Difference between revisions of "Amydoun"

From Cunnan
Jump to navigationJump to search
 
m (added category)
 
(2 intermediate revisions by 2 users not shown)
Line 1: Line 1:
  +
'''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
 
   
  +
[[category:food]]
white flour soaked in water, allowed to settle then drained and dried
 

Latest revision as of 06:46, 12 July 2007

Amydoun is wheat soaked in water, cooked in water, strained, left to settle, then drained and dried. It is an ingredient in medieval recipes, often used interchangeably with rice flour, apparently as a thickener.