Archestratus was one of my favourite Ancient Greek chefs. He believed that quality foods were a pleasure and only need to be seasoned with salt, olive oil and sometimes a touch of cumin. This influenced me to investigate Greek dishes that include cumin and I have learnt to incorporate the spice in dishes that traditionally do not use it.
Archestratus explained where one should buy ingredients in Ancient Greece. He always emphasised quality ingredients, simplicity, the harmonious use of ingredients and to season in moderation. I believe this is when the notion of love and positive energy (A Greek term) began in cookery.
In this recipe I use both fennel and cumin. Cumin is native of Egypt and it travelled to Greece from there. The Ancient Greeks kept cumin at the dining table in its own container, like salt and pepper. In Ancient Greece it was used for medicinal purposes to promote a healthy digestive system.
Fennel is native to the Mediterranean region and is sometimes used to flavour ouzo. The Ancient Greeks believed that fennel seeds improved eyesight and they were used as a slimming agent. It was also given to people with poor memory.