Greek Recipes

Greek and Cypriot recipes

Mishmishya (Meat Stew With Fruit) Byzantine Recipe


  • 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 put in a separate saucepan, and boil lightly: take out, wipe in the
  • hands, and strain through a sieve.
  • Take sweet almonds, grind fine, moisten with a little apricot juice and throw in. Some color with a trifle of saffron.
  • Spray the saucepan with a little rose water, wipe its sides with a clean rag, and leave to settle over the fire: then remove.
Barmakiyya (Spiced Chicken Pies)

Barmakiyya (Spiced Chicken Pies)


  • 2 lbs. lamb — cubed
  • ½ tsp. black pepper
  • ½ tsp. salt
  • 1 lg. onion — finely chopped
  • ¼ tsp. ground ginger
  • ½ lb dried apricots
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • 1/3 c ground almonds
  • ¼ tsp. saffron
  • ¼ tsp. ground cinnamon
  • 1 tsp. rosewater


  • Brown the meat, cover with water.
  • Add the onions and spices; stew until the meat is tender.
  • Add apricots – either puree them or add them whole as I have.
  • Stir in almonds and rosewater to thicken.


I did not use mastic, as it was not available. For this feast I substituted beef for the lamb.

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