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Nutrition Facts
Serving Size 1 (143g) Recipe makes 4 servings
Calories 316
Calories from Fat 120		(38%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 86mg		28%
Sodium 92mg		3%
Potassium 172mg		4%
Total Carbohydrate 33.4g		11%
	Dietary Fiber 1.2g	4%
	Sugars 8.9g
Protein 15.6g		31%
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Ancient Greek Pulp - (Arxaios Hylos Kikeon)

Recipe #305585 | 25 min | 25 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Annacia
May 28, 2008

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

SERVES 4 (change servings and units)

Ingredients

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.