recipe
Delian Sweets
history
Eloïse YRAETA
Ingredients
1. 340ml water
2. 120g plain (all-purpose) flour
3. Olive oil for deep-frying
4. 2 tbsp honey
5. seed of your choice
*click on the ingredients to get a visual
water
Bring the water to the boil.
flour
Add the sifted flour in one go,
beating vigorously to incorporate.
Cook out for a few minutes and add 1 tbsp honey.
Arrange your dough in a small ball. Allow to cool completely.
Dough it will be firm but still a little sticky.
Heat the olive oil in a deep-fryer or pan.
One time...
Drop the balls in the oil,...
two time...
three time...
Cook for 3 to 4 minutes until golden-brown and lift out on to kitchen paper.
While they are still warm, garnish with 1 tbsp warmed honey over the fritters and sprinkle them with seeds of your choice.
1 tbsp warmed honey
It's finish
Diagram
diagramme
history
‘On Hecate’s Island,’ says Semus in Deliad II, ‘the Delians sacrifice what they call basyniai to Iris, goddess of the dawn. It is wheat dough, boiled, with honey and the so-called kokkora (which are a dried fig and three walnuts).‘ – Athenaeus 645
‘Another sweet: Take durum wheat flour and cook it in hot water so that it forms a very hard paste, then spread it on a plate. When cold cut it up in lozenges, and fry in best oil. Lift out, pour honey over, sprinkle with pepper and serve.’ – Apicius 7, 11, 6
This recipe is from the Greek island of Delos. The recipe from Athenaeus is sketchy and difficult to interpret. Were the dried fig and the walnuts ingredients in basyniai, or were they a separate offering to the goddess?
Here we have assumed that they were separate – you can serve the figs alongside your Delian Sweets. The second recipe, quoted from Apicius, is a little clearer as to the method of making he sweets. Pepper was once very common as a seasoning for sweets. It is surprisingly good with honey. Nutmeg has commonly replaced pepper in desserts and sweet cookery, but nutmeg was practically unknown to the classical Greeks and Romans.
recipe
eloise.y
Created on April 30, 2021
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Transcript
recipe
Delian Sweets
history
Eloïse YRAETA
Ingredients
1. 340ml water
2. 120g plain (all-purpose) flour
3. Olive oil for deep-frying
4. 2 tbsp honey
5. seed of your choice
*click on the ingredients to get a visual
water
Bring the water to the boil.
flour
Add the sifted flour in one go, beating vigorously to incorporate.
Cook out for a few minutes and add 1 tbsp honey.
Arrange your dough in a small ball. Allow to cool completely.
Dough it will be firm but still a little sticky.
Heat the olive oil in a deep-fryer or pan.
One time...
Drop the balls in the oil,...
two time...
three time...
Cook for 3 to 4 minutes until golden-brown and lift out on to kitchen paper.
While they are still warm, garnish with 1 tbsp warmed honey over the fritters and sprinkle them with seeds of your choice.
1 tbsp warmed honey
It's finish
Diagram
diagramme
history
‘On Hecate’s Island,’ says Semus in Deliad II, ‘the Delians sacrifice what they call basyniai to Iris, goddess of the dawn. It is wheat dough, boiled, with honey and the so-called kokkora (which are a dried fig and three walnuts).‘ – Athenaeus 645 ‘Another sweet: Take durum wheat flour and cook it in hot water so that it forms a very hard paste, then spread it on a plate. When cold cut it up in lozenges, and fry in best oil. Lift out, pour honey over, sprinkle with pepper and serve.’ – Apicius 7, 11, 6 This recipe is from the Greek island of Delos. The recipe from Athenaeus is sketchy and difficult to interpret. Were the dried fig and the walnuts ingredients in basyniai, or were they a separate offering to the goddess?
Here we have assumed that they were separate – you can serve the figs alongside your Delian Sweets. The second recipe, quoted from Apicius, is a little clearer as to the method of making he sweets. Pepper was once very common as a seasoning for sweets. It is surprisingly good with honey. Nutmeg has commonly replaced pepper in desserts and sweet cookery, but nutmeg was practically unknown to the classical Greeks and Romans.