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. 
Rusks.

GOING BYZANTINE

In search of Byzantine cooking

If you would like to register for this class please contact us through  mkavroulakis@gmail.com or fill out the contact form  at the bottom of the page, to send you payment instructions and information.
 

Book  Now!!

An introduction to ingredients, cooking vessels, serving dishes, utensils and ingredients used by the Byzantines will be followed by a cooking class, which will explore the tastes of Byzantium.  Students will also learn how Byzantines viewed their diet and how others viewed it.

After the cooking the team  will sit down and enjoy their meal.

Numbers are limited to 8  participants, so that your experience is as hands-on as possible. Minimum attendance: 1 person.

The class lasts around 4 hours , 10:00-14:00. 

Please contact us for details.

Children of all ages can be involved in cultural learning through cooking. Of course, not only do they learn to make interesting menu items, they also get to eat them.
 Remember that these classes require that each child be accompanied by an adult!




You can also hire me to create a period cookery course for you or for you and your friends, in the privacy of your own home.
If you like, create your own group of  3 or more people and I will arrange a class just for you.

A Gastronomic Journey back in Time

 Dinner for the Friends of Museum and Archaeological site of Delphi. 
The menu was inspired by tastes from homeric to modern times (6/10/2012). 

Pig stuffed with chicken which was stuffed with a quail  stuffed with an egg

Saffron bread, symbol of the wings of the Naxian Spinx (Museum of Delphi) 

Menu
First course

Radishes

(Radishes, wine, vinegar, honey, mustard seeds)

Black olives

(Olives, honey, aromatic seeds)

Peas cooked with dill and leeks

Lentil cooked with fresh cilantro, vinegar, sumac, olive oil

Barley gruel

Apaki

(smoked pork)

Moretum

(Cheese, garlic, celery, cilantro, olive oil, vinegar)

Endive

(Boiled endive served with olive oil and garum)

Voletinos bread

(emmer flour, poppy seeds, olive oil)

Main course

Myma

(Chicken, cheese, vinegar, raisins, cumin etc)

Stuffed suckling pig

(Suckling pig, small birds, chicken, eggs, etc.)

Black-eyed beans

(Black-eyed beans, mustard seed, honey, parsley, cumin, vinegar, wine-garum, pepper)

Silky bread

(White flour, saffron)

Desserts

Plakous

(Cake made with honey, cheese and nuts)

Drinks

Kykeon

(Wine, barley flour, cheese)

Konditon

(Red wine, cinnamon, cloves, pepper)