STRANGISTES HILOPITES This dish is a quick and steadfast country dinner in many parts of Greece. I include it here, in the foods of the Peloponnesos, because it was mentioned by every local cook I spoke with, leading me to realize that even if the dish isn’t unique to the region, it is so commonly cooked that it is considered […]

Greek name and pronunciation: Thendrolivano, δεντρολίβανο, pronounced then-droh-LEE-vah-no (hard th sound) At the market: Dried rosemary is usually packaged in disposable containers or sprinkle-pour bottles. Fresh bunches of rosemary may be available during its growing season, when the weather is warm. Rosemary does well in a kitchen herb garden. Physical characteristics: Rosemary is a member […]

Ingredients: 500 g calves’ liver, chopped 1-2 cloves garlic, mashed, 1 tbsp finely chopped parsley 1/2 cup sweet, red wine 2 lamb cauls salt, pepper 1/2 tsp ground cumin 1/2 cup olive oil Method: Saute the onion and garlic in half the olive oil. Add the chopped liver, parsley, and cumin. Saute for another 2-3 […]

Ingredients: 500 g chickpeas, skinned 1 onion, chopped cloves garlic, finely chopped 1/4 cup olive oil 1/2 cup fresh pomegranate seeds salt, pepper Method: Soak the chickpeas in salted water for 8 hours. Drain, rinse, and put in a pot with fresh water to cover. Bring to a boil and skim off the froth. Add […]

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 […]

Ingredients: For the pastry: 600 g flour 1/3 cup olive oil juice of three oranges salt For the filling: 500 g fresh myzithra or mascarpone or ricotta ground cinnamon icing sugar Method: Blend the olive oil and orange juice with the flour in a food processor for 10 minutes and knead until the dough is […]

Plakous me petimezi Ingredients: For the pastry: 600 g flour 1/3 cup olive oil juice of 3 oranges salt olive oil for frying For the filling: 600 g mixed nuts (100 g each poppy and sesame seeds, coarsely ground pistachios, almonds, walnuts, and hazel nuts) 1/3 cup honey 100g sugar 1 cinnamon stick 200 g […]

Pastelli se fylla nerantzias Ingredients: 2 cups coarsely ground walnuts 1/2 cup dry breadcrumbs or finely crushed rusks 1 cup premium quality Greek honey 1/2 cup sugar orange flower or rose water sesame seeds, toasted Seville orange leaves Method: Combine the walnuts with the breadcrumbs. Prepare a slab of marble (or a rectangular pan 25×30 […]

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 […]

Palamida psiti me agouro stafili and sinapi Ingredients: 1 1/2 kg bonito, gutted (or tunny or swordfish steaks) 1 kg unripe green grapes 1 tsp mustard seed 1 tsp powdered mustard 1/2 cup olive oil 4 tbsp finely chopped parsley salt and pepper 12 whole grapes for garnish Method: Broil the bonito over charcoal and […]