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 […]

Original Recipe Laganon Hesychius Dictionary[1] “Laganon: a type of small cake, dry, made from the finest wheat flour and fried in a frying pan in olive oil.” Ingredients: 1/2 cup unbleached flour 1/2 cup whole wheat flour 1/2 cup water (scant) 1/4 teaspoon salt Preparation Steps: Combine flours and salt in a mixing bowl. Gradually add […]

Ingredients: 450g self-raising flour 1 tbls sweet white wine pinch aniseed pinch cumin 50g lard 25g grated cheese 1 beaten egg 12 bay leaves Method: Moisten the flour with the wine and add the aniseed and cumin. Rub in the lard and grated cheese and bind the mixture with egg. Shape into 12 small cakes and […]

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) […]

(An Anonymous Andalusian Cookbook of the 13th Century) Take a ratl of carrots, of which you have cleaned the interior. Cook it in a ratl of water, some two boilings, then take it off the fire and let it dry a little, over a sieve. Add it to three ratls of honey, cleaned of its foam, and […]

(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 […]

Ingredients: 1 1/2 cups natural barley salt 3/4 cup Feta cheese, crumbled 1 lb. ground beef 1 onion, finely chopped bread crumbs 4 zucchini, sliced 3 cups medium white sauce: 2 Tbs olive oil 2 Tbs flour 1 cup of warm milk pinch of salt Method: Cook the barley in salted water until done. Drain […]

 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) […]

Servings: 4 Ingredients 1 bay leaf 1/4 lb of feta cheese, thickly sliced 2 cloves of garlic, crushed  4-6 oz of olive oil 1 medium, white onion, finely choped 1-2 pinches of pepper 2-3 pinches of salt 1 3/4 lbs of shrimps 1 teaspoon of white sugar 2 medium tomatoes, finely choped Directions Fry the onions […]

Servings: 7 Ingredients 1-2 handful of kefalotiri cheese (grated goat cheese) 2.20 lbs of lamb entrails 2 lamb intestines 1 lemon, squeezed 2-3 of olive oil 1-2 pinches of oregano 1-2 pinches of pepper 2-3 pinches of salt Directions Turn the intestines inside out and wash thoroughly. Cut the entrails into small pieces and wash them […]