Greek name and pronunciation: Daphni, δάφνη, pronounced THAHF-nee (hard th sound) At the market: Dried bay leaves, either crushed or whole, are readily available in disposable containers. It is also sold at herb farms for a kitchen herb garden. Physical characterisitcs: Usually encountered in dried form, bay leaves are 1 1/2 – 3 inches long […]

Greek name and pronunciation Roka, ρόκα, pronounced RO-kah At the market: Arugula, also known as rocket, is sold either loose-leaf or banded in bunches, in the green grocer section. Physical description: Arugula leaves are a rich, dark green color. It has a peppery, mustard-like flavor,is a rich source of iron, and is high in vitamins […]

Ingredients: 24 dried figs 12 walnut halves 1 cup premium Greek honey (thyme-scented) 1 tbsp rosewater 6 sheets filo (optional) Method: Soak the figs for 24 hours in a bowl with 3 tablespoons honey, 1 tablespoon rose-water, and enough warm water to cover. The next day, remove the figs, drain, and stuff each one with […]

Ingredients: 500 g calves’ liver, chopped 1-2 cloves garlic, mashed, 1 tbsp finely chopped parsley 1/2 cup sweet, red wine 2 lamb cauls salt, pepper 1/2 tsp ground cumin 1/2 cup olive oil Method: Saute the onion and garlic in half the olive oil. Add the chopped liver, parsley, and cumin. Saute for another 2-3 […]

Ingredients: 6 slices of tope (dogfish or smooth-hound shark steaks) 250 g mulberries or blackberries 25 g olive oil 25 g walnuts, chopped 6 slices white bread, dried and crumbled 1 spring spearmint, finely chopped 2 tbsp. raisins or currents 25 g fresh butter 1/2 cup sweet, white wine salt, pepper juice of one lemon […]

Ingredients: 1 small chicken (1kg) 500g hulled barley or wheat (bulgur) 50g fresh butter (optional) 1/2 cup olive oil 1 onion, quartered 1 carrot, sliced 1 stalks celery, with leaves, chopped salt and pepper Method: Place the chicken and vegetables in a pot with enough water to cover. Add salt and pepper and cook over […]

Ingredients: 1 medium chicken, quartered 2 large red onions +1 clove garlic, roasted whole 1/2 cup vinegar 1/2 cup honey 500 g green onions, finely chopped 5 chicken livers, chopped and sauteed 2 tbsp black raisins 1 tsp cumin seeds, coarsely crushed 1/2 cup olive oil 1/2 cup firm pomegranate seeds 150 g haloumi (traditional […]

Ingredients: 500 g chickpeas, skinned 1 onion, chopped cloves garlic, finely chopped 1/4 cup olive oil 1/2 cup fresh pomegranate seeds salt, pepper Method: Soak the chickpeas in salted water for 8 hours. Drain, rinse, and put in a pot with fresh water to cover. Bring to a boil and skim off the froth. Add […]

The relatively large-scale consumption of legumes and cereals is another nutritional characteristic that markedly sets apart ancient Greeks from other European peoples. Legumes and cereals were the fare of the poor and constituted the dietary basis for the majority of Greeks who could not often afford expensive meat, both in ancient and more recent times. […]

It appears that in classical times Greeks ate two meals a day, although in the pre-classical period daily meals amounted to three. Breakfast was usually called “αριστον” [ariston] and in the Byzantine period the participle “αριστευσας” [aristefsas] signified not only the student who had earned a mark above “very good” but also someone who had […]