Chickpeas, according to Athenaeus, were introduced by Poseidon (II.55b). He does not offer further information, presumably because he considered it basic knowledge among his readers. Pomegranates, that follow in the list of ancient Greek dinner cooking recipes, apart from their distinctive color also have a sweet and sour taste, and are equally old. A pomegranate was […]

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 […]

Bourouki diplotigano me skordalia Ingredients: 1 kg sand smelt, rinsed and drained 300 g green onions, finely chopped 150 g flour salt and pepper 2/3 cup olive oil Method: Leave smelt whole and mix the onions. Toss with the flour, salt, and pepper. With your hands, shape the mixture into a large round patty. Heat […]

Ingredients: 2-3 kg assorted wild greens: hartwort, amaranth, radicchio, sowthistle, nettle, endive, mustard 250 g dry onions, finely chopped 300 g green onions, finely chopped 1/2 cup olive oil 1 bunch fresh dilllweed, chopped 1 bunch fresh fennelweed, chopped salt and pepper Method: Trim, chop and rinse greens. Steam them in a large pot and […]

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 […]

Due to fasting, the Byzantines incorporated fresh vegetables and wild greens in their meals much more often than the ancient Greeks, although the varieties consumed in both historic periods did not vary considerably. Compared with the modern age, fresh vegetables and wild greens were given different names and varied in their cooking method; for these […]

Original Recipe: al-Baghdadi p. 212/14 Take fine white flour, and with every ratl mix three uqiya of sesame-oil (one part oil to four of flour), kneading into a firm paste. Leave to rise; then make into long loaves. Put into the middle of each loaf a suitable quantity of ground almonds and scented sugar mixed with rose water, […]

Original Recipe Dulciaria Apicius, #294 Little home confections (which are called dulciaria) are made thus: Little palms or (as they are ordinarily called) dates are stuffed – after the seeds have been removed – with a nut or with nuts and ground pepper, sprinkled with salt on the outside and are candied in honey and served. [Vehling, pp. […]

Original Recipe Melca Bassus,Country Matters The best method for making what are known as curds is to pour sharp vinegar into new earthenware pots and then to put these pots on a slow fire. When the vinegar begins to boil, take it off the flame so it does not bubble over and pour milk into the pots. […]

Original Recipe Laganon Hesychius Dictionary[1] “Laganon: a type of small cake, dry, made from the finest wheat flour and fried in a frying pan in olive oil.” Ingredients: 1/2 cup unbleached flour 1/2 cup whole wheat flour 1/2 cup water (scant) 1/4 teaspoon salt Preparation Steps: Combine flours and salt in a mixing bowl. Gradually add […]