When many think of Greek Food, they think of pita bread. In truth, the Ancient Greeks enjoyed all sorts of breads, both flat and formed, but I thought it would be fun to ancient style pitas.
Just like in Egypt and Mesopotamia, the most common grain grown in Greece was barley. This recipe is almost all barley flour, with a little all purpose thrown in to cheat and make them more appetizing to the modern palate.
You can go all barley to be authentic, but the results aren’t quite as delicious. Remember I’m a chef first and an amateur anthropologist second. I want to make something that I actually want to eat. Even with the cheater’s flour, these pitas are denser and less puffy than their modern counter parts, but when eaten fresh, are still a delicious addition to your deipnon. (that’s Greek for dinner) Continue reading “Barley Pita Bread”
Today, we’re going to use the Homemade Feta Cheese we made last week to prepare two different appetizers. We know marinated feta, as well as fried cheese are staples in modern Greek food, but probably go back much further into the ancient world. Greeks have loved their cheese for a long time, especially those who had migrated to Sicily, known for its excellent quality dairy products.
Submerging fresh cheese in olive oil no doubt began as a preservation method, but by adding herbs and aromatics, we can create a really flavorful cheese salad.
As for fried cheese, there are few things far more delicious. Modern Greek restaurants in the US call the dish saganaki, after the name of the frying pan its cooked in. It’s usually doused in lemon juice and flambeed in distilled alcohol right at the table. “Opa!” shouts the waiter as flames whoosh high up into the air, and the next table says “Oo, I’d like to order that opa thing.”
Without lemon juice or distilled liquor in our Ancient Greek Pantry, we will have to get creative. Also, we’re using fresh feta cheese. If you want a Saganaki just like you get in a restaurant, substitute Kasseri or Kefalograviera cheese. Continue reading “Greek Cheese, Two Ways”
This is classic Ancient Greece. Though not necessarily limited to classical Ancient Greece.
From the earliest Neolithic settlers, up until the present day really, Octopus Salad represents an Aegean staple.
This is the ancient version, lacking citrus and using ingredients representative of the ingredients that were available. The simplest rendition of this is just cold octopus chopped up and tossed in olive oil. You don’t need more than that, but by adding barley, onions, garlic, greens, and fish sauce, tied with mustard for favorite ancient condiment of the world, we can really build up the flavor. Continue reading “Octopus Salad”