Content deleted Content added
No edit summary |
cite web used - say no to link rot! |
||
Line 25:
'''Mämmi''' ({{IPA-fi|ˈmæmːi|lang}}; {{lang-sv|label=[[Finland Swedish|Swedish]]|memma}}) is a traditional [[Finland|Finnish]] dessert, eaten around [[Easter]].
Mämmi is traditionally made of water, [[rye]] flour, powdered [[malted]] rye, seasoned salt and dried, powdered [[Seville orange]] [[Zest (ingredient)|zest]]. The mixture is then left to sweeten naturally, before being baked in an oven 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 | | | 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
| 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
| url=http://www.hs.fi/english/article/Mämmi+Maestro+Ahmed+Ladarsi+is+an+expert+on+a+Finnish+delicacy/1101978893004
| 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>{{cite web
| url=https://www.martat.fi/reseptit/mammin-historia/
| title=Mämmin historia
| language=fi
| archive-url=https://web.archive.org/web/20180331104756/https://www.martat.fi/reseptit/mammin-historia/
| 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"/>
Today, [[Finns]] seldom make mämmi at home and most modern mämmi is factory-made. Traditional versions of mämmi are sold in Finland with the labels ''perinteinen'' (traditional) or ''luomu'' (organic). Some people of Finnish descent in [[North America]] and [[Australia]] still make mämmi at home.<ref>{{Cite web
| url=https://lkml.org/lkml/2019/4/21/78 | title= | | | author-link=Linus Torvalds
| website=lkml.org
| date=2019-04-21}}</ref>
==See also==
|