Ancient Greek Bread with Must and Sesame Seeds - Moustakia Sesamata
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- Опубліковано 6 вер 2024
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Today we prepare ancient Greek moustakia sesamata from Athenaeus’ Deipnosophists and Cato’s De Agri Cultura, which are bread rolls with sesame seeds and must.
Ingredients:
flour
cheese
lard
bay laurel leaves
sesame seeds
grapes
salt
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#ancientrome #ancientromanrecipe #ancientromanfood
Interesting to see the method for using natural yeast from grapes. I will definitely have to give this a try.
So excited to see this recipe. Thank you!
This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes
I don't think there's anything more mediterranean than using fermented grapes to leven the bread.
Maybe if there were olives thrown in.
:')
I love this channel. Can you do ancient Roman breakfast?
The typical ientaculum, the Roman breakfast, was bread and cheese, sometimes a sweet (like a slice of placenta or libum), fruit, or the leftovers from the previous day.
Very cool news regarding the new book!
Thank you for these recipes, unfortunately the books are not available for purchase in digital format in Amazon, are you limiting sales to certain regions?
Hi,
the new book will be available from November. All our other books are available in e-book and paperback wherever Amazon is.
If you tell me what country you are buying from, I will give you the direct link.
Hello my friend, you make very well, have a nice day my friend
Really enjoyed the video. I will have to cook this recipe. I grow most of the ingredients on my farm, so it would be a great way to enjoy them.
What sort of cheese did you use?
Scamorza.
I made the Roman mustacei version. Had to use seedless table grapes and the must became quite sour. Not a pleasant bread to eat. I wonder if I let it ferment too long.
Fermentation is a delicate process, especially when using wild yeasts. Many things can go wrong. First, if the grapes have been manipulated or washed too much, the wild yeasts may not be enough to start fermentation. Second, the fermentation time can be too long, causing secondary fermentations that spoil the must. Finally, there may be a problem with the room temperature, which must be constant and high enough not to kill the yeasts.
In general, it is important to taste the must before making the bread. If it is sour or has an unpleasant taste, it is probably spoiled and must be discarded.
@@HistoricalItalianCooking Thanks, for your reply. These were organic grapes and we did not wash them. Our house generally stays at 68F / 21C and does not get above 72 F / 23C. However I wonder if here in the US in the handling process it destroys the yeast and so we just got spoiled grape juice out of it. Live and learn!
It’s killing me you did not open the bread