A staple of any Greek household, Fassolatha is the Classic White Bean soup that is hearty, nutritious, and delicious.Bean soup or fassolatha (fah-soh-LAH-tha) will be on the menu at least once a week in a Greek household. It’s also a staple of the Lenten season. This recipe makes 6 – 8 servings and is hearty, nutritious, and […]

Ingredients: 1 bag of lentils 1 200g of fresh cut green vegetables 200 g of fresh green rocket 1-2 onions finely chopped 2 peppers finely cut in small cubes 1/2 English cucumber cut in small cubes 1/2 bunch parsley finely chopped 1/2 bunch dill finely chopped 1 carrot graded 10 cherry tomatoes cut in half […]

Ingredients: 2 cups iceberg lettuce 1/2 cup tomato chopped 1/2 cup cucumber sliced 1/2 cup of carrots shredded Creamy Vinaigrette Dressing Method: Wash lettuce leaf by leaf under plenty of running water. Using a paper towel dry the lettuce leafs. Wash tomatoes and chop in wedges. Wash the cucumber and slice. Peel the carrot and […]

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 […]

Ingredients: 1 small chicken (1kg) 500g hulled barley or wheat (bulgur) 50g fresh butter (optional) 1/2 cup olive oil 1 onion, quartered 1 carrot, sliced 1 stalks celery, with leaves, chopped salt and pepper Method: Place the chicken and vegetables in a pot with enough water to cover. Add salt and pepper and cook over […]

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 […]

Due to fasting, the Byzantines incorporated fresh vegetables and wild greens in their meals much more often than the ancient Greeks, although the varieties consumed in both historic periods did not vary considerably. Compared with the modern age, fresh vegetables and wild greens were given different names and varied in their cooking method; for these […]

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 […]

(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.) White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice. Ingredients: 1 c. walnuts 2 (or 1 very large) cloves garlic […]

 Moussaka  Salad Oxogarita  Byzantine Murri  Byzantine Mustard Sauce  Carotæ and Pastinacæ (Carrots and Parsnips in Wine Sauce)  Fungis (Mushrooms In Sauce)  Ius in Assaturae (For Roasted Meat)  Lenticulam (Lentils With Leeks)  Mystron (Savoury Barley)  White Sals (Walnut Dip)  Carrot Paste  Cooked dish of lentils  Isfanakh Mutajjan (spinach in garlic) Fried cheese with onions (Tiganito tyri me krotyon) […]