{"id":14247,"date":"2025-07-23T15:10:18","date_gmt":"2025-07-23T15:10:18","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=14247"},"modified":"2025-12-22T20:21:07","modified_gmt":"2025-12-22T20:21:07","slug":"frittierter-teig","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/frittierter-teig\/","title":{"rendered":"Frittierter Teig"},"content":{"rendered":"\n<p><strong><em>Sultana Maria Valamoti, <strong><em>Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/em><\/strong><\/p>\n\n\n\n<p>Getreide wird seit dem 7.&nbsp;Jahrtausend v.&nbsp;Chr. in Griechenland als Grundnahrungsmittel angebaut und das daraus gewonnene Mehl, also in Steinm\u00fchlen mit der Hand gemahlener Weizen oder Gerste, konnte in zahlreichen verschiedenen Rezepten verarbeitet werden. In manchen Rezepten musste der Teig in \u00d6l ausgebraten werden, meist in einer Pfanne, die einer heutigen Bratpfanne \u00e4hnelte. Eines der Rezepte f\u00fcr frittierten Teig aus antiken Texten hie\u00df Engris, ein Wort, das selbst aus antiker Zeit stammt. Erw\u00e4hnt wird das Wort bei Athenaios, der einen Vers des Dichters Stesichoros aus dem 7.&nbsp;Jahrhundert v. Chr. zitiert. Athenaios beschreibt Engris als eine S\u00fc\u00dfigkeit aus in \u00d6l gekochtem und anschlie\u00dfend mit Honig bestrichenem Teig. Aristophanes und andere Kom\u00f6diendichter verweisen auf Verk\u00e4ufer, die auf dieses Geb\u00e4ck spezialisiert waren.<\/p>\n\n\n\n<p>Eine andere Form von fl\u00fcssigem Teig, der beim Backen fest wird, war im antiken Griechenland unter dem Namen <em>Itrion<\/em> bekannt. Diese Zubereitung wird bereits im 7.&nbsp;Jahrhundert v.&nbsp;Chr. in den antiken Gedichten von Solon und Anakreon erw\u00e4hnt. In einem Auszug aus seinem Gedicht erw\u00e4hnt er, dass er zum Fr\u00fchst\u00fcck ein kleines St\u00fcck a\u00df, das er von einem <em>Itrion<\/em> abgebrochen hatte. Dieses Gericht wird auch von mehreren anderen Autoren erw\u00e4hnt, ohne aber ein klares Bild davon, wie der Teig gebacken wurde. Ein Vergleich in den Versen der Matrona von Pitani kann als Hinweis darauf ausgelegt werden, dass Itrion eine goldbraune Farbe hatte. Bei Galen erfahren wir, dass Itrion aus einem fl\u00fcssigen Teig hergestellt wurde, der beim Backen eindickte, und dass es sich dabei um viel sp\u00e4tere Ausf\u00fchrungen aus dem 2.&nbsp;Jahrhundert n.&nbsp;Chr. handelt, die als Ryimata und Lagana bekannt waren. K\u00f6nnte die vermutete goldbraune Farbe dieses Gerichts etwas mit dem Frittieren des fl\u00fcssigen Teigs in \u00d6l zu tun haben? Das werden wir niemals genau wissen.<\/p>\n\n\n\n<p>Heutzutage bietet die griechische K\u00fcche eine Vielzahl von Zubereitungen und s\u00fc\u00dfem Geb\u00e4ck, die auf dem Frittieren eines fl\u00fcssigen Teigs aus Weizenmehl und Wasser basieren. Die Egris der alten Griechen \u00e4hneln stark den heutigen Loukoumades aus fl\u00fcssigem Teig, der in reichlich \u00d6l frittiert, im Grunde gekocht wird. Die in verschiedenen Regionen Griechenlands verbreiteten Xerotigana, Diples und Otia werden aus Teig hergestellt, der zun\u00e4chst flach ausgerollt und dann vor dem Frittieren im \u00d6l oder w\u00e4hrenddessen kunstvoll eingefaltet wird. Die Zugabe von Honig bringt diese Gerichte den S\u00fc\u00dfspeisen der Antike n\u00e4her. Die Lalangia von Mani und die Lalangites des griechischen Festlands, sind knusprig und goldbraun, ebenso wie in den antiken Gedichten beschrieben.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Getreide wird seit dem 7.&nbsp;Jahrtausend v.&nbsp;Chr. in&#8230;<\/p>\n","protected":false},"author":6,"featured_media":14017,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[1683,5366],"class_list":["post-14247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-ellada-de","tag-historische-quellen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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