{"id":15440,"date":"2025-07-09T08:26:07","date_gmt":"2025-07-09T08:26:07","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=15440"},"modified":"2026-01-07T10:39:25","modified_gmt":"2026-01-07T10:39:25","slug":"sykomaida","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/sykomaida\/","title":{"rendered":"Sykomaida"},"content":{"rendered":"\n<p><em><strong><em><strong>Soultana-Maria Valamoti<\/strong><\/em>, <strong><em>Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/strong><\/em><\/p>\n\n\n\n<p>Feigen, eine Quelle nat\u00fcrlichen Zuckers, werden in Griechenland seit pr\u00e4historischer Zeit angebaut. Schon in der Jungsteinzeit (7.\u20134.&nbsp;Jahrtausend v.&nbsp;Chr.) sammelten, trockneten und lagerten Menschen Feigen, um sie im Laufe des Jahres zu essen, wie aus gro\u00dfen Ansammlungen von Feigen in pr\u00e4historischen St\u00e4tten hervorgeht. Die mykenische Zivilisation ist eng mit dem Anbau des Feigenbaums verbunden, da Feigen den Arbeitern der mykenischen Pal\u00e4ste als Nahrung angeboten und auch in religi\u00f6sen Ritualen verwendet wurden.<br><br>Feigenb\u00e4ume und Feigen werden in antiken griechischen Texten h\u00e4ufig erw\u00e4hnt, angefangen bei Homer im 8.&nbsp;Jahrhundert v.&nbsp;Chr. Die Verbindung zwischen Feigenbaum und Weinrebe war bereits den Linear-B-Tafeln der mykenischen Zeit bekannt (zweite H\u00e4lfte des 2.&nbsp;Jahrtausends v.&nbsp;Chr.). Auch gibt es Hinweise auf den gemeinsamen Anbau der beiden Pflanzen, wobei der Feigenbaum der Rebe als Kletterhilfe diente. Wir finden Feigenbaum und Weinrebe auch gemeinsam in den gut gepflegten Obstg\u00e4rten der mythischen Helden der Odyssee, wie zum Beispiel im Garten des Laertes. Diese Verbindung wird auch in historischer Zeit fortgef\u00fchrt, denn im 6.&nbsp;Jahrhundert v.&nbsp;Chr. erw\u00e4hnt Hipponax in einer Passage den Feigenbaum mit schwarzen Feigen als Schwester der Rebe.<br><br>Offenbar wird die Verbindung zwischen Feigenbaum und Weinrebe im Obstgarten auch in einem Rezept widergespiegelt, in dem Feigen mit den Nebenprodukten der Rebe kombiniert werden, den Traubenkernen. Dieses Rezept enth\u00e4lt neben dem Verzehr als frische oder getrocknete Fr\u00fcchte eine weitere M\u00f6glichkeit, Feigen zu verzehren. Nach Hesychius (6.&nbsp;Jahrhundert n.&nbsp;Chr.) gab es in der Antike ein Gericht aus einer Masse aus Feigen und Gigarta (Traubenkernen), im Backofen gebacken. Der Name dieses Gerichts war \u201e<em>Lolon<\/em>\u201c und es wird im Onomastikon des Iulius Pollux erw\u00e4hnt (2.&nbsp;Jahrhundert n.&nbsp;Chr.). Diese Delikatesse wurde laut Hesychius Kindern gegeben, was vermutlich aufgrund ihres s\u00fc\u00dfen Geschmacks sehr beliebt war, vielleicht eine viel ges\u00fcndere antike Version des heutigen Biskotoloukoumo (Lokum zwischen zwei Keksen), das wir aus unserer Kindheit kennen. Der Komiker Kratinos (5.&nbsp;Jahrhundert v.&nbsp;Chr.) erw\u00e4hnt <em>kopti<\/em> Ischada, womit m\u00f6glicherweise gemahlene getrocknete Feigen gemeint sind, was an die heutige Sykomaida erinnert, eine weitere S\u00fc\u00dfspeise auf Feigenbasis. Ein detailliertes Rezept ist zudem bei dem r\u00f6mischen Schriftsteller Columella (1.&nbsp;Jahrhundert n.&nbsp;Chr.) in seinem Werk \u00dcber den Landbau zu finden. Er berichtet, dass reif gepfl\u00fcckte Feigen, die einige Tage in der Sonne ausgebreitet wurden, durch Auspressen mit gut gewaschenen F\u00fc\u00dfen zerdr\u00fcckt und dann, vermischt mit ger\u00f6stetem Sesam, Anis, Kreuzk\u00fcmmel und Fenchelsamen, zu kleinen Massen geformt werden, die in Feigenbl\u00e4tter gewickelt, so zusammengebunden werden, dass sie sich nicht \u00f6ffnen, dann auf Schilf ausgebreitet werden, um in der Sonne zu trocknen, und zuletzt in geteerten Beh\u00e4ltern aufbewahrt werden.<br><br>Die Herstellung s\u00fc\u00dfer Feigen wird auch heute noch in Griechenland fortgesetzt, so findet sich in verschiedenen Regionen wie den Ionischen Inseln, Kreta und anderswo eine Version der Feigenmasse, die Sykomaida genannt wird. Dieses Rezept \u00e4hnelt dem antiken <em>Lolon<\/em>, bei dem frisch getrocknete Feigen genau wie in der Antike zu einer Masse zerdr\u00fcckt werden, nur dass die moderne Sykomaida anstelle von Traubenkernen Gew\u00fcrze und manchmal Sesam hinzugef\u00fcgt werden. Die moderne Version der Sykomaida \u00e4hnelt stark dem Rezept aus r\u00f6mischer Zeit, bis hin zum Einwickeln in Feigenbl\u00e4tter, wie es noch auf Korfu zu beobachten ist.<br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Feigen, eine Quelle nat\u00fcrlichen Zuckers, werden in Griechenland&#8230;<\/p>\n","protected":false},"author":7,"featured_media":12410,"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-15440","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 - 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