Dish

Kritiko paximadi

Kritiko paximadi is a dense and crunchy bread with a slightly nutty flavor from the barley flour. It is made with a simple recipe that has been used for centuries. The bread is typically served with cheese, olives, and wine, but can also be enjoyed on its own as a snack. It is a great option for those who are looking for a low-fat, low-sugar snack.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Bread› Rusk

Origins and history

Kritiko paximadi has been made in the region of Crete for centuries. It was originally made as a long-lasting snack for shepherds and travelers. The bread is now a popular souvenir for tourists visiting the region.

Dietary considerations

Suitable for vegetarians and vegans. Dairy-free and egg-free, making it a great option for those with allergies or dietary restrictions. Contains gluten.

Variations

There are no significant variations of Kritiko paximadi.

Presentation and garnishing

Kritiko paximadi is typically presented in a simple manner, often served on a wooden board with cheese, olives, and wine. It can be garnished with fresh herbs or a drizzle of olive oil. To keep Kritiko paximadi fresh, store it in an airtight container. It can also be toasted in the oven for a few minutes to enhance its flavor and texture.

Tips & Tricks

Kritiko paximadi is a hard bread, so it is best to soak it in liquid before eating to avoid damaging your teeth.

Side-dishes

Traditionally served with cheese, olives, and wine. Can also be used as a base for canapés, topped with spreads or toppings such as hummus or tzatziki.