If Saganaki shrimp and stuffed vine leaves were Greek recipesthe one I am proposing to you today is a recipe typically Cretan. This kind of toasted bread, reminiscent of the Apulian frieze, consists of a special dry bread made with wholemeal barley flour (paximadi), crushed tomatoes, olive oil and fresh cheese (Feta or Mizithra).
Bread is the basis of the Greek diet and of the Cretan diet. The paximadi is for him a hard, dry bread that is baked once, then sliced and baked a second time. This multi-stage baking allows it to be kept for a very long time. Traditionally, this was the bread that the peasants used to take with them to the fields. They ate it softened with a little water and olive oil. Note that the paximadia which are produced in Crete benefit from a Protected Geographical Indication.
But where are we going to find paximadia you ask?
- Plan A Find a pope and ask him. This is my friend Antoine’s tip for Greek products 😉
- Plan B Several merchant sites sell them on the worldwide internet.
- Plan C Try with krisprolls. I find it looks similar in terms of consistency. When you eat them it makes scrountch scrountch just the same.
- Plan D : Toast wholemeal cereal rolls, this will also be very good. The drier they are, the better.
- For the people of Bordeaux, I asked several times for some at the Greek grocery store of the Capuchins and never managed to get any. :
Don’t say I don’t go to any lengths 😉 Come on, the recipeWe take advantage of this Saturday to prepare some for the aperitif or dinner. In GreeceThey are eaten as an appetizer, mezze style.
For 2 persons :
- 2 paximadia (or other bread rolls, rusks, well dry)
- 50 ml olive oil + 2 tablespoons
- 4 tomatoes ripe
- 100 g of feta cheese
- 2 level teaspoons of oregano
- 2 pinches of pepper
- 2 pinches of salt
- 12 kalamata olives (optional)
Peel, seed and dice the tomatoes.
Wet the bread almost to the top with water at room temperature. Let it rehydrate for a minute.
Soak it with olive oil. This is Alexis Lefkatikis, the chef at the Blue Palace Hotel in Elounda with whom I learned to make this recipe.
Then cover with the crushed tomatoes before adding the diced feta cheese. Sprinkle with oregano, add a little ground pepper, a little fleur de sel and possibly a tablespoon of olive oil on top.
Serve accompanied by some kalamata olives.
It’s really very good!
Little tip: instead of drizzling olive oil, you can mix a little tomato juice with the olive oil.
Acknowledgements : Aegean and DiscoverGreece