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Mustacei (Must Rolls)
Mustacei (Must Rolls) is a traditional Ancient Roman recipe for unleavened rolls or cakes made with must and cheese and spiced with aniseeds and cumin. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Mustacei.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
6
Rating: 
Tags : Bread RecipesCheese RecipesBaking RecipesAncient Roman Recipes
Original Recipe
Mustacei (from Marcus Cato's De Agricultura)
Mustaceos sic facito. Farinae siligineae modium unum musto conspargito. Anesum, cuminum, adipis, casei libram, et de virga lauri deradito, eodem addito, et ubi definxeris, lauri folia subtus addito, cum coques.
Translation
Recipe for must cake: Moisten 1modius of wheat flour with must; add anise, cummin, 2pounds of lard, 1pound of cheese, and the bark of a laurel twig. When you have made them into cakes, put bay leaves under them, and bake.
Ingredients:
500g strong bread flour
300ml
caroenum (or must or white grape juice)
2 tbsp aniseeds
2 tbsp
cumin seeds
100g lard cut into chunks
50g grated cheese (a sheep's cheese would be best)
20
bay leaves
Method:
Mix the anise and cumin seeds with the flour, pour some Caroenum over the flour (about 40ml) then add the lard and grated cheese. Work this with the fingers until it forms crumbs. Add the remaining Caroenum a little at a time and work the mixture together until it forms a reasonable dough.
Tear pieces from the dough and roll into a dough between your hands. Press a bay leaf into the base of this and place on a greased baking tray. There should be enough dough to form between fifteen and nineteen rolls.
Bake in a pre-heated oven at 180°C (350°F/Gas Mark 4) for 30–35 minutes. Being unleavened these rolls will harden quickly and will not keep. It may be better to make these must rolls with yeast as below:
To make must rolls with yeast: Take about 100ml of Caroenum and bring to the boil. Pour int o mug and allow to cool to just above body temperature (about 40°C). Add 2 tsp dried yeast and cover with a cloth and leave to stand in a warm place for about 15 minutes until the mixture is frothing.
Meanwhile prepare the dough as above, but add the yeast mixture as well as the Caroenum. Knead for about five minutes, then cover with a cloth and leave in a warm place for about two hours to raise.
Once the dough has risen, knock it back in its bowl, tip onto a floured surface and knead for about five minutes. Form rolls as above but cover with a clean cloth and leave in a warm place for about an hour to raise before baking in the oven.
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