Original Recipe [Sauce for fish] Hierophile, 13th century For fresh fish, one should use, as it has been indicated for the month of June, all those that have delicate flesh, and these may be seasoned with a mustard sauce… [Master Demetrios, Byzantine Cuisine] Ingredients: 3 Tbsp. Ground mustard seed 2/3 c. white wine vinegar 2 large garlic […]

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. […]

MOSTARDA DOLCE Zakynthos and Corfu both make sweet mustards, vestiges of English and Venetian rule. The mustards, made either with quince, as in this recipe, or with dried fruits, are eaten at Christmas with roast turkey, game, pork, or other meats. Makes about 4 cups Ingredients: 3 quinces, peeled and cored 1 quart Mavrodaphne wine or sweet port 1 […]

Greek name and pronunciation: moustartha skoni, μουστάρδα σκόνη, pronounced moo-STAR-thah skoh-nee At the market: Powdered mustard is usually available in small sprinkle-pour spice containers. Physical characteristics: When first milled or ground, mustard flour looks and tastes as bland and white as cornstarch. Ground mustard has no aroma or flavor until liquid is added. In powdered […]

Palamida psiti me agouro stafili and sinapi Ingredients: 1 1/2 kg bonito, gutted (or tunny or swordfish steaks) 1 kg unripe green grapes 1 tsp mustard seed 1 tsp powdered mustard 1/2 cup olive oil 4 tbsp finely chopped parsley salt and pepper 12 whole grapes for garnish Method: Broil the bonito over charcoal and […]

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 […]

 Moussaka  Salad Oxogarita  Byzantine Murri  Byzantine Mustard Sauce  Carotæ and Pastinacæ (Carrots and Parsnips in Wine Sauce)  Fungis (Mushrooms In Sauce)  Ius in Assaturae (For Roasted Meat)  Lenticulam (Lentils With Leeks)  Mystron (Savoury Barley)  White Sals (Walnut Dip)  Carrot Paste  Cooked dish of lentils  Isfanakh Mutajjan (spinach in garlic) Fried cheese with onions (Tiganito tyri me krotyon) […]

Original Recipe [To cook fish] Hierophile, 13th century …one should choose fish which has a delicate flesh… They should be cooked with oxymel, vinegar and garum. [Master Demetrios, Byzantine Cuisine] Ingredients: 4 lbs. salmon fillets 4 Tbsp. White wine vinegar 2 Tbsp. + 2 tsp. Honey 2 tsp. Fish sauce Olive oil Method: Spread a small […]

Greek name and pronunciation: Estragon, εστραγκόν, pronounced es-trah-GON At the market: Tarragon is sold fresh and dried. Physical characteristics: Fresh (French) tarragon leaves are bright green and approximately 1″ long and 1/4″-1/2″ wide. The leaves have a tendency to curl when dried. This 2-3 foot perennial has light golden ball-shaped flowers, approximately 1/2″ in diameter, […]

Now, when you entertain people to a Greek meal, you can impress them with your knowledge of Greek! The letters in bold italics show where the accent should go when you pronounce it. almond – ameegdalo (soft d) aniseed – anitho apple – meelo apricot – vereekoko artichoke – aggeenara (hard g) asparagus – sparangee (hard […]