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 […]

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 […]

Ingredients: 450g self-raising flour 1 tbls sweet white wine pinch aniseed pinch cumin 50g lard 25g grated cheese 1 beaten egg 12 bay leaves Method: Moisten the flour with the wine and add the aniseed and cumin. Rub in the lard and grated cheese and bind the mixture with egg. Shape into 12 small cakes and […]

al-Baghdadi p. 206/12 Take spinach, cut off the lower roots, and wash: then boil lightly in salt and water, and dry. Refine sesame oil, drop in the spinach, and stir until fragrant. Chop up a little garlic, and add. Sprinkle with fine-ground cumin, dry coriander, and cinnamon: then remove. Ingredients: 1 lb spinach 1 T sesame oil […]

Original Recipe Assaturas: Apicius, #220 Assaturas: Mirtae siccae bacam extenteratam cum cumino, pipere, melle, liquamine, defrito et oleo teres et fervefactum amulas. Carnem elixam sale subassatam perfundis, piper aspargis et inferes. For Roasted Meat: Crush dried, pitted myrtle berries with cumin, pepper, honey, garum, defrutum, and oil; heat and thicken with starch. Boil the meat and then roast […]

al-Baghdadi p. 191/8 (GOOD) Take eggplant, and boil lightly in water and salt, then take out and dry for an hour. Fry this in fresh sesame-oil until cooked: peel, put into a dish or a large cup, and beat well with a ladle, until it becomes like kabis. Add a little salt and dry coriander. Take some […]

(al-Baghdadi) Cut fat meat small, put into the saucepan with a little salt, and cover with water. Boil and remove the scum. Cut up onions, wash, and throw in on top of the meat. Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground. Take dry apricots, soak in hot water, then wash and […]

Original Recipe: Apicius, #61: Lucanicae: … Teritur piper, cuminum, satureia, ruta, petroselinum, condimentum, bacae lauri, liquamen, et admiscetur pulpa bene tunas ita ut denuo bene cum ipso subtrito fricetur. Cum liquamine admixto, pipere integro et abundanti pinguedine et nucleis incies in intestinum perquam tenuatim perductum, et sic ad fumum suspenditur. Translation: [Lucanian Sausages: … Pepper is ground with […]

Serves two. A baaridah was a cold meat or vegetable dish served before the hot dishes. Following pre-Islamic Iranian tradition, when a baaridah was made with fowl, it was usually a sort of chopped cucumber salad garnished with the roast meat. Some recipes call for only the seeds of cucumbers, which makes for a luxurious, slippery texture. […]

In Greek: κοτόπουλο με μήλα, say: koh-TOH-poo-loh meh MEE-lah This easy recipe for chicken with apples calls for tart apples (Granny Smith or other), garlic, and an optional spice mix (try it!) that combine to create a wonderful flavor. The chicken is baked in baking parchment paper. The recipe serves 6-7. Prep Time: 15 minutes Cook Time: 2 hours […]