{"id":13335,"date":"2022-12-29T16:39:00","date_gmt":"2022-12-29T15:39:00","guid":{"rendered":"https:\/\/www.poupadou.com\/blog\/?p=13335"},"modified":"2022-12-30T00:24:23","modified_gmt":"2022-12-29T23:24:23","slug":"divers-petimezi","status":"publish","type":"post","link":"https:\/\/www.poupadou.com\/blog\/divers-petimezi\/","title":{"rendered":"Petimezi"},"content":{"rendered":"\n

Le petimezi est un sirop \u00e9pais, de couleur fonc\u00e9e, qui est produit en faisant bouillir le mo\u00fbt de raisin. Il est principalement utilis\u00e9 comme \u00e9dulcorant dans des plats sal\u00e9s et sucr\u00e9s, ainsi que dans diverses boissons comme les th\u00e9s et les infusions \u00e0 la place du sucre.<\/p>\n\n\n\n

Le petimezi est souvent confondu avec le mo\u00fbt de raisin. Le mo\u00fbt est le jus produit \u00e0 partir du raisin lorsque nous le pressons sans le faire bouillir. Selon le temps d’\u00e9bullition, le petimezi est produit en diff\u00e9rentes densit\u00e9s.<\/p>\n\n\n\n

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

Valeur Nutritionnelle<\/h3>\n\n\n\n

Il rassemble la plupart des nutriments du raisin car il est riche en \u00e9nergie, en calcium, en fer, en mangan\u00e8se et en vitamine B6.<\/p>\n\n\n\n

Depuis l’\u00e8re minoenne existent des r\u00e9f\u00e9rences \u00e0 ses propri\u00e9t\u00e9s nutritionnelles.<\/p>\n\n\n\n

Faits historiques<\/h3>\n\n\n\n

Naturellement il existe d’innombrables r\u00e9f\u00e9rences dans les textes des anciens grecs et romains sur le vin<\/a> et le mo\u00fbt. Ce qui est int\u00e9ressant est que nous trouvons des recettes de cette \u00e9poque l\u00e0 avec ces ingr\u00e9dients.<\/p>\n\n\n\n

Les grecs anciens divisaient le mo\u00fbt en trois cat\u00e9gories selon sa douceur due \u00e0 la dur\u00e9e de l’\u00e9bullition et aussi \u00e0 son \u00e9paisseur. La premi\u00e8re cat\u00e9gorie \u00e9tait le \u00ab glefkos \u00bb qui ressemblait au mo\u00fbt frais de raisins tr\u00e8s m\u00fbrs. Il y avait l'\u00a0\u00bbepsima\u00a0\u00bb, qui \u00e9tait le jus concentr\u00e9 des raisins, c’est-\u00e0-dire le petimezi<\/a> d’aujourd’hui. Sa densit\u00e9 \u00e9tait comme celle du miel, donc il le rempla\u00e7ait souvent. La troisi\u00e8me et derni\u00e8re cat\u00e9gorie est l'\u00a0\u00bbepsetos\u00a0\u00bb qui \u00e9tait moins dense que l'\u00a0\u00bbepsima\u00a0\u00bb.<\/p>\n\n\n\n

Ath\u00e9n\u00e9e de Naucratis<\/a> dans ses livres mentionne le petimezi et la \u00ab\u00a0glikina\u00a0\u00bb cr\u00e9toise, un type de pain \u00e0 l’huile d’olive et au mo\u00fbt de raisin. Marcus Gavius \u200b\u200bApicius<\/a> mentionne de son c\u00f4t\u00e9, une sauce au jus de raisin bouilli et aux raisins secs et un plat de porc cuisin\u00e9 avec des prunes au mo\u00fbt.<\/p>\n\n\n\n

\u00c0 Byzance, la \u00ab\u00a0oenunda\u00a0\u00bb ou \u00ab\u00a0moustopita\u00a0\u00bb \u00e9tait tr\u00e8s populaire. Il s’agit d’un dessert compos\u00e9 de farine et de mo\u00fbt bouilli, c’est-\u00e0-dire ce que les grecs modernes appellent la moustalevria.<\/p>\n\n\n\n

