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7 janvier 2021
- doi: 10.4000/books.momeditions.10264
- isbn: 9782356680709
- eisbn: 9782356681737
https://creativecommons.org/licenses/by-nc-nd/4.0/ , info:eu-repo/semantics/openAccess
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archéologie archéométrie histoire alimentation pratiques alimentaires gastronomie période médiévale croisades Empire ottoman céramique archaeology archaeometry history food foodways gastronomy Eastern Mediterranean medieval period Byzantine period Crusader period Ottoman period pottery Eustathios of Thessaloniki Archaeology SOC003000 HDSujets proches
White persons White people Saffron (Plant) Saffron Crocus sativus Rose Rosa Archeology archeologyCiter ce document
Sally Grainger, « Recipe », MOM Éditions, ID : 10.4000/books.momeditions.10264
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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 Heat 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 int...