Part 3/10:

In the early Olympic period, athletes fueled their training primarily with dried figs, soft cheese, and wheatmeal. By the 6th century BC, the menu expanded to include barley bread, unleavened loaves of unsifted wheat, and various meats, including oxen and goats. For this recipe, I incorporated figs, feta cheese, and paximadi, a hardtack-style barley bread from Crete that serves as an ideal accompaniment.

Crafting a Traditional Recipe

The heart of my dish revolves around a recipe unearthed from ancient Egyptian papyrus, which instructs preparing liver by marinating it in olive oil, vinegar, and herbs before grilling. Calf's liver was chosen for this dish, but it can always be substituted for more conventional proteins based on personal taste preferences.