Volvi Souvlaki
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Schuyler Bailey
"Besides the traditional pork skewers, he serves soutzoukakia—meatballs associated with Smyrna (present day Izmir, on the Turkish coast), a dish that came with Greek refugees from that area during the forced population exchange between Greece and Turkey in 1923. We settle on meatballs with “everything”—onion, tomato, a lick of mustard, and a punchy sauce of Florina peppers.
souvlaki place in the Varvakeios Market"
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