Please donate now to pay our monthly server fees:
 [More Info] |
|
|
|
Community Home Message Board Board Home Board Rules Board Extras: Arcade Calendar Links CauldronMUX [Client] Sister Forums: Asatru Lore |
|
Home |
|
|
|
Cauldron's Grimoire RetroRoleplaying RetroRoleplaying: The Blog Software Gadgets The Terran Empire |
|
|
|
|
 Charter Member |
While this web site is designed to work in all major browsers, we recommend Firefox.
|
|
a Linode VPS Formerly hosted by  Why Use Dreamhost? |
|
© 1998-2009 by Randall |
| Home > Article Library > Miscellaneous > Myceneaen > Food | Search |
| Myceneaen Mysteries: Traditional Recipes by Joseph Teller |
|
Copyright © 1989 by Joseph W. Teller
Free to distribute & copy in its entirety for non-commercial use
One of the best ways for people to gain a better feeling for their celebrations & rituals is the concept of having special foods and beverages for their celebrations and rituals. This collection of recipes are traditional to Greece and thus as close to traditional for ancient Myceneae as is possible.
Remember it is not a real mandatory part of the Myceneaen Mysteries Belief system, it just a nice touch to encourage your Damos to another form of personal exploration and togetherness.
Avgo Soup (Egg Soup)
3 Cups Chicken Broth 1 Cup Water 2 eggs (beaten) 3/4 Cup Manestra Salt & Pepper
Bring Broth and Water to a boil. Add Manestra (Manestra is a pasta about the size of cantelope seeds. Soup pasta of any kind or small broken spaghetti can be substituted) and simmer for 15 minutes or until the Manestra is soft. Season this lightly with the salt and pepper. Stir in the eggs and the remove it from the heat. Let it stand for 5 minutes to thicken, then serve. Makes 6 servings. Do not reheat this!
Lamb Soup (sorry no name translation)
Heart, lungs & 1/2 Liver of a spring lamb 1/4 cup butter 1 medium onion, finely chopped 1 cup green onions, finely chopped 1/2 cup minced parsley 2 tablespoons fresh dill finely chopped or 1 tablespoon dried dill 4 cups water salt & pepper 3 eggs, beaten
(Please, for the meat, see a real butcher not a grocery store!!!) Wash and trim membrane from heart, lungs and liver. Cover with water and simmer for 15 minutes. Cool. Chop meat into pieces the size of grains rice (DICED!). strain broth. Saute meat in butter until browned. Add onions, parsley, dill, water and the broth in which meat was cooked. Add salt and pepper to taste. Simmer for 2 hours. Add the eggs. Remove from heat. Let stand, covered, for 5 minutes to thicken and then serve. Makes 4 servings. (Lamb kidneys may be substituted for the lungs).
Faki Soupa (Lentil Soup)
2 quarts beef or chicken broth 1 cup lentils salt & pepper 1 large onion, finely chopped 1 celery stalk, finely chopped 1 medium carrot, finely chopped 1 garlic clove, minced or put thru a garlic press 1/4 cup olive oil 1/2 cup tomato sauce
Simmer lentils in broth with salt and pepper to taste for 1 hour. Add remaining ingredients. Continue to cook for 30 minutes, or until vegetables are tender. Makes 6 servings.
Moussaka
1 1/2 pounds potatoes Fat for deep frying 2 medium onions, finely chopped 1/4 cup olive oil 1 pound ground lean beef 2 garlic cloves, minced or put through garlic press 8 ounces of tomato sauce 1 teaspoon ground cinnamon salt & pepper 2 eggs 1 cup milk 1/3 cup grated kefaloteri cheese
Peel potatoes and cut into 1/4 inch slices. Deep fry in hot fat until golden brown and drain. Arrange half of potatoes in an even layer on the bottom of a pan (7 x 11 inches). Saute onions in olive oil until soft. Set aside. In oil remaining in pan cook beef, stirring with a fork, until redness disappears. Add onions, garlic, tomato sauce, cinnamon, and salt and pepper to taste. Pour over potatoes. Arrange remaining potato slices over meat. Beat eggs and add milk. Pour mixture over meat and potatoes. Sprinkle with cheese. Bake in preheated oven (350 degrees F) for 45-50 minutes. Cut into squares to serve. Makes 4 servings.
