Greek : Αρχαίες τσιπούρες με τυρί και λάδι Serves / Yields : 4 persons INGREDIENTS: 1 ½ kg gilt – head bream fish 225 gr pecorino romano cheese 3 spoons olive oil 1 tea spoon salt 1 tea spoon cumin METHOD: Clean the fish and scrape the scales carefully. Remove head and tail. Mash the […]

MYZITHROPITA KALAVRYTON This dish calls for local myzithra, a fresh whey cheese made from the residuals of feta production. It is possible to find fresh myzithra in Greek food shops across America. It has the consistency of fresh farmer’s cheese or good ricotta, which can easily be substituted. The original recipe also calls for wild fennel. I have reworked it to […]

Ingredients: halloumi cheese 2 cups oil 100gr flour 0.5 tsp baking powder Salt 180gr water or milk 1 egg (Serves 4) Preparation: Cut the halloumi into thick slices. Make batter with flour, baking powder, salt, water or milk and eggs. Dip the halloumi first in the flour and then in the batter and fry in […]

Ingredients: 4 Eggs 4 cups of flour 2 teaspoons of Baking Powder 2 cups Milk 1/2 cup vegetable oil 2 cups grated Cypriot Halloumi 1 teaspoon of mint Method: Whip Eggs, add milk, oil, baking powder Mix in cheese, mint and flour Grease cup cake trays Place in cup cake trays (3/4 full) Bake in […]

STRANGISTES HILOPITES This dish is a quick and steadfast country dinner in many parts of Greece. I include it here, in the foods of the Peloponnesos, because it was mentioned by every local cook I spoke with, leading me to realize that even if the dish isn’t unique to the region, it is so commonly cooked that it is considered […]

Ingredients: For the pastry: 600 g flour 1/3 cup olive oil juice of three oranges salt For the filling: 500 g fresh myzithra or mascarpone or ricotta ground cinnamon icing sugar Method: Blend the olive oil and orange juice with the flour in a food processor for 10 minutes and knead until the dough is […]

Ingredients: 300g onions, thinly sliced 1/3 cup red wine 1 cup olive oil 150 g dry myzithra or goat cheese or haloumi, cut into 12 triangles 6 slices of sandwich bread, cut diagonally (12 triangles) flour for dusting 1 tbsp wine vinegar a pinch of dried thyme salt and pepper Method: Fry the bread in […]

Original recipe: al-Andalusi no. 79 p. C-2 (Good) Knead the necessary quantity of flour, one time with water, another with oil, and to it add yeast and milk until it has the same consistency as the dough of fritters, and leave it until it has next risen. Next grease with oil a large earthen pot, stretch in […]

Original Recipe Caeseus cum Recenti Fico Pliny, Natural History A recent idea has been to eat a fresh fig instead of salt with cheese. [Grant, p. 79] Ingredients: Fresh or dried figs Cheese (recommended types include Feta, Asiago, Romano, and Ricotta). Preparation Steps Arrange figs on a plate with cheese. Notes Experiment with different types of […]

Original Recipe Melca Bassus,Country Matters The best method for making what are known as curds is to pour sharp vinegar into new earthenware pots and then to put these pots on a slow fire. When the vinegar begins to boil, take it off the flame so it does not bubble over and pour milk into the pots. […]