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53b TASTES OF ANCIENT EMPIRES Eg
53b TASTES OF ANCIENT EMPIRES Eg
Императорский
КУХНЯ
предпочтения οτ Princess
чорна
Copyright 2009
Novel of NON DEEP REALITY – FANTASY PRODUCT
По цене
LIAPIS Panagiotis
6. BYZANTIUM
SWEETS
My friends,
Όπως βλέπετε φίλος μου τραπεζαρία μας έχει όσα τραπ΄ζια χρειάζονται μόνο
για να υπάρχει πλήρης άνεση Εδώ με την υψηλότερη ποιότητα θα έχετε την
ευχαρίστηση να δοκιμάσετε τα τρόφιμα μόνο αυτοκράτορες είχαν το
προνόμιο να δοκιμάσουν. Επιτρέψτε μου να σας προσφέρει παραδοσιακή
votka μέχρι την προσωπική μας έχουν έτοιμα τα πρώτα πιάτα.
Και φυσικά οτιδήποτε χρειάζεστε ενημερώστε μας, μπορείτε να αισθάνονται
αυτό το μέρος ως προσωπική δωμάτιο σαςϑ conspirasy η Ουκρανία έχει
άλλες αρετές είναι ένα εξαιρετικό μέρος για να κάνει φίλους, να πληρούν
ενδιαφέροντες ανθρώπους, και να διασκεδάσουν. Μπροστα σας είναι η
πόρτα με το μαγικό λυχνάρι που ανοίγοντάς τη θα βρεθείτε αυτόματα στο
μαγικο κόσμο των απολαυσεων Γύρω σας ο χώρος φωτίζεται από παλιά
μανουάλια με μεγάλα αρωματικά κεριά που είναι και οι θιασώτες των σκιών
στα πολύχρωμα υφάσματτα του χώρου γύρω σας που του προσδίδουν ένα
στυλ ανάμεσα σε χαρέμι της ανατολής και νησιώτικου αρχοντικού της
Ελλάδος. Το εξασκημένο μάτι θα παρατηρήσει ότι καθώς μπαίνται η
διακόσμηση έχει γίνι κυκλικά κατά αυτοκρατορίες, αρχίζοντας από την Αρχαία
Ελλάδα με κίονες και τρίποδα οπου καιει η αιώνια φλόγα της εστίας, μ
αγάλματα και αρχαία διάσημα όπλα κι ασπίδες, γλιστράμ απαλά στη συνέχια
στη νησιώτικη διακόσμηση βασισμένη στο στυλ του σπιτιου της
επαναστατριας του Ελληνικου απελευθερωτικου αγωνα του 1821
Μπουμπουλίνας Λασκαρίνας με μια προσπάθεια να απαλύνουμε τις
αυστηρές γραμές του χώρου, κρατώντας ίδιες τις βασικές γραμμές και
συνθέσεις των επίπλων του αρχοντικού κάνοντας μικρές παιχνιδιάρικες
παραλαγές στα δευτερεύοντα αντικείμενα διακόσμησης. Το Θησαυροφυλάκιο
– χρηματοκιβώτιο του πολεμικού της πλοίου Αγαμέμνονας το διατηρούμε σε
περίοπτη θέση με καντηλέρια του Hetmitrage πάνω του, και το τεράστιο
κλειδί του στην κλειδωνιά. Στην ξενάγηση θα σας δείξουμε και το μυστικο
τροπο με τον οποιο λειτουργουσε το χρηματοκιβωτιο αυτό. Σ αυτό το χώρο
εγκαταστάθηκαν άλες δύο τραπεζαρίες για να γιλοξενησουν τους εκλεκτους
μας καλεσμένους εσας Στους τοιχους γύρω γύρω θα δείτε πίνακες με τους
πιο σημαντικους αυτοκράτορες εξι αυτοκρατοριών, τις σημαίες τους και μερη
του οπλισμού. Χρηστικά τους αντικείμενα που βρίσκονται σημερα στο
μουσειο του Hermitrage κοσμουν το τραπέζι του δείπνου σας Οι εκπρώσοποι
της Φιλικής Εταιρείας που οργάνωσε τον Επαναστατικό αγώνα των
Ελλήνων, ξεδιπλώνουν στο διπλανό τραπέζι τα συνομωτικά τους σχέδια
ανατροπής του Αλή Πασά Ιωαννίνων. Η γωνία αυτή είναι αφιερωμένη στη
Φιλιλή Εταιρεία και στους Ρώσους τσάρους κι αξιωματικους που βοήθησαν
τον Ελληνικό Αγώνα. Δεν είναι και οι τρείς τους υπέροχοι? Είναι απλά κέρινα
ομοιώματα ολοιδια με αυτά που υπάρχουν στο μουσείο της Οδησού στην
οδο Φιλικής Εταιρείας Φίλοι μου μέχρι πρόσφατα, πηγαίνατε σε κάποια
κοινωνοική εκδήλωση κι έπειτα για φαγητο για να σχολιάσετε τις εντυπώσεις
σας. Τωρα συμβαίνει ακριβώς το αντίθετο, η κοινωνική εκδήλως έρχεται στο
φαγητό σας. Αυτό μεταφράζεται και σε οικονομία χρόνου και οινομια
χρημάτων. Μήπως τελικά έτσι είναι καλύτερα στις δύσκολες εποχές που
ζούμε? Μήπως τα εστιατόρια δεν προσφέρουν απλά φαγητο αλλά
επικοινωνια κατά τη διαρκεια γευστικής εμπειρίας κι πρ΄πει να
επικεντρώσουμε τη προσοχή μας εκεί? Μήπως σε περίοδο Οικονομικής
κρίσης, κρίση περνάει μόνο η φαντασία? Μήπως φίλοι μου είναι καιρος να
αξιοποίήσουμε τους νεκρούς πόρους προς δημιουργία?
Στη συνέχεια γλιστράμε απαλά στο κόσμο των φωτεινων χρωμάτων, του
μταξιου και των χαρεμιών της Οθωμανικής αυτοκρατορίας μ τη μοναδική
τους συμβολή σε σερμπέτια και γλυκά στη κουζίνα μας, μ τους χαμηλούς
σοφράδες και τα παχια χαλιά και μαξιλάρια, το ναργιλέ να σκορπά το
μεθυστικό του αρωμα και τη ανατολίτικη μουσική να μας παρασέρνι. Βλ΄πετε
κάθ γωνιά έχει διακοσμιθει διαφορετικά Σουλτάνε μου ώστε να μπαινεται
πραγματικά μεα σε κάθε ποχή συμμετέχοντας στο διαφορτικο αυτό
γευσηθεατρο, κι όχι να το παρατηρείτ σαν ξωτερικός θατής σαν Τρίτη
κάμερα. Ο ρόλος σας είναι διαλεκτικός, η συμμετοχή σας διαμορφώνει κάθε
στιγμη το πριβάλλον που ειλέξατε, σας καθιστά θεατη και θιασωτη
ταυτόχρονα.
Πάντα σε συνδυασμό με την αυτοκρατορία των Ρως και των Πριγκήπων του
Chernigiv. To Chernigov αναφέρθηκε αρχικά μέσα εξιστορεί κατά
γράμμα μέσα 907, αλλά θεωρείται για να έχει υπάρξει τουλάχιστον
ένατος αιώνας, όπως αποκαλύπτεται από τις αιολογικές ανασκαφές
που περιέλαβε τα χειροποίητα αντικείμενα από Khazar Khaganate.
Προς το τέλος του 10ου αιώνα, η πόλη είχε πιθανώς τους κυβερνήτες
της. Ήταν εκεί ότι Μαύρος τάφος, (Άλλο ένα μαυρο μυστικο που θα
σας αποκαλύψουμε παρακάτω) είναι ο μεγαλύτερος και ο πιό πρόωρος
από τους βασιλικούς τάφους στην Ανατολική Ευρώπη, πρίν το 19ο
αιώνα. Η πόλη ήταν σημαντικό κέντρο μέσα Kievan rus', από τον
πρόωρο ενδέκατος αιώνας, το κάθισμα ισχυρού Μεγάλο πριγκηπάτο
chernigov, ποιοί κυβερνήτες κατά περιόδους για τη δύναμη με Kievan
Μεγάλοι πρίγκηπες, και τους νίκησε συχνά και πήρε το αρχικό
κάθισμα στο Κίεβο για τους. Αλλα γνωστά θέματα αυτού μεγάλο
πριγκηπάτο περιέλαβε τέτοια προεξέχοντα κέντρα Kievan rus' όπως
Lyubech, Ostyor, Νοβγοροδ- Seversky, Putivl, και ακόμα και
μακρινός Ρυαζαν και Tmutarakan. χρυσή ηλικία από chernigov, όταν ο
πληθυσμός πόλεων όξυνε σε 25.000, διάρκεσε μέχρι 1239 όταν η πόλη
ήταν απολυμένος από τις ορδές Mengu Khan, όποιος άρχισε μια
μεγάλη περίοδο σχετικού σκοταδιού. Οι μαρμάρινοι στυλοβάτες του
καθεδρικού ναού Savior παρέχουν τη μόνη αναλαμπή στη βυζαντινή
χλιδή του αρχικού 1036 εσωτερικός. 1353. Η πόλη καηκε πάλι κοντά
1482 και 1497 και στο δέκατο πέμπτο στους δέκατους έβδομους
αιώνες άλλαξε τα χέρια αρκετές φορές μεταξύ της Λιθουανίας,
Muscovy (1408-1420 και από 1503), και Πολωνικός-λιθουανικά
Κοινοπολιτεία (1618-1648), όπου χορηγήθηκε Magdeburg
δικαιώματα. Η σημασία της περιοχής αυξήθηκε πάλι στη μέση
δέκατος έβδομος αιώνας κατά τη διάρκεια και μετά από Έγερση
Khmelnytsky. Κράτος Hetman Το Chernihiv ήταν η πόλη της
επέκτασης Chernihiv Cossack σύνταγμα (και μια στρατιωτική και
εδαφική μονάδα του χρόνου). Κάτω από 1667 Συνθήκη Andrusovo ο
νομικός suzerainty από την περιοχή εκχωρήθηκε Muscovite Ρωσία, με
chernigov που παραμένει σημαντικό κέντρο του αυτόνομου Cossack
Hetmanate. Με την κατάργηση του Hetmanate, η πόλη έγινε
συνηθισμένο διοικητικό κέντρο της ρωσικής αυτοκρατορίας και ένα
κεφάλαιο των τοπικών διοικητικών μονάδων. Η περιοχή γενικά
κυβερνήθηκε από Κυβερνήτης-στρατηγός διορισμένος από Αγιος
Πετρούπολη, το αυτοκρατορικό κεφάλαιο, και chernigov ήταν το
κεφάλαιο τοπικού namestnichestvo (από 1782), Malorosiyskaya ή
Ελάχιστα ρωσικά (από 1797) και Chernigovskaya (από 1808)
guberniyas. Η παλαιότερη εκκλησία στην πόλη και στο σύνολο της
Ουκρανίας είναι ο 5-καλυμμένος δια θόλου καθεδρικός ναός
λυτρωτών, ανατεθειμένος στο πρόωρο 1030s κοντά Mstislav το άρθρο
σε εφημερίδα με μαύρους χαρακτήρες και ολοκληρωμένος αρκετές
δεκαετίες αργότερα από τον αδελφό του, Yaroslav ο σοφός. Ο
καθεδρικός ναός Sts Boris και Gleb, χρονολογώντας από το μέσος-
12$ο αιώνα, επανοικοδομήθηκε πολύ στις πετυχαίνοντας περιόδους,
πρίν αποκαθίσταται στην αρχική μορφή του στο 20ό αιώνα. Επιπλέον
χτισμένος στο τούβλο, έχει ενιαίο θόλο και έξι στυλοβάτες. Το
achievment στέψης chernigov των κυρίων ήταν η έξοχη εκκλησία του
ST Paraskeba (Pyatnitskaya), κατασκευασμένος στο γύρισμα των
12ων και 13ων αιώνων. Αυτό το χαριτωμένο κτήριο βλάφθηκε σοβαρά
Δεύτερος παγκόσμιος πόλεμος Ο καθεδρικός ναός μοναστηριών
Eletsky διαμορφώθηκε μετά από αυτόν Κίεβο Pechersk Lavra.
Σημειώστε την αντίθεση μεταξύ των αυστηρών τοίχων 12ος-αιώνα και
των μπαρόκ θόλων 17ος-αιώνα του. Τα πιό πρόωρα κατοικημένα
κτήρια στη στο κέντρο της πόλης ημερομηνία από τον πρόσφατο 17ο
αιώνα, μια περίοδος όταν επεκτάθηκε εκεί ένα σύνταγμα Cossack. Δύο
αντιπροσωπευτικότερες κατοικίες είναι εκείνες Polkovnyk Lizogub
(1690s) και Polkovnyk Polubutok (1700s). Το προηγούμενο μέγαρο,
γενικά γνωστός ως Mazeppa Σπίτι, χρησιμοποιημένος για να περιέχει
του συντάγματος chancellory. Μια από τις ο πιό αφειδώς
διακοσμημένες δομές Cossack είναι αναμφισβήτητα η εκκλησιαστική
collegium, ξεπερασμένος από έναν κουδούνι-πύργο (1702). Η
κατοικία του Αρχιεπισκόπου κατασκευάστηκε εδώ κοντά στο 1780s.
ST Catherine Church (1715), με 5 επιχρυσωμένους θόλους αχλαδιών
του, παραδοσιακός για την ουκρανική αρχιτεκτονική, θεωρείται για να
έχει προοριστεί ως μνημείο στους άθλους του συντάγματος κατά τη
διάρκεια της θύελλας Azov 1696.
Dear guest,
As you have understood its not a usual restaurant to eat when you are
hungry, but a theatre-restaurant which takes you away from the reality and
transfers you to the magic world of imperial cuisine
First of all choose from the list below imperial objects, to create your own
imperia profile as king. These objects will used each time we share the
pleasure to have dinner with you. These are your favourite from Hermitrage
items, and your personal profile as EMPEROR will saved to our computer.
Feel free to inform us anytime you like to make changes to this profile
Your Emperor profile is very important part of the unique dinner which you
will offer to your friends, lover, or yourself, and of course each scenario is
unique. These items which used by emperors, now is great part of your own
sentimental history, yours and yours partner
The only limitation to your choices are that you cant choose items or
Emperors whitch someone already choose to this room. Your time to our
guest room is a unique experience to whole planet as there isn’t any similar
place in whole earth.
Karol de Metelin
Liapic Panagiotic
Imperial Accesories
Tables
Three-Legged Table
A chess table with a marquetry chessboard top. The middle shelf features a
number of landscapes and city views. Inlaid compositions and patterns are
created using a wide variety of woods including burled birch, walnut, rosewood,
oak and maple. The design of the table is typical of the Russian Neo-Classical
style.
A chair veneered with Karelian birch featuring a backrest decorated with carved
rams' heads. The rams' heads provide a finishing touch to the curved top rail
that mimics the seat shape while the slightly curved legs reflect the vertical
backrest details. All lines on the chair have a slight curve, suggesting the chair
is more akin to a living being rather than a piece of furniture.
SCULPTURE
The Kiss by Ferdinand Lepcke
This statuette is a high-quality reproduction of the original from the Hermitage
collection. Ferdinand Lepcke, a German sculptor, studied in the Berlin Academy
of Arts. His works including this one were repeatedly exposed on known art
auctions in Europe. The model of this statuette was created in 1900, and then
several times repeated in bronze.
It has been skillfully crafted by experienced workmen of the Hermitage
workshops. Each product has been compared to the original and approved the
by the museum specialists.
Glass. Hand-engraved.
Height 8 in. (20.5 cm),
diam. 2 1/2 in. (6.5 cm).
Glass.
Height 8 in. (19.8 cm).
Hand-engraved.
Glass.
Height 5 1/2 in. (14 cm).
Mouth-blown, hand-engraved.
Small-size glasses appeared in Muscovite
Russia in the late 16th - early 17th century,
when vodka and strong wine were introduced
into Russia. A contemporary craftsman
engraved his work with the traditional symbol
characteristic of the 18th-century court
tableware-the Russian Imperial Coat-of-Arms.
Glass.
Height 3 1/4 in. (8.5 cm),
diam. 1 5/8 in. (4 cm).
