1Heat the wine and honey together and boil briefly to reduce, add saffron and rose petals and cool. Whip egg yolks to full creamy texture; add 2 tablespoons of the syrup. Whip egg whites to soft peaks. Gently add ground nuts to yolks and blend one part of the whites into the yolk mixture, then fold this into the remaining whites. Place in buttered and sugared ceramic dish and cook at 180° for 15-20 minutes until firm. Remove and let stand for a short time. Pierce the surface with a skewer and pour some of the syrup over the soufflé. Sprinkle with fresh saffron and rose petal. Serve with extra syrup.
2Combine all the salad ingredients together and season with salt. Arrange on a flat plate and create a level mound. Dust the entire salad with gram flour to veil everything! Using a simple pattern as illustrated sieve cinnamon powder into a pattern and decorate with pomegranates, raisins and almonds.
Replica by potter J.‑J. Dubernard of a “Glazed White Ware IV” plate, from excavations in Chersonesos, Crimea (photo Anemon Productions).
POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): the “kollyba” is served by students of the “Worldwide Alliance” program (photo Anemon Productions).
POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): the “kollyba” is served by students of the “Worldwide Alliance” program (photo Anemon Productions).
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GRAINGER, Sally. Recipe : Omelette soufflée & Sweet salad In : Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean [en ligne]. Lyon : MOM Éditions, 2020 (généré le 19 mars 2024). Disponible sur Internet : <http://books.openedition.org/momeditions/10264>. ISBN : 978-2-35668-173-7. DOI : https://doi.org/10.4000/books.momeditions.10264.
Grainger, S. 2020. Recipe : Omelette soufflée & Sweet salad. In Waksman, S. Y. (Ed.), Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions. doi :10.4000/books.momeditions.10264
Grainger, Sally. “Recipe : Omelette soufflée & Sweet salad”. Waksman, Sylvie Yona. Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions, 2020. (pp. 400-402) Web. <http://books.openedition.org/momeditions/10264>.
WAKSMAN, Sylvie Yona (dir.). Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Nouvelle édition [en ligne]. Lyon : MOM Éditions, 2020 (généré le 19 mars 2024). Disponible sur Internet : <http://books.openedition.org/momeditions/10099>. ISBN : 978-2-35668-173-7. DOI : https://doi.org/10.4000/books.momeditions.10099.
Waksman, S. Y. (Ed.) 2020. Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions. doi :10.4000/books.momeditions.10099
Waksman, Sylvie Yona, ed. Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean. Lyon : MOM Éditions, 2020. Web. <http://books.openedition.org/momeditions/10099>.
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Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean