Ancient Greek Recipes

 

Salads

02 BLACK-EYED BEANS WITH ONIONS

200 gr. of black-eyed beans 1 onion 

03 MIXED CUT VEGETABLES

3-4 courgettes 1 lettuce 

04 ROAST, BOILED AND SALTED TURNIP

Some of the most common vegetables included various kinds

05 BULBS WITH ROASTED MUSHROOMS

1 kilo of bulbs 500 gr. of wild mushrooms 

06 BROAD BEANS WITH VARIOUS VEGETABLES

200 gr. of dried broad beans 1/2 cup of fresh or dried chickpeas 

01 BULGUR WITH CHEESE, VEGETABLES AND SPICES

1 cup of bulgur (crushed wheat) 1 cup of cheese cut in small pieces

00 INTRODUCTION

In a time that nature surrounding living areas was wild  and lush, every household had a garden full of cultivated

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Appetizers & Special Dishes

01 INTRODUCTION

Appetizers in ancient Greece were the best tidbit for  the palate of every

03 SKEWERED LAMB ENTRAILS

1 lamb's pluck (offal) 1/2 cup of extra virgin olive oil 

04 MYTTOTOS GARLIC SAUCE

12 cloves of garlic 1/2 cup of extra virgin olive oil 

05 POMEGRANATE APPETIZER

3 tablespoons of sour pomegranate seeds (wild small pomegranate variety) 

06 APPETIZER FROM CHEESE AND SALTED FISH

1 cup of fresh goat cheese 120 gr. smoked eel ,

07 CHEESE PIE, CHEESE BREAD

3 cups of wheat flour 1/2 cup of water 

08 ANCHOVIES WITH VEGATABLES AND SALTED OLIVES

20 anchovies 1 bunch of finely chopped fennel 

09 BOILED CABBAGE IN OLIVE OIL WITH ROASTED CHEESE

1 small cabbage 2-3 rocket leaves 

10 APPETIZER WITH CHEESE AND SESAME

250 gr. of sesame 200 gr. of fresh unsalted soft cheese 

11 RODONIA APPETIZER WITH ROSE LEAVES AND BIRDBRAINS

2 cups of rose leaves 1 cup of birdbrains and lamb's brain 

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Soups & Pulps

00 INTRODUCTION

The history of the pot is as old as the need of the first  household to have

01 SOUP WITH MIXED VEGETABLES

2 beetroots 1/2 small cabbage 

02 PEA SOUP

250 gr. of dried peas or 300 gr. of fresh peas 

03 SOUP FROM VARIOUS KINDS OF BOILED SEAFOOD

500 gr. of various rockfishes or other small fishes

04 FISH SOUP

1 fish, suitable for soup (blackfish, pagrus, see bream) 1 onion 

05 KYKEON DRINK

In Homer's epics it is reported that this kind of cold drink,

06 LENTIL WITH VINEGAR AND GARLIC

300 gr. of lentils 10 cloves of garlic 

07 CHICKPEA SOUP WITH SPEARMINT

400 gr. of chickpeas 1 onion 

08 ONION SOUP

600 gr. of onions 200 gr. of fresh mustard plant 

09 BROTH FROM SALTED MEAT

200 gr. of salted pork 1 cup of chopped mushrooms 

10 MEAT AND POULTRY BROTHS

Boiled meat and poultry was an easy-to-make and common dish

11 SPARTAN BLACK BROTH

Black broth (or vafa) that was served in the Spartan “phitidia” (public mess)