Hand-engraved.
Glass.
Height 3 3/4 in. (9.5 cm),
diam. 2 3/8 in. (6 cm).
Hand-engraved
Glass.
Height 3 1/4 in. (8.5 cm).
Hand-engraved.
The shape of this small wine glass, lafitnik, is
reminiscent of the wine glasses originally
intended for Chateau-Lafite dry red wine, a
popular Bordeaux usually served at the
beginning of dinner. The Russian Imperial
crown was a common characteristic on 18th-
century court tableware. At the beginning of
the 20th century similar vodka glasses were
quite popular in Russia. This exquisite wine
glass was engraved by a contemporary
craftsman who used traditional techniques.
Glass. Hand-engraved
Height 4 in. (10 cm), diam. 1 7/8 in. (4.7 cm).
FOR
FRUITS and
SALADS
The State Hermitage,
acting in collaboration
with other museums,
has prepared this
exhibition of
masterpieces of Russian glass art from the 18th to
the early 20th century. The exhibition (May, 18 -
September 2004) marks St Petersburg's 300th
birthday as well as the 255th anniversary of the
Imperial Glass factory.
PLATES
The
collector's
plate
Wedding
Feast from
the Russian
Fairy Tales in
Porcelain
series was
produced on
the basis of a
lacquer-work
original
especially
designed for the series by the Palekh artist V.
Khodov. In the bright festive colors, graceful
lines of the figures and harmonious rhythms of
the composition we can sense not only the remarkable skill of this artist, but
also a touch of Early Russian art. This series has been produced in a limited
edition. Porcelain. Diam. 7 3/4 in. (19.5 cm).
Porcelain.
Diam. 7 3/4 in. (19.5 cm).
VOLKOV PLATE
A high-resolution, high-fidelity
reproduction on linen canvas of A
Woman in Blue by Thomas
Gainsborough from the Hermitage
collection. It has been produced
directly from a digital scan of the
Hermitage masterpiece using state-of-
the-art technology. The quality is so
high that you sense each brush stroke.
The size of the original is 30 x 25 1/4
in. (76 x 64 cm), although the size of
reproductions can be customized to suit your individual requirements.
Reproductions can be ordered of many outstanding paintings in the
Hermitage collection
The Union of Earth and Water (Antwerp and the
Scheldt) by Peter Paul Rubens
A high-resolution, high-fidelity
reproduction on linen canvas of The
Union of Earth and Water (Antwerp
and the Scheldt) by Peter Paul
Rubens from the Hermitage
collection. It has been produced
directly from a digital scan of the
Hermitage masterpiece using state-
of-the-art technology. The quality is
so high that you sense each brush
stroke. The size of the original is 87
5/8 x 71 in. (222.5 x 180.5 cm). The
size of this reproduction is 16 1/2 x 13 3/8 in. (42 x 34 cm), although
the size of reproductions can be customized to suit your individual
requirements. Reproductions can be ordered of many outstanding
paintings in the Hermitage collection
ΡΩΜΑΙΪΚΕΣ
ΜΑΓΕΙΡΕΙΕΣ
Cloven forks, mounted with a pair of daggers indicate a gradual shift from
public to private dinner radishes ILLUSTRATED between tableware and
dishes serve as symbols of both ascetic vegetarianism and Alleviation of
carnal appetites and rampant wine.
INFORMATION ON NUTRITION ROMIA
The search for Romeiko tastes proved more difficult than you can imagine.
The first difficulty arises from the written sources of the era, while providing
information on what the Greeks ate, but not prove enlightening in that respect
the way they cooked their foods on the strength of various materials used or
to time needed for the preparation of a meal.
The second difficulty has to do with the very nature of Romeikos Empire,
whose boundaries were spread out in all the Mediterranean coasts and on
which coexisted for centuries the Greeks and Caucasians, Armenians, then
Arabs, Latins, Slavs, Franks, Russians, Normans and many other peoples
and nationalities. Undoubtedly, all had specific and different cultures, which is
difficult but can now detect.
BYZANTINE RECIPES
Zocchini: Fill nerves and intestines with meat arvelismenon (minced) or
blood. Serve with grain mustard sauce (mustard) and pepper. Optionally
accompanied by grilled asparagus with Wild and elaiogaro or oxygaro.
Monokythron: Cook various salted fish, as Tsiros, or fresh, with pieces of
cheese, eggs and vegetables in some oil with pepper and garlic.
Choirinomageireia immersed in acid honey: Prepare marinade of vinegar and
honey, where you leave the pork for a few hours. Then cook the meat in a
clay oven with fresh zucchini or cabbage or turnip jumps (pickled cabbage).
Lapara monthylefti: Fill a pork belly with a variety of dishes and condiments,
such as minute pieces of meat with pepper artymena for banquets or blood or
raisins.
Liver: Spread a pig liver oil or fat and cook on the grill paspalizontas
occasionally with salt and coriander.
Vulture monthylefti: You choose a tender chicken. Let it stand in marinades of
wine or vinegar and spices for a few hours and then stuffed with spices,
almonds and bread crumb. Let it simmer in wine.
Fish in artidiois enoptimenoi: Place small fish between two sheets of dough in
pan and bake the pie.
Plot milky or flepsia: you make pulp from wheat with water. Add egg yolks,
butter and cheese shavings. Wrap the dough mixture and bake in the oven.
Diplotiganon: flour small fish and fry to make a cake. Then turn to the fried
and the upper side. Serve with optional myttoton (garlic with olive paste).
Fava: Mince dried beans, add water and stir until it becomes porridge, boil
and add oil. Optional flavored with herbs and served with oloskordon (fried
garlic).
The gift to Liutprand of Cremona: Bake a kid stuffed with garlic, onion and
leek and serve with perichymeno garo.
Fish in "white sauce" Boil large fish such as seabream, in broth with salt
water, oil, dill and leeks.
Pastomageireia: Boil salted pieces of meat and dry bread in skillet with oil
and onion.
Amanitai: fry or steam mushrooms and serve hot, complemented by pear or
leeks and rapanides.
Souglitarea: Wrap breasts pigs intestines and cook on the spit.
Krokati cooking: Boil fish quality broth when you add cloves, saffron (saffron),
cinnamon, honey and smokeless nard.
Sefklogoulia: Serve with boiled beetroot cheese from buffalo milk (such as
modern mozzarella).
Myttoton:
It was chopped cloves of garlic mixed with olive oil and black olive puree.
Garos (sauce):
Mix small fish, offal, blood and gills of fish with salt.
Adding pepper and old wine.
Simmer the mixture for several hours or left to "ferment" in the sun for 2-3
months.
The garos served involved with oil (elaiogaros) or water (ydrogaros) or wine
(oinogaros) or vinegar.
Vulture monthylefti:
Left one chicken for a few hours in wine or vinegar with various spices
(pepper, cloves, cinnamon, nutmeg).
After padder with crumb of bread, almonds and other spices.
Often, adding raisins, pine nuts and chopped mushrooms.
Simmer the chicken in wine or baked in the oven inside a tightly sealed clay
pot, as the coat well with butter.
Sfoungaton:
Etrivan an onion and saute in the pan. Adding spices and eggs at the end
section.
DESSERTS
Citrus baked with honey
Dried figs with walnuts
Sykomagis, jelly fig
Quartered, the kydonopasto
Oinoutta, type moustokoulourou
Sesame or sisamaton the sesame
Karydaton, prepared with honey
Pastellos from figs and molasses broth and flour and meal
Plakopitta medieval or marzapas the marzipan (marzipan)
Krikelos, bread from white flour, served as dessert
Freshly baked bread dipped in warm honey, a humble makeshift cake
Lalangia or egkrides, pieces of dough swell and fried in oil
Copts or koptoplakous from yeast and crushing walnuts, honey, almonds and
pepper
Rice prepared with milk, served sprinkled with sugar or rice honey
Drink alcohol
Wine
Konditon, peppers and honey wine
Wine kinammomou with cinnamon
Wine roditis, brewed with honey and rose leaves
Zoulapin, hot wine with the juice of grapes and ber or celery and boiled roots
Bubble, watered down wine or vinegar, served as the hijacked
Sikera, liqueurs: cider, foinikitis, stafiditis, kydonitis
Mulse, melikraton
Beer
Soft drinks and teas
Temperate, warm broth of pepper, cumin and anise or efkratomeli with honey
SEASONINGS
• Anything that might make the food delicious called by Romios' Idisma "or"
flavoring ".
• Among the dominant flavoring had oil, fat, garlic, milk, vinegar and sauces.
• Of the spices were common oregano, mint, pepper, celery, leek, dill,
rosemary and cumin.
• Also, using more exotic spices like cinnamon and nutmeg.
• From mustard, indeed, they made a kind of mustard that accompanied the
fish and sausages. Finally, as an exceptional Idisma the Byzantines
considered the crocus (saffron).
FOR DESSERT
Basic food supplements were the fruits (apples, pears, dried and fresh figs,
cherries, grapes, melons, etc.) and nuts (walnuts, almonds, hazelnuts).
Finally, desserts (epideipna or doulkia) had various cakes. The main
instrument was the sweetener honey. Known sweets of the season is the
sesame (sesame), the moustopita (moustalevria), the quartered
(kydonopasto), various jams and pancakes type (Laganas or lallangi). A
sweet (koptoplakous) with dough, almonds, walnuts and honey seems to be
the ancestor of baklava.
WINE AND OTHER DRINKS
The Greeks loved (and love) the wine and had a great variety. Each wine
listed under the name of the region of origin.
Intervened old wine with honey and pepper and they made the "konditon.
Other spirit drinks was the "cider", the "myrtitis ', the' perry ', the' foinikitis" etc.
They knew the beer, but they made and a number of other non-alcoholic
beverages, such as almond extract, Meligalas, rodomeli etc.
SAUCES
Fish, vegetables and meat sauces perichynontan often, called "savourai.
Most luxurious sauces were based on oil or butter. The most popular sauce
called the Greeks' garos "
Garos
Main means of food production was the olive oil and animal fats. They used it
all now known how to cook (grilling, boiling, frying, ground with the cigar-
shaped, etc.). To impart flavor to the meal they added various flavorings
(flavoring foodstuffs), as sauces (served in special dishes, the saltsaria),
herbs (dill, fennel, rosemary, oregano, capers) and even spices. The most
popular sauce used in the kitchen was Romeikos garon or garos. Known
since antiquity, the garon made from offal and small fish, which are salted
and probably because they mixed with wine, let the sun for two to three
months or boiled for several hours. The liquid used in different forms (mixed
with water, wine, oil or vinegar) to artysoun all kinds of foods, vegetables,
meats and fish. Spices (pepper, cinnamon, cloves, cardamom) were imported
from the East and of course the price was prohibitive for the ordinary
Romeiko table.
Although many of the Romeiko dishes seem to be very close to modern
Greek culinary habits, such as garlic and wine meat, some combinations of
flavors Romeikos cooking today will seem less strange. It is known recipe for
the kid who stuffed with garlic, leeks and onions and perichymeno with garon,
sent a fine gift Nikiforos Fokas in Liutprand of Cremona, which is not
considered at all bitter that the man from the "late" West.
Eggs
The chicken eggs were a common food in modern Greece. Eaten boiled,
roasted, fried or "drink" (raw). The Byzantines preferred part of pheasants
eggs in relation to part of goose eggs, duck and partridge.
Fruits and nuts
Fruits and nuts were the dessert of the Byzantines. Fruits such as figs and
grapes apoxerainan with chestnuts and almonds and pistachios
koukounouria ate the winter months.
"Humbly" and seasonal products from homemade dining in a lounge of taste
Over the past two weeks has focused on the elements that define (and
separate) the high cuisine of haute cuisine and the role played by the
restaurant as a symbol of 'otherness' and social status. All of the above,
rather take the idea of quality and affordable kitchen seems to be deadlocked
and no solution. However, in this case there is "a deus ex machina. This is
simply the changes that have brought and bring to modern living and the new
habit forming. Especially the last two decades has strongly emerged a social
phenomenon that has deeper roots in the late '60s ... the last century. I refer
to changing family structure and the overthrow practices and habits that
determined the operation.
Before, the family had shared a broader scope. Apart from the couple and
their children, coexisted in the same house for older persons, such as
grandmothers, grandfathers, etc. In parallel, non-working mother (and
therefore households) were common, and-especially in homes of the
bourgeoisie-the presence of housekeeping, which is a member of this small
social group. Therefore, in most homes operated by the every day kitchen -
there was always someone with traditional culinary references and the
knowledge needed to put the food on the table.
However, the fact that over-emphasized the role it can play the Greek cuisine
and products traditionally used, it should not be confused. The aim is
obviously all kinds of cuisine. This is just the one that has stimulated and put
the matter to the "table". Consider, however, the categories of raw materials
obey the requirements of the first conclusion.
• Products that supply exceeds demand. In this category are primarily the
'humble' products. It is obvious that the excess, leading to significant
amounts of unclaimed leads simultaneously and prices low cigarette butts,
etc., meat from some parts of the animal (eg cheeks), legumes, several
species vegetables etc.
Once all these and many others were part of the daily ration as that paid on
the price of ostracism from the dishes of the exit. Now return and can "play"
not only in Greek courts and tasty dishes with a foreign flag. Imagination and
courage are the only chreiazoumena.
• Seasonal products. Clearly a product of the era (when it matures and is
harvested), first within the first category. Quantities are abundant, offering
great prices and lower. In this case, however, the excess is combined with
another factor is also crucial consideration: the quality. The wise people says,
moreover: "every thing in the weather and the mackerel in August. No need
to mention several examples. Most know what we are talking over all the
kouzinarches premises catering.
It is clear-clear, moreover, from what heard and written-at times that all the
relevant settings are having on the back of our minds the Greek-and very-
traditional products. It would be desirable to be compatible with contemporary
realities of globalization and the burgeoning international trade.
Unfortunately, not always. May in some cases the ideal product in terms of
quality and price of raw materials have Greek stamp. There are, of course,
numerous examples show that these two elements in harmony, we find most
interesting when the stamp is missing. This means that the objective requires
research free of crashes and chauvinism. The consumer today demands
quality at an affordable price and majestically indifferent to what he writes of
the passport products that make up the food offered.
The same is true for Greek products with designation of origin, which bear an
additional difference: that the higher market price resulting from the stricter
standards of production and limited quantity. It is evident (only one example
will suffice) that offers Santorini fava many points on quality. However, it is
equally certain that removes a lot of points out of reach. Even if the price
difference compared to similar products currently accidental origin is
relatively small, the future certainly will not. It will bring no objection, of
course, the fact that there are Greek products (such as mackerel August) that
meet both conditions, and clearly should be in this category are fish such as
sardines, are an integral part of the choices made. These of course are
referring to as haute cuisine. Why in the world of haute cuisine (or the one
trying to be high) things are not so. Here Greek products with designation of
origin (the price difference is not conclusive) should play a key role.
KITCHEN & Near East Policy
Local traditions in the kitchen of Ionia, Kapadokias Sea and contributed
significantly to policy formulation kitchen, the second leading masterpiece of
Greek culture after the cuisine of the ancient Greeks. The Touch of Spice
begins in the 7th century with the establishment of Megariton, enriching the
tradition of Deipnosofiston of Athens and the culinary traditions of the
Romans during the period of the Roman Empire.
Through the culinary ferment them sprang the political kitchen. On the one
hand we have the luxury kings and princes meals with foods cooked rare with
very inventive ways mageirouts and experienced assistants, and the other at
the same time nistisima the austere meals of the working classes and monks.
