Milk was a very usual dish accompaniment. Cheese, in great variety, was not just a usual "meze" but also an ingredient for delicious recipes. They made "tyrotarachos" (cheese and salted fish), "mytotos" (cheese, garlic pieces, oil, honey), "kykeonas" (cheese, barley flour, wine, thyme, herbs) and cheese rolls or pies (shredded cheese, flour, honey).

Cereal

The Ancient Greeks cooked wheat in several ways: after peeling it in a mortar they boiled it in water and then served it with milk it which made it look whiter. They also cooked it without passing it through a mill, a recipe from Chios. This was wheat that they soaked in water for about ten days (changing that water regularly), then it was melted, they threw away its peel and they sun-dried the rest of it. It was with this material that they made bread and desserts.

They also made all kinds of "poltos" (pulp made of flour, water, spices), "ptisani" (barley flour) and "chondros" (wheat grain). Flour was prepared in wooden or stone mortars and in domestic mills and it was then sieved. In several places, such as the islands, they mainly used barley. A tradition which carries on until contemporary Greece is the "healthy" barley bread from Lemnos and Crete, which is sold in super-markets.

Continue.....