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 […]

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 […]

(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 […]

(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.) White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice. Ingredients: 1 c. walnuts 2 (or 1 very large) cloves garlic […]

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 […]

Original Recipe: Aliter Lenticulam (Lentils Another Way): Apicius, #184 Cook the lentils, skim them, add leeks, green coriander; crush coriander seed, flea-bane, laser root, mint seed and rue seed moistened with vinegar; add honey, broth, vinegar, reduced must to taste; then oil, stirring until it is done, bind with roux, add green oil, sprinkle with pepper and serve. […]

Original Recipe Assaturas: Apicius, #220 Assaturas: Mirtae siccae bacam extenteratam cum cumino, pipere, melle, liquamine, defrito et oleo teres et fervefactum amulas. Carnem elixam sale subassatam perfundis, piper aspargis et inferes. For Roasted Meat: Crush dried, pitted myrtle berries with cumin, pepper, honey, garum, defrutum, and oil; heat and thicken with starch. Boil the meat and then roast […]

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 […]

Ingredients: 1 1/2 cups natural barley salt 3/4 cup Feta cheese, crumbled 1 lb. ground beef 1 onion, finely chopped bread crumbs 4 zucchini, sliced 3 cups medium white sauce: 2 Tbs olive oil 2 Tbs flour 1 cup of warm milk pinch of salt Method: Cook the barley in salted water until done. Drain […]

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, […]