Crisp Parsley and Fennel Bread Rings

Name: Crisp Parsley and Fennel Bread Rings (Koulouria me Maidano ke Maratho)
Cuisine: Greek
Ingredients: 1 teaspoon coarse sea salt or kosher salt; 1 teaspoon coarse sea salt or kosher salt; ½ teaspoon freshly ground white pepper; ½ cup packed coarsely chopped fennel fronds plus tender stalks, or fresh dill; 1 cup packed coarsely chopped fresh flat-leaf parsley; ½ cup packed coarsely chopped fennel fronds plus tender stalks, or fresh dill; ½ cup packed coarsely chopped fennel fronds plus tender stalks, or fresh dill; 1 tablespoon coarsely ground fennel seeds; About 1 cup water; 1 teaspoon active dry yeast; 2 cups all-purpose flour; ⅓ cup plus 2 tablespoons olive oil

Koulouria me Maidano ke Maratho

Preparation info

Makes
40
bread rings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

I FIRST tasted these crunchy, spicy bread rings in a bakery in Chania, on Crete. They are an ideal accompaniment to wine. You can also serve them with a soft cheese, such as cottage or farmer’s.

Ingredients

⅓ cup plus 2 tablespoons olive oil
1 cup packed coarsely chopped fresh flat-leaf parsley<

Europe
Greece
Starter
Snack
Vegan
Baking
Mediterranean
Cookies

Method

In a large skillet, heat 2 tablespoons of the oil and sauté the parsley and fennel fronds or dill over medium heat until just wilted, about 2 minutes. Transfer to a food processor, add ½ cup of the water an