Greek Recipes

Greek and Cypriot recipes

In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds) Byzantine Recipe

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)


  • 1 teaspoon dill seed
  • 1 1/2 teaspoons dried peppermint
  • 4 cloves garlic
  • 1 1/2 teaspoon balsamic vinegar
  • 4 teaspoons sweet sherry
  • 1 teaspoon honey
  • 1/3 cup chicken broth
  • 1/4 – 1/2 teaspoon ground mustard (depending on strength)
  • 5 teaspoons olive oil
  • 1 tablespoon red wine, boiled to reduce by half

Preparation Steps:

  • Grind dill seed and peppermint together.
  • Place in food processor with garlic and vinegar.
  • Dissolve honey in sherry, heating a little, if necessary, and add to mixture.
  • Add remaining ingredients and process until garlic is finely ground.
  • Refrigerate for 2-3 hours before serving, so that flavors blend.

Number of Servings
Makes approximately 3/4 cup of sauce

As noted elsewhere, Giacosa recommends garlic as a substitute for laser root. I chose sherry mixed with honey as a substitute for “fig wine,” as the latter was not available at my local liquor store. Red wine was substituted for must.

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