Ancient Greek traditional cuisine - Ancient Greek Dinner. Cooking in historical times, traditional greek ingredients and dishes, greek cooking recipes.

Today is the common knowledge that gastronimy is closely associated with the history and culture of each country and its people. Furthermore, it is a material aspect of life interwined with enjoyment and health. Traditional Greek cuisine displays great interest, for it is one of the few in the world characterized by a millennia-long history, impressive lastingness, and a logic that pays heed to tastiness and healthy culinary practice. It is apt, therefore, to become one of the country's most powerful ambassadors abroad especially now that the rest of Europe, and the American continent, are in the process of discovering the advantages of Mediterranean cookery.bobule acai na chudnutie

Chicken with cracked wheat (Kota me pligouri)follixin ingredienti

1 small chicken (1kg)
500g hulled barley or wheat (bulgur)
50g fresh butter (optional)
1/2 cup olive oil
1 onion, quartered
1 carrot, sliced
1 stalks celery, with leaves, chopped
salt and pepperproengine ultra hinta

Place the chicken and vegetables in a pot with enough water to cover. Add salt and pepper and cook over medium heat until chicken falls off the bones, about 1 hour. Remove the meat and cool. Return the bones to the stock, simmer another 15-20 minutes, cool and strain. Meanwhile chop the chicken and set aside. Heat the olive oil and 1 tablespoon of butter and saute the bulgur. Slowly add the hot stock, stir, and simmer, covered, over very low heat foe 2 hours, occasionally stirring until the bulgur cracks. About 20 minutes before the end, stir in the chopped chicken. Pour some melted butter on top and serve. (serves 4)enkelt sätt att tjäna pengar

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Chicken ancienne (Myma me kotopoulo)probolan 50 cena

1 medium chicken, quartered
2 large red onions +1 clove garlic, roasted whole
1/2 cup vinegar
1/2 cup honey
500 g green onions, finely chopped
5 chicken livers, chopped and sauteed
2 tbsp black raisins
1 tsp cumin seeds, coarsely crushed
1/2 cup olive oil
1/2 cup firm pomegranate seeds
150 g haloumi (traditional cheese from Cyprus), grilled and cubedgrow xl in stores

Wrap the onions and garlic in foil without peeling. Roast in the oven until soft, and set aside. Whisk together the honey, vinegar, green onions, olive oil, salt, poppies, cumin, and coriander. Marinate the chicken in the mixture for 8-10 hours in the fridge. Meanwhile, peel the roasted onions and garlic and mash to a pulp. Put the chicken, livers, marinade, onion pulp, raisins, and pomegranate seeds in a deep ceramic dish, cover, and bake at 180 C for about 1,5 hours. If necessary add more vinegar. Add the cheese about 10 minutes before removing from the oven. Allow the dish to rest before serving garnished with more pomegranate, if desired. Note: if we are to follow Athenaeus' recipe, the chicken should be finely chopped. (serves 4)onetwoslim отзывы