NOTES 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 Greek : Αρχαίος χυλός Κικεών Serves / Yields : 4 persons Season:All season Print this recipe
Soak the semolina for 10 - 15 minutes in plenty of water, enough to cover it. When it softens, strain it and add the ricotta cheese, the honey and the beaten egg. Heat the mixture in low temperature and do not let it boil.
Print this recipe
