Book of Days Tales

On this date in 1204, the Fourth Crusader army, directed by the pope to recapture Jerusalem from Muslim forces, instead besieged Constantinople (a Christian capital), breached the walls of the city and sacked it: one of the most heinous crimes in the history of warfare anywhere in the world. I was taught Byzantine church history at Oxford by a Greek Orthodox archimandrite, and when he spoke of the events of 1204 there was real anger in his eyes and voice.  At the time, the Sack of Constantinople was over 750 years in the past, but his fury at its barbarity remained fresh. Think of it: the Crusaders claimed to be Christians on a mission to free holy sites from infidels (a dubious mission in its own right), and instead they raped, robbed, and murdered other Christians. Ever since the East/West schism of 1054 the Eastern Orthodox and Western Catholic Churches had been at loggerheads theologically, but they had recognized that they were both Christian and could conceivably have found a way to come back together under one communion given enough diplomacy. After the Sack of Constantinople, reconciliation was unthinkable (and remains so).

Constantinople was a crossroads in Medieval times with its cuisine showing influences from the Mediterranean and the Middle East, and, in turn, influencing the cuisines of Europe. Istanbul (modern Constantinople) is still a crossroads, and the cuisine is still eclectic. Genuine Byzantine recipes are rare, but a few exist:

Lamb Meatballs in Lemon Sauce – Γιουβαρλάκια

Ingredients

1 lb. double-ground lamb
1 grated onion
2 cloves garlic, chopped
6 Tbsp. natural barley (crush it coarsely in a blender or food processor)
3 Tbsp. chopped parsley
1 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh basil
1 Tbs dried Greek oregano
salt to taste
ground ginger to taste
freshly-ground nutmeg to taste
1 egg, slightly beaten

For the sauce:

5 cups meat stock
1 onion, chopped
1 leafy stalk celery, de-stringed and finely chopped plus the leaves
1 carrot, peeled and finely chopped
juice of 1 lemon
flowering heads of dill for garnish (optional )

Instructions

Combine the lamb, grated onion, chopped garlic, barley, chopped parsley, mint, basil, dried oregano, nutmeg, ginger, salt and the slightly beaten egg. Mix well and knead for a few minutes. Shape into walnut-sized barrel or egg shapes and set aside.

Bring the 5 cups of stock to a boil with the chopped onion, celery, and carrot. Add salt to taste.

Add the lamb balls and simmer, covered, for 30 minutes. Add the lemon juice, garnish with flowering dill if using and serve.