There’s just something about old recipes—real old ones. They’ve been passed down, tweaked over time, and somehow they still taste like they belong.
These ancient dishes from Greece and Rome? They’re not just history lessons. They’re cozy, bold, sometimes a little weird—but in the best way. And yeah, they’re surprisingly doable in a modern kitchen.
If you’re looking to shake up your meal rotation or just curious about what people actually ate back then (hint: not boring), you might wanna give these a go.
1. This Lamb Stew’s Got Depth (and a Little Bit of Swagger)
Okay, so this stew’s kinda wild. Lamb, barley crumb (yup, risnātu), sheep milk, herbs—it’s hearty, thick, and full of those deep, comforting flavors that somehow taste both rustic and kinda fancy. Real old-world energy.
Get this recipe
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
2. The Most Comforting Ancient Lamb Stew I’ve Ever Cooked
This one’s earthier. Lamb, beets, arugula, and a bit of sour beer—that combo shouldn’t work, but wow, it does.
It’s kinda tangy, deeply savory, and just has that slow-food magic.
Get this recipe
3. A Tiger Nut Gluten-Free Cake That Actually Feels Good to Eat
Tiger nuts aren’t nuts (they’re little root things), and somehow they make one of the best cakes I’ve ever baked.
Honey-sweet, a little earthy, shaped into a cone if you’re feeling traditional. And gluten-free without trying to be.
Get this recipe
4. Kykeon: The Ancient Greek Drink That Feels Right at Home Today
It’s warm. It’s weird. It’s kinda like soup but drinkable. Barley, red wine, honey, goat cheese—used to be a go-to for philosophers and farmers.
And honestly? It still hits, especially when you want something savory and different.
Get this recipe
5. Melas Zomos: The Spartan Warrior Soup That’s Way Better Than It Sounds
This is black broth. I know that doesn’t sound like something you’d want to eat, but hear me out—it’s pork, vinegar, salt, and heat. Simple. Strong. Surprisingly addictive.
Total no-frills soup that actually tastes like something.
Get this recipe
6. Epityrum: The Ancient Olive Spread That Deserves a Spot on Every Party Table
Chop it or mash it or blend it. This Roman olive spread’s got mint, vinegar, fennel, and it works on just about anything.
It’s not your average tapenade—tastes like something you’d serve at a party, but it’s got this old recipe soul to it.
Get this recipe
7. Globi: Tiny, Crispy Ricotta-Filled Bites You’ll Want to Make Again and Again
These are dangerous. Little fried ricotta balls, glazed with honey, sprinkled with poppy seeds.
Ancient Roman dessert that somehow ends up feeling like something your grandma would’ve made in the best way.
Get this recipe
8. Placenta: The Ancient Pastry with a Name That’ll Surprise You (But the Taste Won’t)
Yeah, the name’s not doing it any favors—but if you get past that, what you’ve got is a layered feta-and-honey pastry that’s honestly delicious.
Kind of like baklava’s ancient cousin.
Get this recipe
9. Puls: A Roman Porridge That’s Still Worth Cooking Today
Roman porridge that’s filling, humble, and kinda comforting in that “I didn’t overthink this meal but it’s still really good” way.
Just barley, beans, garlic, olive oil. Easy to prep, easy to love.
Get this recipe
10. Patina of Pears: A Roman Custard That’ll Steal the Show
Soft pears baked in honey, eggs, a little wine, and warm spices. It’s like a pear custard but with this twist—black pepper and cumin, of all things—and somehow, it just works.
Get this recipe
11. Parthian Chicken: An Ancient Roman Recipe That Still Packs a Punch
Chicken, but with character. Wine, garum (or fish sauce), caraway, black pepper—it’s spicy without being hot, bold without being too much. Kinda funky. Kinda addicting.
Get this recipe
Whether you’re into ancient cooking or just wanna try something a little different, these old recipes deliver. They’ve got roots, they’ve got flavor, and they’re way easier to make than you’d think.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.