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greek-recipe-com — 2004 January

Archive for January, 2004

Chicken with mushrooms

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

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Red mullet in foil

Red mullet in foil

Serves/Yields: 4 persons

Time: 40 minutes

Difficulty: Easy

Season: All seasons

Greek: Barbounia sto alouminoharto

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Ancient Greek Gilt – head bream with cheese and oil

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

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Ancient Greek Shrimps in a glace of honey

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

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Ancient Greek Pulp

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

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Ancient honey and sesame fritters

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

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Octopus with paprika

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.

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Stuffed eggs

Stuffed eggs

Serves/Yields: 8 persons

Difficulty: Medium

Season: All seasons

Greek: Avga yemista

Recipe by: Maria Grammenou, Kerkyra

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