After the fall of Constantinople, the cuisine will be shaped by the culinary
culture of the conquerors and the other side of indigenous egkatestim'enon
the city. The Istanbul commercial and cultural crossroads of trade, capital city
of two continents and two empire is the HIGHLY BY CITY OF
CONSUMPTION. For centuries, sheep and cattle Thesalias and Macedonia,
milk and butter, and Trabzon Urfa meal in Crimea, vegetables from Thrace
and Bithynia, SALTED and caviar from Russia, fish Propovntidas and the
Bosphorus, sugar and rice from Egypt coffee from Yemen, pastourma from
Caesarea, mastic from Chios, oil from Mytilene, dates from Baghdad, figs
from Ionia, dry karma flowed from Anatolia abundance and feeding the
markets and bazaars of Constantinople So you can see plenty of material
that was accessible to nykokyria. Important information on Touch of Spice
and transmitted orally by geitonisa in geitonisa from GIAGIA a momma and a
daughter, especially recipes that are simple and relate appetizers. Policies
tuna, mackerel mussels, ampelofyla filled with rice, onion spices and oil,
decorating the festive table. Fish cooked in thousand ways and
SEASONINGS not missing from anywhere. Cooked food with lemon sauce,
in oil and soup was the usual cater
KERASMA
The celebrations in tratamenta ie the Cherry house the first political position
was always the sweet white that is known VANILLA always enriched ffrouta
season and acacia flowers and Gazi. Spread and consolidated in the Town of
Chios and confectioners introduced and treat the Patreiarcheiou official until
today. Another important matter was the homemade cherry syrup sweets to
all the famous baklava and variations of. There were, and the rice pudding
semolina halva, the galaktompouteko the malempi with rosewater, the taouk
gioktou and other secondary. The telefttaio worshiped by the Romans and
which carried him famous in Rome, naturalized kostantinopolitiko, and later
forgotten. For women of the city streets professional recognition were tightly
closed, the very elaborate table with delicacies for which girls are trained by
the school, was the area of creative expression At the same time the kitchen
of political home in the gourmet giignesthai formed and from the Greeks to
the traditional publican mageiria.Kaliergithike many tastes associated with the
life cycle, birth, marriage and death with the rotation of four seasons.
Teachers of the woman in the city ypixan the tasty creations in the kitchen of
the Ionian Sea and Kapadokias.
KAPADOKIA
The area referred to as the Kapadokias sitovolonas of Asia Minor and the
nutrition of the Greeks was based mainly on cereals, bread, semolina, a
wheat and macaroni alefrosoupes home made pies and pulses in a fresh
meat was a luxury. The women of the region in winter prepare a crab sautéed
mutton in pastourma the soutzouki which cook with legumes. Abundance of
milk and salted, was always on the table. Ornithotrofia, kaliergeia vegetable
and egg production accounted for family needs. The preservation of
vegetables and fruit in winter was the method of drying. Some of the salted
and kept in vinegar (pickles). All dishes are cooked with other one that the
olive tree is not prospering in periochii and oil away from their diet. Sure oil
removed from the flax, sesame, and opium which chrisimopoiousan to fry
fish. Endless orchard produced abundant nuts. Thus several festive meals
containing meat and nuts
PONTOS
The Sea with rich fisheries and trade produced large quantities of maize,
barley PULSES RICE OATS flax hazelnuts, walnuts, chestnuts, apples and
pears, while the coast of Sinop and Trabzon was famous auction and trade
bonito.
Skipjack turbot chub mackerel anchovies were staple foods of mice. Dishes
with meat and poultry cooked on holidays and Sundays. in Trabzon
Sapsounta Kerasountai kitchen megaloaston was tasty epiroes from Russian
cuisine. The Russian salad, can do anything in the piroskikathieroiikan
PONTIAKI kitchen. The potato protokaliergithike in 1872 in Adapazar of Izmit
and spread in the late 19th century in Asia Minor and came to festive meals.
Common throughout Asia Minor is keskesi or fallow or Kourkouta, the grape
leaves and the Ionia nerompoureko
IONIA
In the kitchen the dishes coexisted Ionia of Asia Minor, the political kitchen,
with the use OIL specificity due to the abundant production. Fish and
vegetables greens LEGUMES were the backbone of the diet
On one side of the Aegean for centuries lived a cuisine based on LEAN
conservative rural and dependent on local materials, conservative and not
accepting external effects in a few mountainous areas, the prevailing range of
butter which was lack of variety. In the kitchens of Patras Athens and Syros
appear first books cooking. Together with the refugees from Asia Minor came
the renovation of the Greek cuisine The rural areas are fed with the gathering
of wild herbs and roots bulbs. In Crete, Cretans eat trogontas roots. From
there came out and saying that hunger and donkeys Cretans fatten ..
Monkish Cuisine
The monks were divided into two major categories, the monastic and
mulatto Monastai were askitai the anachoritai th fed shoots and weeds in
lentils and wild honey soggy and media rusks The second category was the
mulatto monks who befriends rulers and emperors cycles them, so the tables
and meals parethetan was extremely rich in dishes prepared from all kinds of
vegetables and fish kreata.I study is designed to raise all the food history of
kings and emperors of the Roman and Byzantine empire through
Othomanikis restoran that syndeounti taste with the leading persons in local
history prigkipises black women - black widows in the city provide information
to gourmets in the area restoran the cauldron on fire, the tea and the
samovar we transpose the original tower this time. Only four people argue
that the theatrical tastes and culture of the Byzantine
Looking at various sources, we found documents tell us about the diet of the
Greeks over the centuries. Below you can read the nutrition habits of our
people from Homer's earliest years. Describe the foods and recipes from
ancient times, eating habits of the Byzantines and our grandparents before
the invasion of the modern diet.
The ancient Greek cuisine is the last year being studied. The written texts of
antiquity describe highlights of the eating habits of our ancestors on the
island and mainland Greece. The types and shapes of containers, utensils
and cooking tools that bring come to light during archaeological excavations
testify to a highly advanced and healthy cuisine.
From the Odyssey collect data on the tastes of the Greeks of his day
century BC 8. As much as we look
strange the Greeks of the Homeric Age supported the diet mainly of meat:
raw offal, heifer, kopadisia lambs, goats, calves especially thighs, the whole
thickness of goats and the horse prefer thick toasted pakia. The meat they
ate grilled in Thrace. They made bread from wheat and barley and even used
to have a variety of breads that were current as pies. Also cultivated vetch,
clover and capers. They had developed cheese, drinking milk, whey and
cheese they made. The wine was necessary accompaniment to meals. The
Odyssey refers to: blonde wine nechtari red, black and white wine sweet
wine. Wine of the watered down and drank before in their mouths dripped a
few drops on the floor offering to the gods. There was, of course, olive oil, but
it was mainly other use ... This coating with their bodies after bathing! We
despise and natural fruits.
To a typical passage from the Odyssey:
Here FOUNTOMENI grow tall trees: pear, pomegranate, apple with bright
fruit, sweet figs and olives FOUNTOMENI foliage.
-Foreign, really THA'THELA whether to'd be my xomera you work in, the
edges can collect thorns on fences or plant trees? And I'll guarantee bread
for the whole year (.....)
O Athenaeus, the author of Deipnosofiston, who lived in the 3rd AD century,
describes a dinner given by the wealthy Karanos on the occasion of the
marriage:
At first, he says, offered to each syndaitimona a silver cup and a golden
diadem. Then started to come the silver and bronze discs with the dishes:
Chicken, roast ducks and geese, goats, hares, pigeons, turtle doves and
partridges. This was followed by a break to play music and aviltrides. Part of
roast suckling pig lying on her back on a silver tray. His belly had filled with
chewing gum and baked ortolan, oysters and scallops covered with egg yolks
...
We know today that our ancient ancestors, especially the Macedonians and
the Thessalian ... ate well! The Mycenaeans, from the 15th and 14th century
BC, were a staple food cereals and used the words "wheat" and "barley".
Also ate a lot of figs, honey and cheese. The ancient Greeks were the first
recorded means of cooking, from the 5th century BC Since the texts have
survived to our day, we know that our ancients created the first record of
gastronomic world. And, indeed, were even sweet flavors, which are ignored
until we came from ... China!
Can the ancients knew not the rice, sugar, maize, potatoes, tomatoes and
lemon, but they used a wide variety of spices for hunting, many onions, green
olive oil flavored with mint or thyme, they made cakes of fine sieve flour
melomeno and wine! Theophrastus mentions 5 varieties of radishes, stating
that Gujarat was one of the sweetest. We know that the ancients ate radishes
with bread for breakfast! From Plato, Hesiod, Plutarch and other writers, we
have several descriptions of the dinners of the ancients.
And the house tell me to bring the gum and the two spin-yet-milk and four
pieces of a rabbit ... if it grabbed the no overnight paliogato. Listen in and text
charchalemata pidihtos. Of these, child, bring us the three, the other Give me
the old man. And requested from the Aischinadi give you myrtles, but look to
have more fruit ... And as you go on the road is over-your-shouted and
Charinadi to come and drink it with us, once and for God to bring convenient
and the crops are doing well ...
Put meat, bones and ribs in a pot that holds 4.5 liters, along with 1 onion half
a carrot, half the parsley root and a pound of celery root. Add 2 ½ liters of
water and 1 teaspoon salt. Bring to a boil and lower the heat. Allow to simmer
for about 1 hour. Hold the meat, discard bones and vegetables. Cheese cloth
to strain the broth, let cool and remove all fat. If necessary add salt to the
broth in your taste. Preheat oven to 150 degrees. Bake the beets in the oven
for half an hour, or until soft (pierce with a fork or skewer to make sure). Allow
to cool slightly and peel them. Rub in very coarse grater or chop them by
hand into very small blocks (smaller than the Russian). Keep aside.
Depending on how you cut the beets, trim and all other vegetables except the
potatoes (in sticks (julienne) or blocks). In heavy skillet saute the vegetables
(no beets) in butter for 15 minutes, stirring frequently. Cut tomatoes in half
and rub them into coarse grater until you are left in your hand just peel and
threw it. Clean the potatoes and cut into 6 cubes each. Remove the heart of
the cabbage, and cut the sheets into squares approximately 2 centimeters or
more smaller. Put the meat broth to boil, add potatoes and pepper and let boil
for 10 minutes. Add the cabbage and let boil for another 10 minutes. Add the
saute vegetables, beetroot, tomatoes and tomato paste and simmer for
another 5 minutes. Remove from heat. As vegetables are cooked, cut meat
into cubes and 2 million add meat soup, the chopped parsley and garlic.
Cover can do anything and let it stand for 10 minutes. Serve in warmed soup
bowl. Supplied with a bolaki Smetana. In may, before putting the Smetana,
you can add lemon or red wine vinegar. Personally I prefer the lemon. After
you throw the lemon and mix the vinegar, add a tablespoon of Smetana and
to dissolve in your plate. It is excellent. If anyone wants more can of spicy,
can artysei with atzika that synodefetai with vodka or red wine alternative.
Warms the heart even to the time that goes into a soup bowl, with an
amazing aroma. Enjoy this winter on very cold days. Whether cold or another
that freezes the heart. Share it with friends.
Otherwise the spell not work
BY
BYZANTINE KITCHEN
The evnosto Vyzanio between Ancient and Modern Kitchen life of the
Byzantine Empire
When you split the Roman Empire, the western part of the empire lived
period of growth of feudalism. Rise of feudalism meant the weakening of
central authority of Rome and the decline of influence in front of the power
increase of the aristocrats and landowners. Over time the nobility acquired
the power to tax, maintain a military force to try to farmers with the result that
the central power of Rome to become symbolic. ACCORDING TO THE
Pervin Erbil, Byzantium which resulted from the Hellenization of the Eastern
Roman Empire, for fear of having the same end with the western region,
followed a different path. O path that led to the development of a central
authority based in New Rome, while small property were protected. Thus the
era of Isavron (8th century) was the Agricultural Act to ensure social and
economic independence of farmers, permanently abolishing the system of
serfdom. Farmers smallholders were the pillars (Ostrogorsky) the state
treasury and army, especially since Eastern issues in Asia Minor who were
suffering from raids, border guards, the Akritas, were
farmers who served in the army, had occupied the military land, land that is
their own, and they knew that fought for this land, and not to the manor some
landholders. Unfortunately over thousands of years bore Romeiko state,
things were not so simple and there was a constant struggle between large
landowners and aristocrats-mikroidioktiton-landless. So there were emperors
who supported the great owners and others who supported them small.
UNDER THE Andre Andreades the first centuries of the empire the land was
concentrated in the hands of large landowners and the period of
eikonoklaston shared between farmers and villagers. The battle to protect the
small property held strongly by the time of Romanos Lekapinou until the time
of Basil II of Voulgaroktonou. In particular, the Macedonians fought Dynasty
landowners, because the military emperors knew the power of the army
comes from the free and prosperous owners of small properties. This is
needed to face the enemy but also from those more easily sylllegontan taxes
and fees. Basil II of Macedon, and he dressed in a simple military jacket, and
lived simple and austere, when he died he left the funds of the State filled. He
fought and crushed the aristocrats who coveted central government taxed
them mercilessly and sharing A landless and land poor.
The siting of establishing the new capital was justified on the basis of "divine
inspiration". Constantine the Great transferred the environment, that an eagle
appeared in his dream and left a stone falls into the area of Byzantium. After
selecting the location for the new capital, the emperor suggested extending
the city limits. The Philostorgius that describes the extension of city limits
Constantine, trying to show the extent of the limits on the walls of the new
town began to go holding a spear. As, however, progressed, those who
followed him formed the view that it had finally develop much higher levels
than those needed. At the end of one among them asked: "To what point
despots?" And received the reply: 'stop until he goes in front of me and
guides.
Constantine the Great named it "New Rome", but later was named "City of
Constantine", "Istanbul" or "City". Now internationally known as «Istanbul»
(Stamboulis - the polis). Materials and artwork collected from all parts of the
Roman Empire, to the city soon became the museum treasures of Greco-
Roman world. After the division of the Roman Empire into East and West,
Constantinople became the capital of East State and remained until its final
fall, in 1453. Theodosius extended the perimeter walls of the 413 which
apparently stretched from the beach of Marmara to the Palace of the Golden
Horn Bay Seventh. These walls, which was land and their length reached the
7 km, consisted of three sets of walls were towers at intervals. In front of
each series was moat. Besides the land walls were and the seaside, 12 km in
length, a series. Strong earthquake demolished in the 446, but repeatedly
repaired in 1453. The period of Justinian left his mark on the town with its
splendid monuments were built in the year. Culmination of this building
activity was the church of Hagia Sophia. In the 8th century. The city faced the
victorious attacks Avars, Persians and Arabs and the same time experienced
conflicts and conflict and the iconoclast eikonolatron. The era of the
Macedonians (867-1057) brighten once the capital of Byzantium with new
palaces, churches and monasteries.
"The Istanbul undeniable focus of the nation's upper classes, which are no
longer exclusively military, requires all forms of spiritual life and gives tone to
all social and cosmic events. Wish to stay in a sophisticated society,
displaying the wealth and luxury, even in times of national risk, acquires the
time dimensions of a real legend, which goes quickly Byzantine border. The
beauty, grandeur and, above all the riches of the city, excite the spirits of his
contemporaries, excite curiosity and arouse admiration and ecstasy, feelings
to other causes pride and emotion and to others greed and envy ..... ... "
At the time of Komninos (1057-1185) founded the palace of Blachernon
southwest of the city, which was the new administrative center of life in the
capital. At the same time staying at that time in Istanbul Latino (Genoese
Pisates, Venice) by the commercial privileges given to them. In 1204
Constantinople was sacked by the crusaders of the Fourth Crusade and the
treasures of the West were flooded. Baldwin of Flanders founded the Latin
kingdom of Constantinople and the Byzantine aristocracy fled to Nice. In
1261 the emperor Michael VIII Palaeologus was able to recover
Constantinople and give the last dynasty of Palaeologus. During these years,
Istanbul has experienced wonderful spiritual and artistic flourish, despite the
social and religious controversy that shocked the state, economic and military
decline, external enemies, especially the Turks, encasing the Byzantine
Empire.
THE LAST PRAY TO SANTA MARIA AND GOD in Aya Sofia, committed by
Pope NOUFRAKI when in his capacity of priest GREEK fleet, as the ship
berthed in Istanbul, along with two other officers entered the Hagia Sophia
and was running again in St. Sophia. In the archives of the Greek state is the
complete mail to fleet, the Turkish authorities and the Ministry of Foreign
Affairs. There was honored for his act helpless and died at his home in
Ambelokipi Athens.
Turks never had control of Costantinupolis as throw Aya Sofia Church
prayers deliver their wish to God. Their masters, Nefelim, liked too
much to destroy the Aya Sofia Temple as the biggest human creation
dedicated to God of Love but they hadn’t the courage for such
barbarian action as they knew very well that from angels knife will
delivered to the fire which never turn of in Hell. Really have you ever
ask yourself from where all these light comes? From devils who are
burning in Hell my friends and all the magic of the world cant make
them free from that place.
