On Friday, November 19, I will recreate a flavor of what rich and fashionable Hellenistic Greek society might have eaten.
The menu includes, among others:
~ Myma, a luxurious spicy dish made with chopped meat of chicken or sacrificial animal, liver, offals, blood and flavoured by melted cheese and 12 kinds of herbs and spices.
~Roasted suckling pig stuffed with hen breasts, thrushes and eggs.
~Bulgur cooked in a well sealed clay pot.
~Roasted suckling pig stuffed with hen breasts, thrushes and eggs.
~Bulgur cooked in a well sealed clay pot.
~ A dish of wild greens and cultivated vegetables.
~Voletinos bread, milled with ancient variety of wheat and baked in a sort of “clivanos” (ancient Greek portable domed clay oven); flatbread and a soft bread said to be typical of Cappadocia.
~Voletinos bread, milled with ancient variety of wheat and baked in a sort of “clivanos” (ancient Greek portable domed clay oven); flatbread and a soft bread said to be typical of Cappadocia.
~Plakous, a cake made with fine flour, home made goat cheese and honey.
~ Gastris: a Cretan specialty made of various toasted nuts and seeds mixed with honey.
~ Gastris: a Cretan specialty made of various toasted nuts and seeds mixed with honey.
Please make the reservations until 17th of November. evmarosart@gmail.com tel: 210 6207824.
Evmaros Cultural Associaton~ 26, Fokidos st., 11526 Athens
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