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    You are in: Home / Cookbooks / Ancient (and not so ancient) Greek Recipes
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    14 recipes in

    Ancient (and not so ancient) Greek Recipes

    Today, it is very difficult to prepare a dish exactly as it was prepared in ancient times. We do not have the right utensils or the many different spices that were used by the ancient chefs to bind together the sweet, bitter and sour tastes. There is also the problem of not having the exact instructions to fix the recipes. Most of the cooking guides from ancient times have been lost but we do know that they did not give exact details. They were mostly guides that gave lists of types of ingredients and spices to use to spark the imagination of the trained chef, who, of course, added his own personal touch to each meal depending on the occasion. In the last few centuries many people, including chefs, philologists, archeologists, botanists, have become interested in the art of ancient Greek cooking, starting from pre-historic times and the Greek years. By continually testing, modifying and improving, they have managed to give us some recipes that have turned the tide back toward the first flavors used. They are good recipes that are tasty and enjoyable. Try the recipes below and let yourself go back the ancient culture of the Greeks. And if some people think there is too much emphasis on the "what" of classical antiquity and that it is a small and unimportant thing, let us get our answer from the philosopher of life Epicurus: "Origin and roots, all kinds of riches and the pot a delight".

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    1 Reviews |  By Annacia

    Think Greek, think sunshine in a bottle. This great little marinade will brighten your chicken, pork or seafood every time you use it. Makes about 1/2 a cup.

    Recipe #504226

    1 Reviews |  By Annacia

    Souvlaki (soo-vlah-kee) is the term used to describe “little skewers” of meat that are marinated in a wonderful red wine marinade and then grilled. Souvlakia are traditionally wrapped in pita bread and then topped with a variety of condiments - lettuce, tomato, onion, and of course, the famed tzatziki sauce. They are also quite delicious without the pita and trimmings. You will need to plan ahead and allow at least 2 – 3 hours for the meat to really absorb the flavors. This marinade recipe is for a pound of pork shoulder and will yield about 4 (9 inch) skewers. You can multiply it according to your group size.

    Recipe #503600

    A delicious, and authentic, refreshing pie for the hot summer months. It can be served with whipped or ice cream if you wish. Mmmm! Found on Authentic Greek Food: Greek food as it's cooked in Greece. Very easy!

    Recipe #502809

    9 Reviews |  By Annacia

    This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).

    Recipe #204299

    1 Reviews |  By Annacia

    It's almost a one pot dinner, you'll need a second for the couscous,lol.

    Recipe #461109

    1 Reviews |  By Annacia

    Rose water, a distillation made from rose petals, blesses these cookies with a distinctive fragrant, floral flavor.

    Recipe #401425

    8 Reviews |  By Annacia

    Try these potatoes that have a Mediterranean influence with their lemon, garlic, and herbs. They are delicious topped with the feta cheese. The recipe can be doubled or tripled.

    Recipe #417764

    The recipe asks for black olives but use any kind that you like, it will work fine! Baking time is however long it takes your machine.

    Recipe #272872

    2 Reviews |  By Annacia

    These Greek-style chicken burgers pleasantly surprise with a feta cheese filling.

    Recipe #498952

    Adapted from Kikeon is something between food and drink. The word “kikeon” (eoea?i) comes from the verb “kikan” (eoeUi), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of “Kikeon” Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excelent source regarding Ancient Greek cuisine

    Recipe #305585

    Here's an easy to make meal. I'm sure that any fish with a similar texture to that of tuna would work as well. Serve with rice and a green tossed salad.

    Recipe #305531

    2 Reviews |  By Annacia

    It is amazing how little this recipe has changed after 1800 years. The Roman Physician Galinos (129 – 99 ac) describes this sweet in his book with many details. Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excelent source regarding Ancient Greek cuisine

    Recipe #305397

    5 Reviews |  By Annacia

    This is an ancient Greek Recipe taken from the "Taste" Greek Magazine.It sounds really interesting and not all that difficult using the food processor for crushing the nuts and seeds.

    Recipe #305393

    2 Reviews |  By Annacia

    Don't be put off by the metric measures, just use the Zaar converter. Soaking the beans is not included in the timing.

    Recipe #305392

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