History of Greek Food


Four weeks ago, we arrived back in Athens, after being gone for 3 months. This time I’ve brought  several tons of olives and cheeses, herbs, books and I managed to forget half my clothes.
What I miss while here:
The view from my sister’s kitchen window




And the view from my balcony



Writing under the olive tree very early in the morning


Weekends in Karranou

Wandering around Chania’s old town



 and harbour



I miss the sea….


… always the sea.

And I miss the lazy summer noons

The first autumn rain

The smell of the herbs

My mother and my sister

Sunday morning chat over a cup of coffee

 The old women, who brought me food gifts saying: eat, in order to remember Chania.

Knowing that my friends are either a short drive or a phone call away…
…. always my friends.
Yes I miss my summer home.
However, I am back…
I am back in the swing.
But eating with friends lift my spirits. Oh yes, my Athenian friends….


Apaki is smoked pork meat. Zelokoumpe or zylokoumpi is a goat or sheep cheese.

Vinegar or lemon juice or fig juice is used instead of rennet

Lentils (fakes)

3 cups lentils

6 cups water

½ cup olive oil + 1tbs

1 medium onion chopped

15 baby onions

4 garlic teeth chopped

3 medium green bell peppers cut into pieces

2 tbs tomato paste

2 bay leaves

1/2 tsp grated orange peel

salt and pepper

3 tbs red wine

Rinse the lentils under running water and set aside to drain. Place the peppers and the baby onions in an olive oiled pan and roast them. Place the lentils in a casserole, add the chopped onion, cover with water and cook for 15 minutes. Add peppers and onions into the lentils, stir in the garlic and olive oil, season with salt. Bring to the boil, lower the heat and add the tomato paste, the bay leaves and the orange peel. Cook until thick (adding some water if necessary). Stir in the wine, remove the bay leaves, season with pepper. Serve hot or cold.


This pasta is one of the many recipes for thrahana that are found in Greece. It is made with flour, leaves of white beat, onion, garlic, leek and white fennel and comes from Chios island.

Stir in 2 cups trahana in 4 cups boiling water, add 2 tbs olive oil and cook about 10 minutes (add more water if necessary, to make a thick soup). Then add ½ cup strained yoghurt, ½ cup crumbled feta cheese and stir. Sprinkle with freshly ground pepper and serve.




If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

6 thoughts on “AFTER THREE MONTHS….

  1. admin Post author

    Imagine that they are only 6 kilometres from the city and 200 metres from the tourist area!
    However, most of all I miss the sea… whenever I go to a city that is far away from the sea, a part of me feels out of place.

    Yes, many interesting things happen in Athens and I wish I had more time for them.;)

  2. maria v

    but you know that your summer home is waiting for you till next time – and there are many times (especially in the winter) when i miss athens, because there is always something particularly enticing about big busy cities…

  3. Tangled Noodle

    I would miss seeing those lovely sights every day, too! However, your fully-laden Athenian table would certainly help take the sting out of leaving your summer home . . . and I am sure that those food gifts from the older women ensured that you’re unlikely to forget Chania. Thank you for labeling the dishes in the photo – it’s nice to know what their names are (so that I can look them up and learn more!)

  4. admin Post author

    Ivy, the syglino is salted, often boiled in wine and/or smoked pork which is preserved under pork fat or olive oil.
    Apaki is a smoked, salted and often vinegary tenderloin.

    Unfortunatelly it is not the fresh version of trahanas on the table. Wish I had a plate of it!!!

  5. Ivy

    Welcome back Marianna. I envy you living in the countryside for three months. I only learned about apaki recently. I guess it’s the name with sygglino or pasto as they call it in other places. Is that fresh trahanas I see on the table. I love trahanas especially when it is fresh.

Leave a Reply

Your email address will not be published. Required fields are marked *