Ancient Greeks used to say: The cook is no different from the poet, because they both have the same art. Their imagination! By utilising the fire, the cooks imaginatively processed the raw ingredients, developing the dishes. After all, human beings are concerned with their daily food and their desire for good food.
The diversity of ancient greek meal
Τhe ancient Greek table, in general, did not look like the present one. Rice, sugar, corn, coffee, tomatoes, aubergines, peppers, okra and of course potatoes were unknown at that time.
We did our research and prepared a 3-course meal for you based on ancient greek recipes.
Eggs with Pistachio sauce
Boil the eggs for 5-6 minutes, cut them in half and separate the egg yolk from the egg white.
Stir in the egg yolk with honey, chopped pistachios, chopped celery, salt, pepper and vinegar. Serve the eggs by filling them with the mixture.
Egg with Pistachio Products:
- 8 tight eggs
- 50 g grated Pistachios Aiginis
- 1 tbs Honey
- 1 tbs chopped Celery
- 1 teaspoon of vinegar
Small fish souffle
Put the raisins, oil, pepper, salt, oregano, onions and celery in a saucepan. Cook until they are all mixed together. Then add the boiled fish and mix. Toss the sauce with the cornflour bake for 5 minutes. Let it rest for 5 minutes and serve.
Small fish souffle Products
Dried Dates with nuts – dessert
The dates should be cooked on low heat until the filling is spilled for 5-10 minutes.
- 200 g fresh or dried dates
- 50 g small pieces of nuts of your choice (not grated)
- Some salt
- Red wine