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!)

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Koulourakia Cookies Ingredients 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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