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Savory Barley and Wheat Biscuits

Paximadia

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Preparation info
  • Makes

    sixteen

    4½ inch biscuits
    • Difficulty

      Medium

Appears in
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

THESE crunchy, aromatic biscuits can be enjoyed on their own or served with any kind of cheese, from smooth, creamy ones like ricotta to sharp cheeses like Roquefort. Great with any kind of dip, paximadia can be made into a wonderful bread salad by breaking them into pieces and tossing them with chopped tomatoes, crumbled feta, some olives, onion rings, a pinch of oregano and plenty of olive oil.

An old man from Mykonos told me that not so long ago, merchant ships liked his i

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