{"id":19726,"date":"2026-02-05T12:23:10","date_gmt":"2026-02-05T12:23:10","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=19726"},"modified":"2026-02-05T13:18:39","modified_gmt":"2026-02-05T13:18:39","slug":"koulouri-aus-thessaloniki-und-kaese-loukoumades-mit-granatapfelmarmelade-und-mastixschaum","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/koulouri-aus-thessaloniki-und-kaese-loukoumades-mit-granatapfelmarmelade-und-mastixschaum\/","title":{"rendered":"Koulouri aus Thessaloniki und K\u00e4se-Loukoumades mit Granatapfelmarmelade und Mastixschaum"},"content":{"rendered":"\n

Eine fantasievolle Idee zum griechischen Fr\u00fchst\u00fcck!<\/p>\n\n\n\n

Zutaten<\/strong>
F\u00fcr die Loukoumades <\/strong><\/em>
325\u00a0g Feta
325\u00a0g Anthotyro
Salz und Pfeffer
30\u00a0g Mehl
2\u00a0Bio-Eier
5\u00a0g fein gehackte Minze
Mehl zum Panieren
Oliven\u00f6l zum Frittieren<\/p>\n\n\n\n

F\u00fcr den Mastixschaum<\/strong><\/em>
1\u00a0l Gem\u00fcsebr\u00fche
1\u00a0ml Mastix\u00f6l
2\u00a0g Lecithin<\/p>\n\n\n\n

F\u00fcr die Granatapfelmarmelade<\/strong><\/em>
1\u00a0kg gesch\u00e4lte Granat\u00e4pfel (Kerne)
1\u00a0kg Zucker
Saft von 1\u00a0Zitrone<\/p>\n\n\n\n

Zum Servieren<\/em><\/strong>
Granatapfelmarmelade
Koulouri aus Thessaloniki
Mastixschaum
essbare Bl\u00fcten
verschiedene Sprossen<\/p>\n\n\n\n

Zubereitung<\/strong>
K\u00e4se, Eier, Kr\u00e4uter und Mehl in eine Sch\u00fcssel geben. Mit Salz und Pfeffer w\u00fcrzen und gut vermengen. Zu walnussgro\u00dfen Kugeln formen (falls n\u00f6tig, zum, Formen etwas Mehl hinzugeben), bemehlen und in hei\u00dfem \u00d6l auf allen Seiten goldbraun frittieren. Mit einem Schauml\u00f6ffel herausnehmen und auf K\u00fcchenpapier abtropfen lassen, um das \u00fcbersch\u00fcssige \u00d6l zu entfernen.<\/p>\n\n\n\n

1\u00a0Liter Br\u00fche mit 5\u20136\u00a0Tropfen Mastix\u00f6l und Lecithin verr\u00fchren. Die Br\u00fche aufkochen lassen, die Hitze reduzieren und mit einem Stabmixer p\u00fcrieren, um das Lecithin vollst\u00e4ndig aufzul\u00f6sen. Bei Bedarf die Br\u00fche leicht erw\u00e4rmen (nicht kochen lassen) und mit einem Stabmixer aufschlagen.<\/p>\n\n\n\n

F\u00fcr die Granatapfelmarmelade<\/strong>
In einem Kochtopf mit dickem Boden abwechselnd Granatapfelkerne und Zucker aufschichten.
Zitronensaft hinzugeben, den Kochtopf abdecken und 1,5\u00a0Stunden ziehen lassen.
Bei mittlerer Hitze einkochen lassen, bis die Marmelade eindickt.<\/p>\n\n\n\n


Zum Servieren<\/strong>
Das Koulouri mit dem Messer halbieren. Die Marmelade mit einem L\u00f6ffel verteilen. Mit K\u00e4se-Loukoumades, Mastixschaum, essbaren Bl\u00fcten und einigen Salatbl\u00e4ttern anrichten.<\/p>\n\n\n\n


Stratos Iosifellis, K\u00fcchenchef, Professor f\u00fcr Gastronomie, Mitwirkender im Projekt \u201eGreek Breakfast\u201c \u2013 unter der Schirmherrschaft der Griechischen Hotelkammer<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


<\/p>\n\n\n\n


<\/p>\n","protected":false},"excerpt":{"rendered":"

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