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Line 1: {{Short description\|Finnish rye-based dessert associated with Easter celebrations}} ~~{{redirect\|Memma\|the Japanese condiment\|Menma}}~~ {{redirect\|Mammi\|the Italian actress\|Fulvia Mammi}} {{For\|the 2011 film with a similar title\|Maami}} {{Infobox prepared food \| name = Mämmi \| image = Mämmi 2Kymppi.jpg \| image_size = 250px \| caption = Line 21: [[Image:Mämmi-2.jpg\|thumb\|250px\|Mämmi with cream and sugar]] '''Mämmi''' ({{IPA-fi\|~~ˈmæmmi~~ˈmæmːi\|lang}}),; {{lang-sv\|label=[[Finland Swedish\|Swedish]] ''\|memma~~'',~~}}) is a traditional [[Finland\|Finnish]] dessert, eaten around [[Easter]]~~{{clarify\|date=May 2017}} dessert~~. Mämmi is traditionally made of water, [[rye]] flour, ground [[malted]] rye, salt, and dried, ground [[Seville orange]] [[Zest (ingredient)\|zest]]. The mixture is then left to sweeten naturally, before being baked in an oven<ref>{{cite web Mämmi is traditionally made of water, [[rye]] flour, and powdered [[malted]] rye, seasoned salt, and dried powdered [[Seville orange]] [[Zest (ingredient)\|zest]]. The mixture is then allowed to go through a slow natural sweetening process before being baked in an oven until set with [[Maillard reaction]]. Preparation takes many hours, and after baking the mämmi is stored chilled for three to four days before being ready to eat.<ref>Nordic Recipe Archive [http://www.dlc.fi/~marianna/gourmet/mammi.htm "Mämmi "]</ref> Instead of being allowed to sweeten naturally, traditionally, commercially made mämmi is usually seasoned with dark [[molasses]]. Traditional mämmi tastes aromatic sweet, having only up to 2% sugar, but commercially produced mämmi can have as much as 20% sugar and tastes different, not so aromatic sweet. Mämmi has up to 10% protein and is rich in trace elements.{{Citation needed\|date=April 2017}} Mämmi was traditionally stored in small bowls made of [[birch bark]] called ''tuokkonen'' or ''rove''. Finnish [[Packaging and labeling\|packaging]] still prints birch bark-like texture on the carton boxes. \| url=https://fineli.fi/fineli/en/elintarvikkeet/1023 [https://fineli.fi/fineli/en/elintarvikkeet/1023? Nutrition of\| title=Mämmi ~~(with malt)~~, Sweetened Malt Porridge, Finnish Easter Pudding]▼ \| publisher=[[Finnish Institute for Health and Welfare]] \| access-date=2023-04-15}}</ref> until set, by which time the colour and flavour has developed due to the [[Maillard reaction]]. After baking, the mämmi is chilled for three to four days before serving.<ref name="marianna">{{cite web \| url=http://www.dlc.fi/~marianna/gourmet/mammi.htm \| title=MÄMMI \| work=Nordic Recipe Archive \| archive-url=https://web.archive.org/web/20221221045601/http://www.dlc.fi/~marianna/gourmet/mammi.htm \| archive-date=2022-12-21 \| url-status=dead}}</ref> Unlike traditional mämmi, which is left to sweeten naturally, commercially made mämmi is usually seasoned with dark [[molasses]]. Traditional mämmi has an aromatic and sweet flavour, consisting of just 2% sugar or less, whereas commercially produced mämmi can contain as much as 20% sugar and is therefore much different in flavour. Mämmi has up to 10% protein and is rich in trace elements.