GREECE: Porridge

Greek porridgeGreek porridge (kykeon)
@ British Museum Young Explorers

You will need:

120g (4oz) semolina
375g (12oz) ricotta cheese
2 tablespoons honey
a little beaten egg

How to make

1. Put the semolina in a pot and pour on just enough water to cover it. Leave it to soak for 10-15 minutes.

2. When it is soft, drain away any excess water and add the honey, ricotta cheese and beaten egg.

3. Increase the heat but do not let it boil.

4. Simmer for a few minutes, then serve. If you have a sweet tooth you can drizzle a bit of extra honey on the top!


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