Archive for January, 2004
Chicken with mushrooms
Serves/Yields: 4 - 5 persons
Time: 1 - 1,5 hour
Difficulty: Easy
Season: All seasons
Greek: Kotopoulo me manitaria
Serves 4-5 persons
Red mullet in foil
Serves/Yields: 4 persons
Time: 40 minutes
Difficulty: Easy
Season: All seasons
Greek: Barbounia sto alouminoharto
Ancient Greek Gilt – head bream with cheese and oil
Serves/Yields: 4 persons
Season: All seasons
Greek: Arxaies tsipoures me tyri kai ladi
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excellent source on Ancient Greek Cuisine
Ancient Greek Shrimps in a glace of honey
Serves/Yields: 2 persons
Season: All seasons
Greek: Arxaies garides me glaso meliou
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excelent source regarding Ancient Greek cuisine
Ancient Greek Pulp
Serves/Yields: 4 persons
Season: All seasons
Greek: Arxaios hylos Kikeon
Kikeon is something between food and drink. The word “Kikeon” (κυκεών) comes from the verb “κυκάν”, which means thickening by continuously stirring. The recipe that is given best resembles the ancient version “Kikeon”
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Ancient honey and sesame fritters
Serves/Yields: 4 persons
Season: All seasons
Greek: Arxaies Tiganites me meli kai sousami
It is amazing how little this recipe has changed 1800 years after. The Roman Physician Galinos (129 – 99 ac) describes in his book this sweet with many details.
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Octopus with paprika
Serves/Yields: 4 - 5 persons
Difficulty: Medium
Season: All seasons
Greek: Htapodi me paprika
This dish can also be served as an appetizer for drinking ouzo. It is also considered a lenten dish, suitable for those who are fasting.
Stuffed eggs
Serves/Yields: 8 persons
Difficulty: Medium
Season: All seasons
Greek: Avga yemista
Recipe by: Maria Grammenou, Kerkyra
(4.08 out of 5)
(4.36 out of 5)
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