Ancient Greek recipes- 4° part


Ancient ‘pizza’

2 cups organic whole spelt flour
aprox 3/4 cup water
pinch sea salt
1 tsp dried oregano
1 Tbsp olive oil

Blend the spelt and dried oregano and knead, adding the water, salt and olive oil gradually until it is a uniform, elastic mass. If it sticks, add a little more flour. Knead for 5 minutes, then cover with a wet cloth and let it sit for about 10, 15 minutes. Afterwards, roll out with a rolling pin in a circle as wide as your pan. In a non- stick pan, drizzle some extra virgin olive oil. Turn the heat on medium, place the pan on the heat and let it heat for about 30 seconds. “Drop” the dough in the pan and fry on each side for about 2 minutes. The dough will bubble when it is frying – it’s very much like making pita bread.
When the dough is golden-brown on each side, place on a serving plate, drizzle with runny honey (2 Tbsp honey and 1 Tbsp warm water), sesame seeds (about 1 Tbsp), goat cheese (aprox. one cup) and a little bit on sea salt, just for enhancing the taste. Best served with olives on the side, arugula salad.


Sauce for Roast Fish

1 teaspoon pepper
1 dry onion
2 tablespoon vinegar
2 eggs
1 teaspoon honey
2 teaspoon dill
1 tablespoon oil

Crush pepper, lovage, satury, dry onions; moisten with vinegar, add dill, yolks of egg, honey, vinegar, broth and oil; all this mix thoroughly and underlay the fish with it.
If properly handled, it might turn out to be a highly seasoned mayonnaise, or a vinaigrette, depending on the mode of manipulation; either would be suitable for fried or broiled fish.


Stuffed Sardines

500g cooked and boned sardines
½ tsp ground pepper
½ tsp lovage seeds
½ tsp thyme
½ tsp oregano
½ tsp rue
150g stoned dates
1 tbsp honey
4 hard-boiled eggs
50ml white wine
3 tbsp green olive oil (cold-pressed)
sprig of watercress to garnish

Sprinkle the surfaces of the sardines with freshly-ground pepper and fry for 2-3 minutes per side until thoroughly cooked. Once cooked, allow to cool and remove the backbone by taking hold of the tail and pulling it out through the body cavity. Finely chop the herbs and dates, transfer to a bowl and add all the liquid ingredients. Mix together well and use this to stuff the body cavities of the sardines. Arrange the stuffed sardines on a plate, quarter the boiled eggs and place around the sardines. Finally garnish with some watercress and serve.

Sauce for eggs

120g shelled pine nut kernels
large pinch of chopped lovage (or celery leaves if not available)
1 tbsp honey
1 tbsp balsamic vinegar
A pinch of salt and pepper

Soak the pine kernels for a couple of hours in water then drain and let them dry. Place the lovage, pepper and salt in a mortar with the pine kernels and grind them with a pestle until they form a smooth paste. Mix this paste with the honey and vinegar and pour over some boiled or poached eggs (the original recipe calls for poached eggs, but this works just as well with halved boiled eggs).


Poached Egg in White Wine

6 eggs
3 tbsp fish sauce
6 tbsp dry white wine
6 tbsp olive oil

Take six ramekin dishes and grease them with a tablespoon each of olive oil. Crack an egg into each ánd place into a large pyrex dish. Fill to half-way up the ramekins with boling water. Very carefully pour a tablespoon of wine and half a tablespoon of fish sauce. Cover with a lid (or aluminium foil) and place in an oven pre-heated to 190°C for fifteen minutes. Serve immediately.



2 cups pearl barley
1/3 cup olive oil
4 cups chicken broth

Place barley, oil, and broth in a rice steamer. Cook until done. (Alternatively, combine ingredients in a large pot and cook on a stovetop as directed for barley) Serve in hollowed out bread loaves (optional).
‘Nicander of Colophon is the author who employs the word mystron when describing the use of the word barley groats in the first of his two books On Farming. He writes: “But when you are making a dish of fresh kid or lamb or capon, put some barley groats in a mortar, pound them well, then stir in some ripe olive oil. When the stock is boiling hard, pour it over the pounded groats, put the lid on the pot and steam it; for when it is cooked in this way, the heavy meal swells up. Serve it when lukewarm in hollow mystra.”


Chickpeas with Cheese

200g dry chick peas
100g Parmesan cheese (Pecorino Romano would also work well)
olive oil
Twist of black pepper and salt to taste

Soak the chick peas in water for about 1 night. Drain and place in salted water. Bring the water to a boil and cook for 40 minutes or until tender. Drain the water and allow to cool slightly. Meanwhile grate the cheese and add a twist of black pepper. Add the cheese to the chickpeas and mash with a fork. Add a little extra virgin olive oil, mash this in and serve whilst still warm.

Nut omelette

60 gr nibbed almonds
60 gr broken walnuts
30 gr pine kernel
30 gr clear honey
60 ml white wine
2 tablespoons milk
1 teaspoon salt
6 eggs
ground black pepper
15 ml olive oil

Combine all the nuts and roast them in the oven at 180° for 10 minutes. Pound or grind them down to a uniform texture resembling coarse breadcrumbs. Place in a bowl and add honey, wine, milk, salt and eggs, and beat smooth. Season with black pepper. Heat the olive oil in a no-stick frying-pan and pour in the mixture. Cook as for a basic omelette and grill or 1 or 2 minutes to set the top.


Glykinai (Wine Cakes)

200g fine white flour
60ml olive oil
80ml wine
1 egg white, beaten
Put the flour into a bowl and form an indentation in the middle. Pour the oil into this and with your fingers start rubbing the oil and flour together until the mixture forms breadcrumbs. Add the Caroenum and knead into a smooth dough. Cover in clingfilm and set aside in the fridge for an hour. Place the dough on a floured surface and roll thinly. Cut into 3–cm rounds and arrange on a greased baking tray. Brush each biscuit (cookie) with beaten egg white to glaze and place in an oven pre-heated to 190°C and bake for 25 minutes until golden brown. Transfer to a wire rack and allow to cool before serving.