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 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 […]

Original Recipe Dulciaria Apicius, #294 Little home confections (which are called dulciaria) are made thus: Little palms or (as they are ordinarily called) dates are stuffed – after the seeds have been removed – with a nut or with nuts and ground pepper, sprinkled with salt on the outside and are candied in honey and served. [Vehling, pp. […]

Original Recipe Melca Bassus,Country Matters The best method for making what are known as curds is to pour sharp vinegar into new earthenware pots and then to put these pots on a slow fire. When the vinegar begins to boil, take it off the flame so it does not bubble over and pour milk into the pots. […]

(An Anonymous Andalusian Cookbook of the 13th Century) Take a ratl of carrots, of which you have cleaned the interior. Cook it in a ratl of water, some two boilings, then take it off the fire and let it dry a little, over a sieve. Add it to three ratls of honey, cleaned of its foam, and […]

(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.) White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice. Ingredients: 1 c. walnuts 2 (or 1 very large) cloves garlic […]

Andalusian p. A-8 Take a young, cleaned hen and put it in a pot with a little salt, pepper, coriander, cinnamon, saffron and sufficient of vinegar and sweet oil, and when the meat is cooked, take peeled, crushed almonds and good white sugar, four ounces of each; dissolve them in rosewater, pour in the pot […]

(Andalusian p. A-9) It is made with hens, pigeons, ring doves, small birds, or lamb. Take what you have of it, then clean it and cut it and put it in a pot with salt and onion, pepper, coriander and lavender or cinnamon, some murri naqi, and oil. Put it over a gentle fire until […]

(al-Baghdadi) Cut fat meat small, put into the saucepan with a little salt, and cover with water. Boil and remove the scum. Cut up onions, wash, and throw in on top of the meat. Add seasonings, coriander, cumin, mastic, cinnamon, pepper and ginger, well ground. Take dry apricots, soak in hot water, then wash and […]

Original Recipe Esicia Omentata: Apicius, #48 Ground Meat Patties in Omentum: Grind chopped meat with the center of fine white bread that has been soaked in wine. Grind together pepper, garum, and pitted myrtle berries if desired. Form small patties, putting in pine nuts and pepper. Wrap in omentum and cook slowly in caroenum. [Giacosa, pp. 89-90] Ingredients: […]