From Eggs to Apples Episode III: Ancient Greece (Cheesy Mackerel with Roasted Barley Flour Dough)
The 4th-century BC Greek writer Archestratus is sometimes considered the first food critic. In his work Hedypatheia (The Life of Luxury), he expresses many strong culinary opinions, including his belief that good fish is ruined by the melted cheese topping popular in some Greek cities. In this episode, we investigate the truth of Archestratus's claims.....
Maza (Roasted Barley Flour Dough)
1 ¼ cups barley flour
¾ cups water
2 tablespoons olive oil
1 teaspoon salt
Heat a skillet or pan over medium-high heat and add barley flour. Stir continually with a wooden spoon until it gives off a toasted aroma and turns brown.
Remove from heat and add water, oil and salt.
Continue stirring or mix with your hands until you have a thick dough.
Let stand for a few minutes to cool.
When the dough has cooled, squeeze small amounts in the palm of your hand to shape them, or form into balls or discs.
Serve with fish, or balanced with another flavorful dish.
Cheesy Mackerel
2 whole Spanish mackerels or unsmoked mackerel fillets
Hard goat’s or sheep’s-milk cheese, such as Greek kefalotyri or kefalograviera, or Italian pecorino Romano
2 tsps olive oil (for drizzling, plus more for the pan)
2 tsps white wine vinegar
1 tsp coarse sea-salt
2 tsps powdered asafetida (available at South Asian markets. You can also grate solid asafetida resin with a microplane.)
Fresh thyme, marjoram or oregano leaves, removed from stem
Preheat oven to 350 degrees F.
Grease a pan or baking sheet with olive oil. Remove the spine of the fish and lay them out flat in the pan, with the skin side down.
Drizzle olive oil over the fish and sprinkle with salt and asafetida.
Grate cheese over the fish (enough to cover), leaving head exposed.
Bake for 20-25 minutes, until cheese is golden-brown.
Add vinegar and fresh herbs as desired. Serve with maza or bread.
From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera
Maza (Roasted Barley Flour Dough)
1 ¼ cups barley flour
¾ cups water
2 tablespoons olive oil
1 teaspoon salt
Heat a skillet or pan over medium-high heat and add barley flour. Stir continually with a wooden spoon until it gives off a toasted aroma and turns brown.
Remove from heat and add water, oil and salt.
Continue stirring or mix with your hands until you have a thick dough.
Let stand for a few minutes to cool.
When the dough has cooled, squeeze small amounts in the palm of your hand to shape them, or form into balls or discs.
Serve with fish, or balanced with another flavorful dish.
Cheesy Mackerel
2 whole Spanish mackerels or unsmoked mackerel fillets
Hard goat’s or sheep’s-milk cheese, such as Greek kefalotyri or kefalograviera, or Italian pecorino Romano
2 tsps olive oil (for drizzling, plus more for the pan)
2 tsps white wine vinegar
1 tsp coarse sea-salt
2 tsps powdered asafetida (available at South Asian markets. You can also grate solid asafetida resin with a microplane.)
Fresh thyme, marjoram or oregano leaves, removed from stem
Preheat oven to 350 degrees F.
Grease a pan or baking sheet with olive oil. Remove the spine of the fish and lay them out flat in the pan, with the skin side down.
Drizzle olive oil over the fish and sprinkle with salt and asafetida.
Grate cheese over the fish (enough to cover), leaving head exposed.
Bake for 20-25 minutes, until cheese is golden-brown.
Add vinegar and fresh herbs as desired. Serve with maza or bread.
From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera