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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.

Stuffed dried figs (Xera sika)
Stuffed dried figs (Xera sika), Greek cooking recipes, greekcookingrecipes.com
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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Liver in lamb caul (Sikoti se skepi)
Liver in lamb caul (Sikoti se skepi), Greek cooking recipes, greekcookingrecipes.com
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)

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