Ancient desserts

So my food adventures this long weekend have led me to something quite interesting... they are called "Globi".

Globi are a sweet treat that dates back to over 2,000 years ago, to ancient Rome. They are golden, crispy doughnut holes that are drizzled with honey. Simple and VERY delicious, globi were traditionally made from cheese (often ricotta or freshly made cheese), flour and honey, then fried to perfection. Once they hit the perfect golden brown, they were coated in honey and sprinkled with poppy seeds. This creates the perfect balance of crunchy, soft and sweet.

This treat combined sweet and savory flavours and the ancient Romans often enjoyed them at lavish feasts. Given that ingredients like honey were considered a luxery, things like this were often reserved for moments of celebration or feasting.

I am making these this week in celebration of it finally being summer here in southern Ontario! Warm weather, sunshine and sweet treats all around.

Globi (ancient Roman sweet fried dough balls):

·         1 cup flour

·         1 cup ricotta cheese

·         1 egg

·         Lard or oil for frying (vegetable oil or olive oil works as well)

·         ¼ cup poppy seeds

·         ¼ cup honey

·         1 teaspoon garum (you could also use a small amount of soy sauce or fish sauce as a substitute)

1)    Prepare the dough: In a mixing bowl, combine the flour, ricotta cheese, and egg. Mix until you form a smooth, sticky dough. If the dough feels too wet, add a bit more flour until it reaches a consistency that can be easily shaped into small balls

2)    Shape the globi: Roll small amounts of the dough into bite-sized balls, about the size of a large marble. Set them aside on a floured surface

3)    Heat the oil: In a large frying pan or deep skillet, heat the lard or oil over medium-high heat until it reaches about 350°F (175°C). You can test by dropping a small piece of dough into the oil—it should sizzle and turn golden within a minute

4)    Fry the globi: Carefully place the dough balls into the hot oil, frying them in batches to avoid overcrowding. Fry each globi for about 2-3 minutes, turning them occasionally to ensure they’re golden brown on all sides. Once cooked, remove and place on paper towels to drain excess oil

5)    Prepare the honey glaze: In a small saucepan, warm the honey over low heat with the garum (or fish sauce), stirring gently to combine. You can omit the garum if you prefer a sweeter, less savory version of globi

6)    Coat the globi: Once the globi have cooled slightly, drizzle the honey mixture over them or toss them in the warm honey to coat thoroughly. Sprinkle with poppy seeds for a traditional Roman finish

7)    Serve and enjoy: Serve the globi warm, and enjoy the rich, savory-sweet flavors of this ancient Roman dessert

Globi are the best savory-sweet treat... enjoy these served with herbal tea, like rooibos or chai.