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 […]

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 […]

Byzantine cuisine basically evolved from the ancient Greek gastronomic tradition. The type of ingredients, preparation methods and quite often the names of foods employed in both periods are testimony to this fact. Byzantine cuisine had already developed at a time when the European diet was still frugal and unrefined. As in ancient times, formal Byzantine dinners were […]

Due to fasting, the Byzantines incorporated fresh vegetables and wild greens in their meals much more often than the ancient Greeks, although the varieties consumed in both historic periods did not vary considerably. Compared with the modern age, fresh vegetables and wild greens were given different names and varied in their cooking method; for these […]

Egypt had always been the chief grain supplier to the great empires of thr Eastern Mediterranean, both the Byzantine and Roman. When Egypt fell into the hands of the Arabs at the turn of the 7th century BC, the plains of Thrace took its place as the chief source of grain for the region. In […]

Byzantine food refers to the food of Byzantine, a part of Roman Empire. The food is the result of the fusion of Roman and Greek cooking styles. With the development of Byzantine trade and empire, various kinds of new vegetables and spices, along with sugar, were brought in the region, which eventually led to the […]

As was the case with earlier historical periods, the Byzantine era also yielded abundant and often vivid information on nutritional habits and patterns. Our knowledge, however, of general culinary practice and especially of specific recipes and quantities of ingredients is disappointingly meager. An exception to this general dearth, albeit a minor one, is information traced […]

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 […]

Original Recipe: (An Anonymous Andalusian Cookbook of the 13th Century) Take lemon, after peeling its outer skin, press it and take a ratl of juice, and add as much of sugar. Cook it until it takes the form of a syrup. Its advantages are for the heat of bile; it cuts the thirst and binds the bowels. […]

Method: To ten cups of steamed Rice,add about 2 cups of a mixture of sliced almonds, raisins, chopped dates, and apricots.