Original Recipe In Pullo Elizo Ius Crudum Apicius, #235 Put in the mortar dill seed, dry mint, laser root, moisten with vinegar, fig wine, broth, a little mustard, oil and reduced must, and serve. (Vehling, p. 149) Ingredients: 1 teaspoon dill seed 1 1/2 teaspoons dried peppermint 4 cloves garlic 1 1/2 teaspoon balsamic vinegar 4 […]

Original Recipe Avem: Apicius, #231 Another recipe for birds: Stuff the stomach with crushed fresh olives, sew up, and boil thus.Then remove the cooked olives. [Giacosa, p. 112] Ingredients: One whole chicken OR eight pieces of cut up chicken 3/4 – 1 cup assorted Greek olives, crushed olive oil salt (optional) Preparation Steps Wash chicken. […]

ORTYKIA ME KOUKIA – ορτυκια με κουκια Quail appear in many varied dishes all over Greece, from the preserved quail so revered in the Mani to the quail-stuffed bread, also from the southern Peloponnesos. From the eastern Aegean, we find another unusual quail dish, in which the tiny birds are stuffed into eggplants (the recipe is included in my first book, The […]

SARTSA – frangokota Guinea fowl in the Ionian region might have an interesting history—or, at the least, an interesting etymology, if one is to believe historian Waverley Root. The Zakynthians call it frangokota, or “French chicken,” while in Corfu it is called faraona, after the Italian gallina faraona, or pharaoh’s turkey. Root says that the bird, indeed a native of Guinea in […]

GALOPOULA AVGOLEMONO Sometime after the sixteenth century, turkey arrived in Corfu from the West. There is some disagreement as to who first brought it. If its name is any indication, then the turkey came with the French, since its name in Greek, galopoula, translates literally as “French bird.” Regardless of its provenance, today it is still the Christmas meal in Corfu. […]

Question: What Did the Ancient Greeks Eat? Answer:The foods of ancient Greece were similar to foods we eat today, but did not include many that have become important parts of modern Greek cooking. For example, tomatoes, peppers, potatoes, and bananas didn’t arrive in Greece until after the discovery of the Americas in the 15th century, because […]

In Greek: galopoula yemisti, γαλοπούλα γεμιστή (pronounced ghah-loh-POO-lah yeh-mee-STEE) Although the oldest traditions of Greece call for lamb, goat, or pork at the holidays, all roasted meats and poultry are commonly served. This stuffed turkey (or capon) has become a favorite with modern-day Greek cooks. Prep Time: 40 minutes Cook Time: 3 hours, 30 minutes Total Time: 4 hours, 10 minutes Ingredients: 8-9 […]

The blending of tastes in this stovetop recipe for turkey is delightful, and a wonderful way to make turkey without the whole bird. Chestnuts, pine nuts, toasted almonds, a dash of brandy, orange juice, and a hint of Worcestershire sauce combine with rosemary to create a dish to remember. Cook Time: 1 hour, 20 minutes Total Time: 1 hour, 20 minutes […]

In Greek: ορτύκια με μπάμιες, say: or-TEEK-yah meh BAHM-yes Quail are popular game birds in Greek cooking, and this delightful recipe combines favorite tastes of tomatoes, onion, garlic, parsley, and baby okra. This recipe is particularly pretty when served due, in large part, to the size of the baby okra and boiler onions. No quail […]

Makes about 30 Ingredients: 1 tablespoon of olive oil ½ onion, finely chopped 3 cloves of garlic, chopped 2 fresh red birdseye chillies, seeded and finely chopped (or use any mild chilli) 500 grams minced lamb ½ teaspoon ground allspice ¼ teaspoon cayenne, or to taste 1 tablespoon tomato paste 200 ml chicken stock 25 […]