Starters
Garlic mushrooms with greek yogurt
Serves/Yields: 4 - 6 servings
Time: 30 minutes
Difficulty: Easy
Season: Winter/Spring
Greek: Skordata manitaria me yiaourti
A great appetizer to accompany baked meat or chicken.
Baked feta cheese with oregano
Difficulty: Easy
Season: All seasons
Greek: Feta sto fourno me rigani
The baked feta of the picture is served with green pepper and bakon on top.
Basil and Feta Cheese Spread
Serves/Yields: 3 - 4 persons as an appetizer
Season: Spring/Summer/Autumn/Winter
Greek: Dip fetas
Source: GREEK-RECIPE yahoo group.
Fried whitebait
Serves/Yields: 4 persons
Difficulty: Easy
Season: All seasons
Greek: Atherines tiganites
Whitebait are small fish that we use to eat in Greece as an appetizer. This fish is so small that does not need
cleaning at all, you just eat it as a whole with its head and bone.
Fried Shrimps
Serves/Yields: 4 persons as an appetizer
Time: 30 minutes
Difficulty: Easy
Season: All seasons
Greek: Garides tiganites
For the batter
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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