History of Greek Food

On the 15th of December, I explored at Avocado Vegan Restaurant some appetizing vegetarian dishes relying primarily on the writings of Athenaeus. Though established centuries before the introduction of the tomato, pepper, potato and eggplant, ancient Greek everyday food depended on some elements familiar to modern Greek cuisine: cereals, legumes, wild greens, vegetables, herbs, olives, cheese, nuts, seeds, olive oil and honey.
The recipes I made were adapted for use in today’s kitchen environment.

Peas cooked with leeks and dill. Celery leaves in boiling water. Both, water and leaves, were poured over bulgur.



Many thanks to Avocado’s chef. His help was invaluable.



Serving myttotos, the ancient Greek sauce, made from leeks, garlic (of course), cheese and olive oil. On the left side you see sowthistles and beetroot leaves sprinkled with olive oil and verjuice. In the white bowl: pickled radishes and bulbs sprinkled with honey, vinegar, sesame, cheese and asafoetida.



Starting clockwise from the top center. Fava (Lathyrus clymenum) with pomegranate seeds, onion and olive oil. Peas with leeks. Mushrooms in honey and vinegar. Chickpeas with fresh coriander and cumin. In the center, bulgur.

Gastris, made from sesame seeds, toasted ground almonds and hazelnuts, poppy seeds, honey and black pepper.

The Avocado’s lovely helpers