Difference between revisions of "Amydoun"

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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]]

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.