Ancient Greek Recipes
Ancient Greek Fish with coriander
Serves/Yields: 2 persons
Time: 1 hour
Difficulty: Medium
Season: All seasons
Greek: Arxaio psari me coliandro
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excellent source on Ancient Greek Cuisine.
Ancient Greek Food
Author: admin
Posted: November 5, 2013
Dining in the Ancient Greek World. Ancient greek recipes! A definitely exciting experiment it seems, but how feasible is it to reproduce ways of food preparation which were in use thousands of years ago? Furthermore, […]
Dining in Ancient Greece – Nutritional Habits
Author: admin
Posted: October 5, 2013
Such was the importance of sailing and fishing that fish was a major part of the local diet. Fish, shellfish, squid and eels were consumed in near any manner possible. The richer families may extend […]
Ancient Greek Food Ingredients
Author: admin
Posted: October 5, 2013
Some unusual ingredients that were commonly used in ancient cooking are also referred in the recipes that are given in this web page.Therefore it is essential that we describe them in order to understand the ways […]
Ancient charcoaled swordfish with zucchini and mushrooms
Serves/Yields: 6 persons
Season: All seasons
Greek: Arxaios ksifias me kolokythakia kai manitaria
Source: http://www.sintagigiagias.gr/recipes.asp?id=43
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
(4.08 out of 5)
(4.36 out of 5)
Friends Comments