AMPHIPOLIS

In early August 2014 the international community was informed that the archaeological dig in Casta, Amphipolis, N. Greece, unearthed two very beautiful sculptures depicting two sphinxes made out of Thassos marble.    They have been standing there for over twenty three centuries, silent sentries of a tomb of a very significant person.

  

Since then, two caryatids have been found, that support the entablature of the second chamber of the tomb.  These elegant female figures, 2.27 metres in height, standing on pedestals, are absolute masterpieces, from their sensual faces to their draped chitones, to their beautifully chiseled toes.

On the 12^th of October, Greek archaeologists discovered a large floor mosaic depicting Pluto’s abduction of Persephone.  It has beauty and motion  and according to the Greek Ministry of Culture it is “stunning, superbly rich in colour and artistic detail.”

Renowned archaeologists and art historians presume that the tomb might be a cenotaph of a very influential person, even Alexander the Great.   But, there will be no end to our tormented curiosity, no answer to the enigma until the excavations discover the truth.

We are, all, so very proud of these admirable, hardworking experts, who, with sources from ancient historians and local tales, try to find the locations and, then, the means to dig and bring to light these hidden treasures.  We wish to thank them so very much. 

For ancient Greeks frugality was a virtue.   They ate grains, pulses, vegetables, fish, garon (a fish sauce), meat and poultry on rare occasions, cheese, nuts, olive oil, olives, fresh and dried fruit.   The sweetening agents were honey, dried figs and a syrup prepared with grapes (petimezi?).  They drank water and of course wine.  It was considered barbaric for adults to consume milk.

As there are no recipes of ancient Greek food, I will give you a few traditional recipes using the ingredients mentioned above.

  

                                                           TRAHANA SOUP

                                                        

Trahana is a Greek pasta made by the Greek pasta industry and small cottage industries all over the country.   We first tasted this delicious traditional soup, on a very cold day in Arahova, a ski resort.

Pasta:

1 kg (2 lb) strong flour

1 egg

250 ml (1 cup) milk

200 g (1 tub) yogurt

½ tbsp salt

Water

Soup:

1.750 litre (7 cups) tasty meat, chicken or vegetable stock or water

250 ml (1 cup) tomato juice

2 tbsp olive oil

(Salt if using water)

1 cup trahana pasta

1/8 tsp Cayenne pepper

125 ml (½ cup) hot milk

Salt if necessary and freshly ground black pepper

Crumbled feta, or grated kephalotyri or pecorino, for serving

If you want to make the pasta, place the flour and salt in a large bowl, and stir in the egg, milk, yogurt, and enough water to make a stiff dough. Shape into small balls, the size of walnuts and let them dry for 2-3 days. Then divide them and shape into smaller balls the size of hazelnuts and allow them dry for a few days more.   Then either sieve the dough, pressing it through a special sieve, or rub it with the palm of your hands until it is as fine as oatmeal.  Dry again and store in jars.  It will keep for many months.

 For the soup, boil the stock or water for five minutes, with the tomato juice, olive oil and salt (if using water).  Sprinkle the trahana over and stir until it comes to the boil.  Lower the heat, add the Cayenne pepper and simmer for 15-20 minutes until the pasta is soft, stirring often to prevent sticking.  Just before serving pour in the hot milk and stir.  Taste and sprinkle with salt (if necessary) and freshly ground black pepper.    Serve the soup, steaming hot, with a bowl of crumbled feta or grated cheese on the side.



                                                       

                                                                CHEESE PIE

                                                                     Tyropita

 You could, use 1 cup of bechamel sauce instead of the yogurt.

Pastry:

150 g (5 oz) whole meal flour

150 g (5 oz) plain flour

Pinch of salt

¼ tsp mustard powder

1 egg

1-2 tbsp water

2 tbsp dried breadcrumbs for sprinkling over the pastry before adding the filling

 Filling

500 g (1 lb) feta cheese, soaked in water for 5-10 minutes if salty

250 g (½ lb) anthotyro or ricotta cheese

2-3 tbsp kephalotyri or Parmesan or Cheddar, grated

1 large onion, finely grated

4 eggs

200 g (1 small tub) strained Greek yogurt

Salt if necessary, nutmeg and freshly ground black pepper

First prepare the pastry.  Blend the two flours with the mustard powder and salt.  Add the butter and pulse until the mixture resembles breadcrumbs.  Add the egg and very little water until the dough forms a ball around the hook. .. Cover and refrigerate for ½ hour at least.

In a large bowl, crumble the feta and anthotyro and stir in the grated cheese and onion.    Beat the eggs with the yogurt, nutmeg and freshly ground black pepper, add to the cheese mixture and stir until well combined. Taste for seasoning and add more salt, pepper and nutmeg, if necessary.

Preheat the oven to 180 C (350 F).   Cut the pastry in half and roll out two thin pastry sheets.    Line a buttered baking tin with one of the sheets and sprinkle evenly with the dried bread crumbs.   Spoon the filling carefully over, cover with the remaining pastry and  join the two sheets attractively together.   Score the top of the pie and bake for about 45 minutes to 1 hour.

(Serves 8-10)

  

                                                A SALAD FROM THESSALONIKI

 I presume that our ancient forefathers didn't cultivate red cabbage.   Also, peppers were unknown in Europe before the end of the 15th century, so all the ingredients could not be found when the Amphipolis tomb was erected.  To honour the region, I'm giving you this recipe for a colourful salad from N Greece..      

½ kg (1 lb) white cabbage, finely shredded

125 g (4 oz) red cabbage, finely shredded

Ice cold water

62.5 ml (¼ cup) white wine vinegar

2 celery stalks, trimmed and finely sliced

3 carrots, coarsely grated

½ a yellow pepper cut into julienne strips

½ a red pepper cut into julienne strips

2 spring onions, finely chopped or 8 chive blades, snipped 

1-2 sweet gherkins finely chopped

½ cup parsley, finely chopped

½ tsp salt

Dressing:

2 tbsp good wine vinegar

6 tbsp extra virgin olive oil

½ tsp Dijon mustard

Juice and zest of an orange

1 tbsp honey

Salt and pepper to taste

Whisk all ingredients until the sauce thickens.

Season the red cabbage with half a teaspoon of salt, mix well and refrigerate for about an hour.    Then rinse thoroughly with cold water.

Fill half a large bowl with ice-cold water and the vinegar, add the red cabbage, cover and refrigerate for half an hour, at least.   Then strain, dry and arrange it in a cold salad bowl.  Add the remaining ingredients, the salad dressing, toss thoroughly and sprinkle with chopped parsley.

 (Serves 6) 

                           

                                                             FRUIT SALAD

This fruit salad could have easily been prepared in Greece, in the fourth century B.C.

1 melon, peeled, seeded and cubed

2 cups seedless grapes

4 pears, peeled cored and, cubed

The juice and grated rind of 1 orange mixed with

The juice and rind of ½ a lemon and

2 tbsp honey

Garnish:

2 figs peeled and cut in four,

½ cup walnuts coarsely chopped

2 sprigs of mint

Mix the first three ingredients together, sprinkle with orange/lemon/honey mixture and lightly toss together.   Arrange in an iced bowl and garnish with figs, walnuts and sprigs of mint.