Ingredients: 150 g day-old bread, soaked in wine and squeezed 1 tbsp. vinegar 1 small head of garlic, peeled and mashed 100 g walnuts, chopped 2/3 cup olive oil salt and pepper Method: Blend all the ingredients in a food processor, adding the olive oil, little by little, at the end to make a thick […]

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 […]

(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 […]

Description: There is taken, upon the name of God the Most High, of honey scorched in naqrah (perhaps this word means ‘a silver vessel’), three ratls, pounded scorched oven bread, ten loaves; starch, half a ratl; roasted anise, fennel and nigelia, two uqiyahs of each; Byzantine saffron, an uqiya; celery seed, an uqiyah; Syrian Carob, half a ratl; […]

Ingredients: 1 lb. lean beef or veal, ground 1 medium onion, grated 1 clove garlic, crushed 1 egg, beaten lightly 2 slices of bread, crusts removed, soaked in water and squeezed dry 3 Tbs minced parsley 2 sprigs fresh mint 1/2 tsp. ground cinnamon 1 Tbs red wine 2-3 Tbs water, if necessary salt 1 […]

Serves four as an appetizer. This giant canapé was the traditional first course at a banquet in pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm, “banquet,” and awurd, “bringing.” The recipe given here is from the collection of the Caliph al-Ma’mun. It calls for the flesh of citron, a fruit with very little flesh—we […]

Ingredients: 10 cups grape 10 tablespoons full of flour 4 sprigs kiouli (armparoriza) 2 sprigs VASILITZIA (Royal) 100 almonds or walnuts Method: First inflate almonds in cold water. Once we move to soften the thick string with a thick needle the one next to some other horizontal. The we tie the two ends and tafinoume […]

In Greek: λαγοτό, pronounced lah-go-TOH Stewing is a favorite Greek cooking method, and the key to this dish is not to let the garlic cook for too long so that the taste doesn’t get lost. Serve this with a side of rice or pasta and a great green salad. Prep Time: 10 minutes Cook Time: 1 hour, 30 minutes Total […]

Thaktila is a strictly Cypriot dessert that whoever tried it went back for more. Thaktila recipe has being in every Cypriot house preserved for generations and past on from mother to daughter. You can have it in your list of favorite desserts for making it for your friends and family. Dough ingredients: 3 cups of […]

Ingredients: 10 cups of mousto (Grape Juice) 10 tbsp of whole wheat flour 4-5 leaves of kiouli (arbaroriza) (Pelargonium) 1 branch of basil 1/5 tsp of mastic crushed powder 2 tbsp of rose water Roughly crushed almonds or walnuts Method: Wash the basil and kiouli (Pelargonium) leaves well under running water. In three cups of […]