Ancient Greek cuisine

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake is known for its rich, creamy flavor and smooth texture. It may be baked or unbaked and is usually served chilled.

Pita ( or ; ; ) or pitta (British English), also known as Arabic bread, Arab bread (), Syrian bread, Lebanese bread, and pide (Turkish) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, s

flavoured water made by distilling rose petals with water

thumb | right | alt=A Bust of Aristophanes in the Uffizi Gallery, Florence, Italy, with Greek writing on the base then curving up to the head | Bust (sculpture)|Bust of [[Aristophanes in the Uffizi Gallery, Florence, Italy]]

thumb|upright=1.2|The Food of the Gods on Olympus (1530), Maiolica|majolica dish attributed to [[Nicola da Urbino]]

Bouillabaisse ( , , ; ) is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs ('to boil') and ('to reduce heat', i.e. 'simmer').

thumb|upright|Garum amphorae from [[Pompeii]]

type of soup

thumb|right|300px|Baumkuchen, with characteristic circular tree ring markings

thumb|right|Ancient silver coin from Cyrene depicting a stalk of silphium Silphium (also known as laserwort or laser; Ancient Greek: , ) is an unidentified plant that was used in classical antiquity as a seasoning, perfume, aphrodisiac, and medicine.

Skordalia (alternatively skordhalia or skorthalia) (Greek: , also called , aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added. It is usually made in a mortar and pestle. Skordalia is served as a garnish or side dish. It is mainly served with batter-fried cod, especially during Lent and on the Greek national holiday of March 25th. In the Anglosphere, it is promoted as a dip.

Cuisine of Ancient Greece

thumb|A bottle of retsina from the Greek producer Kourtaki thumb|Retsina Malamatina

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk.

thumb|Circe and Odysseus, white-ground lekythos by the Athena Painter, ca. 490–480 BC. From Eretria National Archaeological Museum in Athens, 1133.|250px|right Kykeon (, ; from , ; "to stir, to mix") was an Ancient Greek drink of varied description. Some were made of water, barley and naturally occurring substances. Others were made with wine and grated cheese. It is widely believed that kykeon refers to a psychoactive brew, as in the case of the Eleusinian Mysteries. A kykeon was used at the climax of the Eleusinian Mysteries to break a sacred fast, but it is also mentioned as a favourite dri

ancient Spartan staple soup made of boiled pigs' legs, blood, salt and vinegar

right|thumb|Frontispiece to the 1657 edition of the Deipnosophists, edited by Isaac Casaubon, in Greek and [[Jacques Daléchamps' Latin translation]]

historical regional cuisine

The syssitia ( syssítia, plural of syssítion) were, in ancient Greece, common meals for men and youths in social or religious groups, especially in Crete and Sparta, but also in Megara in the time of Theognis of Megara (sixth century BCE) and Corinth in the time of Periander (seventh century BCE).

aspect of history

Loukaniko (Greek: λουκάνικο) is a type of Greek sausage made from pork or lamb and typically flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. They are also often flavored with greens, especially leeks.

food

cheesecake recipe from ancient Greece

' () or must jelly (also mustpie and mustcake) is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. , must biscuits or must cookies' are the biscuit (cookie) version.

fish group from Greece

wine made in Lesbos, Greece