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Food: Fish, Beef & Pork. Fish was the main source of protein
since beef was very expensive, it was not eaten as much. Beef & pork were only available to the poor during religious festivals.
It was during religious festivals that they made sacrifices of
pigs or cows to the gods, cooked the meat & handed it out to the public.
Drinks: Wine was the main drink, however it was watered
down. The Greeks believed that to drink it straight was ‘barbaric’. Milk was also rarely drunk, was used mainly for cheese production, & was also considered ‘barbaric’. Water was another possible drink.
The Greeks did not use any utensils because they didn’t have
any. Instead they used their hands to eat.
Bread was used as a spoon to scoop out thick soup & was
also used as napkins to clean their hands afterwards. After being used as a napkin, it would be thrown on the floor for the dogs or for the slaves to clean up later. Parties??
Men often gathered for dinner parties called symposiums. Having guests in the house was a “male-only” affair, however women of the house were not permitted to attend. After giving a wine offering to the gods, the men drank and talked about politics or morals.
Often young girls and boys would be employed to entertain guests with music and dance.
Soup:KotosoupaAvgolemono (Chicken & Rice Soup with
Egg and Lemon) Ingredients: - 1 chicken, 3-4 pounds, cut in pieces - 12 cups of water - 2 cups of round rice - sea salt - ground pepper - 1/4 teaspoon of Greek oregano - 3 tablespoons of olive oil - 2 eggs - juice of 2 lemons - 1 tablespoon of water Serves 8 -10 people.
Salad:LahanikaMarinate: Marinated Mixed Vegetable Salad Ingredients: -1/4 pound of fresh cap mushrooms, cleaned (2/3 cup of canned) - 2 cups of cauliflower flowerets or approximately 15 flowerets - 1 1/4 cups of diced celery - 1 1/2 cups of chopped carrots - 1/4 pound of pearl onions, peeled ---------- Marinade: - 1 3/4 cups of water + 1/4 cup of hot water - 1/2 cup of extra virgin olive oil - 1 cup of dry white wine - 1 vegetable boullion cube - 12 peppercorns - 12 coriander seeds - 1 clove of garlic - 1 bunch of fresh parsley, trimmed and cleaned Prep time takes 10 minutes and cook time takes 15 minutes. This salad requires at least 4 hours in the fridge before serving.
Main Course:Kreata me Feta: 4-Meat Oven Stew with Feta
Ingredients: -1 pound of boneless chuck -1 pound of boneless lamb -1 pound of boneless turkey -1 pound of boneless pork - 2 teaspoons of sea salt - 1/2 teaspoon of freshly ground black pepper - 1/8 teaspoon of savory - 2 tablespoons of prepared mustard - 2 tablespoons of extra virgin olive oil - 4 tablespoons of Worcestershire sauce - 1 pound of feta cheese, crumbled - 2 cups of water Prep time takes 10 hours and cook time takes 1 hour & 35 minutes.
Ingredients: For the cookies: - 2/3 cup of sugar - 6 eggs, separated - 1 cup of flour - 6 1/4 tablespoons of cornstarch ---------- For the filling: -1 cup + 3 1/2 ounces of whole milk -2/3 cup of heavy cream -6 tablespoons + 1 teaspoon of sugar -1 egg -1 egg yolk -1/3 cup of cornstarch
---------- For the syrup: - 2/3 cup of water - 3/4 cup of sugar ---------- For the chocolate glaze: - 2/3 cup of heavy cream - 8 3/4 ounces of bittersweet or semi-sweet couverture chocolate (or baking chocolate) - 1 teaspoon of honey Prep time takes 1 hours and cook time take 12 minutes.
Ingredients: - 8 cups of all-purpose flour - 1 teaspoon of salt - 1 1/2 tablespoons of dry yeast - 1 cup of warm water (105F, 40C) - 1 cup of warm red wine - 1/2 cup of olive oil - 1/4 cup of orange juice - 1/4 cup of brandy - grated peel of 2 oranges - 1 cup of sugar - 1 1/2 cups of raisins - 1 1/2 cups of walnuts, coarsely chopped - 1/3 cup of pine nuts - 1 tablespoon of grated gum mastic or 1 tablespoon of crushed anise seed
- 1 teaspoon ground cinnamon - 1 teaspoon ground cloves - 1/4 teaspoon ground nutmeg ---------- For the Topping - milk - 2 whole walnuts in shells - sesame seeds Prep time takes 4 hours and cook time takes 45 minutes.
- Ouzo is a delightful anise-flavoured spirit with a liquorice taste that goes down easily, but it's a potent drink. - In the bottle, ouzo is a clear liquid, but once ice cubes or water are added, it turns a milky white. Diluting ouzo with water tones down the liquorice taste, but it still very strong. How to Serve Ouzo - It is generally served as an appetizer or an after dinner drink, To the Greeks, serving ouzo is an art. It is drunk slowly, and is always served with at least one small dish of food because of its potency. - Ouzo can be served straight in a shot glass over ice in an old-fashioned or highball glass with a pitcher of water to dilute to taste.