Original Recipe: Apicius, #61: Lucanicae: … Teritur piper, cuminum, satureia, ruta, petroselinum, condimentum, bacae lauri, liquamen, et admiscetur pulpa bene tunas ita ut denuo bene cum ipso subtrito fricetur. Cum liquamine admixto, pipere integro et abundanti pinguedine et nucleis incies in intestinum perquam tenuatim perductum, et sic ad fumum suspenditur. Translation: [Lucanian Sausages: … Pepper is ground with […]

Ingredients: 1 lb. ground lamb (may be pounded if you like) 1 grated onion 2 cloves of chopped garlic 6 Tbs natural barley (crush it coarsely in the blender of food processor) 3 Tbs chopped parsley 2 Tbs mint or basil (fresh) 1 Tbs dried oregano or thyme salt 1 egg slightly beaten 5 cups […]

Ingredients: 2 large egg yolks juice of 1-2 lemons, strained 1 – 2 cups hot broth or boullion Method: Beat the egg yolks for two minutes. Continue to beat and gradually add the lemon juice. Beat in the hot broth or boullion. The amount of liquid depends on how thick you want the sauce.

Ingredients: 3/4 cup of olive oil 1/2 onion, chopped 8 scallions, chopped fine 2 lg. cloves of garlic, chopped 1 cup natural barley chopped fresh dill to taste 1/2 cup parsley, chopped juice of 1/2 lemon salt to taste 1 cup hot water 1 one pound jar grapevine leaves 3-4 pound chicken, cut in quarters […]

Ingredients: 1 lb. lean beef or veal, ground 1 medium onion, grated 1 clove garlic, crushed 1 egg, beaten lightly 2 slices of bread, crusts removed, soaked in water and squeezed dry 3 Tbs minced parsley 2 sprigs fresh mint 1/2 tsp. ground cinnamon 1 Tbs red wine 2-3 Tbs water, if necessary salt 1 […]

Serves four as an appetizer. This giant canapé was the traditional first course at a banquet in pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm, “banquet,” and awurd, “bringing.” The recipe given here is from the collection of the Caliph al-Ma’mun. It calls for the flesh of citron, a fruit with very little flesh—we […]

Bazmaawurd Baaridah Mulahwajah Tabaahaja Judhaab Keftedes Dolmades Avgolemono Sauce Yuvarelakia Chicken in Lemon Sauce Lucanian Sausages (Apicius) Esicia Omentata (Pine-nut Stuffed Meatballs) Avem (Olive-stuffed Birds) In Pullo Elizo Ius Crudum (Uncooked Sauce for Birds) Assaturatam (Honey Roasted Meat) Mishmishya (Meat Stew With Fruit) Barmakiyya (Spiced Chicken Pies) Buran (Meatballs in a Yogurt and Eggplant Dip) Zirbaya (Chicken in […]

Servings: 7 Ingredients 1-2 handful of kefalotiri cheese (grated goat cheese) 2.20 lbs of lamb entrails 2 lamb intestines 1 lemon, squeezed 2-3 of olive oil 1-2 pinches of oregano 1-2 pinches of pepper 2-3 pinches of salt Directions Turn the intestines inside out and wash thoroughly. Cut the entrails into small pieces and wash them […]

Summary Tradition Greek style octopus in marinade. Ingredients 1/2 cup of lemon juice 2 medium octopus 1 cup of olive oil 1 large, yellow onion, chopped 1 tablespoon of oregano 1 teaspoon of pepper 2 teaspoons of rosemary 1 cup of white vinegar Directions Place octopus in a large pan with plenty of water and […]

Servings: 6 Ingredients 3-4 tablespoons of feta cheese, grated 2-3 eggs, beaten 4 oz of flour, for all purposes 1 pinch of mint just a little vegetable oil 1-2 pinches of parsley 1-2 pinches of pepper 2.20 lbs of potatoes 2-3 pinches of salt Directions Boil the potatoes in salted water until tender. Strain and mash […]