Gallio Glossary
September 21, 2022
Here at Gallio, we pride ourselves on offering authentic Mediterranean inspired food. Our flatbreads, pizzas, salad bowls and vibrant mezze deliver on both taste and flavour.
As all our dishes are inspired by the different countries in the Mediterranean, you might encounter some unfamiliar words/terms on our menu. Which is why we’ve created this Gallio glossary of terms!
Aioli: In Catalan, Aioli means ‘garlic and oil’ – it’s a cold sauce consisting of an emulsion of garlic and olive oil.
Aleppo peppers: The Aleppo pepper is a variety of Capsicum annuum and is a moderately spicy pepper.
Ancient Grains: Ancient grains are ones which have been cultivated in the same way for at least several hundred years, free from modern intervention and closer to the foods we evolved eating. Our pizza dough is made using 3 ancient grains: emmer, spelt and einkorn.
Ezme salsa: Ezme is a Turkish salsa made with tomatoes, olive oil and peppers. It has a spicy flavour and is usually served with flatbread.
Falafel: Falafel is a deep-fried fritter in Middle Eastern cuisine made from ground chickpeas, broad beans, fresh herbs and spices.
Farro: Farro is an ancient whole-grain wheat that is sold dry and cooked in water until soft. It’s often used in salads.
Feta: Feta is a soft Greek brined white cheese made from a mixture of sheep and goat’s milk.
Halloumi: Halloumi cheese is a traditional Cypriot cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It can be grilled or fried, making it the perfect side dish or salad topping.
Harissa: Harissa is very popular in North African and Middle Eastern cuisines. It’s a paste made from chilli and assorted spices with the main ingredient being roasted red peppers.
Köfte: Are walnut-sized fried meatballs, usually made from ground beef or lamb. It is a popular Turkish meze dish.
Piquillo Peppers: Piquillo peppers are a variety of chilli that is grown in Spain. They tend to have a more sweet and smoky taste compared to other peppers.
Sumac: A relative of the cashew family, can be eaten whole, but it’s more common to find them ground up to spice up dishes. It is a standard ingredient in Za’atar, a popular Mediterranean spice blend used to top everything from flatbread to lamb chops.
Tahini: A Middle Eastern condiment made from toasted ground hulled sesame.
Za’atar: A leafy green herb that looks very much like oregano. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices.
