Kandaulos from Tarentum - A Lydian-Greek dish from Southern Italy

The Greek author Athenaeus writes in his “The Deipnosophists“ (from the 2nd/3rd century CE): “The Lydians used also to speak of a dish called kandaulos, of which there were three varieties, not one merely; so exquisitely equipped were they for luxurious indulgence. Hegesippus of Tarentum says that it was made of boiled meat, bread crumbs, Phrygian cheese, anise (or dill), and fatty broth.“ What is Phrygian cheese? Aristotle (384-322 BCE) noted in his “History of Animals“ that Phrygian cheese was made from cow or goat cheese mixed with the milk of mares and asses. This dish is also a nice example of how connected the Mediterranean world was at the time: A Greek author from Egypt who lives in Rome describes a Lydian dish (the Lydians lived in Western Anatolia and the Eastern Aegean) in a version from a Greek author from Taranto, which is situated in Southern Italy but originally was a Greek city. To prepare Kandaulos from Tarentum you need: lamb meat, olive oil, some stale bread,