SESKOULA YIAHNI ME FETA Makes 4 to 6 servings Ingredients: 2 pounds green chard, trimmed, coarsely chopped, and washed well 1⁄2 cup extra-virgin olive oil, plus oil for drizzling on 3 large onions, finely chopped 2 cups finely chopped celery 2 cups grated tomatoes or coarsely chopped plum tomatoes (canned are fine) Salt and freshly […]
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Savory – Throubi Herb
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 […]
Oregano – Rigani
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 […]
Mint – Dyosmos Herb
Greek name and pronunciation: Dyosmos, δυόσμος, pronounced thee-OHZ-mohs (hard th sound) At the market: Spearmint is the most common mint found in markets, and the most commonly used in Greek cooking. It is sold in both dried and fresh form, and if fresh is available, it is preferred. It is also a good choice for […]
Dill – anithos Herb
Greek name and pronunciation: Anithos, άνιθος, pronounced AH-nee-thohs (soft th sound, rhymes with “dose”) At the market: Dill is sold as fresh cuttings (sprigs) bundled into convenient amounts, in sprinkle-pour bottles of dill weed (dried leaves), and in sprinkle-pour bottles of dill seeds. Physical characteristics: The dill plant grows to a height of 8-30 inches. […]
Chicken ancienne (Myma me kotopoulo)
Ingredients: 1 medium chicken, quartered 2 large red onions +1 clove garlic, roasted whole 1/2 cup vinegar 1/2 cup honey 500 g green onions, finely chopped 5 chicken livers, chopped and sauteed 2 tbsp black raisins 1 tsp cumin seeds, coarsely crushed 1/2 cup olive oil 1/2 cup firm pomegranate seeds 150 g haloumi (traditional […]
Ancient Greek Cuisine – Legumes and cereals
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. […]
Ancient Greek Cuisine – Meals
It appears that in classical times Greeks ate two meals a day, although in the pre-classical period daily meals amounted to three. Breakfast was usually called “αριστον” [ariston] and in the Byzantine period the participle “αριστευσας” [aristefsas] signified not only the student who had earned a mark above “very good” but also someone who had […]
Ancient Greek Cuisine
Ancient Greek Cuisine – Some Words Ancient Greek Cuisine – Meals Ancient Greek Cuisine – About the food of the Meals What Did the Ancient Greeks Eat Ancient Greek Cuisine – Olive oil Ancient Greek Cuisine – Vegetables. Fruit. Seasonings Ancient Greek Cuisine – Legumes and cereals Ancient Greek Cuisine – Meat Ancient Greek Cuisine – Fish Ancient Greek Cuisine […]
Byzantine Cuisine – Diverse tastes
The Byzantines were known for their refined and diverse tastes which were frowned upon by the clergy, at least during the first centuries. Later things changed, and bishops and abbots were among those to indulge in gastronomic delights. As usual, meat was a favorite food and game figured prominently on the Byzantine table. Recipes at […]