Chickpeas, according to Athenaeus, were introduced by Poseidon (II.55b). He does not offer further information, presumably because he considered it basic knowledge among his readers. Pomegranates, that follow in the list of ancient Greek dinner cooking recipes, apart from their distinctive color also have a sweet and sour taste, and are equally old. A pomegranate was […]
Search Results for: chicken
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 […]
Greek Food And Drink Glossary
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 […]
Fruited Rice Byzantine Recipe
Method: To ten cups of steamed Rice,add about 2 cups of a mixture of sliced almonds, raisins, chopped dates, and apricots.
Isfanakh Mutajjan Byzantine Recipe
al-Baghdadi p. 206/12 Take spinach, cut off the lower roots, and wash: then boil lightly in salt and water, and dry. Refine sesame oil, drop in the spinach, and stir until fragrant. Chop up a little garlic, and add. Sprinkle with fine-ground cumin, dry coriander, and cinnamon: then remove. Ingredients: 1 lb spinach 1 T sesame oil […]
Mystron (Savoury Barley) Byzantine recipe
Original Recipe: Mystron: Athenaeus, The Partying Professors ‘Nicander of Colophon is the author who employs the word mystron when describing the use of the word barley groats in the first of his two books On Farming. He writes: “But when you are making a dish of fresh kid or lamb or capon, put some barley groats in […]
Carote and Pastinace (Carrots and Carrots and Parsnips in Wine Sauce) Byzantine Recipe
Original Recipe [Parsnips] Another way: [Apicius 119] Boil the parsnips hard, put them in a sauce pan and stew with oil, stock, pepper, raisin wine,strain, and bind with roux. Carotæ and Pastinacæ: [Apicius 122] Carrots and parsnips are fried with a wine sauce. Ingredients: 6 carrots 2 parsnips 1/4 cup olive oil 1/2 cup chicken […]
Mishmishya (Meat Stew With Fruit) Byzantine Recipe
(al-Baghdadi) Cut fat meat small, put into the saucepan with a little salt, and cover with water. Boil and remove the scum. Cut up onions, wash, and throw in on top of the meat. Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground. Take dry apricots, soak in hot water, then wash and […]
In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds) Byzantine Recipe
Original Recipe In Pullo Elizo Ius Crudum Apicius, #235 Put in the mortar dill seed, dry mint, laser root, moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must, and serve. (Vehling, p. 149) Ingredients: 1 teaspoon dill seed 1 1/2 teaspoons dried peppermint 4 cloves garlic 1 1/2 teaspoon balsamic vinegar 4 […]
Avem (Olive-stuffed Birds) Byzantine Recipe
Original Recipe Avem: Apicius, #231 Another recipe for birds: Stuff the stomach with crushed fresh olives, sew up, and boil thus.Then remove the cooked olives. [Giacosa, p. 112] Ingredients: One whole chicken OR eight pieces of cut up chicken 3/4 – 1 cup assorted Greek olives, crushed olive oil salt (optional) Preparation Steps Wash chicken. […]