We know, this is hard to believe, but here we would discuss some of the ancient Greek recipes so that you can also enjoy those delicacies, which might have stimulated the taste buds of some of the great Greeks. Let us not waste any more words in the description of it. Here begins your culinary trip to Ancient Greece.
● Parsley, 1 bunch
● Honey, 1 tablespoon
● Coriander, ½ teaspoon
● White beans, 2 cups
● Onions, 3 (finely-chopped)
● Salt and pepper to taste
● Water, 2 cups
● Olive oil, 2 tablespoons
● Beef broth, 2 cups
● Lard, 7 oz.
● Garlic cloves, 2
● The first step is to soak the beans in water the previous day and let it soak overnight. Then, next morning, boil them in water for approximately 5 to 7 minutes.
● After this time span, take the pressure cooker off the heat but do not open the lid and let it remain that way for about an hour.
● Now, put the bay leaf and beans into the beef broth and let it boil slowly for about 2 hours.
● In the meantime, sauté the onion in the lard and then mix the coriander, the parsley, the salt and pepper.
● Next, add this to the beans that are already boiled.
● Now, add honey and allow it to boil slowly again for some more time. Before serving, add the cloves and garlic, that have already been passed through a garlic press and mixed with the oil.
●You can garnish with parsley or coriander. Tada! The soup is ready to be eaten.
Tzatziki was the ancient Greek appetizer, that can be had with the main course and the reason that this is mentioned in the list is because Tzatziki can be used as a sauce, a dip, a spread and also a condiment and the delight never reduces. Your taste buds would bathe in the ecstasy of the creamy, melting Tzatziki.
● Greek yogurt, 16 oz. (strained)
● Lemon juice, 2 teaspoons
● Cucumber, ½ cup (diced or grated)
● Garlic cloves, 5 - 10 (finely-chopped)
● Olive oil, 1 tablespoon
● The yogurt has to be made or brought and grate the cucumber before you start the process of preparing the Tzatziki.
● Combine oil and lemon juice in a mixing bowl. Then fold the yogurt in slowly. Make sure the yogurt completely mixes with the oil.
● Now, add garlic, according to taste, and cucumber. Be careful about the garlic because the taste would depend on the quantity of garlic that you put in. Keep stirring until the garlic and the cucumber are evenly distributed.
● When serving garnish it with a bit of green and serve well chilled.
● Olive oil, 3 tablespoons
● Lemon juice, ⅓ cup
● Garlic cloves, 3 (minced)
● Fresh oregano, 1 tablespoon OR Dried oregano, 1 teaspoon
● Boneless leg of lamb, 48 oz. (cut into 1-½ inch cubes)
● Onions, 1 (small, grated)
● White sweet onion, 1 (large, cut into eights)
● Red peppers, 2 (cut in 1-½ inch pieces)
● Salt and freshly ground pepper to taste
● Mix the oil, lemon juice, pepper, salt, garlic, oregano and grated onion together and then pour it over the meat and marinate it for a few hours in a refrigerator. The meat would better absorb the marinade if you let it remain overnight.
● Thread the pieces of meat alternatively with pepper and onions on the skewers.
● Now, barbecue the pieces of meat and keep basting it with the marinade.
● When the meat pieces turn brown on all sides, it is ready to be eaten.