Ancient Greek Foods

By: Anatolia of Argos

Vegetables

• Arugula• Asparagus• Artichokes• Bulbs• Cabbage• Cardoons• Carrots• Cos lettuce (Romaine)• Cress• Cucumbers

• Fennel• Garlic• Leeks• Squash (marrows)• Radishes• Turnips• Wild Celery

Fruit

• Apples • Bergamot Oranges• Carobs• Figs• Grapes• Jujubes• Olives• Pears

• Plums• Pomegranates• Quinces

Legumes

• Beans• Chickpeas• Lentils• Peas, green and yellow

Fish and Seafood

• Anchovies• Boarfish• Crayfish• Cuttlefish• Eels• Gray and red

mullet• Grouper• Octopus• Prawns

• Rays• Sardines• Sea bass• Sprats• Squid• Tuna• Wrasse

Meat, Poultry, and Game

• Birds• Boar• Chicken• Deer• Donkey• Goat• Goose

• Hare• Lamb• Pheasant• Pigs

Grains and Cereals

• Barley (most commonly used for bread)• Wheat (spelt was widely grown and

used)

Herbs and Spices

• Coriander( also know as cilantro)• Dill• Mint• Pepper• Oregano• Salt • Saffron• Thyme

Other foods

• Cheese• Eggs• Honey• Nuts• Olive Oil• Snails• Vinegar

Fermented Beverages

• Beer• Honey Mead• Wine

• (They also drank milk!)

Please wait, just one moment!

Koulourakia Cookies

Ingredients• 4 cups flour• 1 tablespoons baking powder• 1/2 pound butter, softened• 1 cup sugar• 3 eggs, lightly beaten• 1 teaspoons vanilla extract• 1 egg beaten with 1 tablespoon water

Cooking

• The ancient Greeks cooked in pots made out of clay.

• The usually methods of cooking were boiling, frying, simmering, and stewing over wood burning fires, grilling, and baking in wood burning ovens.

• Food was preserved smoking, drying, salting, and set in syrups and fat.

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