Ancient Greek Cuisine – Some Words Ancient Greek Cuisine – Meals Ancient Greek Cuisine – About the food of the Meals What Did the Ancient Greeks Eat Ancient Greek Cuisine – Olive oil Ancient Greek Cuisine – Vegetables. Fruit. Seasonings Ancient Greek Cuisine – Legumes and cereals Ancient Greek Cuisine – Meat Ancient Greek Cuisine – Fish Ancient Greek Cuisine […]
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Sweet cheese pies (Plakous entyritis) Byzantine Recipe
Ingredients: For the pastry: 600 g flour 1/3 cup olive oil juice of three oranges salt For the filling: 500 g fresh myzithra or mascarpone or ricotta ground cinnamon icing sugar Method: Blend the olive oil and orange juice with the flour in a food processor for 10 minutes and knead until the dough is […]
Nut tarts with grape-must molasses Byzantine Recipe
Plakous me petimezi Ingredients: For the pastry: 600 g flour 1/3 cup olive oil juice of 3 oranges salt olive oil for frying For the filling: 600 g mixed nuts (100 g each poppy and sesame seeds, coarsely ground pistachios, almonds, walnuts, and hazel nuts) 1/3 cup honey 100g sugar 1 cinnamon stick 200 g […]
Boiled cabbage with fish sauce (Eliogaro) Byzantine Recipe
Ingredients: 1 kg Chinese cabbage, cooked For the fish sauce: 500 g sand smelt 1 onion, chopped 1 stalk of celery, chopped 1/4 cup of red wine 3 garlic cloves, sliced salt and pepper 1/2 cup olive oil 3 tbsp vinegar Method: Brown the smelt in half the olive oil with the onion, celery and […]
Garlic sauce (Saltsa apo skordo) Byzantine Recipe
Ingredients: 150 g day-old bread, soaked in wine and squeezed 1 tbsp. vinegar 1 small head of garlic, peeled and mashed 100 g walnuts, chopped 2/3 cup olive oil salt and pepper Method: Blend all the ingredients in a food processor, adding the olive oil, little by little, at the end to make a thick […]
Smelt patty with garlic sauce Byzantine Recipe
Bourouki diplotigano me skordalia Ingredients: 1 kg sand smelt, rinsed and drained 300 g green onions, finely chopped 150 g flour salt and pepper 2/3 cup olive oil Method: Leave smelt whole and mix the onions. Toss with the flour, salt, and pepper. With your hands, shape the mixture into a large round patty. Heat […]
Byzantine Cuisine – Diverse tastes
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 […]
Grilled bonito with unripe grapes and mustard seed Byzantine recipe
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 […]
Wild greens (Horteri) Byzantine recipes
Ingredients: 2-3 kg assorted wild greens: hartwort, amaranth, radicchio, sowthistle, nettle, endive, mustard 250 g dry onions, finely chopped 300 g green onions, finely chopped 1/2 cup olive oil 1 bunch fresh dilllweed, chopped 1 bunch fresh fennelweed, chopped salt and pepper Method: Trim, chop and rinse greens. Steam them in a large pot and […]
Fried pumpkin (Kolokytha tiganita) Byzantine Recipe
Ingredients: 1/2 kg pumpkin or orange “Winter” squash 1/2 cup all purpose flour 1 tbsp ground coriander 1 tsp salt olive oil for frying Method: Remove seeds and “stringly” part from the center of the squash. Cut the flesh into small pieces 3×4 cm. Mix the flour with the salt and coriander and dredge the […]