{{Citation needed\|date=April 2017}} Traditionally, mämmi was stored in small boxes made of [[birch bark]] called ''tuokkonen'' or ''rove'', the appearance of which is now mimicked by commercial packaging. Typically, mämmi is eaten cold, with either milk or cream and sugar, and less commonly with vanilla sauce. Traditionally, it was also eaten on sliced bread as a spread.{{Citation needed\|date=April 2017}} There is a Finnish society for mämmi<ref>{{cite web Generally, mämmi is eaten cold with either milk or cream and sugar, and less commonly with vanilla sauce. In olden times{{When\|date=November 2016}} it was also eaten by some spread on top of a slice of bread.{{Citation needed\|date=April 2017}} There is a Finnish society for mämmi<ref>The Finnish Mämmi Association [http://www.kolumbus.fi/ahmed.ladarsi/index.html "Suomen Mämmiseura ry"]</ref> founded by Ahmed Ladarsi, the former chef at the Italian Embassy in Helsinki, who has developed around fifty recipes containing mämmi.<ref>Helsinki Sanomat, 16.3.2005 [http://www.hs.fi/english/article/M%C3%A4mmi+Maestro+Ahmed+Ladarsi+is+an+expert+on+a+Finnish+delicacy/1101978893004 "Mämmi Maestro. Ahmed Ladarsi is an expert on a Finnish delicacy"] {{webarchive\|url=https://web.archive.org/web/20110811002324/http://www.hs.fi/english/article/M%C3%A4mmi+Maestro+Ahmed+Ladarsi+is+an+expert+on+a+Finnish+delicacy/1101978893004 \|date=2011-08-11 }}</ref> There are a number of websites with recipes using mämmi, most of which are in Finnish.<ref>Suomen Mämmiseura ry [http://www.kolumbus.fi/ahmed.ladarsi/reseptit.html "Mämmi Recipes"]</ref> Mämmi is also used as a minor ingredient in a mämmi-beer by [[Laitilan Wirvoitusjuomatehdas]].<ref>{{Cite web\|url=http://laitilan.com/tuotteet/Kievari+M%25C3%25A4mmi+Stout/\|title=Tervetuloa - Laitilan Wirvoitusjuomatehdas\|last=www.imaginer.fi\|first=Imaginer Oy -\|website=laitilan.com\|access-date=2016-05-03}}{{dead link\|date=February 2018 \|bot=InternetArchiveBot \|fix-attempted=yes }}</ref> \| url=http://www.kolumbus.fi/ahmed.ladarsi/index.html \| title=Suomen Mämmiseura ry \| language=fi \| trans-title=Finnish Mämmi Association \| archive-url=https://web.archive.org/web/20090103043955/http://www.kolumbus.fi/ahmed.ladarsi/index.html \| archive-date=2009-01-03 \| url-status=dead}}</ref> founded by Ahmed Ladarsi, the former chef at the Italian Embassy in Helsinki, who has developed around fifty recipes containing mämmi.<ref>{{cite web [https://web.archive.org/web/20110811002324/\| url=http://www.hs.fi/english/article/~~M%C3%A4mmi~~Mämmi+Maestro+Ahmed+Ladarsi+is+an+expert+on+a+Finnish+delicacy/1101978893004 ~~Mämmi Maestro. Ahmed Ladarsi is an expert on a Finnish "delicacy"]~~▼ \| title=Mämmi Maestro. Ahmed Ladarsi is an expert on a Finnish "delicacy" \| first=Ritva \| last=Korpimo \| date=2005-03-16 \| publisher=[[Helsingin Sanomat]] \| archive-url=https://web.archive.org/web/20121021233841/http://www.hs.fi/english/article/M%C3%A4mmi+Maestro+Ahmed+Ladarsi+is+an+expert+on+a+Finnish+delicacy/1101978893004 \| archive-date=2012-10-21 \| url-status=dead}}</ref> There are a number of websites with recipes using mämmi, most of them Finnish.<ref>{{cite web \| url=http://www.kolumbus.fi/ahmed.ladarsi/reseptit.html \| title=Reseptit \| trans-title=Recipe \| work=Suomen Mämmiseura ry \| language=fi \| archive-url=https://web.archive.org/web/20090103043955/http://www.kolumbus.fi/ahmed.ladarsi/reseptit.html \| archive-date=2009-01-03 \| url-status=dead}}</ref> Mämmi is also used as a minor ingredient in a mämmi beer by [[Laitilan Wirvoitusjuomatehdas]].