GREEK COOKING RECIPES

Byzantine Dinner Cooking Recipes
· Greek Cooking Recipes

Byzantine dinner cooking recipes list. Byzantine Cuisine. Greek cooking recipes.

• 300g onions, thinly sliced
• 1/3 cup red wine
• 1 cup olive oil
• 150 g dry myzithra or goat cheese or haloumi, cut into 12 triangles
• 6 slices of sandwich bread, cut diagonally (12 triangles)
• flour for dusting
• 1 tbsp wine vinegar
• a pinch of dried thyme
• salt and pepper

Fry the bread in olive oil until golden on both sides. Wet the cheese triangle and dust with flour and fry in hot olive oil, until golden on all sides. Saute the onion until wilted and add the thyme, wine, vinegar, and salt and pepper, to taste. Simmer until the onions are glazed and allow to cool. Spoon some onion mixture on the fried bresd and place a fried cheese triangle on top.
(serves 4)

• 1/2 kg pumpkin or orange "Winter" squash
• 1/2 cup all purpose flour
• 1 tbsp ground coriander
• 1 tsp salt
• olive oil for frying

Remove seeds and "stringly" part from the center of the squash. Cut the flesh into small pieces 3x4 cm. Mix the flour with the salt and coriander and dredge the pieces of pumpkin in the mixture. Shake off excess and fry in hot olive oil until lightly browned. Drain on paper towels and serve hot with the roast suckling pig above.
*Note: Pumpkin and orange squash came from the New World long after the downfall of the Byzantine Empire. The Byzantines may have fried pieces of some type of gourd (kolokytha) which was definitely not as tasty as pumpkin.

• 1 lt good quality white wine
• 100 g honey
• orange flower water or rose water

Mix all the ingredients together and serve chilled.
(serves 6)

• 2-3 kg assorted wild greens: hartwort, amaranth, radicchio, sowthistle, nettle, endive, mustard
• 250 g dry onions, finely chopped
• 300 g green onions, finely chopped
• 1/2 cup olive oil
• 1 bunch fresh dilllweed, chopped
• 1 bunch fresh fennelweed, chopped
• salt and pepper

Trim, chop and rinse greens. Steam them in a large pot and drain. In another pan, saute the onions and add to the pot with the greens. Simmer over low heat with a little water. Just before serving, stir in the chopped herbs, season with salt and pepper, to taste. Serve with vinegar on the side, if desired. Refrigerate unused greens.

• 1 1/2 kg bonito, gutted (or tunny or swordfish steaks)
• 1 kg unripe green grapes
• 1 tsp mustard seed
• 1 tsp powdered mustard
• 1/2 cup olive oil
• 4 tbsp finely chopped parsley
• salt and pepper
• 12 whole grapes for garnish

Broil the bonito over charcoal and remove the bones, reserving the fillets. Press the juice out of the grapes, strain and then blend in a food processor with the olive oil, mustard powder, salt and pepper. Stir in the mustard seed. Pour the sauce over the fish, garnish with whole unripe grapes and parsley before serving.
(serves 4)

• 1 kg sand smelt, rinsed and drained
• 300 g green onions, finely chopped
• 150 g flour
• salt and pepper
• 2/3 cup olive oil

Leave smelt whole and mix the onions. Toss with the flour, salt, and pepper. With your hands, shape the mixture into a large round patty. Heat olive oil in a large non-stick fry pan and fry the patty like an omelet, until browned and crisp on both sides. Serve hot with garlic sauce.
(serves 6)

• 150 g day-old bread, soaked in wine and squeezed
• 1 tbsp. vinegar
• 1 small head of garlic, peeled and mashed
• 100 g walnuts, chopped
• 2/3 cup olive oil
• salt and pepper

Blend all the ingredients in a food processor, adding the olive oil, little by little, at the end to make a thick sauce. Serve with fried fish.
(serves 4)

• 1 kg Chinese cabbage, cooked
for the fish sauce:
• 500 g sand smelt
• 1 onion, chopped
• 1 stalk of celery, chopped
• 1/4 cup of red wine
• 3 garlic cloves, sliced
• salt and pepper
• 1/2 cup olive oil
• 3 tbsp vinegar

Brown the smelt in half the olive oil with the onion, celery and garlic. Douse with the wine and cool. Empty into a food processor and blend with the remaining olive oil, vinegar, salt and pepper until smooth. Serve with the cooked cabbage.
(serves 4)

