Sunday, January 5, 2014

Byzantine Flavors

A Byzantine inspired dinner at the Association of Greek Archaeologists (July 2012)

First course: 
Lentils with vinegar, coriander and rue.  
Fava (black eyed beans) with vinegar and honey. 
Black olives with vinegar, honey and mustard seeds. 
Sfouggato, a kind of Byzantine omelette. 

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