Utilisation en cuisine<\/h3>\n\n\n\n

Plats sucr\u00e9s<\/em><\/strong><\/p>\n\n\n\n

Le petimezi, comme sous-produit du raisin, est utilis\u00e9 comme \u00e9dulcorant dans diverses boissons telles que les th\u00e9s et les infusions \u00e0 la place du sucre (surtout \u00e0 une \u00e9poque o\u00f9 le sucre blanc \u00e9tait consid\u00e9r\u00e9 comme un produit de luxe). Nous pouvons l’utiliser \u00e9galement pour les sirops sucr\u00e9s pour les glaces, les loukoumades<\/a>, les tiganites<\/a>, les diples<\/a>, les salades de fruits et les yaourts<\/a>. Il y a la possibilit\u00e9 aussi de l’\u00e9taler sur du pain avec du beurre \u00e0 la place du miel ou de la confiture<\/a>.<\/p>\n\n\n\n

\"Petimezi
Photo \u00a9 Oi Goumenisses<\/a><\/figcaption><\/figure>\n\n\n\n

De plus, il donne une saveur particuli\u00e8re aux desserts, telles que les cakes, les cookies et les biscuits. Nous pouvons faire des moustokouloura et de la moustalevria avec du petimezi.<\/p>\n\n\n\n

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

\u00c0 l’\u00e9poque de l’Empire byzantin, on utilisait le petimezi pour pr\u00e9parer des g\u00e2teaux comme le pasteli, les lalaggia (un genre des tiganites), le kidonopasta (p\u00e2te de coing), les desserts aux noix ou encore les loukoumades. En Asie Mineure on fabriquait des desserts tels que les coings r\u00f4tis, le halva rouge et la cr\u00e8me au lait et au petimezi.<\/p>\n\n\n\n

Dans la cuisine grecque traditionnelle il a \u00e9galement le r\u00f4le de conservateur principalement dans les \u00ab\u00a0glyko tou koutaliou\u00a0\u00bb (fruits ou l\u00e9gumes confits) d’aubergine et de citrouille !<\/p>\n\n\n\n

\u00c0 Tinos<\/a>, par exemple, selon la tradition, ils pr\u00e9parent la fesklopita pour la saison de No\u00ebl. Fesklopita est une variante sucr\u00e9e de seklopita, contenant du petimezi, du sucre, des noix, des raisins secs et des herbes. \u00c0 Samos, en revanche, il existe un plat traditionnel, les \u00ab\u00a0tsaletia\u00a0\u00bb, qui sont servis avec des petimezi. Les tsaletia sont des tiganites \u00e0 base de bobota (une bouillie sucr\u00e9e \u00e0 base de farine).<\/p>\n\n\n\n

Plats sal\u00e9s<\/em><\/strong><\/p>\n\n\n\n

On peut utiliser le petimezi en vinaigrette pour les salades vertes, en marinade ou encore pour la confection de plats aigre-doux. Il peut ccompagner des plats avec du poisson ou des l\u00e9gumes ! Dans certaines \u00eeles ioniennes et des Cyclades, ils fabriquent la sauce \u00e9pic\u00e9e savoro qui, dans certaines variantes, contient de petimezi pour accompagner les petits poissons frits tels que les rougets et les bogues.<\/p>\n\n\n\n

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

Enfin, le petimezi donne \u00e0 la viande un go\u00fbt sucr\u00e9 et en m\u00eame temps \u00e9pic\u00e9, tandis qu’il lie et caram\u00e9lise les sauces auxquelles il participe. Vous pouvez glacer du porc ou du poulet et faire un r\u00f4ti au four en utilisant des steaks ou des c\u00f4tes !<\/p>\n","protected":false},"excerpt":{"rendered":"

Le Petimezi est un sirop \u00e9pais produit par \u00e9bullition du mo\u00fbt de raisin et utilis\u00e9 dans les recettes de plats sal\u00e9s et sucr\u00e9s !<\/p>\n","protected":false},"author":2,"featured_media":13308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"mapsvg_location":"","mrp_rating_form_position":"","mrp_rating_results_position":"","mrp_structured_data_type":"","mrp_allow_anonymous":"","mrp_rating_form_id":"","footnotes":""},"categories":[1],"tags":[1405,1404,1403,1402],"class_list":["post-13335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divers","tag-marinades","tag-moustokouloura-2","tag-moustos","tag-petimezi-2"],"acf":[],"yoast_head":"\nPetimezi - Poupadou<\/title>\n<meta name=\"description\" content=\"Le Petimezi est un sirop \u00e9pais produit par \u00e9bullition du mo\u00fbt de raisin et utilis\u00e9 dans les recettes de plats sal\u00e9s et sucr\u00e9s !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.poupadou.com\/blog\/divers-petimezi\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Petimezi - 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