Ancient Greek Foods

By: Anatolia of Argos

Vegetables• Arugula• Asparagus• Artichokes• Bulbs• Cabbage• Cardoons• Carrots• Cos lettuce (Romaine)• Cress• Cucumbers

• Fennel• Garlic• Leeks• Squash (marrows)• Radishes• Turnips• Wild Celery

Fruit• Apples • Bergamot Oranges• Carobs• Figs• Grapes• Jujubes• Olives• Pears

• Plums• Pomegranates• Quinces

Legumes• Beans• Chickpeas• Lentils• Peas, green and yellow

Fish and Seafood• Anchovies• Boarfish• Crayfish• Cuttlefish• Eels• Gray and red mullet• Grouper• Octopus• Prawns

• Rays• Sardines• Sea bass• Sprats• Squid• Tuna• Wrasse

Meat, Poultry, and Game

• Birds• Boar• Chicken• Deer• Donkey• Goat• Goose

• Hare• Lamb• Pheasant• Pigs

Grains and Cereals• Barley (most commonly used for

bread)• Wheat (spelt was widely grown and

used)

Herbs and Spices• Coriander( also know as cilantro)• Dill• Mint• Pepper• Oregano• Salt • Saffron• Thyme

Other foods• Cheese• Eggs• Honey• Nuts• Olive Oil• Snails• Vinegar

Fermented Beverages• Beer• Honey Mead• Wine

• (They also drank milk!)

Please wait, just one moment!

Koulourakia CookiesIngredients

• 4 cups flour• 1 tablespoons baking powder• 1/2 pound butter, softened• 1 cup sugar• 3 eggs, lightly beaten• 1 teaspoons vanilla extract• 1 egg beaten with 1 tablespoon water

Cooking• The ancient Greeks cooked in pots made out

of clay.• The usually methods of cooking were boiling,

frying, simmering, and stewing over wood burning fires, grilling, and baking in wood burning ovens.

• Food was preserved smoking, drying, salting, and set in syrups and fat.

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