Byzantine Empire Food Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BYZANTINE SPICE CAKE



Byzantine Spice Cake image

From Assumption Greek Orthodox Church cookbook. Top with honey syrup (included) or a powdered sugar glaze.

Provided by Outta Here

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 cup canola oil
1 1/2 cups sugar
3 eggs
1/2 cup Greek yogurt, plain (or sour cream)
1/4 teaspoon baking soda
1/4 cup orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace
1 1/2 cups sugar
1 cup water
1 cup honey

Steps:

  • Preheat oven to 350°F Grease a 9 x 13 inch baking pan.
  • Beat oil and sugar together. Add eggs and half of the yogurt. Mix well.
  • Mix baking soda into orange juice and add to batter.
  • Sift dry ingredients together and add to oil mixture. Stir in remaining yogurt and mix well.
  • Pour into prepared pan and bake 45 minutes. Remove from oven and cool.
  • For topping, boil all topping ingredients for about 15 minutes, covering pan the last 5 minutes (reduce heat if needed to keep it from boiling over).
  • Pour hot syrup over the cake. Let soak in and cut into squares to serve.

Nutrition Facts : Calories 556.4, Fat 19.7, SaturatedFat 1.8, Cholesterol 46.5, Sodium 47.1, Carbohydrate 94, Fiber 0.9, Sugar 73.7, Protein 4.4

More about "byzantine empire food recipes"

SULTAN'S DIET: 10 DELICIOUS & UNIQUE MEDIEVAL OTTOMAN FOODS
2021-10-09 3. Vezir Parmağı. This airy dessert is a light, buttery cake-like pastry made from semolina. The little morsels are then drenched in a sweet yet zesty syrup. There is a wonderful fable behind the dessert. One day, during a hunt, the vizier accidentally cut off the sultan’s finger.
From yummyistanbul.com


TASTES OF BYZANTIUM: THE CUISINE OF A LEGENDARY EMPIRE
Andrew Dalby's Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire -- and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the ...
From goodreads.com


VIKING AGE FOOD AND CUISINE – WORLD HISTORY ET CETERA
2015-12-14 An Early Meal: A Viking Age Cookbook & Culinary Odyssey by Daniel Serra and Hanna Tunberg introduces readers to Viking Age food and cuisine from early medieval Scandinavia. Thoroughly based on archaeological finds, historical cooking methods, and current research, the book is a must-read for those interested in Old Norse culture and food ...
From etc.worldhistory.org


AT THE BYZANTINE TABLE: GREEK TRADITIONS, ROMAN TASTES - GETTY
2014-07-19 About Andrew Dalby Andrew Dalby is an historian and linguist with a special interest in food history. He collaborated with Sally Grainger on The Classical Cookbook (Getty Publications, 2012), which explores the culinary history of ancient Greece and Rome and includes recipes adapted for the modern kitchen. His book Tastes of Byzantium (2010) investigates the …
From getty.edu


BYZANTINE CHICKEN NOUVEAU RECIPE - FOOD.COM | RECIPE | RECIPES ...
Jan 20, 2014 - This is easy to prepare with a delicious old world flavor. The flavors meld well together and the dish can be put together without a lot of fuss.
From pinterest.com


THE CUISINE OF THE BYZANTINE EMPIRE - DAYS OF ART IN GREECE
2021-04-27 Chickens, blackbirds, pheasants, ducks, thrushes, peacocks and cranes were also cooked in Byzantine cuisine. In the rich feasts of gourmants, dishes with chickens stuffed with fish were served as well as the opposite, i.e. big fish stuffed with small birds. A stark contrast to these extravagant dishes was the aghiozoumi, a monastic soup made ...
From daysofart.gr


TASTY ANCIENT RECIPES FROM MESOPOTAMIA – WORLD HISTORY ET CETERA
2014-11-19 Tasty Ancient Recipes from Mesopotamia. written by James Wiener. Cover for “Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine.” (Photo, courtesy of Nawal Nasrallah.) Mesopotamia (from the Greek, meaning “between two rivers”) was an ancient region in the Near East, which corresponds roughly to present-day Iraq.
From etc.worldhistory.org


GARUM - WIKIPEDIA
Garum is a fermented fish sauce which was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks.. Like the modern …
From en.wikipedia.org


LEVANTIA: FOOD AND DINING IN BYZANTIUM
The Eastern Roman Empire, or “Byzantine” Empire as it is nowadays called, existed from 330 to 1453CE. In western and southern Europe literally dozens and dozens of medieval cookbooks exist, many of which have been translated into English. No such Eastern Roman cookbook or organised set of recipes has apparently survived. Culinary ...
From levantia.com.au


