Greek Recipes

Greek and Cypriot recipes

Bazmaawurd Byzantine recipe

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 know it mostly for its candied peel. Lemon is an obvious substitute.




  • 1 lavash, Mexican flour tortilla or other fresh thin flatbread
  • about 12″ diameter
  • 1 whole chicken breast, roasted, boned and chopped
  • 2 tablespoons chopped walnuts
  • 1½ to 2 lemons, peeled, seeded and chopped
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped basil


  • Spread flatbread on work surface.
  • Sprinkle evenly all over with chicken, walnuts, chopped lemon, tarragon, mint and basil.
  • Roll up and cut into 4 slices.
  • Warm in oven before serving.

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