MAVROMATIKA FASOLIA ME ZARZAVATIKA KAI HILOPITES Makes 4 servings Ingredients: 1⁄2 pound dried black-eyed peas, picked over and rinsed 1 large onion, finely chopped 1 large carrot, finely chopped 1 leek, white part only, washed well and finely chopped 1 large red bell pepper, seeded and chopped 1 large green bell pepper, seeded and chopped 1 […]
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Ancient Greek Cuisine – Vegetables,Fruit,Seasonings
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 […]
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 […]
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 […]
Vegetables Byzantine Recipes
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) […]
Kakavia (fish soup) Byzantine Recipe
This is a fresh fish soup, which is improved by having as many different varieties of fish as possible. You can make it with salt or fresh water fish, but you will need at least 3 or 4 varieties for the best results. Ingredients: 1 cup scallions or leeks, sliced 1/2 cup olive oil 1/2 stalk fennel, […]
Mulahwajah Byzantine recipe
Serves two. Mulahwajah means “hasty.” The book says that this recipe was often prepared for Harun al-Rashid. Galangal is sold in Arabia as ‘irq al-hail or khulanjan, and in Southeast Asian markets under such names as kha and laos. Dried ginger could be substituted. Use the rue sparingly—it’s very bitter. Ingredients: 2 tablespoons oil 1 onion […]
Salt Cod Greek recipes
Salt Cod Cooked with Tomatoes, Onions, and Raisins Salt Cod Stewed with Garden Vegetables Salt Cod with Vegetables and Greens Fried Salt Cod – Bakaliaros Tiganitos Poached Salt Cod with Leeks in a Lemon Sauce Codfish Pie from Ithaca Cod with Raisins – Bakaliaros me Stafida
Kalamarakia Yemista me Aginares: Artichoke-Stuffed Squid (Calamari)
In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh- mee-STAH meh ah-gkee-NAH-res Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal. Ingredients: 3 to 3 1/2 pounds of small squid […]
Moschari me Freska Manitaria: Beef & Mushroom Ragout
In Greek: μοσχάρι με φρέσκα μανιτάρια, pronounced mos-HAH-ree meh FRES-kah mah-nee-TAH-reeyah This is a very easy recipe to make, and a delicious dish to serve with noodles or rice. The recipe works well with portobello, oyster, and regular white mushrooms. Cook Time: 1 hour, 35 minutes Total Time: 1 hour, 35 minutes Ingredients: 2 pounds of stew beef, cut in chunks […]