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Ancient Greek Foods That Survived Today?

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knicks_fan87

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I love learning about Ancient Greek history and culture. I have been thinking about the food. I know that food is handed down through the generations, so it made me wonder if some of the foods are still survived today?

I read somewhere that dishes like fried bread (ladopsomi) may have roots in Ancient Greece. Also, there were a lot of vegetables in Ancient Greece I presume. I always wondered if they Ancient Greeks ate salads!

I want to learn about this, but don't know where to start. Any help is appreciated.
 
I have heard the same about ladopsomo - that it is ancient in origin. Here are some other foods that I suspect have ancient origin:

- Bread rounds, like pita read (ladopsomo)
- Bread loaves

I think the main grain may have been barley and maybe one other? I know they didn't have much wheat.

- Vegetable dishes, like soups etc
- Legume based dishes

I don't think there were tomatoes in Ancient Greece yet. Does anyone know for sure? So I am trying to envision how the vegetables were prepared.
 
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What herbs do you use when making Greek stuffed zucchini?

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Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Do You Make Avgolemono Thick or Brothy?

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Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

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I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
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