From the second half of the 6th century, young people have migrated to the
territories of the Eastern Roman Empire. In 568, the Longobards Italy
invaded and occupied much of the Byzantine possessions there. At the same
time, several local tribes in Africa, the Avars in the Balkans and the Persians
in the East, started the attacks and raids. The wars which resulted from the
attacks were violent and long-term and the risk of the final drop touched the
heart of the empire, beginning with the siege of Constantinople by the Avars,
the 626. The successors of Justinian were: Justin II (565-578) who lift the
state's finances, Tiberius II (578-582) who distinguished himself in the wars
against the Persians, Mauritius (582-602) obtained by the borders of the state
in Europe and Asia and is considered the first Greek emperor having
formalized the Greek language, Latin aside. After the Revolution won the 602
Phocas (602-610), was incompetent and inhuman. The Phocas Heraclius
deposed following the revolution. The Heraclius (610-641) found the state in
a terrible economic and military situation. The empire was turned into ruins,
and the aged administrative machinery had become obsolete. The military
organization, which was based on mercenaries, not attributed, as there was
no money and were exhausted and old homes in supplying the troops with
animate material. The central provinces of the state were dominated by their
enemies. Avars and Slavs had settled in the Balkan Peninsula, while the
Persians were the heart of Asia Minor. Only a single regeneration could save
the empire from destruction. Ultimately salvation came because Byzantium
had endogenous forces for its deep social, political and cultural renewal. At
first the State, was weakened and poor, could not react to enemy attacks.
The Herculean think even to transfer its headquarters in Carthage to organize
the counter-attack from there, as was previously organized by the city's
campaign to overthrow the terrorist regime of Phocas. The deep frustration
caused to the population of Constantinople, the draft and the reaction of
Patriarch Sergius forced the emperor to abandon. But that captured such a
project demonstrates the seriousness which the situation had reached the
East and the importance it had western provinces. After sporadic populate
the Slavs in the Balkans in the late sixth century, began in the early weeks,
especially after the failure of the campaign of Mauritius on the Danube, the
great Slavic conquest. Many horde poured Avars and Slavs in the Balkans
and after terrible looting and deserted most of the Avars withdrew to areas
behind the Danube, while the Slavs settled in the Balkan peninsula and the
region took up displacing the Byzantines. Conquered Macedonia and Thrace
and stopped at the walls of Constantinople. The wave of Slav tribes poured
through Thessaly in central Greece and the Peloponnese. From here the
experienced Slavs sea landed on the Greek islands, and reached even to
Crete. However, the Byzantine power was able slowly - slowly be imposed
again in the territories and in other coastal areas, which regained the Greek
character. At the same time, the Persians continued their invasion in the
Middle East. Of course they were forced to leave Caesarea (611), but the
Byzantines failed completely in their opposition to Armenia and Syria. The
imperial army suffered 613 in the heavy defeat of Antioch, which facilitated
the rapid advance of the Persians on all fronts. The Persians invaded and
occupied the south of Damascus, while in the north managed to cross to
Cilicia and conquered Tarsus, which was an important fortress. At the same
time the Byzantines were expelled from Armenia. The morale of Christians
hardest hit and 614, when he fell into the hands of the Persians, the holy city
of Jerusalem after a siege of three weeks. Wild massacres and arson
ravaged the city, the temple of the Holy Sepulcher, which was build by
Constantine the Great, was burned by fire. These events have caused
dramatic impression in Byzantium, especially since the conquerors ierotero
he pillaged the treasure of Christians, the Holy Cross, and transferred to
Ctesiphon. The 615 launched new raids in Asia Minor and part of the Persian
army arrived in the Bosporus. The enemy moved to the capital from two
sides, the Persians from the East and the Avars the Slavs from the north. The
Emperor himself has just escaped from a conspiratorial assassination
attempt against him in June when 617 met chagano the Avars in
Herculaneum. In the spring of 619 began the conquest of Egypt. When after
a while the richest province of the empire was lost, created a serious problem
with the power of the Byzantine capital of cereals by then supplied from
there.
The struggle of the Byzantines over the Persians in the early 620 takes whole
new turn, after the defeats of the past now succeed epic successes. The
state rectified and manages crushing blow to the enemy, which was far
superior. It is small and the contribution of the powerful Byzantine Church in
this success. To fight against the infidels has all the treasures available to the
bankrupt state. The war began in an atmosphere of religious exarseos, which
was unknown in previous eras. He was the first profile media war, a
precursor in subsequent Crusades. The emperor took personal command of
the army, and instructed the patriarch Sergius and Patrician Vono to run the
state in place of the minor son as long as he would be absent from Istanbul.
Follow that and here, as in other matters, the example of Maurice, who
personally led the campaign against the Avars. This action was quite
unusual, and Heraclius, as before Mauritius, experienced a severe reaction
on the part of advisers, because none since Emperor Theodosius I had not
taken personally led the military campaigns. At first Heraclius signed a peace
treaty with the Avars chagano (619), paying a price heavily. So unable to
transfer troops from Europe to the East. On Monday, the Resurrection, on 5
April 622, he left Istanbul after a solemn Divine Liturgy. Dievike in Asia Minor,
where "nity on issues afikomenos country, collected the camps and youth
strateian prosetithei them. The autumn, the emperor with skillful maneuvers
succeeded in penetrating to Armenia. The Persians were forced to abandon
their positions on mountain passes of Asia Minor and follow the Byzantine
army "bent way of seirais dethentos. The collision of two army held in
Armenian territory ended with triumphant victory of the Byzantines. The first
objective, namely the evacuation of Asia Minor from their enemies had
achieved.
Meanwhile the Persians fight back and in 626 Constantinople experienced
the greatest risk of a double attack by the Persians and the Avars. The
Herculean always feared such an attack, and was trying to avoid a
humiliating concessions chagano the Avars. Head of a large army Sahrbaraz
passed through Asia Minor, seized the camp and Chalcedon on the
Bosphorus. On July 27 626, appeared and chaganos the Avars in front of
Istanbul with countless horde Avars, Slavs, Bulgarians and Gepidon and
oliorkise the city by land and sea. The Patriarch Sergius of sermons, devout
vigil sequences and processions with the image of the Virgin of St. Luke, kept
awake the religious enthusiasm of the population, experienced guards
opposed to all attacks of enemies. Since then preserved the memory of the
Romiosynis Akathist Hymn:
dedicated to the Virgin Mary that night of 7 August 626mCh., saved the
"Constantinople" by the hordes of barbarians, raising waves sank ships
besieging the walls of. The Avars had to resolve the siege and banking in a
disorderly retreat. The crash had resulted in success and Persian designs.
The Sahrbaraz left the Chalcedon and fell with his army in Syria, while the
second general of the Persians Sahin, received a crushing defeat by the
brother of Emperor Theodore. The danger had now passed. The people
cheering for salvation, which is attached to protect the Virgin Mary, gathered
at the Church of Notre Vlachernon Akathistos and chanted this hymn and "as
the winning lytrotheisa suffering thanksgiving. At the time of the Byzantine
capital was in mortal danger Heraclitus had camped in a remote area of
Lazikis. Here he came into contact with the State of Hazara, as it did earlier
with the tribes of the Caucasus. From that time dates the cooperation of
Byzantine and Hazara, who over time will evolve into an important mainstay
of the Byzantine Eastern policy. In December 627, Heraclitus arrived in front
of Nineveh. In the fierce battle that took place was the final outcome of the
titanic struggle between the Byzantines and Persians. The Persian army
afanisthike literally. Byzantium won the war. The triumphant advance of the
Byzantines continued. In early January 628 arrived in Dastagerd, which was
the favorite palace of Hosroe, who rushed to the left panicky. In the spring of
628 occurred in the Persian empire important events, which made it
unnecessary to continue the fight. The Hosroe overthrown and assassinated,
and seized the throne by his son kavadi - silos, which immediately signed a
peace treaty with the Byzantine emperor. Score major victory of the
Byzantines and the crash of the Persian state was to recover all the territories
which formerly belonged to the Byzantine state. Armenia, Mesopotamia,
Syria, Palestine and Egypt have been attributed to the empire. A few months
later, dying silo asked the Byzantine emperor custody of his son. The Hosroe
II had once called the slave of the Emperor now reversed the conditions and
the silo called his son and heir to the throne of the servant of the Byzantine
ruler.
After an absence of six years Heraclitus, the first crusader returned to the
capital. The son of Constantine, the patriarch Sergius, the clergy, the senate
and the people welcomed the emperor in Asia Minor beach, the priestess, as
the glorious winner of the enemies of Christ with olive branches and candles,
with winning accolades and church hymns. While the Persians evacuate the
Roman provinces, Heraclius left the spring 630 on Jerusalem. Here on March
21 restored under the cheers of the crowd the Holy Cross, who had
recovered from the Persians. The formal act symbolized the victorious
outcome of the first major religious war in Christendom.
The era of Heraklion marks the eastern empire not only in political and
cultural space. Roman ends and opens the Greek era graikiki or literal
meaning. The emphasis of the Greek element, and strong influence of the
Church in all areas of public life give the empire a new look. The Heraclius
introduced the Greek as the official language of the Byzantine Empire. The
language of the people and the Church was far and language. The
prevalence of Greek had to contain artificial means, spread rapidly, so
knowledge of Latin to be in the next few generations a rare phenomenon,
even in circles of Byzantine scholars.
The Hellenization of the Byzantine State made another significant change,
while substantially simplifying the imperial titles. The Heraclius left the
complex imperial titles and chose the popular Greek named "King." The
ancient Greek title of King, who until then used only informally the Byzantine
emperors, replaced the Roman titles «imperator», «caesar» and «augustus».
The nickname of King has become the official title of the Byzantine emperors
and prevailed since only in Byzantium until its final fall. Unfortunately, new
enemies continue to threaten the Greek empire and now the most tromeoroi
were Arabs. The speed and ferocity of a hurricane, the new invaders crushed
and conquered Persia and then removed from the rule of Syria, Palestine and
Egypt. Easy posting of these areas of the Byzantine Empire by the Arabs is
explained by the psychological alienation that characterized the
monofysitikous populations towards the orthodox state.
In the next few years, the Arabs conquered Africa. At the same time, made
raids against the state in Asia Minor and eventually seized, without success,
the city itself (673-677). The critical position Romeiko state exacerbated the
fact that the Balkans acted raids Slavs, while the Longobards Italy intensified
their pressure against the Byzantine provinces there. At the same time was
another event that has huge significance for you and for the subsequent
historical development of the state: the Bulgarians settled in the south of the
Danube and founded the first Bulgarian state in history (681). In Heraklion
diadechthisan the emperors Constantine III, the Constans II, Constantine IV
Pogoni, Justinian II, the Leontius, Tiberius III, the Philippikos, Anastasios II,
and Theodosius III.
Followed by Isavron dynasty (717-820), the emperors WITH THE Isavrou Leo
III, Constantine E, Leo W, Constantine F, Peace THE Athenian, the victorious
A THE Staurakios, Michael A Ragavis and Leo with the Armenian. First and
emergency care of Leo III (717-740) was to repel the Arab risk, coming closer
again threatening the existence of the empire. Since the Byzantine
counterattack by Anastasios II was aborted due to internal unrest, the
struggle was to take place again before the walls of the Byzantine capital.
With great haste Leo III the capital prepared to face the impending siege and
completed the defensive works begun Anastasios providing properly
developments. In August 717 occurred in front of Istanbul with the army and
the fleet of his brother Caliph Masalmas (Maslama).
Then reigned a dynasty of AMORE (820-867) emperors WITH THE B
Michael Travlos, Theophilos Michael III and the drunk. Michael B by Travlos
(820-829) ascended the throne by killing his predecessor. In the age of Crete
was conquered by the Saracens (823). Theophilos (829-842) was a literary
man and followed a moderate policy in the iconoclastic issue. Michael C, the
drunkard (842-867) epitropefotan by his mother Theodora, and his uncle
Varda. In the age of the iconoclastic finally solved problem (Sunday
Orthodoxy 843, renovation of pictures) and was the Christianization of the
Slavs. At the same time caused the Schism of the Churches of Rome and
Constantinople. The competition between the two Churches on spheres of
influence, the papal claims leadership in the Church and selfishness and the
clumsiness of the then-acting people came to poison relations between
eastern and western world and to finally break the Christianity in 1054. The
period of governance of the State of the Emperors of Makedonikis dynasty
(867-1057) is considered as a period of prosperity and maturity of Byzantium,
and that's why brutal campaigns crushed the resistance of the enemies of the
state, filled out and completed the state machinery, fighting sects, the
ekchristianisan around people and the Greek language heard from the
Danube to the Caucasus, and southern Italy to Syria, but the art reached the
highest degree of acne.
Basil the Great A (867-886) defeated the Saracens, restored friendly relations
with the West and to produce new legislation. Leo VI the Wise (886-912)
continued the legislative work of his father, defeated the Bulgarians and the
Russians repulsed. Constantine VII the Porphyrogenitus (912-959) was a
literary man. The state was ruled by his mother Zoe, the patriarch Nicholas
Secret and the father-of Romanos Lekapinos with three sons. In the era of
John Kourkouta defeated the Arabs, but were beaten off two new Russian
raids.
Romanos II (959-963), the general of Nikiforos Fokas xanakyriepse Crete
from the Saracens (961). The Nicephorus Phocas (963-969) became
aravomachos. Turned against the Russians and Bulgarians came to a
rupture with the Holy Roman Empire of the German nation. John A Tzimiskes
(969-976) ascended the throne after murdering B Nikiforos Fokas. It became
Emperor defeating the Russians, Bulgarians and Arabs.
Basil II the Bulgar (976-1025) was the most important emperor of the
dynasty, and perhaps of Byzantium. He defeated the Bulgarians, against
whom he fought for forty years (976-1018). Also defeated the Arabs and
suppressed internal revolutions. In the years became the Christianization of
the Russians (989). Error was to grant trade privileges to the Venetians,
because they later undermined the economic foundations of Byzantium.
Generally within days of the Byzantine Empire reached the biggest peak.
However, acne is halted quickly, because they Macedonians Emperors
Constantine (1025-1028), the Romanos III Argyros (1028-1034), Michael IV
the Paphlagonia (1034-1041), Michael Kalafatis E ( 1041-1042), Constantine
the Gladiator I (1042-1055) and the Military Michael F (1056-1057), was
totally incompetent. Key events in the season was the emergence of the
Seljuk Turks in the east limits of the state and the final schism between the
Churches of Rome and Constantinople (1054).
The army, until c. 11o. broadly maintained the organization of the late 6th
century. (as we know from the strategic Pseudo-Mauritius), as viewed from
the "regular" of Leo VI the Wise and the other military manuals of the time.
Neglect of, but at the 11o century. led to the widespread use of the
mercenary element in the Byzantine armed forces, which thus became less
axiomaches and limited in number, while military spending has risen. The
fleet, after a period of prosperity at the same time, neglected, and he in turn
almost completely dissolved. The social side of the Byzantine Empire
following the steps of Justinian I against the large landowners and the crash
for a short period of high property from the enemy attacks that reached deep
into the empire, gave the impression of balance and social health. The
property simply too large and the internal pressures in the small property
stopped temporarily. But after victories in Arabic wars followed a frenzy of
acquisitions by the nobility, which benefited from adverse conditions and
annexed it in any way the land of the poorer yeoman, both of soldiers and
others, thus creating a serious military and social problem , military, because
the absorption of so-called military PROPERTY were now soldiers of income
to meet their needs for the kit and weapons, and social, because it eradicated
the institution of free short notice. That is why the emperors of the dynasty
Makedonikis tried measures hardness several times to stop this trend of high
property and prevent disasters that threatened the state. However, the policy
of the Macedonians did not only temporary results. With the prevalence of
political aristocracy in the governance of the state, the time of the successors
of Basil II, favorable for small property abandoned social policy and the rule
was delivered into the hands of greedy megaloidioktiton not only asking how
to get rich.
Currently there development of Greek education, with visible the impact of
Ancient Greek Law and the Platonic philosophy. Reorganized the School of
Constantinople by the Varda 9o century Constantine IX Monomachos the
11th century and was named University of Istanbul.
