AhJodie

Monday, October 17, 2022

How to prepare Acorn flour and bake it - Iran village lifestyle

David Ben-Abraham

2 months ago (edited)

Method of preparation: Acorns were collected, hulled and peeled. After drying, the acorns were crushed with a heavy stone. The acorn flour was taken-up and placed in a large bowl lined with a cloth strainer where it is mixed with boiling water, drained of excess water, and placed inside a tub where it is covered up and allowed to sit for three days in a warm place. This is done to make it ferment. After three days, the tub is uncovered and placed under a running fountain of water for about six hours to remove all bitterness. The dough is then taken-up and kneaded and pressed into small balls that are placed on a large, flat board and left upon a rooftop, in the open-air and sun to dry. After drying, the acorn balls are stored, until ready for use. Once the acorn mash was re-hydrated in water, it was spread over a convex griddle with a dash of salt and baked like bread over the fire. It was then taken off the griddle and broken-up between one's fingers to be eaten with yogurt.