Amydoun: Difference between revisions
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'''Amydoun''' is [[wheat]] soaked in [[water]], cooked in water, strained, left to settle, then drained and dried. It is an ingredient in [[medieval]] [[recipe]]s, often used interchangeably with rice flour, apparently as a thickener. |
'''Amydoun''' is [[wheat]] soaked in [[water]], cooked in water, strained, left to settle, then drained and dried. It is an ingredient in [[medieval]] [[recipe]]s, often used interchangeably with rice flour, apparently as a thickener. |
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[[category:food]] |
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