ANCIENT GREEK RECIPES

                    

 

Here are several recipes that Myrtis could have enjoyed 2500 years ago!

 

                                          CABBAGE THE ATHENIAN WAY

“Cabbage should be sliced with the sharpest iron blade with plenty of coriander.  Then washed, drained and sprinkled with honey  vinegar and add a little silphium.”  Mnesitheos -Medical Collections.

 

1 small white cabbage

2 heaped tsp fresh coriander

2 tsp fresh parsley as a substitute for rue

2 pinches asafoetida powder or substitute with onion powder

Salt to taste

 

Dressing:

120 g (4 oz) honey

2 tbsp vinegar

4 tbsp olive oil

Salt to taste

 

First, prepare the honey vinegar.  Bring the honey and vinegar to a gentle simmer and skim. Then reduce a little and store until needed

Slice the cabbage thinly and place it in a bowl. add the chopped herbs and sprinkle with onion powder. Then drizzle the dressing evenly over,  toss the salad and enjoy.

 

 

 

                                              VERY GARLICY CHEESE

According to Virgil, Greeks and Romans used a mortar and pestle for cooking purposes.  Here is a modern version.

 

2 heads of garlic (20-25 cloves)

240 g (8 oz) kefaotyri or Parmesan

2 cups of coriander leaves

2 heaped tbsp chopped celery leaves

1 tsp salt

1 tbsp white vinegar

2 tbsp olive oil

 

Peel and roughly chop the garlic. Grate the cheese and coarsely chop the herbs.  Mix all together, chopping constantly, until you have a smooth mixture.  Obviously, today one could use a blender.  Add the vinegar and olive oil and mix well together.  Serve with warm, crusty brown bread.

 

 

 

                                                          OLIVE RELISH

Apparently, at ancient Greek banquets, whole olives were served and sometimes they were served as a relish, like this one:

 

120 g (4 oz) black olives

120 g (4 oz) green olives

2 tbsp red wine vinegar

4 tbsp olive oil

1 heaped tbsp, chopped fennel weed

1 tbsp chopped coriander

2 heaped tsp chopped fresh mint

 

Chop the pitted olives and pour the olive oil and vinegar over, add the herbs and mix well.   Place in a container and refrigerate for 2 days at least before serving with pitta bread snd feta.

 

 

                                              HONEY GLAZED PRAWNS

 

This recipe is adapted from various ancient sources. A  poem attributed to the Greek poet Philoxenos of Kythera talks about prawns glazed in honey that was served at a banquet.

 

240 g (8 oz) large prawns, shelled, deveined and thoroughly washed

1 tbsp olive oil

2 tbsp fish sauce

1 tbsp honey

Salt and pepper to taste

2 tbsp chopped fresh thyme

 

Place the oil, fish sauce and honey in a saucepan, add the prawns and sauté them gently in the sauce for 2-3 minutes until they are tender.  Remove the prawns with a perforated spoon and keep them warm. Continue to cook the sauce until reduced by half.  Add the chopped thyme and pour over the prawns.  Sprinkle with freshly ground black pepper and salt to taste and mix well together.  Serve with crust brown bread and a salad of your choice.

 

      

                                                  ROAST LAMB OR KID                                   

 

This is an ancient Greek main dish and as modern one.

 

2 kg (4 lb) leg of lamb or kid

Olive oil

 

Marinade:

570 ml (2 cups + ) milk

120 g (4 oz ) honey

Salt and freshly ground black pepper to taste

 

Sauce:

8 pitted fresh of dried dates

250 ml (1 cup) red wine or more

4 tbsp Greek honey

Salt and pepper to taste

1 tbsp cornflour mixed with

2 tbsp water

 

Marinate the meat overnight, turning occasionally to ensure full absorption.  At the same time, soak the dates in red wine.

 

The next day remove the meat from the marinade, pat dry and drizzle with olive oil and roast in an oven preheated to 180 C (350 F) for 1½ hours or until the meat is tender.  When the meat is almost ready, blend  the dates and pour into the remaining wine, place in a saucepan and stir in the cornflour mixture and simmer gently until the date sauce thickens.

 

When the joint is cooked, remove it from the oven and allow it to rest for 10 minutes before carving.  Serve with the date sauce and sauteed vegetables.

 

 

                                             ANCIENT GREEK SWEET

Ancient Greeks and Romans used honey as a sweetening agent. Here is an ancient Greek recipe:

 

170 ml (1 cup water +)

60 g (2 oz) plain flour

Pinch of salt

Olive oil for frying

 

2 tbsp Greek honey

Poppy seeds and a little

Freshly ground cinnamon to taste

 

Bring the water to the boil and add the sifted flour in one go, add the salt and continue beating vigorously to incorporate, turn out on a large plate and allow to cool completely roll out and cut into strips.  Roll into cylinders.

 Fry the cylinders in olive oil for 3-4  minutes until golden brown and drizzle with honey and sprinkle with poppy seeds and freshly ground cinnamon to taste. .

   

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