Now, when you entertain people to a Greek meal, you can impress them with your knowledge of Greek! The letters in bold italics show where the accent should go when you pronounce it. almond – ameegdalo (soft d) aniseed – anitho apple – meelo apricot – vereekoko artichoke – aggeenara (hard g) asparagus – sparangee (hard […]

Pastfeli Sweet Wine Cakes Stuffed Dates Moretum (Cheese with Herbs) Melca (Fresh Cheese Curds) Lagana ( cake) Caeseus cum Recenti Fico (Cheese with Figs) Dulcia Domestica (Honeyed Dates) Oranges dressed in cinnamon and rosewater Fruited Rice Hais (Date Kabobs) Khushkananaj (Almond Cake) Cheese and flour cake Flower water wine with honey (Anthokrasso me meli) Fig sweets (Sikomagides) […]

al-Baghdadi p. 206/12 Take spinach, cut off the lower roots, and wash: then boil lightly in salt and water, and dry. Refine sesame oil, drop in the spinach, and stir until fragrant. Chop up a little garlic, and add. Sprinkle with fine-ground cumin, dry coriander, and cinnamon: then remove. Ingredients: 1 lb spinach 1 T sesame oil […]

Original Recipe: Mystron: Athenaeus, The Partying Professors ‘Nicander of Colophon is the author who employs the word mystron when describing the use of the word barley groats in the first of his two books On Farming. He writes: “But when you are making a dish of fresh kid or lamb or capon, put some barley groats in […]

Original Recipe [Parsnips] Another way: [Apicius 119] Boil the parsnips hard, put them in a sauce pan and stew with oil, stock, pepper, raisin wine,strain, and bind with roux. Carotæ and Pastinacæ: [Apicius 122] Carrots and parsnips are fried with a wine sauce. Ingredients: 6 carrots 2 parsnips 1/4 cup olive oil 1/2 cup chicken […]

Original Recipe [To cook fish] Hierophile, 13th century …one should choose fish which has a delicate flesh… They should be cooked with oxymel, vinegar and garum. [Master Demetrios, Byzantine Cuisine] Ingredients: 4 lbs. salmon fillets 4 Tbsp. White wine vinegar 2 Tbsp. + 2 tsp. Honey 2 tsp. Fish sauce Olive oil Method: Spread a small […]

Original Recipe: Apicius, #61: Lucanicae: … Teritur piper, cuminum, satureia, ruta, petroselinum, condimentum, bacae lauri, liquamen, et admiscetur pulpa bene tunas ita ut denuo bene cum ipso subtrito fricetur. Cum liquamine admixto, pipere integro et abundanti pinguedine et nucleis incies in intestinum perquam tenuatim perductum, et sic ad fumum suspenditur. Translation: [Lucanian Sausages: … Pepper is ground with […]

Summary Pan fried Liver. Chicken, lamb or beef liver. For when you’re mad at the kids! Servings: 5 Ingredients 1 lb of beef’s liver 2 cloves (optional) a little flour for all purposes, for dredging 1 lemon, squeezed a little oil, for frying 1 pinch of oregano 1 pinch of pepper 1 pinch of salt […]

Servings: 4 Ingredients 1 beef liver, lamb or calf 4 tablespoons of unsalted butter, melted 2 tablespoons of dill, chopped  5 eggs 3/4 cup of milk 1 teaspoon of mint, chopped 1-2 pinches of pepper 1/2 cup of raw rice 2-3 pinches of salt 1-2 sausage casings 1 scallion, chopped Directions Stuffing: Skin the liver. With […]

Traditional Easter Soup Servings: 8 Ingredients 1/2 lb of lamb’s intestines 1 lamb’s liver 1-2 medium lemons, juiced 1 small lettuce (leaf), finely chopped 3 oz of olive oil 6 oz of rice 4-5 scallions, finely chopped Directions Wash the liver and intestines well and drain. Boil in water for 40 minutes, skimming the froth. Remove […]