FOOD - BYZANTINE EMPIRE
The Byzantine Empire ate varieties of food. Those foods include cereals, meats, veggies, and fruits. Cereals were the main part in their diet, they included grains, and just about every type of bread there was from 330 to 1453 C.E. Meats were also an important part in the life of a person in the empire pork, veal, and mutton were one of the most ...
From sites.google.com


FOOD, SPIRITS AND GASTRONOMIC TRADITIONS IN BYZANTINE …
2016-05-15 There were some dominant flavours in the Byzantine kitchen, amongst those were oil, fat, garlic, milk, vinegar and the various sauces. As it comes to spices the most commonly used ones were oregano, mint, pepper, celery, leek, dill, rosemary and cumin. In addition to that some more exotic spices, such as cinnamon and nutmeg.
From weloveist.com


WHAT DID BYZANTINE FOOD TASTE LIKE? | GETTY IRIS
2014-04-16 Byzantine Root Vegetable Puree. Boil a half pound of carrots and a half pound of parsnips together until very soft. Drain and puree the vegetables with 1/3 cup of honey, 1 tablespoon chopped fresh ginger, and ½ teaspoon ground cloves. The culinary course, A Taste of Byzantium, is offered at the Getty Villa in four separate sessions: June 5 and ...
From blogs.getty.edu


BYZANTINE CUISINE AND DINING TRADITION - ISTANBUL TOUR STUDIO
2018-04-03 Byzantine Cuisine and Dining Tradition. Byzantine Empire, also known as Eastern Roman Empire, ruled the area of comprising present-day Turkey for more than one thousand years (330 – 1453 CE). As an empire living such a long time in this geography would develop a rich food culture. And yet, Byzantine cuisine has been a mystery for scholars ...
From blog.istanbultourstudio.com


THE GALILEE: ART, CULTURE & CUISINE - THE JERUSALEM POST
2020-06-18 Arbel will also take you to visit a church that dates back to the Byzantine Empire. It’s quite surprising to find a church located right in the heart of …
From jpost.com


FOOD OF THE BYZANTINE EMPIRE BY SARAH MARTIN - PREZI
2013-11-13 Byzantine. Steady diet of meat, cheese, bread, and fish. Rare meats were hard to find and were expensive. Bread is essential. Steady diet of meat, bread, fruits, vegetables, and sweets. Have many sweets and use sugar as a sweetener. Meat is essential.
From prezi.com


GREEK FIRE: THE WEAPON THAT PROTECTED THE BYZANTINE EMPIRE
2022-04-25 The “Greek fire” was a mysterious incendiary weapon that helped the mighty Byzantine Empire survive and ensure that it continued to exercise its sovereignty for many centuries. Using a unique formula—which even today’s scientists have trouble figuring out—the Greeks of Byzantium kept the enemy away from their vast lands which once ...
From greekreporter.com


BYZANTINE CUISINE - HOUSE WILD ROSE - WEEBLY
The Byzantine Empire existed from roughly 330 CE, the seat of the Roman Empire moved east, until the late 15th century when it was finally conquered by the Turkish Ottoman Empire. Needless to say, cuisine changed a great deal over this period. Our focus today will be on early Byzantine cuisine, 4th-6th centuries CE. Our main sources for the ...
From housewildrose.weebly.com


BYZANTINE CATAPHRACT ARMOR - THERESCIPES.INFO
Byzantine Cataphract. In the report dedicated to Alessio I: Il restauratore dell'Imperio Byzantino (Alejo I: The Restorer of the Byzantine Empire), Storica National Geographic included the infographic of the Byzantine cataphracts, a heavy cavalry corp, in which, since the end of the 10th century, both the rider and the horse wore armor.
From therecipes.info


THE HIRSHON BYZANTINE RICE PUDDING - THE FOOD DICTATOR
2018-09-16 Combine everything, except for the last measurement of cream, in a pot. Heat the mixture over medium heat until it comes to a simmer. Simmer 30–40 minutes, stirring constantly, until the rice is tender. Remove the pot from the heat and stir in second measurement of cream. Portion, and serve immediately if it is to be warm.
From thefooddictator.com


BYZANTINE EMPIRE ⋆ THE BALTIC REVIEW
2015-03-24 The Byzantine Empire, c. 867 AD | Source: Wikipedia
From baltic-review.com


