Baking slices of bread twice has always been a popular method to expand the life of fresh bread. Nomads, fishermen, - anyone away from home with no means to get fresh bread, could use the dry, twice-baked slices of bread by rehydrating it (often with wine in Greece) and in this way have a filling meal or snack.
In Greece we still use a lot of twice-baked slices of bread which we call paximádia (παξιμάδια). These are mostly made with wheat flour, corn polenta, or even barley. In Crete they are called dácos (ντάκος). Mostly served as an appetizer, paximádia are often topped with finely chopped tomato and feta, or crushed in salads for taste and texture.
Sweet paximadia, made from lightly sweetened dough, with olive oil and citrus zest, is a vegan version similar to the Italian biscotti. It is a healthy cookie for morning coffee, and an always available homemade treat for guests.
Greece is not famous for street food but in cities around the country you will always come across someone either standing by a little glass kiosk or carrying a huge tray selling just one thing: deliciously crunchy and chewy freshly baked bread rings. Kouloúria are the classic breakfast or mid morning snack for almost every busy office worker or visitor to the center.
These bread rings are called ‘kouloúria Thessalonikis’ The word kouloúri means something coiled or circular and it is such a perfect description that the ancient Greeks used the same word, kolyria, to describe their bread treats. Around the eastern Mediterranean such bread rings are also known as known as simit or simiti.
In the old days paper thin pieces of yellow hard cheese were sold with the bread rings for those who wanted a more filling snack.
Kouloúria have never stopped being popular and, generation after generation, people who appreciate their nutritional value have continued to buy them from street vendors or bakeries. The sesame seeds which cover the surface of every koulouria are loaded with vitamins and minerals and are rich in protein (25 percent by weight). And better yet, one delicious bread ring has no more than 100 calories.
Here in the Peloponnese, along with the all time classic melomacarona and kourampiedes cookies, we also make diples (δίπλες) for the Christmas and New Year season. Diples, a word which means ‘’folded’’ in Greek, are made of thin sheet-like dough rolled into long, thin strips, folded, then fried in hot oil, and dipped in syrup. Folding the dough in hot oil demands a little experience; but you can make diples in all sorts of simple shapes, - the most common are bow ties and free form geometric.
Diples are served drizzled with honey, chopped walnuts and cinnamon.
In Crete the tradition is to make dairy and egg free diples, mostly for weddings. These are called xerotigana (ξεροτήγανα) and are made with really long thin zigzag strips of dough formed into spirals and of course served with honey and chopped walnuts . These last two ingredients symbolize prosperity, fertility, and joy in Greek tradition.
Tsatziki may be an all time classic for Greeks but, when we had guests at home, my mother always thought it was too garlicky for everyone’s taste. Of course you can use less garlic but then it wouldn’t be a tsatziki!
Beetroot salad (patzarosaláta, παντζάροσαλάτα) is a wonderful alternative side dish. With just an idea of garlic and an impressive light purple color when mixed, it is ideal for any occasion. It compliments both vegetable and meat stews, as well as barbecued and oven baked dishes.
Greek yogurt with its thick consistency holds the ingredients in the salad together, giving a silky texture to the final dish. You can use low fat yogurt but since this dish is very healthy and balanced, why not use full fat yogurt to contribute to a rich taste? Walnuts match really well with the other ingredients and provide a light nutty flavor.
These treats have always been our family’s way to celebrate the new walnut (Greek-καρύδια) crop. I remember my grandmother preparing them for the celebration of the Archangels Gabriel and Michael on the 8th of November. Their tiny chapel is in a village next to ours and, on the day, everyone would bring homemade cakes, treats, or hot coffee and tea to be shared in the chapel’s yard after the service. As a kid it was the only time I really looked forward to going to church because I could sample so many sweets in one morning. At the end of spring, before they could spoil and became tangy from the summer heat, my grandmother would use the remaining walnuts to make a final batch.
I thought I’d try a healthier version of this treat using honey and oats instead of the sugar and grated wheat rusks the original recipe called for, and I’m happy it really worked.
