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Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. [1]: 95(129c)
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce.
The word koliva itself stems from the Ancient Greek word κόλλυβoς (kollybos), which originally meant "a small coin" and later in the neuter plural form "small pies made of boiled wheat". In the Ancient Greek panspermia , a mixture of cooked seeds and nuts were offered during the pagan festival of the Anthesteria .
Garum appears in many recipes featured in the Roman cookbook Apicius. For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander, pepper, lovage, cumin, liquamen, oil, and wine, then thickened with flour. [18]
Researchers at the school's Computer Science and Artificial Intelligence Laboratory created a neural network to find connections between more than 1 million images and recipes.
The ingredients were pulverized and reduced to an electuary with honey. The following ingredients for the theriac were taken from the Amsterdammer Apotheek (1683) and translated from the old Latin names into the Latin names now used where possible. [22] Not all ingredients are known, and identifications and assignments below are tentative.
Koulourakia [a] or Koulouria, [b] or kerkele in Pontic Greek, [1] are a traditional Greek dessert, typically made around Easter [2] to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla.