pace; skilled servers, and expensive, well-prepared, and well-presented foods and wines. Family-style restaurants, diners, and some chain restaurants would be on one end of the continuum; trattoria, bistros, and supper clubs in the middle; and classic gourmet, upscale, and fine-dining restaurants on the other. No matter which combination of amenities make up the whole, the guest has every right to expect a smile, that his or her order be correctly taken and delivered, and that the check is presented promptly and for the correct amount regardless of the setting. Good service is still the key to running any successful operation.