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Mais de Lia Papapetrou-2nd Geniko Lykeio Echedorou(20)



  1. And the influence between ancient Greeks’ eating habits and those of other Mediterranean people.
  2. Made by: Marina Satanaki Anastasia Patsakidou Kiki Papageorgiou Supervised by: Konstantinos Mironidis
  3. Ingredients: 4-5 garlic cloves Garos 1 egg yolk 2 leeks Some cheese (manouri cheese or feta) 150 ml of olive oil Execution:  Mix the garlic, garos and egg yolk in the mortar.  Add cheese and the leeks, after you boil them.  Stir well.  Slowly add the oil until it becomes a fairly thickened mixture.
  4. Ingredients Meat, intestines and offal of any kind of animal or bird Blood from the animal Vinegar Cheese Silphium Cumin Fresh and dried thyme and corianders Savory Onion or poppy seeds Raisins or honey Pomegranate seeds Execution:  Chop the meat into small pieces and mince the intestines and offal.  Mix them with the blood.  Add vinegar, grilled cheese, silphium, cumin, thyme, savory, coriander, browned onion/poppy seeds, raisins/honey and pomegranate.
  5. Ingredients: A pig The pig’s blood Vinegar Water Barley flour Execution:  You stir the blood of the freshly killed pig with vinegar so it doesn’t clot. Then you fry the meat and the fat and pour water in.  As soon as it starts boiling, you mix the four in and slowly start adding the blood and vinegar.  Continue boiling while pouring water in to maintain it sparse. When it no longer absorbs water it means that it’s ready.
  6. Ingredients: Anchovy Salt Garlic Vinegar Dill Execution:  You cut the heads of the anchovies off , split them in two, remove the fish bone and clean their stomach.  You then place the filets in a bowl , add salt, minced garlic and then cover them with a strong vinegar.  Let them rest in a cool place for a few hours. Before serving, drain the excess vinegar and add oil and minced dill.
  7. Ingredients: Cuttlefish, cleaned and cut into pieces Olive oil Garlic Onion 1 small cup of sweet red wine Garos Bay laurel Execution:  Heat olive oil in a pot over medium-high heat.  Add onions and garlic and then add cuttlefish and sauté until it turns white.  Pour in the wine and add garos and the bay laurel leaves.  Let it simmer until the broth thickens.
  8. Ingredients: Water Roughly ground barley Herbs (like glichona~mint) Cumin Ground goat cheese Execution:  Stir all the ingredients into one mix.
  9. It is a concoction based on fish offal or whole small fish (atherina, thin triglia) or even large ones (mackerels, horse mackerels). After placing them in a bowl with plenty of salt and also, in occasion, oregano, they covered them and they left them in the sun for two or three months, stirring them often . The thick liquid, which was later strained, was the famous “garos”. It was diluted with water , wine, vinegar, or oil. It had a salty and peppery flavor and that made it have the place that salt and pepper have in the
  10. Ingredients: 1 pheasant 2 large onions 2 handfuls of walnuts 1-2 tbsp. garos 250 ml water 250 ml pomegranate juice 3-4 tbsp. sugar Execution:  Cut the meat into pieces and fry them in a fair amount of oil.  Take them off and then fry the onions, minced, until they brown.  Add the walnuts and the garos and let them fry for a little while longer. Throw in 2 big cups of water.  You put the pieces of the pheasant into a pot and boil them until the meat is ready.  Mix the pomegranate juice, the sugar and the citron juice (lemon or bitter orange) in a cup.  Skim the meat if needed, add the mixture and let it boil until the sauce thickens.
  11. Ingredients: ½ kg lamb 1 large onion 150 gr. chickpeas 1-2 tbsp. cinnamon ½ tsp. saffron Garos 250 gr. chestnuts 3-4 tbsp. raisins 1-2 tbsp. honey Execution:  Fry the onion, minced, in oil and add the meat, cut into cubes.  Throw in the onions that you have soaked from the night before, the cinnamon, the saffron and the garos, cover with water and let them boil.  Add the peeled and blanched chestnuts, the raisins, the honey and let it boil for a little while longer.
  12. Ingredients: 3 kg of various fish: large, small fish, shellfish 150 ml of olive oil 2 big onions 2 leeks Bay laurel, thyme, dill or fennel 3 L of water 1-2 table spoon of krokos (saffron) Bread Garlic Execution:  Brown the onions and the leeks in a pot.  Throw in some bay laurel, thyme, dill or fennel.  Add the water and the saffron.  When it starts boiling, lower the heat, throw in the fish and let them simmer for a few minutes.  Then take the fish out carefully and place them on a big plate. Some smaller fish can be left to boil until they melt and this way the soup thickens.  Cover the bottom of a big bowl with slices of bread, toasted and smeared with garlic.  Strain the broth into the bowl and add minced parsley on top. Serve the soup