Greek : Φασολάδα Serves / Yields : 6 persons INGREDIENTS: 2 cups white beans 1/2 liter water 200 gr. lard 3 onions finely chopped 1/2 liter beef broth 2 garlic cloves 2 tablespoons olive oil 1 tablespoon honey 1/2 teaspoon coriander 1 bunch parsley 2 bay leafs salt and pepper METHOD: Soak the beans in water over night. […]

This ‘multi-grain’ or ‘multi-seed’ soup (sporos is the Greek word for seed) is really a kind of broth. It is traditionally made in villages on November 21st. The reasons for this are that it is the end of the planting season and so any grains / seeds that were left over would be cooked as […]

MAVROMATIKA FASOLIA ME ZARZAVATIKA KAI HILOPITES Makes 4 servings Ingredients: 1⁄2 pound dried black-eyed peas, picked over and rinsed 1 large onion, finely chopped 1 large carrot, finely chopped 1 leek, white part only, washed well and finely chopped 1 large red bell pepper, seeded and chopped 1 large green bell pepper, seeded and chopped 1 […]

Greek name and pronunciation: Throubi, θρουμπί, pronounced throo-BEE At the market: Savory is seldom available at the grocery market as a freshly cut herb. It is most often sold as dried leaves in disposable containers. Summer savory is easily grown in indoor herb gardens or outdoors in warm weather. Physical characteristics: In the wild, savory […]

Greek name and pronunciation: Rigani, ρίγανη, pronounced REE-gah-nee At the market: Oregano is sold fresh and dried as cuttings of flower tops and leaves packaged in disposable containers or as dried, ground leaves packaged in sprinkle-pour bottles.Caution: Not all oreganos are equal. Greek oregano (rigani) is a subspecies with the latin name Origanum vulgare (previously Origanum […]

The relatively large-scale consumption of legumes and cereals is another nutritional characteristic that markedly sets apart ancient Greeks from other European peoples. Legumes and cereals were the fare of the poor and constituted the dietary basis for the majority of Greeks who could not often afford expensive meat, both in ancient and more recent times. […]

Another difference that distinguishes the ancient Greek diet from that of Northern Europeans was the consumption of vegetables and fruit in vast quantities. In fact, certain ancient Greeks, such as Plato, Callimachus and the Pythagoreans, strongly advocated vegetarianism. Certainly, the fruit and vegetables consumed by the ancient Greeks were not the same as those avialable […]

al-Andalusi p. C-5 (no. 377) Wash lentils and put them to cook in a pot with sweet water, oil, pepper, coriander and cut onion. When they are cooked throw in salt, a little saffron and vinegar; break three eggs, leave for a while on the flame and later retire the pot. Other times cook without onion. If […]

Ingredients: 375mL Beans ( Navy ) 2 Medium Carrots Sliced in Rounds. 1-2 Whole Celery( Stalks ) 1 Batch Celery ( Leaves ) Coarsely chopped. 180mL Oil ( Olive ) 2 Medium Onions ( White )Finely Chopped. 1-2 Pinch Pepper To Taste. 2-3 Pinch Salt To Taste. 2 Medium Tomatoes Finely Chopped. Servings: 8 Method: Soak […]

Ingredients: 455 g Beans (Navy) 3 Medium Carrots Sliced 3 Item Celery (Leaves)Chopped 250 mL Oil (Olive) 1 Medium Onions (White)Chopped 1 Pinch Pepper To taste 1 Pinch Salt To taste 250mL Tomato ( (Sauce) ) Servings: 6 Method: Soak the beans in water from the previous night. Strain the water and place the beans […]