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Vegetables & Legumes

00 INTRODUCTION

It takes a long and very distant story to recount the  acquaintance of

01 LEEKS WITH BULGUR

1 kilo of leeks 300 gr. of coarsely crushed 

02 MUSHROOMS WITH OTHER DRIED VEGETABLES

2 cups of sliced mushrooms 2 cups of courgettes, also sliced 

03 COURGETTE TITBIT

1 kilo of courgettes with the tops and flowers 150 gr. of fresh goat cheese 

04 BROAD BEANS WITH VINEGAL AND HONEY

300 gr. of broad beans 1/2 cup of virgin olive oil 

05 CABBAGE WITH GOAT CHEESE AND SPICES

1 medium cabbage 250 gr. of hard salted goat's

06 BEETROOTS WITH LENTILS

600 gr. of beetroots 400 gr. of lentils

07 WHITE BEETS WITH BLACK-EYED BEANS

1 kilo of white beets (leaves) 300 gr. of black-eyed beans

08 ARTICHOKES WITH PEAS AND CHICK-PEAS,COOKED WITH VINEGAR

10 artichokes 1 1/2 cup of peas, fresh or dried 

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Fish & Sea-Food

00 INTRODUCTION

The abundance of the sea, set out in the introductive  chapters,

01 APPETIZER WITH SHELLFISH AND CLAMS

1 small cuttlefish 1 squid

02 BOILED FISH WITH WHITE BEETS

2-3 slices of dentex or any meaty white-fleshed fish 1 kilo white beets

03 CUTTLEFISH WITH SPINACH COOKED IN ITS INK

1 kilo fresh cuttlefish 1 kilo spinach

04 EELS WITH BEETROOTS AND BARLEY

1 kilo eels 1 kilo beetroots

05 FISH BOILED IN SALTY WATER WITH VEGETABLES

1 bass fish 500-600 gr. 6-8 cups of seawater

06 FRIED ATHERINE WITH HERBS

500 gr. atherine or any other kind of smelt 1 cup of wheat flour

07 FRIED COD WITH CHICKPEA-GARLIC PUREE

1 kilo fresh cod 1 cup white wine

08 GRILLED FISH WITH ASPARAGUSES AND BRIDE WITH VINEGAR

1 red sea bream 500-700 gr. or any meaty white-fleshed fish

09 MUSSELS WITH SPEARMINT

1/2 kilo mussels with the shell 1/2 cup white wine

10 OCTOPUS WITH PEPPER, ONIONS AND LEEKS

1 kilo octopus 500 gr. onions

11 PRAWNS WITH GOAT CHEESE AND ROCKET

600 gr. prawns 200 gr. salted goat cheese

12 RAY BOILED IN WINE WITH GRATED CHEESE

1 kilo of ray or similar fish 1/2 cup of extra virgin olive oil

13 ROASTED CRAWFISHES WITH YELLO SAUCE

600 gr. big crawfishes 1/2 cup of extra virgin olive oil

14 ROASTED FISH FILLED WITH VEGETABLES AND SPICES

1 white bream 700-800 gr. or any meaty white-fleshed fish 1 cup of extra virgin olive oil