Note: Zucchini or eggplant may be substituted for potatoes. Fry the vegetables in a small amount of olive oil rather than deep fry them.
Sfougato (Meat Custard)
2 medium onions, finely chopped
1 1/2 pounds zucchini squash, finely diced
1/2 cup olive oil
1 Lb Ground beef or finely chopped lamb or pork
1 tablespoon minced parsley
8 eggs, beaten
2 cups milk
salt & pepper
Saute onion and squash in oil for about 15 minutes, or until vegetables are soft, stirring frequently. Set aside. In oil remaining in pan cook beef (or substitute), stirring with a fork until redness disappears. Beat eggs; add milk, vegetables, beef, parsley, and salt and pepper to taste. Place in a 2 1/2 quart baking dish. Bake in preheated oven (350 degrees F) for 45 to 60 minutes, or until firm. Makes 4-6 servings.
Gemisti Melitzana (Stuffed Eggplant)
4 medium eggplants
salt & pepper
2 medium onions, finely chopped
1/2 cup olive oil
2 lbs ground beef
1 tablespoon minced parsley
1 teaspoon dried mint leaves, crumbled
3 1/2 cups tomatoes (stewed)
Wash eggplants. Cut off stems and cut each eggplant into halves lengthwise. Scoop out pulp, leaving a shell about 1/2 inch thick. Sprinkle shell with salt and pepper. Chop pulp and saute with onions in olive oil for about 15 minutes orr until soft, stirring frequently. Set aside. Cook beef in oil remaining in pan, gently stirring with a fork, until redness disappears. Mix vegetables and beef with parsley, mint, and tomatoes which have been broken up with a fork. Add salt and pepper to taste. Arrange eggplant in a baking pan and fill with meat and vegetable mixture. Pour any remaining mixture into pan around eggplant. Cover; bake in preheated over (350 F) for 45 minutes. Makes 8 servings.
Dolmathes (Stuffed Grape Leaves)
1 pound ground lean beef 1 egg, beaten 1 medium onion, finely chopped 1/2 cup raw pilaf 1/4 cup chopped parsley 1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried 2 tablespoons olive oil 1 3/4 cups water salt & pepper Grape or cabbage leaves 1 1/2 cups beef broth
Mix beef with egg. Add onion, rice parsley, mint, olive oil and 1/4 cup water. Season to taste with salt and pepper. If using fresh grape leaves or cabbage, soak in hot water for 5 minutes to soften. (Remove core of cabbage and soak whole head so that leaves may be peeled off without breaking). If using canned grape leaves rinse in warm water.
Place a spoonful of meat mixture on a leaf. Be sure the shiny side is down if using grape leaves. Roll, folding ends in as you go to seal mixture in. PLace folded side down in a saucepan, making more than 1 layer if necessary. Add broth and remaining water. Cover and simmer for 45 minutes. Makes 4-6 servings.
Psita Paidakia (Baked Lamb Chops)
6 lean lamb chops 2 tablespoons olive oil Salt and pepper 1/2 cup water 8 ounces tomato sauce 1/4 cup ketchup 1 tablespoon Worcestershire 1/4 teaspoon garlic salt 1/2 teaspoon dried oregano
Brown lamb chops in oil and place in a casserole. Sprinkle with salt and pepper. Pour water into pan and stir to loosen drippings. Add rest of ingredients and pour over chops. Cover and bake in preheated moderate oven (350 F) for 1 hour. Serve with pilaf. (After the fat has been skinned from the sauce, it can be used on the pilaf). Makes 3 servings.
Vrasto Arni Me Fava (Stewed Lamb and Fava Beans)
2 cups dried fava beans or large lima beans 1 large onion, chopped Olive oil 1 garlic clove, minced 2 Pounds lean stewing lamb 3 1/2 cups tomatoes 1 teaspoon dried mint leaves, crumbled salt and pepper to taste Chopped parsley
Soak beans overnight in water. Simmer beans for 1 hour. Drain. Saute onion in olive oil until golden. Remove onion and brown meat well. Combine all ingredients except parsley in saucepan. Cover and simmer for 2 hours or until meat and beans are tender. Sprinkle with chopped parsley. Serve in bowls. Makes 6 servings.
