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    You are in: Home / Recipes / Ancient Greek Pulp - (Arxaios Hylos Kikeon) Recipe
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    Ancient Greek Pulp - (Arxaios Hylos Kikeon)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Annacia's Note:

    Adapted from Greek-Recipe.com. 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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak the semolina for 10 - 15 minutes in plenty of water,
    2. 2
      enough to cover it.
    3. 3
      When it softens, strain it and add the ricotta cheese, the honey and the beaten egg.
    4. 4
      Heat the mixture at low temperature and do not let it boil.

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    Nutritional Facts for Ancient Greek Pulp - (Arxaios Hylos Kikeon)

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 316.6
     
    Calories from Fat 120
    38%
    Total Fat 13.3 g
    20%
    Saturated Fat 8.1 g
    40%
    Cholesterol 83.1 mg
    27%
    Sodium 92.9 mg
    3%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 1.1 g
    4%
    Sugars 8.9 g
    35%
    Protein 15.5 g
    31%

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