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. Che