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4 to 6
servingsMedium
Published 2000
I OWE this recipe to Christina Panteleimonitis, a wonderfully creative woman. Together with Dimitris, her husband, she has set about to preserve the old local recipes and the traditional way of milling wheat on Lesbos. The two have restored an old water mill, which they call Mylelia (“a small mill,” in the dialect of Lesbos), at Ippios, a village on the southern part of the island. With the tasty flour they mill there, they make trahana (see Homemade P