Ancient Greek Pulp
Ancient Greek Pulp - (Arxaios hylos Kikeon)
NOTES
Kikeon is something between food and drink. The word “kikeon” (κυκεών) comes from the verb “kikan” (κυκάν), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of “Kikeon”
Source:The Classical Cookbook, Andrew Dalby and Sally Grainger.
Excelent source regarding Ancient Greek cuisine
Serves / Yields : 4 persons
Season *: All season
*(our season proposal is not constraining)
INGREDIENTS
· 3/4 cup (120 gr) semolina
· 375 gr riccota cheese
· 2 spoons honey
· 1 small beaten egg
METHOD
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil.
Kikeon is something between food and drink. The word "kikeon" (κυκεών) comes from the verb "kikan" (κυκάν), which means thickening by continuously stirring. The recipe that is given best resembles the ancient version of "Kikeon".
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