They enhance taste, and are responsible for the most delicious smells that come from a traditional Greek kitchen. Learn about the individual herbs that are perennial favorites of the best Greek cooks. Arugula – Roka Basil – Vasilikos Bay Leaf – Dafni Dill – Anithos Fennel – Marathos Marjoram – Mantzourana Mint – Dyosmos Nutmeg – Moschokarido Oregano – Rigani Parsley – Maidanos Purslane – Glistrida Rosemary – Dentrolivano Sage – Faskomilo […]

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. […]

Another difference that distinguishes the ancient Greek diet from that of Northern Europeans was the consumption of vegetables and fruit in vast quantities. In fact, certain ancient Greeks, such as Plato, Callimachus and the Pythagoreans, strongly advocated vegetarianism. Certainly, the fruit and vegetables consumed by the ancient Greeks were not the same as those avialable […]

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 […]

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 […]

Description: There is taken, upon the name of God the Most High, of honey scorched in naqrah (perhaps this word means ‘a silver vessel’), three ratls, pounded scorched oven bread, ten loaves; starch, half a ratl; roasted anise, fennel and nigelia, two uqiyahs of each; Byzantine saffron, an uqiya; celery seed, an uqiyah; Syrian Carob, half a ratl; […]

This is a fresh fish soup, which is improved by having as many different varieties of fish as possible. You can make it with salt or fresh water fish, but you will need at least 3 or 4 varieties for the best results. Ingredients: 1 cup scallions or leeks, sliced 1/2 cup olive oil 1/2 stalk fennel, […]

Ouzo, the national drink of Greece, is an anise flavored liqueur that packs a powerful punch behind a delightful licorice taste. Ouzo also brings a hint of that licorice taste, in a light and supporting role, to many recipes, adding a surprising freshness that enhances rather than overwhelms. Ouzo has a strong taste and high alcohol […]

Shinos – Σχίνος (Pistacia lentiscus) Arbaroriza – Kiouli – Scented pelargonium Marjoram Makes an excellent tea and is widely used as seasoning in cooking. Resembles oregano and combines perfectly with meat, fish and pasta dishes. It aids digestion, helps to lower blood pressure and blood sugar levels, soothes the throat and is diuretic. Oregano The most popular […]

ANGINARES KAI RIZI AVGOLEMONO Ingredients: 1 bowl of acidulated water 2 lemons, halved 6 medium artichokes, cleaned 1⁄2 cup extra-virgin olive oil 11⁄2 cups snipped fresh dill or wild fennel leaves 1 cup peeled, seeded, and chopped tomatoes (canned are fine) Salt and freshly ground black pepper to taste 3 cups water 1⁄2 to 1 […]