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Ancient Greek Pulp - (Arxaios Hylos Kikeon)

By Annacia

Added May 28, 2008 | Recipe #305585

Categories: Breakfast Lunch/snacks Snack

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Total Time:

Prep Time:

Cook Time:

25 mins

0 mins

Annacia's Note:

Kikeon is something between food and drink. The word “kikeon” (eoea?i) comes from the verb “kikan” (eoeUi), 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

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Ingredients:

Servings:

Units: US | Metric

120 g semolina, 3/4 cup
375 g ricotta cheese, 13 oz's
2 tablespoons honey (or to taste)
1 small beaten egg

Directions:

1

Soak the semolina for 10 - 15 minutes in plenty of water,
2

enough to cover it.
3

When it softens, strain it and add the ricotta cheese, the honey and the beaten egg.
4

Heat the mixture at low temperature and do not let it boil.