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Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean

 | 
Sylvie Yona Waksman

Trading goods, trading tastes

Recipe

Omelette soufflée & Sweet salad

Sally Grainger

Texte intégral

Omelette soufflée (diplosphoungaton)

Serves 8

  • 6 eggs split
  • 50 g ground hazelnuts
  • 50 g ground almonds
  • 100 g liquid honey
  • 200 ml white wine
  • Black pepper
  • Oil
  • Pinch of saffron
  • Dried rose petals

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.

Sweet salad (kollyba)

  • 100 g cooked chickpeas
  • 100 g cooked green lentils
  • 50 g pine nuts
  • 50 g walnuts broken
  • 50 g flaked almonds
  • 100 g raisins
  • 2 pomegranates
  • 1 level teaspoon cinnamon
  • 1 level teaspoon clove
  • 2 generous tablespoons liquid honey
  • Salt to taste

For decoration:

  • Gram (chick pea) flour
  • Pomegranate seeds
  • Cinnamon powder
  • Walnuts, raisins, almonds

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).

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 “omelette soufflée” (photo Anemon Productions).

POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): the “omelette soufflée” (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).

Table des illustrations

Titre Replica by potter J.‑J. Dubernard of a “Glazed White Ware IV” plate, from excavations in Chersonesos, Crimea (photo Anemon Productions).
URL http://books.openedition.org/momeditions/docannexe/image/10264/img-1.jpg
Fichier image/jpeg, 1,3M
Titre POMEDOR conference “Byzantine” dinner at the Paul Bocuse Institute (Écully, France): the “omelette soufflée” (photo Anemon Productions).
URL http://books.openedition.org/momeditions/docannexe/image/10264/img-2.jpg
Fichier image/jpeg, 1,6M
Titre 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).
URL http://books.openedition.org/momeditions/docannexe/image/10264/img-3.jpg
Fichier image/jpeg, 1,5M

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