Another difference that distinguishes the ancient Greek diet from that of Northern Europeans was the consumption of vegetables and fruit in vast quantities. In fact, certain ancient Greeks, such as Plato, Callimachus and the Pythagoreans, strongly advocated vegetarianism. Certainly, the fruit and vegetables consumed by the ancient Greeks were not the same as those avialable […]
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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 […]
Byzantine Couisine – Encyclopedia
Byzantine food refers to the food of Byzantine, a part of Roman Empire. The food is the result of the fusion of Roman and Greek cooking styles. With the development of Byzantine trade and empire, various kinds of new vegetables and spices, along with sugar, were brought in the region, which eventually led to the […]
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 […]
Deserts Byzantine Recipes
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) […]
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 […]
Roast Leg of Lamb with Oven Roasted Potatoes – Arni Sto Fourno me Patates
It’s hard to imagine a holiday or feast day without the traditional Roast Leg of Lamb. Accompanied by heaps of delicious oven-roasted potatoes, it’s a classic Greek dish that is beloved by many. When planning how large a leg of lamb to order, you should figure on a pound of meat (uncooked) per person. Smaller legs […]
Patates Poure (Mash Potatoes)
Ingredients: Potatoes Sour Cream Margarine Mozzarella Cheese (Optional) Salt Pepper Method: The first thing you have to do is to know for how many people you are making the Mash Potatoes for. Once you figure that out, consider 2-3 medium potatoes per adult and 1-1/2 for small kids. Some people will eat more and some […]