GREEK COOKING RECIPES

Ancient Greek Dinner Cooking Recipes
· Greek Cooking Recipes

Ancient Greek dinner cooking recipes list. Ancient Greek Cuisine. Greek cooking recipes.

• 500 g chickpeas, skinned
• 1 onion, chopped
• 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)

• 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
• 150 g haloumi (traditional cheese from Cyprus), grilled and cubed
• salt

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)

• 1 small chicken (1kg)
• 500g hulled barley or wheat (bulgur)
• 50g fresh butter (optional)
• 1/2 cup olive oil
• 1 onion, quartered
• 1 carrot, sliced
• 1 stalks celery, with leaves, chopped
• salt and pepper

Place the chicken and vegetables in a pot with enough water to cover. Add salt and pepper and cook over medium heat until chicken falls off the bones, about 1 hour. Remove the meat and cool. Return the bones to the stock, simmer another 15-20 minutes, cool and strain. Meanwhile chop the chicken and set aside. Heat the olive oil and 1 tablespoon of butter and saute the bulgur. Slowly add the hot stock, stir, and simmer, covered, over very low heat foe 2 hours, occasionally stirring until the bulgur cracks. About 20 minutes before the end, stir in the chopped chicken. Pour some melted butter on top and serve.
(serves 4)

• 6 slices of tope (dogfish or smooth-hound shark steaks)
• 250 g mulberries or blackberries
• 25 g olive oil
• 25 g walnuts, chopped
• 6 slices white bread, dried and crumbled
• 1 spring spearmint, finely chopped
• 2 tbsp. raisins or currents
• 25 g fresh butter
• 1/2 cup sweet, white wine
• salt, pepper
• juice of one lemon

Place the fish in a small pan and brush both sides with olive oil. Sprinkle with salt and pepper to taste and bake the fish in a moderate oven (180*C) for 15-20 minutes. In a small bowl combine the berries, breadcrumbs, olive oil, walnuts, chopped spearmint, raisins, and wine. Whisk the ingredients and set aside for about 2 hours. Put the mixture in a blender and process until well blended. Push through a fine-mesh strainer into a small pan. Heat the sauce thoroughly, adding a little pepper and the lemon juice. Pour over the slices of baked fish and serve.
(serves 6)

• 500 g calves' liver, chopped
• 1-2 cloves garlic, mashed, 1 tbsp finely chopped parsley
• 1/2 cup sweet, red wine
• 2 lamb cauls
• salt, pepper
• 1/2 tsp ground cumin
• 1/2 cup olive oil

Saute the onion and garlic in half the olive oil. Add the chopped liver, parsley, and cumin. Saute for another 2-3 minutes and douse with the wine. Clean and wash the caul, cut into 8 strips, 10x15 cm. Put a spoonful of the mixture on each one, fold in the sides, and roll up. Arrange them side by side in a heat-proof dish. Bake in a preheated oven at 180*C for 5-10 minutes, until the caul-fat melts and they are lightly browned. Strain the pan juices and pour over the rolls. Serve immediately.
(serves 4)

• 24 dried figs
• 12 walnut halves
• 1 cup premium Greek honey (thyme-scented)
• 1 tbsp rosewater
• 6 sheets filo (optional)

Soak the figs for 24 hours in a bowl with 3 tablespoons honey, 1 tablespoon rose-water, and enough warm water to cover. The next day, remove the figs, drain, and stuff each one with half a walnut. Warm the remaining honey and stir into the liquid and pour over the stuffed figs. Serve warm or at room temperature.
Variation:
Drain the figs and pat dry. Cut each filo sheet into quarters. Wrap each stuffed fig in a piece of filo to form small rolls. Brush with olive oil or butter and bake in a hot oven for about 5 minutes or until the filo is golden. Warm the syrup and drizzle a small amount on the rolls and serve.
(serves 6)

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Ancient Greek Cuisine

list of ancient Greek recipes:
• Stewed chickpeas with pomegranate seeds (Revithia me rodia)
• Chicken ancienne (Myma me kotopoulo)
• Chicken with cracked wheat (Kota me pligouri)
• Tope in mulberry sauce (Galeos me saltsa apo moura)
• Liver in lamb caul (Sikoti se skepi)
• Stuffed dried figs (Xera sika)

  Ancient Greek Dinner

Greek Cooking Recipes

• ANCIENT GREEK CUISINE
• BYZANTINE CUISINE

Traditional Greek Cooking

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