• 100 g good quality dried figs
• 100 g walnuts, finely chopped
• cinnamon
• sesame seeds
• orange flower or rose water

Open the figs in the middle and sprinkle with orange water and cinnamon. Stuff the figs with walnuts and sesame seeds, then fold them. Bake in the oven at 200*C for a few minutes or until soft. Serve hot.
(serves 6)

• 2 cups coarsely ground walnuts
• 1/2 cup dry breadcrumbs or finely crushed rusks
• 1 cup premium quality Greek honey
• 1/2 cup sugar
• orange flower or rose water
• sesame seeds, toasted
• Seville orange leaves

Combine the walnuts with the breadcrumbs. Prepare a slab of marble (or a rectangular pan 25x30 cm) by sprinkling with orange or rose water and a thin ever layer of seasame seeds. Bring the honey and sugar to a boil in a heavy-bottomed pan on medium heat. Cook until the syrup for about 10 minutes or until it has reached the hard-ball stage (135*C) on a candy thermometer. A bit of syrup cool in water will form a stiff elastic "ball". Immediately stir the walnut mixture into the syrup with a wooden spoon and quickly turn out onto the prepared marble or pan. Wet your hands with blosson water and pat the mixture into a rectangle about 1-1,5 cm thick (width of index finger). Smooth out the surface and sprinkle with lots of sesame seeds, pressing them into the brittle. Set the pastelli aside for 1-2 hours. When cool, use a sharp knife to cut into diamond shaped pieces. Serve on Seville (bitter) orange leaves.
(yield: 24 pieces)

for the pastry:

• 600 g flour
• 1/3 cup olive oil
• juice of 3 oranges
• salt
• olive oil for frying

for the filling:

• 600 g mixed nuts (100 g each poppy and sesame seeds, coarsely ground pistachios, almonds, walnuts, and hazel nuts)
• 1/3 cup honey
• 100g sugar
• 1 cinnamon stick
• 200 g (3/4 cup) grape must molasses (petimezi)
• pine nuts (optional)

Combine the ingredients for the pastry and knead to form a stiff dough. Allow to rest 30 minutes and roll out about 1/4 cm thick. Cut out 10-12 cm rounds with a small saucer or cutter. Boil the nuts with the sugar, honey, 1-2 tablespoons of grape must, and the cinnamon stick until they are caramelized. Do not overcook. Cool and spoon some of the mixture in the middle of each pastry circle, fold in half, and seal edgeswith the tines of a fork. Fry the pies in olive oil until golden and drain on paper towels. Pour some grape must molasses on top and serve garnished with pine nuts.
(serves 6)

for the pastry:
• 600 g flour
• 1/3 cup olive oil
• juice of three oranges
• salt
for the filling:
• 500 g fresh myzithra or mascarpone or ricotta
• ground cinnamon
• icing sugar

Blend the olive oil and orange juice with the flour in a food processor for 10 minutes and knead until the dough is stiff. Let rest before rolling out and cutting into 10-12-cm rounds. Fill them with cheese, fold in falf, and seal edges together with the tines of a fork. Fry in olive oil and drain on paper towels. Sprinkle with icing sugar and cinnamon.
(serves 6)

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Byzantine Cuisine

list of Byzantine recipes:
• Fried cheese with onions (Tiganito tyri me krotyon)
• Flat pita with pork and sesame (Plakopita me sisira)
• Vinegar chicken with lentis & cumin (Kotopoulo xidato me fakes k' kiminio)
• Chickpeas with rosemary (Revithia me dentrolivano)
• Sorrel fritters (Lapatha tiganita me paspali)
• Suckling pig roast (Delfax optos/gourounopoulo psito)
• Fried pumpkin (Kolokytha tiganita)
• Flower water wine with honey (Anthokrasso me meli)
• Wild greens (Horteri)
• Grilled bonito with unripe grapes and mustard seed (Palamida psiti me agouro stafili and sinapi)
• Smelt patty with garlic sauce (Bourouki diplotigano me skordalia)
• Garlic sauce (Saltsa apo skordo)
• Boiled cabbage with fish sauce (Eliogaro)
• Fig sweets (Sikomagides)
• Walnut brittle in Seville orange leaves (Pastelli se fylla nerantzias)
• Nut tarts with grape-must molasses (Plakous me petimezi)
• Sweet cheese pies (Plakous entyritis)

  Byzantine Dinner

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