Komninon Dynasty (1057-1185): Founder of the Isaac Comnenus, but
essentially the dynasty starts by Alexius Comnenus. He has served the
emperors Isaac Comnenus, Constantine I, Duke, the Romanos IV Diogenes,
Michael G Parapinakis, Nikiforos Votaneiatis the Alexios, John II, Manuel I,
Alexios B and Andronicus A. During the period 1057-1081 there was
competition between the military and politicians and this civil war along with
the corruption of the palace, allowed external enemies weaken the rule of
linear. The most notable was the Emperor Romanos IV Diogenes (1067-
1071). Romanos was active and brave general. He was distinguished in the
wars against Patzinakon and had fairly high reputation in the command of the
military. Immediately took the fight against the Turks, but the decay had gone
very deep and the plots of his party Psellou undermined the efforts of the
emperor to save the empire. With great effort succeeded Romanos gather an
army, who were key foreign mercenaries Patzinakes, Ouzo, Normans and
Franks. Despite all the difficulties the first two campaigns of 1068 and 1069
had some success, but the third ended with a terrible disaster, due mainly to
the treachery of Andronikos Doukas, a son of Caesar John. Close to
Mantzikert Armenian city in the region of Lake Van, the numerically superior,
but heterogeneous and undisciplined army suffered misthoforikos on August
19, 1071 crushing defeat by the forces of Arp Arslan. He was arrested by the
emperor prisoner. As a prisoner of Romanos Diogenes closed agreement
with the Seljuk, which secured the freedom in return but the promise of
annual sponsorship, ransom for him, the obligation to deliver the Turkish
prisoners and make available auxiliary army. In the meantime, however, the
rival party in Istanbul at the initiative of John Caesar, the declared void. The
authority agreed to take power collectively Empress Evdokia and the eldest
son of Michael Duke. Shortly after his mother Empress kleisthike in a
monastery and his student Psellou Michael VII declared himself emperor (24
October 1071). Are in power in Istanbul faced Emperor Romanos, who
returned from Turkey capture as an enemy and thus civil war broke out.
Eventually Romanos surrendered after entrusted a letter of guarantee, which
had signed three bishops in the name of Michael VII, and that the promised
security of person. Before we arrived in Istanbul, took off his eyes with a hot
iron. The insidious Psellos, surpassing himself, wrote to Emperor blinded,
which emphasizes the romance, the victim as a witness. God, he writes, took
on the eyes, because they wanted to claim to see more light. The hero
Romanos Diogenes died on the island first, from the terrible wounds in the
summer of 1072. The epilogue was terrible he has turned the defeat
Mantzikert a real disaster, because the treaty was agreed by Alp Arslan by
emperor Romanos was canceled and the Turks on this momentum and
began an aggressive war of conquest against the Byzantine Empire. The
empire was still, as the era of the large Arab invasions, given the risk to
alothei its enemies. But then had resisted the successors of Heraklion with
heroism and tenacity on defense of an empire that was healthy. However,
now everything is in perfect dissolution. The strong defensive system based
on their soldiers located in a place, had collapsed, while in Constantinople
ruled as an opponent of the powerful Turkish sultans, surrounded by
scheming courtiers and Jabber scholars, miserable student of Psellou, an
bookworm unworldly, spent early as physically and mentally. There was now
no hope of Asia Minor. The road was open to the Seljuk and no power or will
not exist, able to deal with them.
The Romanos blinded Michael G (1071-1078). The Michael G. displaced
Nikiforos Votaneiatis C (1078-1081) and that Alexios A 'Komninos (1081-
1118), considered founder of the dynasty of Komninos.
The Empire of Nice was not only to tolerate the Latin Istanbul, but also
endured a tough war against the Sultanate of Iconium. The transfer of the
center of Byzantine Asia Minor exacerbating conflicts between old
Byzantine and Seljuk, why prevent the advance of the Turks on the coast.
With the mediation of Venice, the Sultan Ghijaseddin Kajchusraw I ended the
year 1209 a secret alliance with the Latin Empire. On the side of Theodore
Laskaris came in contact with the king of Little Armenia, Leo II in Cilicia, who
also felt the threat of the Sultanate of Iconium. A convenient pretext for war
against the young Greek Seljuk Empire offered to the former emperor Alexios
III, who slept in the courtyard of the Sultan of Iconium after lengthy
stay in Europe. The Sultan could now display the conquerors of projects in
the guise of legitimate claim, in which Theodore Laskaris had to cede the
throne to the wife's father. The battles took place around Antioch on the
Meander was hard and have claimed large losses on specific measures
under the emperor of Nicaea, who constitute the core of a small group of 800
Latino mercenaries. But he won a victory in the spring of 1211. The Sultan
fell on the battlefield, the deposed emperor Alexios III prisoner was arrested
and spent the rest of his life in a monastery in Nice. The victory did not yield
significant territorial advantage to the empire of Nice, but had enormous
psychological impact. The newly created Empire has proved capable of
taking the traditional war against the infidels and to overcome the ordeal.
Then relaunched the war against the Latins. It seems then that Theodore
Laskaris, who in recent years had a fleet, thought to attack Constantinople. In
reality, the war was limited to fighting in the western territories of Asia Minor,
from which emerged the winner Latin emperor. Henry won a battle on the
river Ryndako (15 October 1211) and marched to the Pergamon and Nimfeo.
But the skirmishes are not considered the fate of war on which both sides
were using minimum forces. Both parties were exhausted, and in late 1214
agreed to Nympheo peace treaty, which determined the border between the
Latin and Byzantine Empire. The Latins kept the north - west corner of Asia
Minor Adramyttio the south, while the other area as the border with the Seljuk
Sultanate, was in possession of the empire of Nice. This temporarily Both
empires mutually recognize the right of existence. None of the two was not
able to destroy the other. So prevailed relative balance and relative stability in
their relationship. This period of stability soon brought economic prosperity of
the Empire of Nicaea, while after the death of Henry in 1216 accelerated the
decline of Latin Constantinople. Meanwhile maintained peace between Nice
and the Latins. Theodore Laskaris married a third marriage to the daughter of
the empress Giolantas, Maria, who was niece of the first two Latin emperor.
In August 1219 a treaty ended the Venetian podesta of Constantinople, which
the Venetians ensured full freedom of trade and duty to the empire of Nicaea,
as was the old Byzantium. We hesitated to accept the Doge of Venice as a
despot and master of the fourth and the fourth half of the Roman Empire, but
the official document called himself the words: "Theodorus in Christo Deo
fidelis Imperator et moderator Romeorum et semper augustus Comnanus
Lascarus .
More importantly gained the hegemony of the continent. The active and
skillful Michelangelo had subjugated the region from Durres to the Corinthian
Gulf, where and instituted a strict military regime centered on the Arta. The
state of Epirus, which included the Continent, Akarnania and Aetolia,
structured as an independent Byzantine hegemony. As the emperor of
Nicaea in Asia Minor, and so the Continent in the Balkan Peninsula was the
center of Byzantine cultural survival and political core of traction forces.
During the policy development and internal stability also followed here, as in
Nice, a winning season extension. The ultimate goal, which envisioned the
two Greek centers, was the recovery of Constantinople and the restoration of
the Byzantine Empire. The founder of the continental state Michelangelo
succeeded to the throne in 1215 his half brother Theodore. He had resided a
considerable time in Nice by Theodore Laskaris after the fall of
Constantinople and arrived in mainland yard Arta only after the insistence of
his brother. He had given the emperor of Nice as the oath of allegiance at
least claim the writers of Nice, thus recognizing the primacy of. Yet it became
the inevitable rivalry between these two Byzantine centers, since both
inspired by the same ideals and pursue the same goal. The competition
unleashed by acidity and even during the years of dynamic and ambitious
Theodore, who proudly and confidently attributed to himself and the three
royal names of Angel, the Duke and Komninos. Even surpassed in boldness
and activity of his predecessor. Under the authority of the State of Western
Greece experienced a period of relentlessly rising. The first act of Theodore,
who spread the fame and outside the borders of the continental state, was a
bold attack against neoklegmenou Kourtene Peter King, her husband
Giolantas, the sister of Baldwin and Henry. Peter fell into the hands of
Theodore, after an ambush in the mountain passes of Albania, and ended his
life as a prisoner in Epirus. The regency in Istanbul took his wife Yolanda and
when he died and that the year 1219 the royal crown of Constantinople
reached the sickly son of Robert.
Orthodoxy was also the spiritual banner, under which countries joined the
Russian and the rule of Moscow managed to raise a large force. After the fall
of the Byzantine Empire and the Slavic kingdoms Moscow finally throwing off
the Tatar yoke and became, as the only Orthodox hegemony, the natural
center of the Orthodox world. Ivan III, the great liberator and founder of the
unity of the Russian country Palaiologina married Sophia, daughter of the
despot Thomas Palaiologos and niece of the last emperor of Byzantium. He
adopted the Byzantine double-headed eagle in the banner of the Moscow
and enter the Byzantine ritual. Russia quickly took the lead in the Christian
East, which had until then the Byzantine Empire. After Constantinople was
the new Rome, Moscow was now the "third Rome". The spiritual heritage of
Byzantium, his faith, his policies and ideas of spirituality survived through the
centuries the Russian Empire.
The Medieval Greek literature associated with the Secretariat of the
Alexandrian year, especially in the field of literary form. Both secretariats
derive their themes from ancient mythology, too harangue and imitate older
models. Important though the service was the medieval Greek literature in
the intellectual history of mankind, and almost always had a close link with
the ancient Greek heritage and maintaining the ancient wisdom and ancient
letters. Not missing libraries in major cultural centers of the State nor the
commentators earlier texts. Beneath the often artificial language of the body
discovered new Christian ideas. The Byzantines cultivated mainly
historiography, ecclesiastical poetry, literature, folk and the Secretariat.
In Protomesaioniki Period up the Byzantine culture, which shaped the ancient
Greek, Roman, Christian and Persian elements. It should be noted that
contraction of the ancient Greek with the Christian spirit, held the 4th century.
by the Fathers of the Church, namely the Kingdom of the Great, Gregory
Nazianzus, Gregory of Nyssa and John Chrysostom, who completed the
project earlier important men, such as Alexandreos of Clement (2nd century
BC.), and founded a new rule-based world in the Greek intellectual tradition
and the Christian lessons from which did not missed and survival of ancient
tradition with several worthy representatives.
Major theological centers formed the Caesarea of Cappadocia and Antioch in
Syria, while Beirut shine in the legal profession. But in Thessaloniki and
Athens diesozan even the torch of ancient wisdom. Over the years Istanbul
has a leading role. During this period more shine Alexandria, where he taught
and educated men who excelled in literature and in the administration of the
Church.
Among many prominent, the Caesarea of Cappadocia gave the Great
Kingdom (330-379), an important personality in theory and in action, great
theologian and writer. Profound knowledge of ancient wisdom, deeply
appreciate Plato and Demosthenes. He left speeches, essays and letters,
and some wonderful speeches by the evangelical simplicity. In a small work
of recommended reading of classic authors, if it were elected by the good
work. In earlier works, the sooner, one finds the influence of the classics.
They are also faithful picture of society and the church in Cappadocia of 4oy
century. and largely looked to the style, like the treatises of. Together with his
friend Gregory made basic rules of monastic life.
In the field of historiography, Prokopios from Caesarea of Palestine, imitator
of Herodotus and Thucydides, wrote the history of the wars of Justinian, they
followed closely as an advisor to General Velissariou. The jokes of assaulting
Justinian and Theodora, the Velissariou and his wife. As a historian,
distinguished for calm in a crisis while laudatory trend. In "On buildings",
which described the construction work of Justinian, distinguished rhetorical
style and laudatory. Although uneven writer, Procopius is in the works of a
valuable source for studying the history of the year. His style has power and
originality, as well as freshness and vitality.
In the poetry of the first Byzantine period, holds a special place in the work of
Gregory Nazianzus. From archaistiki language does not lack the genuine
poetic feeling and evocative mood. The varied texture of the poems
sometimes influenced the poetry of Hesiod, Homer once, and again allote
ancient lyric and dramatografoi. The religious poetry in dactylic hexameter
cultivated, and rarely a novel measures.
In the early 6th century. we have a remarkable rich and magnificent work of
Romanos melody. Having lived in Emessa and Beirut, he moved to Istanbul
in the reign of Justin and Justinian. With poetry culminated in the attempt to
use the ecclesiastical poetry and the rhythmic steps up the kind of church
hymnography cultivated by others, contemporary or later. He was
distinguished by high poetry, drama, grandeur and simple style. The lyricism
of the outbreak in images taken from nature. Rightly was the leading
Byzantine poet. Since the school also must come the poet of the brilliant
"Akathistos Hymn."
In the medieval period (700-1200), John of Damascus to the work of
"knowledge source" Clear out the lessons of the Church Fathers and the
decisions of ecumenical councils. The Damascus and Theodore
Constantinople, while the subsequent, were against the iconoclast and
became important theologians. Damascus, in his "For the pictures, stands
the concept of worship of veneration. At the same time holds a unique
position as a poet. There was a follower of Andrew of Crete, and
kanonografos hymnographer with mystical mood.
Theodore Constantinople (759-826) fought as a theologian reforms Isavron
emperors. There was a reformer of monastic life and wrote epigrams in
ymnouskai saints. In his works, Small and Large indoctrination indoctrination,
raised the ascetic ideals of Christian perfection. It provided them with advice
to the monks of the monastery of Stoudios, where he was abbot. Literary and
interest are his letters.
The poet wrote Kassiani original and beautiful poem
variety shows, and hymns and epigrams with satirical mood. He also wrote
and sayings. The Photios (825-893) and Psellos mainly dominated the
Byzantine period. There were the forerunners of the humanitarian movement
raised later in the year of Komninos and Paleologos. The fire with the
"Myriobiblos" and other literary works contributed significantly to the
preservation of ancient wisdom and its interpretation. From the ancient
philosophers prefer Aristotle and Plato in his works stood the mythological
element. Cultivate the theology (and was ecumenical patriarch), philosophy,
law, grammar, science and medicine. He was accused by conservatives of
his time on homework at the University of Magnaura that Caesar was
reorganized from Varda. Dictionary and wrote up the Amfilocheia. The tone
was bright and acid. The student of Arethas (850-932), bishop of Caesarea in
Cappadocia, left interpretations of texts in Old and New Testament, as well
reviews and comments on Plato, Lucian and Eusebius.
Constantine Porphyrogenitus (905-959) wrote the story of his grandfather,
Basil I, work with solemnity. Constantine not only wanted to reorganize the
education and encouraged the writing of useful projects. He wrote the UR To
own son Romanus, associated with the administration of the empire, the
"About themes" on administrative diairesitou state, and the "Kingdom on
Ekthesin Order", which describes the protocol of the Byzantine court .
Michael Psellos (1018-1078), an important scholar, philosopher and historian,
has renewed the philosophical reflection to the study of Platonic philosophy in
particular and tried to separate the philosophical from theological reflection.
He taught at the "High School" founded by Constantine IX Gladiator.
According to the perceptions of the philosophical education should start from
the logic and physics of Aristotle and with the help of Plato, Plotinus and
Proclus, investigate later metaphysics. Saw as the ancient forerunners of
Christianity and came in contrast with John Xifilino, Head of Didaskaleiou
laws. As platonistis was the forerunner not only of George stuffed (Pletho)
and the Platonism of the Renaissance. In Chronography, where have
addressed the historical events of the years 976-1077, the Psellos gave
successful images of historical individuals. The events of the reign of Basil II
have addressed the quotes. The report did not plateiasmous and redundant,
and akrivologouse meetouse psychologically people and events. Michael
Attaleiatis (11th cent.) Stood out as an impartial historian. Covered the history
of the period 1034-1079, with acute observation and deep crisis. The tongue
is placed between the simple spoken of the 9th and 10th centuries. and
archaistiki of years of Komninos. Cultural interest is the "Typical" and
ptochokomeiou monastery founded, and even provides us with useful
information on the life of the author. Nikiforos Vryennios (1062-1137) without
much objectivity recounted the events of the years 1070-1079, beginning with
Isaac Comnenus and reaching to the middle of the reign of Nikephoros
Votaneiati. The work of Brienne is less than the work of his wife Anna
Comnenus, who continued his story. The "Alexias" Anna Komninis (1083-
1148) set out the facts of the years 1069 -1118 on the basis, inter alia,
records of state and diplomatic correspondence. Influenced by the older
historiography, but rather imitated Thucydides. There was, however, capture
the true historical facts and did not penetrate to the causes. Although biased
and with other defects, the work provides much useful information. The style
is archaising, rhetorical and largely artificial.