BYZANTINE CUISINE - WIKIPEDIA
Byzantine cuisine was marked by a merger of Greek and Roman gastronomy. The development of the Byzantine Empire and trade brought in spices, sugar and new vegetables to Greece . Cooks experimented with new combinations of food, creating two styles in the process. These were the Eastern ( Asia Minor and the Eastern Aegean), consisting of ...
From en.wikipedia.org


TASTES OF BYZANTIUM: THE CUISINE OF A LEGENDARY EMPIRE
Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' …
From bookoutlet.ca


ROMAN AND BYZANTINE FOOD AND DINING – THE BYZANTIUM BLOGGER
2020-07-05 Like in the Roman Empire, Byzantine consumption of food also depended on social class; in the imperial palace, guests dined eating exotic recipes with a variety of spices including fruits from the near east, honey cakes, and sweetmeats with syrup while ordinary people like the ordinary Roman citizens ate conservatively with a diet of bread, vegetables, pulses …
From byzantium-blogger.blog


MAY 11, 330: BYZANTIUM RENAMED CONSTANTINOPLE AND ASSIGNED AS …
1 day ago On May 11, 330, Constantine I dedicated Byzantium (Constantinople; now Istanbul) as the new capital of the Eastern Roman Empire (Byzantine Empire), an act that helped transform it into a leading city of the world.Constantine led a grand procession through the streets of the new City to the base of a new Imperial Column at Constantinople’s centre to officially …
From greekcitytimes.com


THE MOST POPULAR UKRAINIAN DISHES (WITH PHOTOS!)
The Olivier potato salad is one of the most popular Ukrainian salad dishes and is found at any party or gathering. This dish can also be found in Russia, though the ingredients will differ depending on the home or restaurant. Staple ingredients include a meat of choice, potatoes, hard-boiled eggs, and peas.
From thekitchencommunity.org


EASTERN ROMAN EMPIRE: FOOD AND CULINARY ARTS - EURATLAS
Directory for Eastern Roman Empire ('Byzantine') and post-'Byzantine' Studies Discussion Forum or Romiosyni, Romiosini. ROMIOSYNI-L directory. History and culture of Eastern Roman Empire: Food and culinary arts: Byzantine Recipes: Flavours of Byzantium, book review: Ancient Greek and Roman recipes: Byzantine cuisine, link collection by Apollonia Voss. …
From euratlas.com


THE MYSTERY OF GREEK FIRE: THE BYZANTINE EMPIRE’S MOST FEARED …
2022-05-05 Greek fire — as the Crusaders referred to it — was also called “liquid fire,” “Roman fire,” or “sea fire.”. It was not the first incendiary weapon used in battle. Yet, historically, it is significant for its power. It was created in the seventh century, most likely the invention of Kallinikos of Heliopolis, a Jewish architect ...
From greekcitytimes.com


FOOD ICONS OF THE REGION - PART 1: FAMOUS DISHES
2003-09-10 Legend has it that this famous veal version of the dish was brought to Austria from northern Italy and that Emperor Franz Joseph was himself a huge fan of it. It is said that the actual recipe for the fried meat originated in the Byzantine Empire and made its way to Austria through Andalusia, Spain, Rome and finally Milan. Other versions of the ...
From ualberta.ca


BYZANTINE EMPIRE | JEWISH VIENNESE FOOD
2017-02-23 Tag: Byzantine Empire. Meat / My Vienna - Freud & Food / Shopping for Food / Veal. Golden Souffléd Schnitzel, Vienna’s Famous Puffed-Up Golden Calf Cutlet: The Fried Icon and Its Surprising History (Recipe) #WienerSchnitzel #Shnitzel . Posted on February 23, 2017 by Nino Shaya Weiss / 10 Comments. A golden Wiener schnitzel, pronounced sh-nitt-sell, the …
From jewishviennesefood.com


BYZANTINE TOFFEE RECIPE - FOOD - HEIRLOOM GARDENER
Nov 16, 2016 - Called Grouta Apostolika, this toffee inspired by medieval recipes has a chocolatey flavor than can be customized with cinnamon or nutmeg for a kick. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. ...
From pinterest.ca


RECIPE - BYZANTINE EMPIRE
Byzantine Legacy Ingredients: 4 cups Immense 2 cups Strength and Defense 1 cup Might 1 cup Knowledge 1 T Army 1 T Ingenuity ½ cup Religion 1 t Corrupt Directions: 1. Dump the four cups of Immenseness onto a large part of land. 2. Form into area around a large ovular body of water. 3. On the out side edges and the center, place the two cups of ...
From byzantineempirep6.weebly.com