Tiropitta (Cheese Pie)
30 Sheets of phyllo (to fit pan 8 inches square or 7 X 11) 1 cup melted butter 4 eggs 2 cups (about 1/2 lb) feta cheese, crumbled or grated 2 cups (about 1 lb) cottage cheese (small curd) 2 tablespoons milk Salt
Brush a baking pan with melted butter. Lay 10 sheets of phyllo on bottom of pan, brushing each sheet with melted butter as it is placed in the pan.
Beat eggs until thick and foamy. Add cheeses and heat well. Add 2 tablespoons of the melted butter and the milk. Add salt if needed. Beat again. Spread half of mixture over phyllo in pan. Top with another 10 sheets of phyllo, brushing butter on each sheet. Repeat. Trim any excess pastry from edge. Bake in preheated oven (350 F) for 1 1/4 hours. Cut into squares or triangles and serve warm. Makes 16 pieces.
Kotta Pilafi (Chicken Pilaf)
6 Chicken breasts (about 3 pounds) 1/4 cup olive oil 1 medium onion, finely chopped 1 1/2 cups canned tomatoes 2 cups water 1 teaspoon ground cinnamon salt & pepper 1 cup pilaf
Saute chicken breasts in oil until golden brown. Add onion, tomatoes, water, cinnamon, and salt and pepper to taste. Cover and simmer for 30 minutes. Add pilaf and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until pilaf is tender, adding more water if necessary. Serve with a bowl of cold dairy sour cream, to be spooned over the hot pilaf. Makes 6 servings.
Kolokythia Krokettes (Zucchini pancakes)
3 medium zucchini, grated (3 cups) 1 teaspoon salt 3 eggs 1 cup grated feta cheese 1 1/2 teaspoons fresh mint leaves, minced or 3/4 teaspoon dried 3 tablespoons flour pepper olive oil
Mix Zucchini with salt and let stand for 1 hour. Squeeze moisture from zucchini. Beat eggs. Add zucchini, cheese, mint flour and pepper to taste. Fry in oil, 1 tablespoon at a time, turning to brown on both sides. Makes about 18 pancakes.
Skordalia (Garlic Sauce)
1 small potato 3 garlic cloves, minced 1 teaspoon salt 1 cup olive oil 1/2 cup vinegar
Peel potato and boil until tender. Put through a ricer or sieve. Measure 1/2 cup potato and place in a bowl; mix in garlic and salt. Gradually add olive oil and vinegar alternatively while beating with a spoon. Chill. Serve with meat or fish. Makes about 1 1/4 cups.
Sikotakia Saltsa (Giblet Sauce)
Heart, liver and gizzard of 1 chicken 1 1/2 cups boiling water salt and pepper to taste 1 medium onion, finely chopped 2 tablespoons Olive oil 2 tablespoons flour 1 garlic clove, minced or put thru garlic press 1/4 cup tomato paste
Simmer heart, liver and gizzard in boiling water with salt and pepper until tender. Drain and reserve liquid. Chop meat fine. Saute onion in oil until golden. Blend in flour and gradually add liquid in which giblets were cooked, stirring until smooth. Cook, stirring constantly, until thickened. Add garlic, tomato paste, and giblets. Serve hot over pilaf. Makes 4 servings.
Phyllo/Fillo (Pastry Breading)
This proper thin pastry is used for making meat, vegetable, cheese and egg dishes as well as sweet pastries, for which the Greeks are so well known. It can be purchased in 1 lb packages in some specialty food stores or in Greek, Italian, Austrian or German food stores. If you prefer to make your own the following directions should make it possible.
Hints on Handling: Do not use a moist mixture, such as cheese, custard, meat or vegetable filling with dry sheets of Phyllo. It is better to use moist Phyllo with moist fillings. Do not use dry Phyllo in any recipe in which the phyllo is rolled or folded. If dry phyllo is too hard to handle, it can be sprinkled with water or brushed with water to make it more pliable. Because the sheets of phyllo dry quickly, keep all but the sheet you are working on covered with a towel. Do not unwrap phyllo until you have filling prepared and are ready to use it. Phyllo freezes satisfactorily and will keep frozen for several months. Keep the package sealed while frozen. Thaw at room temperature when ready to use.
2 2/3 cups sifted flour 1 teaspoon salt 1/2 cup lukewarm water 2 tablespoons salad oil
Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough. Turn onto a pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough with a folding and turning motion, adding more oil to your hands when the dough begins to stick. Continue until you have a smooth, elastic ball of dough and the oil is nearly all used. Then roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for 2 hours or more in a warm place away from drafts. A barely warm oven is satisfactory.
Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch. Cover with a clean cloth and let rest for 10 minutes. Cover a table (card table or larger) with a smooth cloth and carefully lift dough onto it. Put your hands under the dough, palms down, and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper. Do not worry if it hangs down around the edges of the table, or if some holes appear, especially around the edges. Cut off the thicker edge and save the scraps.
The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist. If you prefer dry phyllo, allow it to stand until dry, about 10 minutes, then cut into desired sizes. The scraps can be rekneaded and rolled again.
Vasilopitta (Sweet Bread)
1 Package active dry yeast or 1 cake compressed yeast 2 tablespoons water 2/3 cup milk, scalded 1 teaspoon sugar 2 3/4 to 3 1/4 cups sifted all-purpose flour 1/2 cup sugar 3 eggs, beaten 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/4 cup butter, melted Sesame seeds Blanched almond halves (optional)
Dissolve yeast in the water. (Water sound be warm, between 105F to 115F) for dry yeast, use lukewarm water (80F-90F) for compressed yeast. Scald milk and cool to lukewarm. Combine yeast, milk and 1 teaspoon sugar in a large bowl. Sift 1/2 cup of the flour. Stir until flour is dampened. Cover bowl with a clean cloth and set in a warm place for 1 hour.
Add remaining flour, 1/2 cup sugar, 2 of the eggs, and spices to melted butter and stir into dough. Put on a floured pastry board and knead until smooth and elastic. PLace in an oiled bowl, turning dough to cover all sides with oil. Cover with a cloth and let rise in a warm place, until doubled, about 1 1/2 hours.
Divide dough into thirds and roll each part into a strip of about 18 inches long. Braid loosely on a greased cookie sheet. Cover with a cloth and let rise until doubled, about 1 hour. Brush with remaining beaten egg and sprinkle with sesame seeds. Arrange blanched almond halves in a decorative pattern on top. Bake in a preheated moderate oven (375F) for 25 to 30 minutes.
Honey Syrup (used in following recipes)
1 cup water 1/2 cup honey
Combine and boil for 10 minutes. Cool slightly.
Baklava
30 sheets of phyllo (8 x 8 inches) 1 cup butter, melted 1 cup finely chopped or ground walnuts 1/2 cup finely chopped or ground blanched almonds (Optional) 2 tablespoons honey 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves Honey syrup
Butter the bottom of an 8 inch square baking pan. Lay 10 sheets of phyllo in pan, brushing each sheet with melted butter. Mix nuts with honey and spices and sprinkle half of this over the phyllo. Drizzle with melted butter. Lay on another 10 sheets of phyllo, brushing each with butter. Repeat with another layer of nut mixture and remaining Phyllo. Cut, without cutting thru the bottom layer, into triangle shaped pieces. Bake in preheated moderate oven (350F) for 1 hour. Finish cutting and allow the Baklava to cool. Pour warm honey syrup over it. Makes about 20 pieces.
Galotoboureko (Farina Pastries)
4 cups milk 1 cup Farina or cream of wheat 1/2 teaspoon salt 6 eggs beaten 1/4 cup honey 6 tablespoons butter 1 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 24 sheets of phyllo (12 x 15 inches) 3/4 cups butter, melted Honey Syrup
Heat milk; slowly add farina, stirring constantly. Add salt and boil, continuing to stir for 5 minutes. Beat eggs until light and gradually beat in the honey. FOld into farina mixture and continue to cook, stirring constantly, for 3 minutes more. Add 6 tablespoons butter and stir until absorbed. Remove from heat, add vanilla and cinnamon, and cool while you prepare pastry. Stir occasionally.
Brush a baking pan (12 x 15 inches) with melted butter and lay in 12 sheets of phyllo, brushing each with melted butter. SPread farina mixture over pastry and cover with remaining phyllo, brushing each sheet with melted butter. Pour any remaining butter over top. Trim any uneven edges of pastry with scissors and cut through the top layer of pastry in 2 inch squares. Bake in preheated moderate oven (350F) for 45 minutes. When lukewarm, cut through custard layer and bottom pastry, following the cuts made before baking. Pour lukewarm Honey Syrup over it and cool before serving.