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ANCIENT GREEK DINNER

Ancient Greek traditional cuisine - Ancient Greek Dinner. Cooking in historical times, traditional greek ingredients and dishes, greek cooking recipes.

Today is the common knowledge that gastronimy is closely associated with the history and culture of each country and its people. Furthermore, it is a material aspect of life interwined with enjoyment and health. Traditional Greek cuisine displays great interest, for it is one of the few in the world characterized by a millennia-long history, impressive lastingness, and a logic that pays heed to tastiness and healthy culinary practice. It is apt, therefore, to become one of the country's most powerful ambassadors abroad especially now that the rest of Europe, and the American continent, are in the process of discovering the advantages of Mediterranean cookery.

Chicken ancienne (Myma me kotopoulo)
Chicken ancienne (Myma me kotopoulo), Greek cooking recipes, greekcookingrecipes.com
1 medium chicken, quartered
2 large red onions +1 clove garlic, roasted whole
1/2 cup vinegar
1/2 cup honey
500 g green onions, finely chopped
5 chicken livers, chopped and sauteed
2 tbsp black raisins
1 tsp cumin seeds, coarsely crushed
1/2 cup olive oil
1/2 cup firm pomegranate seeds
salt
150 g haloumi (traditional cheese from Cyprus), grilled and cubed

Wrap the onions and garlic in foil without peeling. Roast in the oven until soft, and set aside. Whisk together the honey, vinegar, green onions, olive oil, salt, poppies, cumin, and coriander. Marinate the chicken in the mixture for 8-10 hours in the fridge. Meanwhile, peel the roasted onions and garlic and mash to a pulp. Put the chicken, livers, marinade, onion pulp, raisins, and pomegranate seeds in a deep ceramic dish, cover, and bake at 180 C for about 1,5 hours. If necessary add more vinegar. Add the cheese about 10 minutes before removing from the oven. Allow the dish to rest before serving garnished with more pomegranate, if desired. Note: if we are to follow Athenaeus' recipe, the chicken should be finely chopped. (serves 4)

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Stewed chickpeas with pomegranate seeds (Revithia me rodia)
Stewed chickpeas with pomegranate seeds (Revithia me rodia), Greek cooking recipes, greekcookingrecipes.com
500 g chickpeas, skinned
1 onion, chopped
2 cloves garlic, finely chopped
1/4 cup olive oil
1/2 cup fresh pomegranate seeds
salt, pepper

Soak the chickpeas in salted water for 8 hours. Drain, rinse, and put in a pot with fresh water to cover. Bring to a boil and skim off the froth. Add the olive oil, garlic, and onions and a pinch of salt. Simmer untill chickpeas are tender, about 1 hour 15 minutes. Add more water, if necessary, but there should be very little liquid left. Remove half the chickpeas and puree them in the food processor. Return the pulp to the pot, stir and simmer until heated through. Taste, and add salt and pepper, if desired. Either stir in the pomegranate seeds at the end or serve as a garnish. This dish can be also served as a soup. In this case piree only 1/4 of the chickpeas and use a little more water. (serves 6)

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Ancient Greek traditional cuisine - Ancient Greek Dinner. Cooking in historical times, traditional greek ingredients and dishes, greek cooking recipes.