(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 […]

 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) […]

Original Recipe Apicius, #268 Assaturam: Assam a furno simplicent salis plurimo conspersam cum melle inferes. Roasted Meat: The meat is roasted plain in the oven, sprinkled generously with salt. Serve with honey. [Giacosa, p. 88] Ingredients: 2-3 pounds beef roast 1 tablespoon salt 1/2 cup honey, divided Preparation Steps: Heat oven to 450 degrees F. Sprinkle […]

Bazmaawurd Baaridah Mulahwajah Tabaahaja Judhaab Keftedes Dolmades Avgolemono Sauce Yuvarelakia Chicken in Lemon Sauce Lucanian Sausages (Apicius) Esicia Omentata (Pine-nut Stuffed Meatballs) Avem (Olive-stuffed Birds) In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds) Assaturatam (Honey Roasted Meat) Mishmishya (Meat Stew With Fruit) Barmakiyya (Spiced Chicken Pies) Buran (Meatballs in a Yogurt and Eggplant Dip) Zirbaya (Chicken in […]

Summary Pan fried Liver. Chicken, lamb or beef liver. For when you’re mad at the kids! Servings: 5 Ingredients 1 lb of beef’s liver 2 cloves (optional) a little flour for all purposes, for dredging 1 lemon, squeezed a little oil, for frying 1 pinch of oregano 1 pinch of pepper 1 pinch of salt […]

Servings: 4 Ingredients 1 beef liver, lamb or calf 4 tablespoons of unsalted butter, melted 2 tablespoons of dill, chopped  5 eggs 3/4 cup of milk 1 teaspoon of mint, chopped 1-2 pinches of pepper 1/2 cup of raw rice 2-3 pinches of salt 1-2 sausage casings 1 scallion, chopped Directions Stuffing: Skin the liver. With […]

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is the traditional […]

Ingredients: 10 cups grape 10 tablespoons full of flour 4 sprigs kiouli (armparoriza) 2 sprigs VASILITZIA (Royal) 100 almonds or walnuts Method: First inflate almonds in cold water. Once we move to soften the thick string with a thick needle the one next to some other horizontal. The we tie the two ends and tafinoume […]

When teaching others to make this dish, I have often joked that the word pastitsio (pa-STEE-tsee-oh) translates to “messy kitchen” in Greek. I was only kidding, but there is a hint of truth to that statement. The Greek word pastitsio derives from the Italianpasticcio, which loosely translates to a mess or a hodgepodge. Three essential components make […]

In Greek: γλώσσες πανέ, pronounced GLAW-ses pah-NEH Toasted breadcrumbs for the coating add a delightful crunch. Try adding parsley and/or garlic to the breadcrumbs for a taste of herbs, or use seasoned toasted breadcrumbs. Cook Time: 10 minutes Total Time: 10 minutes Ingredients: 6-8 whole sole, cleaned and skinned sea salt freshly ground black pepper toasted breadcrumbs 2 eggs […]