Ancient Greek Food Recipes

Searching the internet you find quite a few ancient Greek food recipes. Some of them are translations from original manuscripts and others are constructs with our knowledge. I have collected a few of them here. If you want to learn more about Ancient Greek Food just click this link

Ancient Greek Food Recipes - Main Courses

Greek Mullet
(serves 6)
- 300 ml finely chopped fresh thyme, spear mint, coriander, marjoram, parsley and rosemary
- 3 tbsp olive oil
- juice of one lemon
- salt and black pepper
- 6 small cleaned red mullets
Mix herbs with oil, lemon juice - salt and pepper to taste. Smear the cleaned mullets with the herb mix, inside and out. Grill over charcoal or in oven (180 °C) until ready, appr. 5 - 10 minutes.
Recipe inspired by one found in Greek Magazine "Taste", found on greek-recipe.com

Cooked Tuna
(serves 6)
- 8 tbsp olive oil
- 8 small leeks cut in rounds
- 8 finely chopped celery stalks
- 1 1/2 tsp rosemary
- 1 1/2 tsp thyme
- half a cucumber cut in rounds
- 2 1/2 cups water
- 2 1/2 cups dry white wine
- 6 pieces of fresh tuna (1 kg)
Heat olive oil in a large saucepan, sauté leeks and celery until soft. Add herbs, cucumber, water and wine - mix it. Put the tuna on top and slow boil under lid for 30 - 45 minutes until the tuna is cooked.
Recipe inspired by one found in Greek Magazine "Taste", found on greek-recipe.com

Fasolada - Bean Soup
(serves 6)
- 2 cups soaked white beans
- 500 ml water
- 2 bayleaves
- 1/2 liter beef broth
- 200 g pig fat (lard)
- 3 finely chopped onions
- 1 bunch parsley
- 1/2 tsp ground coriander seeds
- salt and black pepper
- 1 tbsp honey
- 2 pressed cloves garlic
- 2 tbsp olive oil
Soak beans in water for at least 12 hours, then boil them in the water for 5 minutes in a pressure cooker. Let sit under lid for one hour off the heat. Pour beans and bay leaves into a large sauce pan together with the beef broth, slow boil for 2 hours. Heat a frying pan, sauté onions in pig fat, then add parsley, coriander, salt and black pepper - mix with the beans. Add honey and slow boil for 5 minutes. Just before serving mix pressed garlic with olive oil and add to the bean soup.
Recipe inspired by one found in Greek Magazine "Taste", found on greek-recipe.com

Honey Glaced Shrimps
(serves 2)
- 1 tbsp olive oil
- 1 tbsp honey
- 2 tbsp garos (fish sauce)
- 250 g cooked and cleaned shrimps
- 2 tbsp fresh oregano
- black pepper
Heat garos, honey and olive oil in a cooking pot - add shrimp and cook for a couple of minutes. Remove shrimps. Reduce the remaining liquid by 50% then add oregano. Pour the sauce over the shrimp and pepper to your taste. Ready to serve.
Recipe inspired by one found in "The Classical Cookbook - Dalby and Grainger, found on greek-recipe.com

Ancient Greek Food Recipes - Sweets and Desserts

Ancient Greek Fruit Salad
(serves 4)
- 1 honeydew melon
- 2 peaches
- 2 pears
- 1 bunch of grapes
- 1/2 cup peeled and roughly chopped almonds
- 1/2 cup yellow raisins
- 2 cups muscat wine
- 1/2 cup honey
Cut all fruit in pieces and mix with almonds and raisins - place in bowls. Gently warm wine with honey until dissolved, then pour over fruit mixture. Refridgerate before serving.
Recipe inspired by one found in Greek Magazine "Taste", found on greek-recipe.com

Gastrin/Baklava
Dough:
- 4 cups all purpose wheat
- 1 tsp salt
- 1/4 cup of olive oil
- juice from one lemon
- 2/3 cup toasted ground sesame seeds
Filling:
- 300 g chopped hazelnuts
- 300 g chopped peeled almonds
- 300 g chopped walnuts
- 100 g poppy seeds
- 100 g sesame seeds
- 1 tsp crushed black pepper
- 3/4 cup honey
Syryp:
- 1 cup of water
- 1/2 cup petimezi (grape syrup)
- 1 cup honey
Mix and knead all dough ingredients. Make three sheets about 4mm thick. Preheat oven to 180 °C. Mix all the ingredients for the filling well. Grease the baking pan and place the first dough sheet at bottom, cover with half of the filling. Put on next sheet and cover with the rest of the filling, the last sheet goes on top. Cut into small tringles, sprinkle with water and sesame seeds. Bake in lower half of the oven for 30 min, then let them cool down. In a saucepan, combine all syryp ingredients and simmer, while stirring, for 10 minutes. Pour the hot syrup over the pastries and leave for at least 3 hours before serving.
Recipe inspired by one found on about.com written by Nancy Gaifyllia