The foods of ancient Greece were varied, with a concentration on vegetables, legumes, fruits, fish, and a variety of meats. Meats were roasted on spits, cooked in ovens, and boiled.
There were some usual cuisine customs at that time that you would consider odd now. For example, fish was often cooked with cheese. The wine was watered down and sometimes garlic was added.
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This recipe has only a few ingredients and requires a soaking of the beans overnight. Honey gives it sweetness and balances out the garlic, which gives it kick. The addition of lard gives the dish a rich texture. To keep this dish vegetarian, substitute oil for lard.
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An early version of baklava is a dessert called gastrin. This recipe calls for a few ingredients that may seem unusual for a baklava: sesame seeds, pepper, and poppy seeds. Before the ancient Greeks had sugar, they used petimezi grape syrup.Continue to 5 of 9 below.
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The preparation of this fish is not all that different than recipes that you would find in the modern day. What makes this dish unique is that the coriander seeds are toasted, ground down, and incorporated. Another unique twist is a sprinkle of vinegar instead of lemon once it's done.
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In minutes, you can eat a meal that the Greeks have been enjoying for thousands of years: oranges with honey. In the amount of time it takes for you to peel an orange and drizzle some honey, your meal is complete.
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In markets, you can find these sesame honey bars everywhere. The difference is that the ancient Greeks did not have refined sugar. The sugar used today hardens the bars and makes them crunchy. The ancient version was chewier, but simple to make with only two ingredients: sesame seeds and honey.
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This simple recipe requires water, flour, and honey. You mix the three, pan fry both sides, and dredge in sesame seeds for a delicious treat.Continue to 9 of 9 below.
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Often the most appetizing of dishes are those that incorporate very few items so each ingredient shines through. Farm-fresh leeks and orchard apples tossed with some white wine, honey, and spices make for a hearty, yet refined, side dish—even centuries later.