The Heritage Table: Cooking with Greek Temple Seasoning from Oak City Spice Blends

Oak City Spice Blends invites you to explore six recipes grounded in the rich culinary traditions of ancient and medieval Greece. Each dish has been selected and adapted to reflect historically accurate ingredients, techniques, and flavor profiles while remaining approachable for modern kitchens. These recipes are not mere interpretations—they are inspired by texts such as The Iliad by Homer, which mentions meat roasted on spits; Works and Days by Hesiod, which describes barley bread as a staple of the Greek diet; and Deipnosophistae by Athenaeus (3rd century CE), a vast compilation of ancient Greek food culture.

From souvlaki-style grilled lamb found in archaeological sites in Santorini, to avgolemono soup with Byzantine roots, and herb-stuffed grape leaves known in Hellenistic banquets, these dishes reflect centuries of Mediterranean life. Even the humble braised chickpeas and greens mirror monastic and rural village traditions still practiced today. Each recipe is elevated by Greek Temple—a blend inspired by the sacred herb gardens that once surrounded ancient temples, where food and medicine were one.

Let this journey through taste be both a celebration of history and a delicious tribute to the enduring soul of Greek cuisine.

Recipe 1: Greek Temple Grilled Lamb Skewers (Souvlaki)

Souvlaki (σουβλάκι), meaning “little skewer,” traces back to ancient Greece. Homer’s Iliad refers to roasting meat over flames on spits. Archaeological finds in Santorini reveal souvlaki-style grills from 17th century BCE.

Ingredients:

• 1½ lbs lamb shoulder or leg, cut into 1-inch cubes

• 2 tbsp Greek Temple seasoning

• ¼ cup olive oil

• Juice of 1 lemon

• 2 garlic cloves, smashed

• Optional: wooden or metal skewers

Instructions:

1. Mix oil, lemon juice, garlic, and Greek Temple in a bowl.

2. Add lamb and marinate 2–4 hours.

3. Thread onto skewers and grill over high heat for 10–12 minutes, turning occasionally.

4. Serve with flatbread, tzatziki, and sliced onions.

Recipe 2: Greek Temple Braised Chickpeas with Greens (Revithia me Horta)

Chickpeas (revithia) have been cultivated in Greece since antiquity. This dish reflects rural and monastic cuisine where simple ingredients were used with local herbs—recorded in the Deipnosophistae (3rd century CE) and still common in regions like the Peloponnese.

Ingredients:

• 1½ cups dried chickpeas (or 2 cans, drained)

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 tsp salt

• 1 tbsp Greek Temple

• 2 cups chopped chard, spinach, or dandelion greens

• 3 cups water or broth

• Juice of ½ lemon

Instructions:

1. If using dried chickpeas, soak overnight and simmer until tender.

2. In a pot, sauté onion in oil until golden.

3. Add chickpeas, broth, Greek Temple, and salt. Simmer for 20 minutes.

4. Add greens and cook another 10 minutes until wilted.

5. Finish with lemon juice and a drizzle of oil.

Recipe 3: Greek Temple Roasted Barley & Herb Flatbread (Pita Krithini)

Flatbreads made with barley (krithari) were common in classical Greece, as noted in the Works and Days by Hesiod (8th century BCE). This recipe modernizes ancient barley flatbread with the herbaceous touch of Greek Temple.

Ingredients:

• 1 cup barley flour

• 1 cup all-purpose or bread flour

• ¾ cup warm water

• 1 tbsp olive oil

• 1½ tsp salt

• 1 tbsp Greek Temple

• Optional: sesame seeds for topping

Instructions:

1. Mix flours, salt, and Greek Temple in a bowl.

2. Add water and oil, knead into a soft dough. Rest 30 mins.

3. Divide into 4 balls, roll out thin rounds.

4. Cook on a hot griddle or skillet for 2–3 mins per side.

5. Brush with olive oil and sprinkle sesame seeds if desired.

Recipe 4: Greek Temple Avgolemono Chicken Soup

Avgolemono (egg-lemon soup) dates back to ancient Jewish-Greek communities and evolved into a staple of Byzantine and modern Greek kitchens. This silky soup was used both for feasting and healing.

Ingredients:

• 1 lb cooked shredded chicken

• 6 cups chicken broth

• ½ cup uncooked rice or orzo

• 2 eggs

• Juice of 2 lemons

• 1 tbsp Greek Temple seasoning

• Salt to taste

Instructions:

1. In a pot, simmer rice or orzo in broth until tender.

2. In a separate bowl, whisk eggs and lemon juice.

3. Slowly temper the egg mixture by adding hot broth, whisking constantly.

4. Stir the tempered egg-lemon mix into the soup gently (don’t boil).

5. Add shredded chicken and Greek Temple. Heat gently until warm.

6. Garnish with a little extra lemon zest or chopped parsley.

Recipe 5: Greek Temple Baked Feta with Honey & Herbs

This dish echoes the simplicity of symposion tables—where cheeses, herbs, and honey were common offerings. Feta-style cheese existed in ancient times and was referenced by Homer as “white cheese stored in brine.”

Ingredients:

• 1 block of feta (6–8 oz)

• 1 tbsp olive oil

• 1 tsp Greek Temple seasoning

• 1 tsp honey

• Optional: toasted sesame seeds or walnuts

Instructions:

1. Preheat oven to 400°F (200°C).

2. Place feta in a small oven-safe dish. Drizzle with olive oil and sprinkle with Greek Temple.

3. Bake for 15–20 minutes until soft and golden at the edges.

4. Drizzle with honey and optional seeds or nuts.

5. Serve with crusty bread or flatbreads.

Recipe 6: Greek Temple Stuffed Grape Leaves (Dolmades Inspired)

Dolmades (stuffed grape leaves) originate from ancient Anatolian and Greek kitchens. While more commonly rice-based today, herbs have always been key, as documented by Athenaeus in Deipnosophistae.

Ingredients:

• 1 jar grape leaves in brine, rinsed

• 1 cup cooked rice

• 1 tbsp Greek Temple seasoning

• 1 small onion, finely chopped

• 2 tbsp olive oil

• Juice of 1 lemon

• Salt to taste

Instructions:

1. Mix rice, chopped onion, oil, Greek Temple, and a pinch of salt.

2. Place 1 tsp filling on each grape leaf, fold sides, and roll tightly.

3. Layer in a pot and cover with lemon juice and water to cover.

4. Simmer gently, covered, for 45 minutes until tender.

5. Serve warm or chilled, with extra lemon wedges.