John Kinnamos (1143 - 1185) have addressed the "Compendium", with
truthfulness and brevity, the events of the reign of John II and Manuel I
Komnenos (1118-1176). It is modeled on Herodotus and Xenophon, and
Prokopios.
Of the scholars of the century 14o. studied the ancient world refers Maximus
Planudes (1260-1310). Translations of Latin works into Greek became
spiritual intermediary between eastern and western world. He wrote reviews
in Diofanto math, grammar, and culled from ancient syngrafeisIstoriografos
the events of his time was John Cantacuzino (1292-1383), who recounted the
events from 1320 to 1360. There was impartial, having taken part in political
events of the year. But provides important information for the neighboring
nations. The project is estimated, from an aesthetic point of view. Wrote
theological works and paraphrased by the "Nicomachean Ethics" by Aristotle.
United is also contributions of George Gemistos or Pletho (1360 - 1452),
scholar of considerable activity. By studying the Platonism and Neo-Platonic,
tried to create a new world religion. THEOLOGIS and philosophize, but there
was a Christian. Laws have not survived whole. The other works are
philosophical, historical, astronomical, geographical, grammar, rhetoric and
music. Important is that entitled "On Aristotle to Plato s different. In pleadings
provided advice on the large and diverse issues of his time.
Bessarion (1403-1472) was bishop of Nice, and later Cardinal. Aware of
Italian humanism, was a fan of Western denominations. Continue in a part of
the Platonic Psellou, drew inspiration from the western medieval theologians.
He was interested also in the initiation of the Greeks of his time, knowledge
of European art. Pleaded the doge of Venice for organizing crusade against
the Turks. Reviews written positions in George of Trebizond, which
sykofantouse Plato.
Four writers recounting the events of the season. The Laonicus Chalcondyles
(1432-1490) followed standards as Thucydides and Herodotus and events
have addressed mainly from 1298 to 1463. Faced with critical events, but
there was no exact dates on it. He believed in the destiny of Hellenism,
despite a dip noted in his time. His style was sophisticated and ambiguous.
The Duke (1400-1470) began his work with the events of 1341 and led to the
Turkish occupation of Mytilene (1462). Distinguished by the veracity of the
report and live events. Cultivate a deliberate demoticism and attitudes was
probably man of the people. There unionistic, but at the same time a patriot.
George Sfrantzis (1401-1478), an official of the court, wrote Chronicle of the
years 1413-1478. The language was carefully Sfrantzi, unlike that of
Kritovoulou and Halkokondyli. In ecclesiastical issue followed the trend
anthenotiki.
The Cretan literary production of the 15th and 16th century. should be placed
in the medieval folk literature. In Crete, even the next century, the medieval
folk literature will find the culmination of the works of George Hortatsis
(PANORIA, Erofili, Katzourmpos) and Vitsentzou Kornarou (The sacrifice of
Abraham and Erotokritos). Erotokritos is the most important Greek literary
monument to the early 19th century. The term "Byzantine Music" to mean all
sorts of musical production of the Byzantine Empire. Above mean the music
of worship of the Greek Orthodox church. The study of sources led to a
distinction of producing music of the Byzantine era as the functionality to life.
On the one hand we have the Byzantine ecclesiastical music used in worship
and in religious ceremonies in general, with obvious effect and spread
outside the boundaries of the empire, on the other there is also the Byzantine
secular music that accompanies the fun, joys and the feasts of the Byzantine
and generally any event outside the church under which are tied to local
traditions and colored by the idiosyncrasies of individual populations of the
empire. As if there is an interaction of these two types of music, basically
there, mainly from the church side, the tendency to create a watertight
bulkhead, because the music culture is a means "entertainment" in the
ancient sense of the word, with some mental education goal. The secular
music, entertainment connected with the pagan past - which directly or
indirectly associated with the worship of ancient gods - could not be accepted
by the church, so the growing influence of the Byzantine society, undermined
both the margins of formality and publicity secular music. That is why the
sources of secular music is very economical and our lack of knowledge in this
field.
The number of large hymnographer of Byzantium, who was with poets and
composers of music for church hymns, it seems that life begins at the 3o
century Bishop Methodius. A first maturity earned the 4o and 5o century
(Gregory of Nazianzus, Anthimos, Auxentios) and leads to the first major
peak (6th-7th century). The authors Kontakou Anastasios Kyriakos and
especially the romance Melody, whose hand is placed next to poetry to that
of the ancient opera in height and flare, and the music does not seem to be
lacking from this highest level. Below are the teachers of the rule: the Andrew
of Crete, John Damascene, Kosmas Constantinople (7th, 8th century).. In the
9th century monastery Stoudios Istanbul is the heart of hymnography:
Theodore of Studion, Joseph and Theophanes Studion Studion. We reach
thus a second peak: more than one third of the names hymnographer of
eleven centuries of Byzantine Empire survived belong to 9o century. This
period continues to 10o and the 11th century, but John Mafropoda called the
last of the Greek Fathers, closes the period of hymnography. Have been
grouped so many hymns, so the Church decided to prohibit the synthesis of
new anthems from that time onwards.
Architecture
The architecture of the early Christian period, ie the period that began with
the recognition of the Christian as an official religion by Constantine the Great
and ended with the Arab conquest of the southern provinces of the empire
and the loss of freedom of seafood street (7th cent.), We are known by many
monuments that are still preserved, genuine or counterfeit, and much more
remains brought to light, particularly excavations in recent decades. At that
time continued proektathike art of Greco-Roman world, whose monumental
forms now used to meet the needs of the new official religion. These relate to
both ideological imposition, which operated the magnificence of the buildings
and the splendor of the material, and the practical adaptation of buildings in
the new cult. Then set in accordance with new requirements, the main types
of church buildings depending on their destination (temples, witnesses
baptisteries etc.) has been prepared and the formation of the Christian
church, the function of each chamber, created a new architectural elements
such as the transverse aisle basilicas in the dome in various combinations,
etc., which are the main characteristics of Byzantine architecture. The
importance of this time for the entire history of medieval art is huge and the
radiation exceeds the time limits. All schools of Christian art ranging from the
Early Christian and almost all categories of artefacts in subsequent seasons
to find the patterns in this long. But the vast area of land held by the Eastern
Roman Empire included flourishing Hellenistic cities with strong indigenous
artistic traditions, such as Alexandria, Antioch. the appeal and the new
capital, Constantinople, which is continuously enriched with new buildings,
imperial and church, and became the new and important center, which brings
together the artistic forces of the empire and from which emanates the artistic
trends, architects and architectural type to the extreme of the empire in East
and West. The type of church that dominated the larger churches until 6o
cent. was the royal, who came from a spacious Hellenistic and Roman then
building for public gatherings. Despite this, the main features of diversification
early in relation to its standards. This is a large, elongated, rectangular room,
divided by columns, three or five aisles, of which the middle is wider and
taller than the others. The east room leads to a large, usually prominent
semi-circular apse, in which the Bank, the old throne and the Episcopal
throne. Several early (4th century). Up in front of the sanctuary a transept,
which could and protrudes on the side, which was linked to the middle aisle
with great triumphant bow. The altar in the basilica are often located at the
intersections of the lines of aisles (Agios Dimitrios). The sanctuary was
separated from the church by a railing with columns and marble panels. The
nave, the highest and brightest part, with luxurious decor and ceiling
coverings, and where was the pulpit, was intended only for official and
religious, while the side aisles, divided by the middle of panels, destined for
the faithful laymen The orthosis for the catechumens and contiguous to that
intended for the deposit of tenders. The spacious courtyard, the atrium, with
the bottle, meant for everyone. Along with the Royal, were used in the 4o and
5o cent. for smaller temples, particularly the Martyrs, who covered graves of
holy places or incur divine miracles or surfaces, types of buildings originated
from ancient mausoleums: Periapsis buildings sheltered by a dome, in
varying forms. Circular buildings with a circular colonnade, which brought the
dome, such as St. Constanta or Agios Stefanos Rotunda in Rome, octagonal,
as the great martyrdom of the Apostle Philip in Hierapolis of Phrygia and the
octagonal church in Philippi with a semicircular apse or Esra (Sora ) of Syria
and Palestine Mary (Gkarizim). In temples - witness, and in some baptisteries
of this type (Ephesus, St. Menas in Egypt, etc.), the dome based on an
octagon formed of eight pillars with intermediate columns, while the outer
walls can be formed also octagonal and square , so corner niches ensure the
transition from one format to another. The preference system of the architects
of the era of Justinian shows the church of Saints Sergius and Bacchus in
Constantinople and later of San Vitale in Ravenna, like other churches that
we know only from descriptions, and many do not survive. In Periapsis
buildings dominated the large dome that estefe a single space. All the
elements - columns, pillars, arches and platforms - emphasizes the vertical
axis. But a building of Justinian created a section on Byzantine architecture, it
introduced the dome as a main determinant of the building of the temple: the
Hagia Sophia in Istanbul. The figures were composed in the same category
Periapsis temples, but synarmostikan so new, a magnificent composition that
the huge space pamfotos be raised slowly as the valuable and colorful
surfaces surrounding the blossom with the rhythmic undulations of arc
increasingly larger and wider. This upward move, which surrounds and
enchants the faithful and completed culminate in a huge dome, giving the
impression that once underpinned the building, without material expense, all
translate into a spiritual unity expressed in the rhythmic uplift the common
area . None of the buildings were at the same time as the Hagia Sophia or
the next season in the Byzantine Empire did not reach the size of the scale
and richness of the material. But what is the uniqueness and gives the
essential is that it is first applied, with such courage and aesthetic standards,
the optimal static solution to support the great dome, a solution which
combines the idea of the church - video of the world with emotional
tendencies to rise and spread and the ideas of imperial grandeur and
imposing. One could say that each troulotos church of the Orthodox Church
expresses a nostalgic recollection of Hagia Sophia. The charm of troulotis
roof led to combinations of the dome of the basilica. Historically there was a
need, perhaps for operational reasons to extol the space in front of the apse
of the pitch or to create cross smaller buildings such as Saint David of
Thessaloniki and the so-called Mausoleum of Gala Plasintia in Ravenna (5th-
6th century).. Previously there were very rare examples with built domed
basilica (Meriamlik), but in 6o cent. will meet more frequently, eg Saint
Polyeuctus of Constantinople (524-527) and the first St. Irene in Istanbul, the
basilica B in Philippi, the Grados Tzaritzin Serbia, Saint Titus Gortyn Crete,
Katapoliani in Paros, and finally the Kasrimpn-Varde in Syria ( 564). The
buildings they were revealed in various ways the effects of adding a member
with a significant weight in a building system which was not intended for;; this
purpose. In general, the basic nature of the basilica, a building with a certain
direction was lost. The end of iconoclasm (843) and rising Makedonikis
dynasty (867) showed the beginning of a new era of prosperity Romaiiko
state, both in public policy and in intellectual culture, it reached a high level of
science, letters and the arts, that is usually why the Macedonians
Renaissance. At the same time radiated the romaiikos culture to Russia,
where architecture and painting were mainly dependent on the Byzantine art,
which remained a teacher in East and West. In architecture there, according
to a general spirit return to earlier standards, a renewal of the type of the
great basilica, as we see the Cathedral in Kalambaka, Achillion Agios the
Prespa and a number of other large churches. However, the cross-domed
prevailed and is constantly evolving, so the four elegant columns (four-) and
four corner compartments to grow so much that one day be housed in each
particular dome, so the church has often five domes. The pentatroulo
established a system of imperial building 880, New, perhaps influence the
older Apostles. In the same church of Justinian is modeled and St. Mark in
Venice. In New pentatroulo type is the oldest church (907) to the complex of
the Monastery of Livos (Fenari Isa) and many others.
ANCIENT TASTES
WHAT ANCIENT GREEK ate;
The barren land with limited production made them litodiaitous Athenians in
contrast with Thesalous and Boeotia who lived in what fertile ground. The
most litodiaitoi olomn was the Spartans who ate the black sauce made from
the pieces of pork, blood, vinegar and salt. The Athenians like to eat lunch
first akratisa, that is bread dipped in wine, that is soaked in ultra-wine, the
occasion enriched with olives and figs. At noon they ate LITA called excellent
and the evening, take luxurious meal dinner. The artopoioia s household
work initially but after th century most families were receiving the bread
baker. The fish had a prominent place among the dishes prepared opto
classical era that is grilled, seasoned efthoi ie. The plythismos Athens was
fond of fish as gefma.Synodefotan with wild herbs that were considered
luxurious and expensive food in contrast with tubers and roots of cabbage
were widespread especially among the poor social classes (blites, cabbage,
lettuce, pikralithesantidia, sorrel, onions, garlic and others) that combine with
eggs, honey oil. The pulses and ate normally in the form of swill after being
boiled in oil by adding the appropriate flavoring foodstuffs, egg yolks, honey,
wine, vinegar, and offers warm (lentils, chickpeas, peas, beans u)
Prosfilestato indeed was the cheese with chloro which the cooks accompany
all salads and basic foods. As fthytika Idisma recorded the dill, the
agriothroumpa the thxymario the capers, the coriander, oregano KIMINO
Celery Fennel Ms. After the main course followed by sweet dried fruit, raisins,
almonds, roasted chickpeas, chestnuts in conjunction with pears apricots
grapes and citrus. In the wine manufactured from grapes ladies, and rarely
from apples, pear, quince, pomegranates. Name were the wines of Lesbos,
Chios, Thasos, Ikaria, Izmir. Coincidence that all areas are above the letter,
volcanic fault; There was great poiikilia age wine in color taste.
Tips for meals in the years old
"Little secrets food in the old year" reveals the Archaeological Museum of
Thessaloniki in the educational program for high school students Akai B.
From the time he was a hunter and gatherers to the present day man always
appreciate good food. In the version of the Archaeological Museum of
Thessaloniki, entitled "Small secrets food in years old - Some ... tidbits from
the history of food, information on the diet of ancient Greeks, starting from the
Neolithic period and ending in Roman times.
In Neolithic times, the Greeks used pottery for the manufacture, storage and
storage of food, while in the Bronze Age and Iron began to consume olives,
olive oil, millet and beans, and certainly drank wine. In the historic years their
diet enriched with salted, spices, vegetables, fruits and nuts and different
recipes circulating now in special cookbooks. Fine dishes extremely rare
spices and herbs, various wines and delicious desserts consumed in
sumptuous meal in luxury items and pottery. Fish, seafood, game meats and
served with rich sauces. There is evidence that only to accompany the pork
were 50 different sauces. It is said that the Macedonians were the cooks;
Inventors of the pie round! The secret of the diet of ancient champions In the
version of the Archaeological Museum of Thessaloniki and reveal the secrets
of the ancient Greek champions. The ancients knew the value of the special
diet for athletes and even for champions. To feed them written by
philosophers Plato and Aristotle and physicians Hippocrates and Galen which
compares the diet before the 5th century BC the Sicilian cooking which
followed the athletes until Roman times ... According to information given to
the issue before the 5th century BC athletes follow a diet that included lean
grilled meats, soft cheese, kritharopsomo, nuts and dried figs so to have high
performance in many games. After the 5th century BC began to follow the
Sicilian cooking which included seasoned dishes, seafood, meat too thick
sauces, pastries and bread sprinkled with poppy seeds, nuts and wine. The
result is high performance in a few matches. The greedy athletes and
Olympic champion who "ran away" from eating The excesses of the athletes
in food is not missing and before the 5th century BC. The athlete Milon (6th
century BC) from Croton in southern Italy was famous for strength but for the
greed of. Could consume in a day, ten kilos of meat, a similar quantity of
bread and ten liters of wine or even a whole cow. The sophist Philostratus
(2nd century BC) states that the wrestler Nafkratidis defeating the Olympics
ate and drank with their friends endlessly for three months without sleep at
all. Then instead of sleep to digest went to gym and died during training.
Krivanitis was Semolina bread. The oforos was a cake of yeast, sesame and
honey. Of course mentioned by the ancient and various other types of bread.
Known also were the Laganas. And the Athenians bakers had a reputation
for cakes and pies them. The ancients prized much more than us today the
existence of bread, and thought that the great variety of bread was a luxury,
as they used to eat only one piece of barley hoecake
I personally believe that this habit of the ancients loved that the wide variety
of bread they used because the barley and wheat were the two main
agricultural products of ancient Greece and tried to use them as best they ...
Dishes and recipes. The ancient Greeks took care of meals and dinners on
their tables to be rich. Usually consisted of bread, pastries, fruit, olives, pies,
meats and vegetables. Of course plenty of krasi.Apo pulses, was known in
ancient beans, lentils, chick peas (who prefer cooked), peas and beans that
ate normally in puree (ETNO). The Athenians were accustomed have in their
homes a wide variety of foods such as bread, sausages, figs, sweets, honey,
cheese, tender octopus, thrushes, sparrows and other polla.Ena home but
with many goods and would exceed the current ultra-markets.Ena of the most
P. necessary goods; a house was oil. Something that, as noted, was
necessary and palaestrae for Law? Brush athletes their bodies were
tous.Fimismena oils of
During the Byzantine period the ecological visa was necessary and this
contributed to much religious the current model and a metaphysical approach
to nutrition. Wild vegetables greens milk BULBS LEGUMES wine cereals
meat eggs and fish oil are the main components of the diet of the Byzantines.
If you count the fact that few areas of the country producing oil, the oil was
always a constant failure politimo goods, and often the substitutability with
the average time lipiKata elaiokaliergeia missing in the area of Byzantine
aftoktratorias even in Athos. The agricultural law minimonefetai not anything
anywhere for oil, which is scarce even in Crete. The kaliergeia olive appears
in the 14th century. All this suggests that there was no impetus for creative
cuisine just been serviced so the tradition received the same time the
Byzantine area is experiencing continuous raids by Arabs and thus lost from
the territories of the empire as Egypt, Syria, Palestine and for a long time the
Cilicia, Cyprus and Crete. Between the 7th and 10th century coastline
experienced continuous attacks that nearly paralyze trade and movement of
products. With the loss of the granary of Byzantium, Egypt, flour and bread
are scarce and declining consumption. The same goes for the oil loss
ellaioparagogikon countries of Syria and Cilicia. Byzantium loses access to
the Red Sea and trade in spices, which are necessary for the rich Byzantine
sauces and condiments in the kitchen of the rich and the rulers of the
Byzantine court. Sure the Caucasus through the products always arriving in
Trabzon. slowly with the appearance of the Slavs in the Greek peninsula and
begin to appear different eating habits. In the Peloponnese purely oinofyli
country beginning in 9th-10th century witnessed the consumption of beer
from barley. New utensils are shown slowly and new noimodotisi of words
such as hot-boiled - hot, opsos = prosfai opsarion fish, wine, wine oinarion,
psomos bread bread bread, olive oil elladin, kysmoi granules beans, Kolyvas
ie the ancient small round pastries now known Kolyvas, paximas nut and
other. After the 11th century, the late Byzantine years new names appear as
Seville oranges, oranges, aubergines and herring. How trapezomatos the
ruling class had now changed, sat in chairs instead of couches symposiums
and emfaniostikan the tablecloths and cutlery by then the Latins and Franks
either unaware or the surprising Therefore to try to deliver crisp
characteristics in Greek cuisine is like to try within a complex cook longer to
find ingredients did not affect the garlic. It is a Greek spinach pie, caviar, the
preserved fish roe, the frumenty the noodles, the grape leaves, the giaourtito
IMAM bailnti; Greek coffee is coffee; The Turkish coffee; Or perhaps
Byzantine coffee; The Turkish yogurt fermented milk was Byzantine; Spinach
grows from Greece by Persia, there is nothing purely Greek. That she loved
dancing that gefthikame, accepted and appreciated that protect ours or the
place is ancient or Byzantine or modern Greek, is always GREEK IS THAT
THEY ARE TASTEFULL. The NOSTOS The BACK TO THE TASTE OF
NOIMODOTISI delicious IS GREEK
SWEET AKANES
The akanes is the ideal traditional sweet Serres and you will not find in any
other region. Visually looks like a small delight, delicious, but the difference is
due to the fresh butter and almond well done.
1 large pot Kioupia tall to fit around the lamb and cover from the top (without
internal gyaloma so are their traditional) or a box measuring 1 lamarinenio
m.x 0,50 x 0,30 with the corresponding cap, or a where to pan covered with
another identical.
Sauté the minced onions, finely chop and saute and sykotaria.
1. Pour in wine.
2. Add the tomatoes and herbs, salt and pepper and all the rest.
3. Finally put the washed rice and add the appropriate water to become
granular.
4. Without boil rice will cook in the oven slowly throughout the day.
5. Wash, dry and lemoniazoume lamb.
6. Alatopiperonoume lamb and riganizoume inside and out.
7. Fill it with stuffing.
8. Then sew and put it in the pot or pan.
9. Seal the pan to the pot with the yeast.
The fournizoume on the day before noon and then baked slowly at 100 -120
degrees continuously until the other day at lunch time when baked. That is at
least 24 to 26 hours!
Note: this method of cooking was introduced. in Turkish, then the Turks and
the pirates eformousan the island, not shown signs of smoke or smell that
psinotane to celebrate Easter!
"It rains, snow mountains and the plains chalazonoun, Lala nightingale me
Lala, and laleis bird"
From the custom in the village of Lights Building County
The prefecture of Grevena area is 2290 square kilometers and 36,717
inhabitants. In the center of the city of Grevena and turn around settlements
and the rest of the county belonging to 87 villages that make up five sections.
To the east as Aliakmonas stretches back a long extension of Voio where
you'll find the villages Dasillio, Trikorfo, Kalloni, Cypress, quinces, Agios
Kosmas, etc. From the 18th century all these villages have turned to building
trades and for this reason the village is known as "Mastorohoria. Today all
these villages of the old territory of the craftsmen of Voio rescue homes,
churches and other buildings with excellent well-polished stone masonry,
which preserved the inherent dating of the last century. Lamb, goat, beef and
hog delighted to be your soul meat and sausages. The prefecture of the
kebab sheep are famous, like all meat, either grilled or boiled. Why winter
goat stew, the tripe and calf together soup will keep you warm. Excellent is
the frumenty region. Do not leave without dairy products from local dairies
and meat from local shepherds. On St George cooperative working women
since 1992. Women prepare noodles, and frumenty petoura. They use local
raw materials and follow traditional local recipes. If you are in Saint George,
you can buy products from the Pool, from groceries by N. Tzika, 24620-
41237 and 24620-41206 Karamesinis Th. Also the village buy videocassettes
with the representation of traditional marriage. In Rodia buy feta cheese,
sheep and pork as well as the famous flour mill Rodia the sap of T. Preveza.
Also get beans, sweets in a jar (cherry, cherry, plum, orange and fig) and folk
art such as carpets, textiles, carpets, rugs.
In Byzantine times
The written sources give much information about nutrition Byzantines. The
main concern was the self-sufficiency of the household and therefore each
family cultivated the key exethrefe vegetables and some animals (mainly
poultry). Of course it was difficult to apply in cities and particularly in Istanbul,
which during the peak of its 500,000 residents arrived. In these cases, the
state intervened care, mainly through the governor of the city. The main meal
of the Byzantines was Programming (e) or profagon yma, excellent or
meridian (lunch), and the dinner. Ate using primarily the hands, since the
forks were unknown until the 10th century and its use is rare in subsequent
centuries. Also used spoons and knives or spoons. Before and after eating
wash their hands using cherniv (j) being (a clay pot or metal).
Baked
The main foods were bread, olive oil, olives and cheese. The quality of bread
showed diversity and were similar to the economic potential of the consumer.
So better and more expensive bread was pure bread or semidalis. Made from
pure fine sieve or wheat meal, enjoyed by the richest groups. The rest stop
there in a subordinate type of bread, the mesokatharon or medium or even
the foul or kyvarous bread, fermented by other, low-quality foods, and
embedded in poverty. As an indication of absolute poverty was the
consumption of bran bread (piteraton). Similar variations exist in the quality
and types of cheese, the favorite dish (o) n the Byzantines. Fine cheeses
considered the Vlachs and the Cretan. Also known was the cream cheese
(apotyron) and cheese, while the poor quality cheese called asveototyron.
For several decades talk about the famous Mediterranean Diet and the
superiority over other dietary habits. In 1994 the World Health Organization,
the School of Public Health of Harvard, and the Agency for Health Oldways
presented the so-called Pyramid of the Mediterranean diet, proving
scientifically that the diet of Mediterranean peoples, rich in vegetables,
legumes, fruits, cereals and basic source of fat in olive oil, contributes to the
maintenance of good health and longevity.
In Byzantine times
The written sources give much information about nutrition Byzantines. The
main concern was the self-sufficiency of the household and therefore each
family cultivated the key exethrefe vegetables and some animals (mainly
poultry). Of course it was difficult to apply in cities and particularly in Istanbul,
which during the peak of its 500,000 residents arrived. In these cases, the
state intervened care, mainly through the governor of the city. The main meal
of the Byzantines was Programming (e) or profagon yma, excellent or
meridian (lunch), and the dinner. Ate using primarily the hands, since the fork
was unknown until the 10th century and its use is rare in subsequent
centuries. Also used spoons and knives or spoons. Before and after eating
wash their hands using cherniv (j) being (a clay pot or metal).
The Byzantine period is an important time when the Greek element becomes
dominant while living with a number of other people who had access to the
Mediterranean and the Caspian and Black Seas. all the Mediterranean
coasts and on which coexisted for centuries by Greeks, Illyrians, Thracians,
Latinos, Caucasians, Armenians, Latins, Jews, Assyrians, Arabs, Slavs,
Vlachs and many other peoples and nationalities. Undoubtedly, all had
specific and different cultures, which is difficult but can now nanichthefthoun.
Moreover, differences in eating habits imposed obviously different local
climatic and geographical conditions (such as proximity
The search for Byzantine tastes proved more difficult than you can imagine.
The first difficulty arises from the written sources of the era, providing true
information about what they ate the Byzantines, but not prove enlightening in
that respect the way they cooked their foods on the strength of various
materials used or to time needed for the preparation of a meal. The second
difficulty has to do with the very nature of the Byzantine Empire, whose
boundaries were to spread or not the sea), the social and economic structure
of the population, true or not comply with the prohibitions, which indicate a
different Even religions, even the historical developments related to the
movements of peoples, the gradual change in the relationship between rural
and urban and modulating the borders of the Byzantine territory.
Major changes were the nutritional habits of the Byzantines, after 1204 AD
and the dissolution of the Empire by the Crusaders.
Baked
The main foods were bread, olive oil, olives and cheese. The quality of bread
showed diversity and were similar to the economic potential of the consumer.
So better and more expensive bread was pure bread or semidalis. Made from
pure fine sieve or wheat meal, enjoyed by the richest groups. The rest stop
there in a subordinate type of bread, the mesokatharon or medium or even
the foul or kyvarous bread, fermented by other, low-quality foods, and
embedded in poverty. Indicator of absolute poverty was the consumption of
bran bread (piteraton).
Bread
In villages, each household dishes alone bread they needed, while most
cities in the purchase of stoves.
Apart from the fresh bread manufactured by the Byzantines and nuts, which
were kept longer.
When healthy eating was forced
Legumes - Vegetables
The cheapest and most common food for most of the population were
vegetables and legumes. Given and long periods of fasting which is the
Church, and showing that they complied with some reverence by the
Byzantines, the foods are consumed for a long time by the whole population.
It is not always easy to equate the different types of vegetables reported by
the sources. High consumption were cabbages, leeks, onions, beets,
lettuces, radish, carrot, peas, the rocket. Unknown course was potatoes and
tomatoes, which reached Europe much later.
The pulses were cheap and had their honor at the table economically weaker
classes. The fact that the pulses could be maintained for a long time could
arrive in large urban centers and in remote areas of the empire The most
common legumes was "fasoulin, the" koukkia, the lentil, the "loupinaria" and "
erevinthia. High consumption seems to have the herbs and bulbs. Cooking
vegetables had great variety, and they made, even pickle, to be able to
consume during the winter.
Soups
Soups and broths with vegetables, legumes, fish or salted meat appears to
constitute a common choice in the Byzantine households of the 13th century.
After 1204 and the conquest of Byzantium by the Crusaders, diet seems to
differ both from western influences, and the economic crisis that followed.
Eggs
The chicken eggs were a common food in Byzantium. Eaten boiled, roasted,
fried or "drink" (raw). The Byzantines preferred part of pheasants eggs in
relation to part of goose eggs, duck and partridge.
Fruits and nuts
Fruits and nuts were the dessert of the Byzantines. Fruits such as figs and
grapes apoxerainan with chestnuts and almonds and pistachios
koukounouria ate the winter months.
Sauces
Fish, vegetables and meat sauces perichynontan often, called "savourai.
Most of spices (pepper, cinnamon, cloves, cardamom) were imported from
the East and of course the price was prohibitive for the typical Byzantine
table.
Although much of the Byzantine dishes seem to be very close to modern
Greek culinary habits, such as garlic and wine meat, some combinations of
flavors of Byzantine cooking today will seem less liquid used in different
forms (mixed with water, wine, oil or vinegar) to artysoun all kinds of foods,
vegetables, meats and fish. The curious. It is known recipe for the kid who
stuffed with garlic, leeks and onions and perichymeno with garon, sent a fine
gift Nikiforos Fokas in Liutprand of Cremona, which is not considered at all
bitter that the man from the "late" West. antiquity, the garon made from offal
and small fish, which are salted and probably because they mixed with wine,
let the sun for two to three months or boiled for several hours.
Garos
Main means of food production was the olive oil and animal fats. They used it
all now known how to cook (grilling, boiling, frying, ground with the cigar-
shaped, etc.). To impart flavor to the meal they added various flavorings
(flavoring foodstuffs), as sauces (served in special dishes, the saltsaria),
herbs (dill, fennel, rosemary, oregano, capers) and even spices. The most
popular sauce used in Byzantine cuisine was garon or garos
Spices
Anything that might make the food delicious called by the Byzantines' Idisma
"or" flavoring ".
Among the dominant flavoring had oil, fat, garlic, dairy, vinegar and sauces.
Since spices were common oregano, mint, pepper, celery, leek, dill,
rosemary and cumin.
Also, using more exotic spices like cinnamon and nutmeg.
Since mustard, indeed, they made a kind of mustard that accompanied the
fish and sausages. Finally, as an exceptional Idisma the Byzantines
considered the crocus (saffron).
For dessert, what is?
Basic food supplements were the fruits (apples, pears, dried and fresh figs,
cherries, grapes, melons, etc.) and nuts (walnuts, almonds, hazelnuts).
Finally, desserts (epideipna or doulkia) had various cakes. The main
instrument was the sweetener honey. Known sweets of the season is the
sesame (sesame), the moustopita (moustalevria), the quartered
(kydonopasto), various jams and pancakes type (Laganas or lallangi). A
sweet (koptoplakous) with dough, almonds, walnuts and honey seems to be
the ancestor of baklava
They knew the beer, but they made and a number of other non-alcoholic
beverages, such as almond extract, Meligalas, rodomeli etc.
Byzantine Recipes
Monokythron:
Cooked by different salted or fresh fish, along with various pieces of cheese,
eggs and cabbage, in olive oil with pepper and garlic
Myttoton:
It was chopped cloves of garlic mixed with olive oil and black olive puree.
Garos (sauce):
Mix small fish, offal, blood and gills of fish with salt.
Adding pepper and old wine.
Simmer the mixture for several hours or left to "ferment" in the sun for 2-3
months.
The garos served involved with oil (elaiogaros) or water (ydrogaros) or wine
(oinogaros) or vinegar.
Vulture monthylefti:
Left one chicken for a few hours in wine or vinegar with various spices
(pepper, cloves, cinnamon, nutmeg).
After padder with crumb of bread, almonds and other spices. Often, adding
raisins, pine nuts and chopped mushrooms. Simmer the chicken in wine or
baked in the oven inside a tightly sealed clay pot, as the coat well with butter.
Amanitai:
Cut sliced mushrooms and salt and pepper and then fry them with sliced
pear.
Sfoungaton:
Etrivan an onion and saute in the pan. Adding herbs and end section
avga.Trivete an onion, saute, add parsley and then the eggs.
Zocchini
Fill nerves and intestines with meat arvelismenon (minced) or blood.
Serve with grain mustard sauce (mustard) and pepper.
Optionally accompanied by grilled asparagus and a Wild
elaiogaro or oxygaro.