<ref>{{Cite web \| url=http://laitilan.com/tuotteet/Kievari+M%25C3%25A4mmi+Stout/ \| title=Kievari Mämmi Stout \| website=laitilan.com \| language=fi \| archive-url=https://web.archive.org/web/20160601213816/http://laitilan.com/tuotteet/Kievari+M%25C3%25A4mmi+Stout/ \| archive-date=2016-06-01 \| url-status=dead}}</ref> ==History== Mämmi was first mentioned during the 16th century, in a [[dissertation]] (in [[Latin]]).<ref>~~The~~{{cite Martha organization [http://www.martat.fi/ruoka/reseptit/mammin-historia/ "History of Mämmi "], [http://www.martat.fi/info/in-english/ "Homepage"]</ref> It is claimed that it has been eaten in the southwestern region of Finland, ever since the 13th century. <ref>Nordic Recipe Archive [http://www.dlc.fi/~marianna/gourmet/mammi.htm "Origin"]</ref>web \| url=https://www.martat.fi/reseptit/mammin-historia/ \| title=Mämmin historia Originally mämmi was eaten during [[Lent]].{{clarify\|date=May 2017}} Its [[laxative]] properties were associated with purification and purging.{{citation needed\|date=May 2017}} As the dish keeps well for several days, it was also a convenient food for [[Good Friday]], when cooking was against religious custom.{{citation needed\|date=May 2017}} \| language=fi \| archive-url=https://web.archive.org/web/20180331104756/https://www.martat.fi/reseptit/mammin-historia/ Nowadays Finns{{who\|date=May 2017}} seldom make mämmi at home and most modern mämmi is mass-produced, traditional versions of mämmi are sold in Finland with the labels ''perinteinen'' (traditional) or ''luomu'' (organic). Some Finnish origin immigrants{{who\|date=May 2017}} in North-America and Australia still make mämmi at home{{Citation needed\|date=March 2017}}.▼ \| archive-date=2018-03-31 \| url-status=dead}}</ref> It is claimed that it has been eaten in southwestern Finland ever since the 13th century. <ref name="marianna"/> ▲~~Nowadays~~Today, [[Finns~~{{who\|date=May 2017}}~~]] seldom make mämmi at home and most modern mämmi is ~~mass~~factory-~~produced,~~made. ~~traditional~~Traditional versions of mämmi are sold in Finland with the labels ''perinteinen'' (traditional) or ''luomu'' (organic). Some ~~Finnish~~people ~~origin~~of ~~immigrants{{who\|date=May~~Finnish ~~2017}}~~descent in [[North- America]] and [[Australia]] still make mämmi at home.<ref>{{~~Citation~~Cite ~~needed\|date=March 2017}}.~~web \| url=https://lkml.org/lkml/2019/4/21/78 \| title=Linux v5.1-rc6 \| first=Linus \| last=Torvalds \| author-link=Linus Torvalds \| website=lkml.org \| date=2019-04-21}}</ref> ==See also== Line 45 ⟶ 96: ==External links== {{Commons-inline\|Mämmi}} ▲[https://fineli.fi/fineli/en/elintarvikkeet/1023? Nutrition of Mämmi (with malt), Sweetened Malt Porridge, Finnish Easter Pudding] ▲[https://web.archive.org/web/20110811002324/http://www.hs.fi/english/article/M%C3%A4mmi+Maestro+Ahmed+Ladarsi+is+an+expert+on+a+Finnish+delicacy/1101978893004 Mämmi Maestro. Ahmed Ladarsi is an expert on a Finnish "delicacy"] *[https://web.archive.org/web/20090311060245/http://www.finlandlive.info/finns-finnish-culture/354-easter-finland.html Mämmi at Easter] {{DEFAULTSORT:Mammi}} [[Category:~~Desserts~~Finnish desserts]] [[Category:Finnish cuisine]]▼ [[Category:Easter food]] [[Category:Rye-based dishes]] [[Category:Malt]] [[Category:National dishes]] ▲[[Category:~~Finnish~~Citrus ~~cuisine~~dishes]]