Glossary G

Galopoula yemisti means stuffed turkey, one of Greek's dishes for Christmas

Galumblee is a Thai word for "cabbage".

English: Round scad / Deutsch: Rundkopfsardine / Español: Escádo redondo / Português: Carapau redondo / Français: Pélécanidé rond / Italiano: Carangidi rotondi /

Galunggong is one of the kinds/varieties of fish available in the markets all over the Philippines. It is also known by its short name GG and very popular as a source of food because it is one of the cheapest fish so far available in the markets which can be prepared/cooked in so many ways and will remain delicious. They can be fried, smoked, grilled , and boiled with just vinegar and slices of ginger and yet so delicious

Gamaches refer to Belize crispy corn tortillas topped with refried beans, grated Cheese and tomato sauce

Gamba Roja de Palamós refers to a kind/variety of shrimp from Gerona, Spain which has a red and blue tone shell that gives it a distinctive appearance, hence it is known as "red shrimp" or "Gamba Roja" (Rosa Aristeus antennatus) Palamós is a town and municipality in the province of Gerona (Girona) Girona is one of the most important historical sites in Spain. Gerona (or Girona, in Catalan) is a province of eastern Spain, in the northern part of the autonomous community of Catalonia. It is bordered by the provinces of Barcelona and Lleida, and by France and the Mediterranean Sea.

Gambas al Ajo refers to a Spanish dish made of prawns cooked in garlic which is mostly served as a Tapa or in some areas as part of Raciones. Gambas al Ajo is usually served in a brown earthenware bowl where it has been cooked in and fresh crusty bread. Gambas al Ajo is a simple dish, however its ingredients vary from place to place, except the basic ingredients: the prawns (gambas) and garlic (ajo). Although the ingredients vary from place to place, the Gambas al Ajo is a simple dish, Gambas being prawns (shrimp) and Ajo being garlic. It can be made from frozen or fresh prawns. However, fresh prawns is always the best. Among the other ingredients of Gambas Al Ajo are: olive oil, sweet cayenne pepper or pimiento dulce, fresh or dried chili, Tabasco sauce, chopped parsley, and a bit of sherry. Here is a simple method for cooking Gambas al Ajo: Heat the olive oil in the earthenware bowl, and add the sliced garlic, cayenne pepper, and chillies, and fry for a minute, add the cleaned prawns and the sherry, cook them until they have turned pink on both sides. Parsley is added as garnishing.

Gamberetto is the Italian word for shrimp, prawn or crayfish

Gamberetto is pronounced "gahn-beh-reht-toh"

Gamberi is the Italian word for prawns, freshwater crustacean which resembles a small lobster.

Gambero is the Italian word for crayfish, shrimp, prawn, a freshwater crustacean which resembles a small lobster

Gamberoni is the Italian term that refers to "large prawns".

Gamberoni is pronounced "gahn-beh-roh-nee"