15 ROASTED FISH IN FIG-TREE LEAVES

2 medium sized fish 1 cup of wine

16 ROASTED SWORDFISH WITH ZUCCHINI AND MUSHROOMS

3 slices of swordfish 1 cup of wine

17 SLICES OF BREAM WITH LENTIL

1 bream 800-1,000 gr. 300 gr. lentil

18 STUFFED SQUIDS WITH BULGUR, PINE SEEDS AND RAISINS

1 kilo fresh medium squids 1 cup of groats

19 TOPE WITH BERRY SAUCE

1 small tope up to 800 gr. 1 cup of white wine

20 TOPE WITH MAYONNAISE, BEETROOTS AND ROCKET

1 kilo of tope 1 kilo of beetroots

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Meat -Poultry - Game

00 INTRODUCTION

In antiquity, the great nutritional value of proteins was not known

01 BEEF TRIPE BROTH WITH GARLIC AND VINEGAR

1500 gr. beef tripe 1 cup of vinegar

02 COCK WITH SOUR SAUCE, BULGUR AND VEGETABLES

1 cock (1200-1400 gr.) 1 onion

03 DRUNKEN DUCK WITH PEARS

1 medium sized duck 1 small onion

04 KID GOAT IN BROTH WITH ASPARAGUSES AND MUSHROOMS

1500 gr. kid goat 300 gr. asparaguses

05 LAMB SPLEENS STUFFED WITH HERBS AND ARTICHOKES

6 big lamb spleens 8 cloves of garlic

06 LASH GOOSE DISH WITH SEASONING AND VEGETABLES

1 medium goose 1 chopped onion

07 PORK IN EARTHEN COOKING POT WITH PLUMS

A piece of pork meat (skinless leg,up to Z kilos) 12 prunes

08 ROAST HARE ON THE SPIT

1 hare 1 cup of wine

09 ROAST LAMB HEADS

4 lamp heads 1/2 cup of extra virgin olive oil

10 ROAST LIVER WITH CORIANDER

200 gr. lamb liver 3 tablespoons of vinegar

11 ROAST QUAILS IN VINE LEAVES

10 quails 20 vine leaves

12 SAUSAGE WITH PEA PUREE

1 piece of pork intestine, to be filled 100 gr. of pork meat

14 THE GOURMAND'S PHEASANT

1 pheasant, 800-1000 gr. 300 gr. mushrooms

15 TYPE OF GARDOUBA WITH OFFAL

a lamb's pluck glands, intestines and tallow

16 TYPE OF ONION STEW

1 kilo boneless veal 1500 gr. onions

17 VARIOUS KINDS OF ROAST MEAT WITH PEAS

1 kilo pork with fat 1 kilo lamb with fat

18 VARIOUS ROAST BIRD GAME WITH A LOT OF CHEESE AND OIL

8-10 bird game (thrushes, blackbirds) 1 cup of extra virgin olive oil

19 VEAL IN VEFETABLE BROTH FOR THOSE WHO PREFER THE POT

1500 gr. veal, suitable for boiling 4 beetroots

20 VEAL WITH QUINCES AND FIG SAUCE

1500 gr. veal 4 big quinces

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Bread - Bakery Products

00 INTRODUCTION

Bread and bakery products of the ancient years played  an important role

01 BARLEY AND WHEAT BREAD WITH ANISEED

550 gr. of wheat flour 500 gr. of barley flour

02 BUN WITH SPICES

400 gr. of wheat flour 200 gr. of barley flour

03 MAZA BALREY BREAD

about 1 kilo of barley flour 3 tablespoons of olive oil

04 TWICE BAKED BREAD-RUSK

800 gr. of wheat flour 600 gr. of coarsely ground barley flour

05 WHEAT BREAD SPRINKLED WITH POPPY SEEDS

1 kilo of wheat flour 1 teaspoon of salt

06 WHEAT BREAD WITH SESAME

1,250 gr. of wheat flour 1 teaspoon of salt

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Desserts - Sweets

00 INTRODUCTION

Ancient Greeks used the word “dessert” to refer to  any kind of sweet

01 AMES MILK PIE

1 kilo of milk 12 eggs

02 BARLEY CAKE WITH NUTS AND RAISINS

3 cups of barley flour 3/4 cup of wine

03 CHEESE PIE WITH MILK AND HONEY

INGREDIENTS FOR THE PASTRY SHEET 3 cups of wheat flour

04 CHEESE WITH POMEGRANATE SYRYP

300 gr. unsalted cream cheese 2 teaspoon of milk

05 DESSERT OF VARIOUS DRIED FRUITS

1/2 cup of chickpeas 3/4 cup of broad beans

06 DESSERT WITH YOGURT AND HONEY

1 cup of strained yogurt 1 tablespoon of nuts

07 DESSERTS WITH ALMONDS AND NUTS

2 1/2 cups of flour 4 eggs

08 EGRIDES TURNOVER LIKE SWEET

2 cups of flour 2 eggs

09 ELEPHOS MUFFINS

4 cups of flour 1/4 cup of olive oil

10 FIGCAKES

20 dried figs (soft) 2 cups of flour

11 GASTRI SWEET WITH DRIED AND FRESH FRUITS

1 cup of nuts 1 cup of almonds

12 GOUROS LENTIL CAKE

2 cups of flour 1/2 cup of honey

13 ITRION SWEET WITH SESAME AND HONEY

2 cups of sesame 1 cup of honey

14 PALATHI CAKE WITH FIGS PULP

20 dried soft figs 1/2 cup of wine

15 PANCAKES WITH HONEY AND CINNAMON

1 1/2 cup of wheat flour 1 cup of tepid water

16 PULP WITH BROAD BEANS AND HONEY

400 gr. of dried broad beans 3/4 cup of roughly ground wheat

17 PYRAMOUS WHEAT AND HONEY CAKE

2 cups of wheat 1 cup of honey

18 SESAME PIES

4 cups of wheat flour 1 cup of milk

19 STAITITAS PANCAKES

1 cup of flour 6 eggs

20 YPOTORIDA CHEESE SWEET WITH PEANUTS

2 cups of fresh unsalted cream cheese 1 cup of honey

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