SFOUGATO | RHODES QUICHE | GREEK STYLE OMELETTE - LEMON & OLIVES
While the Byzantine Empire has brought many dishes to Rhodes, we get the traditional dish. The dish of the local, “2 Sfougato’s, please” (δύο σφουγγάτο, παρακαλώ). We drink our coffee and discuss our business for the day. More and more people enter, some we recognize, others just passing through – here to trade and sell. The owner puts down our entree, a beautiful ...
From lemonandolives.com


BYZANTINE COOKBOOKS? | HISTORY FORUM
2017-05-18 :sad2:I love Greek cooking, and have read that many modern Greek recipes have their roots in Byzantine, classical or even pre-classical times. Archaeologists excavating at Mycenae recently discovered some pottery cooking pots in which remains of food could still be identified: boiled vegetables...
From historum.com


FOOD WORTH COOKING: BYZANTINE HONEY CAKES - BLOGGER
2011-09-07 I guess if you wanted a round cake you could do that too. · Combine flour, baking powder, salt, cinnamon, and orange and lemon zest then set aside. · In a large mixing bowl, cream the butter and ¾ cup of sugar until it is light and fluffy. · Beat in the flour mixture alternating with milk until incorporated.
From foodworthcooking.blogspot.com


160 GEOGRAPHY - BYZANTINE EMPIRE IDEAS - PINTEREST
See more ideas about byzantine empire, byzantine, byzantine art. Nov 25, 2020 - Explore Cynthia Walker's board "Geography - Byzantine empire", followed by 185 people on Pinterest. See more ideas about byzantine empire, byzantine, byzantine art. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


AN INTRODUCTION TO GREEK FOOD AND GREEK COOKING
2021-08-05 In 330 A.D., Emperor Constantine moved the capital of the Roman Empire to Constantinople, founding the Byzantine Empire which, in turn, fell to the Turks in 1453 and remained part of the Ottoman Empire for nearly 400 years. During that time, dishes had to be known by Turkish names, names that remain today for many Greek classics.
From thespruceeats.com


FOOD THAT CONQUERED THE WORLD: THE OTTOMAN EMPIRE - MEDIUM
2020-08-01 Borek (Image by Alanyadk from Pixabay). The Ottomans are perhaps the only empire in history that could challenge France when it came to bread. Evliya Çelebi, an Ottoman explorer, noted that there ...
From medium.com


THE HIRSHON BYZANTINE EMPIRE LAMB MEATBALLS IN LEMON SAUCE ...
2019-11-04 Shape into walnut-sized barrel or egg shapes and set aside. Bring the 5 cups of stock to a boil with the chopped onion, celery, and carrot. Add salt to taste. Add the ‘barrels’ and simmer, covered, for 30 minutes. Add the lemon juice, garnish with flowering dill if …
From thefooddictator.com


GHOST EMPIRE - THE FOODY TRAVELLER
2020-09-26 Nevertheless, I for one am very grateful to Richard Fidler for inspiring me to learn more about the legendary, astonishing, colourful, fascinating 1000 years of the Byzantine Empire. Ghost Empire is highly recommended. Ghost Empire. Richard Fidler. ISBN: 978-0-7333-3855-7. Paperback: £12.99. ABC Books. abcbooks.com.au
From foodytraveller.com


BYZANTINE EVERYDAY LIFE, CUISINE AND ENTERTAINMENT AND FAMILY ...
The Byzantine Empire through the ‘Dark Ages’ (a political history from 641 to 780); the Rise of Islam and the Bulgars; Golden Age of Byzantium (867-1081) Encounter with the West and the Turks: Komnenian Dynasty (1081 – 1204) The Late Byzantine Empire (1204-1453) Byzantine bureaucracy and aristocracy – Court Culture and Diplomacy
From libguides.ku.edu.tr


BYZANTINE EMPIRE FOOD TRUCK - NEWTOWN, PA - STEP OUTSIDE
2021-05-09 Byzantine Empire Food Truck ; As local communities continue to update Covid-19 regulations, some community events may be postponed or canceled. Please always check with the event venue or promoter for the latest information. Byzantine Empire Food Truck. Share. Sunday, May 9, 2021 at 1:00pm. Newtown Brewing Company. 103 Penns Trail. Newtown, PA …
From stepoutside.org


BYZANTINE EMPIRE – THE RECIPES PROJECT
2017-09-21 Sugar versus honey in Byzantine recipes. The Byzantine Empire, with its capital in Constantinople (now Istanbul), then a mainly Greek-speaking region, constituted a natural crossroads between East and West for more than a millennium (AD 324–1453). Its history is an indispensable part of the medieval period in both Europe and the Middle East.
From recipes.hypotheses.org


Related Search