Monokythron
Cook various salted fish, as Tsiros, or fresh, with pieces of cheese, eggs and
vegetables in some oil with pepper and garlic.
Lapara monthylefti
Fill a pork belly with a variety of dishes and condiments, such as
minute pieces of meat with pepper artymena for banquets or blood
or raisins.
Liver
Spread a pig liver oil or fat and cook in
Grilled paspalizontas occasionally with salt and coriander.
Garos
Popular sauce that accompanies all Byzantine food. Mix
viscera, gills and blood of fish with salt and pepper and let them
simmer for several hours or "fermented" in the sun for months.
Serve mixed with oil, vinegar, wine or water.
Hen monthylefti
You pick a tender chicken. Let it stand in marinades or Wine
vinegar and spices for a few hours and then stuffed with
spices, almonds and bread entertainment. Let it simmer in
wine.
Diplotiganon
Flour small fish and fry to make a mass
then turn to the fried and the upper side. Serve
optionally with myttoton (garlic with olive paste).
Fava
Mince dried beans, add water and stir until it
porridge, boil and add oil. Optional flavored with
herbs and served with oloskordon (fried garlic).
Pastomageireia
Boil pieces of salted meat ksi dry bread in skillet with oil and
onion.
Amanitai
Fry or steam mushrooms and serve hot, are complemented
with pears and leeks and rapanides.
Souglitarea
Wrap breast pigs intestines and cook on the spit.
Krassato lagomageirema
Simmer a rabbit in red wine with sweet pepper, clove
and valerian (valerian). Optionally add some pork or
fat.
Krokati kitchens
Boil fish in good broth when you add
cloves, saffron (saffron), cinnamon, honey and smokeless nard.
Sefklogoulia
Serve boiled beets with cheese from buffalo milk (such as
modern mozzarella).
Desserts
Citrus baked with honey
Dried figs with walnuts
Sykomagis, jelly fig
Quartered, the kydonopasto
Oinoutta, type moustokoulourou
Sesame or sisamaton the sesame
Karydaton, prepared with honey
Pastellos from figs and molasses broth and flour and meal
Plakopitta medieval or marzapas the marzipan (marzipan)
Krikelos, bread from white flour, served as dessert
Freshly baked bread dipped in warm honey, a humble makeshift
sweet
Lalangia or egkrides, pieces of dough swell and
fried in oil
Copts or koptoplakous from yeast and crushing walnuts, honey, almonds
and pepper
Rice prepared with milk, served sprinkled with sugar,
or rice honey
Drink alcohol
Wine
Wines kinammomou with cinnamon
Konditon, peppers and honey wine
Wine roditis, brewed with honey and rose leaves
Zoulapin, hot wine with the juice of grapes and ber cooked, or
celery root and
Bubble, watered down wine or vinegar, served as the hijacked
Sikera, liqueurs: cider, foinikitis, stafiditis, kydonitis
Mulse, melikraton
Beer
Soft drinks and teas
Temperate, warm broth of pepper, cumin and anise, or
efkratomeli with honey
Thasorrofon, Thassios almond extract dissolved in water, orgeat
Apomeli, water which wash the combs
Marathitis, anithitis, anisaton
Meligalas, rodomeli, mead
Curdled for digestion
Sakcharothermon
The majority of medical and dietary research done worldwide carry the
Cretan cuisine as the most characteristic and high quality example of
Mediterranean diet. The inhabitants of Crete were found to have the lowest
mortality rates and the smallest proportion in global mortality rates from
cardiovascular disease and cancer.
What is the secret of the Cretan diet? The answer is that Cretans eat
products produced by their land, that every day eat plenty of vegetables,
herbs and vegetables, legumes, nuts, flavor food with herbs and plants from
the mountains the island, such as thyme and basil, and almost always
accompany the meal with wine from local vineyards. The most important
nutritional element, however, is oil, which for the Cretans as for all peoples of
the Mediterranean, as we have said is the main source of fat. Crete in the
Mediterranean climate and good soil composition allows the olive tree not
only grows everywhere, both in lowlands and in mountainous areas, but also
attributable to higher quality, with low acidity and wonderful aroma. The fact
that Cretans are living longer and have the lowest indicators to disease
appears to be directly related to the fact that they are the biggest consumers
of oil worldwide. Greek olive oil (olive oil) is generally based on the Greek
diet, used in most dishes displacing butter or other types of oil used in other
regions. It also appears from the position of the oil in our religion.
It is very easy to create our own Byzantine bread. We made bread and found
it delicious! Here's how:
A. Small, frequent meals. Strong breakfast, moderate lunch and light dinner.
B. Required breakfast: juice, milk-yogurt with low fat, a portion of black bread.
C. At school instead of the standard food from the canteen, an apple, a piece
of homemade pie, a toast without butter yellow with a little cheese and turkey
and tomato.
D. YES in vegetables and fruits, baked or boiled fish at least once, meat
twice a week at least once pulses, one egg every other day.
G. Sweet YES, children need a fresh portion of the week. Chocolate for
example outside the exquisite taste that it offers, supplies blood to the brain
and makes the mood.
We aim simply to attract those who have the same appreciation for fine
food, impeccable service and convivial ambience as ourselves.
Sultan's Palace invites you to enjoy a relaxing meal from one of our two
luxurious Executive Lunch menus Our service has a time guarantee
attached, but for those wishing to have lunch served faster, you can call or
fax your orders through to us before 11.30am
The Sultan's Kitchen offers has been profiled in the Boston Globe,
and was selected as the Best Turkish Restaurant in Boston for 1997 by
Boston Magazine. Zagat restaurant survey has ranked Sultan's
Kitchen as Boston's Best Middle Eastern Restaurant for four years.
Ozcan has appeared on television and radio programs here and
abroad. He lives north of Boston with his wife and two sons.
Stuffed Eggplant
Imam Bayildi (Swooning Imam)
Serves 6
Heat 1/2 cup of the virgin olive oil in a deep skillet over medium heat.
Using a wooden spoon, stir in the onion, garlic, tomatoes, parsley, and
sugar. Season with salt and pepper. Add 1/4 cup cold water and stir
the mixture well. Lower the heat, cover the skillet, and simmer for
about 12 minutes, stirring occasionally, until the onions are softened
but not brown. Uncover the skillet and let the mixture cool.
Rinse the eggplants under cold running water. Gently squeeze out the
excess water and pat the eggplants dry with paper towels.
Heat 1 cup light olive oil or vegetable oil in another deep skillet. Fry
the eggplants until they're lightly browned on both sides, then remove
them from the skillet with a slotted spoon. Add the green peppers to
the pan and fry them for about 2 minutes.
This recipe is called yalanci, which means "fake," because the rice,
pine nuts, and currants are substitutes for meat in the stuffing.
Stuffing
3 tablespoons currants
2 tablespoons virgin olive oil
3 tablespoons pine nuts
1 small Spanish onion, finely chopped (1/2 cup)
1 cup long-grain white rice
1 tablespoon sugar
1-1/2 teaspoons ground cinnamon
2 cups hot water
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
Salt and freshly ground pepper
Soak the currants in warm water for about 15-20 minutes. Drain them
and set them aside.
To prepare the grape leaves, bring 2 quarts water to a boil, unroll the
grape leaves, and place then in the boiling water for 2 minutes to
soften the leaves and rid them of the brine. Using a slotted spoon,
remove the leaves from the water and drape them over the edge of a
colander to drain. With a sharp knife, cut out the small protruding
stem from each leaf. Set the grape leaves aside.
To make the stuffing heat the olive oil in a medium saucepan over
medium heart, and cook the pine nuts for about 2 minutes, until
they're golden brown. Add the currants, onion, rice sugar, cinnamon,
and 2 cups hot water. Stir the mixture, cover the pot, and cook gently
for about 20 minutes, or until the water has been absorbed. Remove
the pan from the heat and mix in the dill and parsley. Season to taste
with salt and pepper. Let the stuffing cool for 30-40 minutes.
Line a flameproof casserole dish with half the remaining grape leaves.
Arrange the sarmas on top of the leaves, seam-side down. Pour 2 cups
hot water, the olive oil, and the lemon juice over them. Cover the
sarmas with the remaining grape leaves. Place crumpled wet
parchment paper over the grape leaves, and weight it down with an
ovenproof plate (one small enough to fit inside the dish). Cover the
dish, and on the stovetop over medium heat bring the liquid to a boil
(about 5 minutes). Move the dish to the oven and cook gently for
about 45 minutes, or until the sarmas are tender and the water has
been absorbed.
Transfer the mixture to a serving plate, cover it, and refrigerate for 1
hour. Serve chilled or at room temperature with a garnish of chopped
parsley
Circassian Chicken
Çerkez Tavugu Serves 4-6
Place the chicken breasts and the chicken stock in a saucepan, cover it,
and bring the liquid to a boil. Lower the heat and simmer gently for 15
minutes, or until the chicken is cooked. (Be careful not to overcook the
chicken, or it will lose some of its flavor.) Using a slotted spoon,
remove the chicken and let it cool. Reserve about 2 cups of the cooking
liquid and keep the rest for another use.
To make the walnut sauce, soak the bread in a little of the reserved
chicken stock, then squeeze to dry and crumble it into a small bowl.
Set the bread aside. In a small saucepan, heat the clarified butter over
medium heat, add the onion, and cook gently for about 2 minutes until
the onion is softened but not brown. Stir in the garlic, paprika, and
ground red pepper. Remove the saucepan from the heat and set the
mixture aside.
Using a sharp knife, shed the chicken and place the pieces in a large
bowl. Add the sauce and mix well. Transfer the mixture to a serving
platter.
Sultan's Kitchen presented this soup to more than 1500 guests at the
annual James Beard Awards Dinner in May 1995.
Topping
2 tablespoons unsalted butter
1 teaspoon dried mint
1/2 teaspoon paprika
In a heavy medium-size saucepan, heat the olive oil and the butter
over medium heat. Add the onion and garlic and cook gently for about
2 minutes, or until they're softened but not brown. Stir in the tomato
paste, chopped tomato, paprika, and Turkish pepper. Add the lentils,
rice, and stock. Cover the saucepan and bring the liquid to a boil.
Lower the heat and simmer for 30-35 minutes, stirring occasionally,
until the rice is cooked and the lentils have blended with the stock.
Add the bulgur and mint, and season with salt and pepper. Cook for
another 10 minutes, stirring occasionally. If the soup is too thick, add
a little water.
To make the topping, melt the butter in a small saucepan over low
heat., add the mint and paprika, and stir the mixture until it sizzles.
Ladle the soup into individual bowls and drizzle the butter mixture
over each serving. Top with the croutons, if you're using them. Serve at
once with lemon wedges.
Our service has a time guarantee attached, but for those wishing to have lunch served
faster, you can call or fax your orders through to us before 11.30am.
We also have a spacious private room for customers wishing to entertain guests in a
private atmosphere. Some presentation facilities are available on request. Please call
us for more information.
To include a glass of lager, bitter, house wine or soft drink Served from 12.00 noon
to 2.30pm... just £12.95
Drink
Choose from a glass of larger, bitter, house wine or soft drink
Poppadoms
Served with mango chutney, mint yogurt and spiced onions
Starter Choice
Chicken Tikka
Skewered pieces or chicken marinated in yogurt and special spices and
barbecued in the tandoor
Vegetable Pakora
Mixed Vegetables blended with spice and batter
Onion Pakora
Gently spiced onion fritters coated in gram flour
Tandoori Chicken
Chicken marinated in yogurt and special spices and barbecued in the tandoor
Prawn Cocktail
Baby Shrimps tossed with light cream and Indian herbs and spices
Onion Pakora
Gently spiced onion fritters coated in gram flour
Seekh Kebab
Tender minced lamb, seasoned with onions and herbs and then barbecued on
skewers
Here is a complete list of all starters and meals that are suitable for
vegetarians here at Sultan's Palace. If you have any specific questions
about this menu - please contact us.
-----
Mushroom Pulao (V) £3.95
Basmati rice cooked with mushroom in a rich butter sauce.
Takeaway Menu
Here at Sultan's Palace we have an extensive takeaway menu to delight your
tastebuds. Our takeaway service is available from 5.30pm to 11.30pm 7 days a
week. And, as you would expect, a local delivery service is available.
There is a minimum order value of £15, so please bear this in mind if you are using
our delivery service.
This rare variety was one of our top sellers earlier this year and is known in
Russian as "Czerno Krimski" (Black Krim).
Contrary to popular misconception on the
part of
most Tomato growers who believe that this
variety is named after the Russian Crimea
(Livadia), this variety hails from the Isle of
Krim in the Black Sea off the coast of the
Crimean peninsula. I have tried numerous
strains of domestic Black Krims before
finally settling on a strain that we imported
from Western Russia, which is an
outstanding strain. Black Tomatoes have
been super hot this year and this one is my
best! This variety is a medium-large sized
maroon beefsteak with green shoulders and an intense, unique taste! Ideal
for slicing, salads and more. Due to their natural salty taste, sliced Black
Krims do not require salting and only a hint of pepper, which makes
them ideal if you can not have salt in your diet. The production of this variety
is intense and it will do quite well in containers, but if not watered evenly
during the summer, this variety is subject to splitting.
About 75-80 days to maturity
PROFIT, PROFIT,
PROFIT
Uncle Scrutz $$$$$
The black tomatoes from
Ukraine and the black soup
which was the basic plate of
ancient Greeks in Sparti which
had the most powerfull army of
the ancient world, the black
soup with which Alexander the Great feed his army, as you
understand have hidden secrets of strength inside.
With No charge, during your dinner, our bar offers you Fortune Votka to have
nice time
Jewelry Gifts
$119.95 $126.95
$49.95 $109.95
$187.95 $248.95
. .
String of Amber
Beads
$208.95
Jewelry: Pendants
Frog Pendant Bear Pendant
$19.95 $23.95
. .
SALE PRICE $14.95 SALE PRICE $18.95
Horse Pendant Silver Camel
Pendant
$29.95
$97.95
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.
$29.95 $22.95
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SALE PRICE $15.95
Stag Pendant Goat Pendant
$23.95 $29.95
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SALE PRICE $24.95
.
SALE PRICE $24.95
Jewelry: Crosses
Reliquary Cross The Reliquary
Almighty. Our Lady Cross The
Savior
$399.95
$322.95
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$126.95
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Orthodox Cross Orthodox
Golgotha. The light of Cross
Christ enlightens Golgotha.
everyone The light of
Christ
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everyone
. $179.95
Jewelry: Costume Jewelry
Winter Necklace and Summer
Bracelet Necklace
and
$25.95 - $47.95 Bracelet
$25.95 -
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Jewelry: Rings
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$149.95 $29.95
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$199.95 $149.95
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Artemis Ring
$249.95
Earrings
Artemis Earrings$299.95
Jewelry: Brooches
Crown-Shaped Empress
Brooch Catherine II
Monogram
Silver Stag Panther Brooch
Brooch
$99.95
$119.95
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SALE PRICE $99.95
Owl Brooch Siren Brooch
$10.95 $11.95
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Not only because makes us feel nice but for Profit too.
The Good Witch, the Fairy Tale, Karol and Koroleva, the Comadir of
Fairy Tale army, The dark Devil, the spirit of Chocolate Cake which
never wins the apetite of the children are some of our Guests. They
are unlimited with special abilities each one, one of them is YOU
Not for me my friend, and using usual second hand materials, with my
strong, volcano fantacy, and kings decoration, many photos of
emperors, flags from the kindoms of the past, Ilya Murovets personal
things, Princess Chornas dresses colours, flowers and candles im
coming to create a mythical place, not too big, only y 40-60 meters,
with three big kings tables, kings thrones, only for three elegant
emperors-guests each time to be present there and discuss their
secret plans, and many other smaller tables around where statu of
emperors enjoy their dinner
The basic idea is to share love care and harmony around and don’t
worry about money, as everyones casa is limited, but Gods casa is
unlimited and takes care for you any time as you borned with gods
spirit inside, … but this is another fairy tale story which became reality
Fairy tale my friend, I am very proud to share and develop with you,
my speciality, miracles, to transform reality to a miracle and a miracle
to reality.Of course it’s the first time I will have business partner a
Fairy tale but I believe I can take care a business until the simplest
detail, the only thing which needed this moment from you is
LIAPIC PANAGIOTIC