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Globi (Fried Cheese and Poppy-seed Balls)

Globi (Fried Cheese and Poppy-seed Balls) is a traditional Ancient Roman recipe from Cato's De Agri Cultura for a sweetmeat of fried cheese and poppy seed balls with flour and honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Cheese and Poppy-seed Balls (Globi).

prep time

10 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

4-6

Rating:

Tags : Cheese RecipesBaking RecipesCake RecipesAncient Roman Recipes

Original Recipe

This is a classic recipe from Marcus Porcius Cato's, De Agri Cultura 5.79.

LXXIX. Globulos sic facito

Globos sic facito: caseum cum alica ad eundem modum[2] misceto; inde, quantos voles facere, facito. In aenum caldum unguen indito. Singulos aut binos coquito versatoque crebro duabus rudibus: coctos eximito, eos melle unguito, papauer infriato: ita ponito.

Translation

Recipe for globi: Mix the cheese and spelt in the same way, sufficient to make the number desired. Pour lard into a hot copper vessel, and fry one or two at a time, turning them frequently with two rods, and remove when done. Spread with honey, sprinkle with poppy-seed, and serve.

Modern Redaction

Ingredients:

120ml (1/2 cup) ricotta cheese
60g (1/2 cup) spelt or wheat flour
Olive oil or lard, for frying
60ml (1/4 cup) honey
Poppy seeds for garnishing

Method:

Begin by mixing together the ricotta cheese and flour in a bowl until you have a smooth dough. Begin by using a fork then finish by kneading with your hands.

As the balls need to be shaped and fried they need to be small enough to fry through without burning. About a heaped teaspoon of the mixture shaped into balls seems to work. This will give you balls about 2cm (just less than an inch) in diameter.

Add lard (or olive oil) to a wok or saucepan to a depth of 2-3cm (about 1 inch). Place over medium to medium low heat and when the oil is hot add in the globi (in batches if necessary) and cook, turning occasionally until the outside is golden and crisp and the globi are cooked through.

Remove with a slotted spoon and drain on kitchen paper.

To finish, gently heat the honey in a pan and when it has warmed and is runny then stir in the poppy seeds. Roll the globi in the honey and poppy seed mixture to coat. Transfer to a plate and let them cool before serving.