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Paximathia (Greek: παξιμάδια), also spelt paximadia (plural), or paximadi/paximathi (singular), is a hard bread of Greek origin, similar to rusk, that is prepared with whole wheat, chick pea or barley flour. [1] [2] [3] It has been referred to as being similar to biscotti or as a type of biscotti. [4]
A common Greek dish. There are many regional variations with additional ingredients. Bogana (μπογάνα) Slow cooked lamb or goat meat with potatoes and tomatoes, from the region of Argolis. Bifteki (μπιφτέκι) Grilled rounded beef, made from minced meat, but other meat (chicken, turkey) can also be used. Brizola (μπριζόλα)
I pour this mixture over romaine lettuce, tomato wedges, thinly sliced red onions, cucumber slices, and a chunk of Greek feta. Sometimes, I add a roasted marinated lamb leg or chicken breast to ...
Other important ingredients include [3] pasta (for example hilopites), [4] cheeses, [5] herbs, lemon juice, [6] olives and olive oil, [7] and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries.
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Ingredients. 1 cup orzo. 1 tablespoon chicken stock paste. 2 cups water. 1 teaspoon onion powder. 1 teaspoon garlic powder. 1 teaspoon salt. 1/2 teaspoon pepper
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Also known as avocado fries. Wedges of avocado either breaded or battered and deep fried in oil, seasoned with salt, and served with a dipping sauce: Deviled eggs: Italy: Boiled eggs, shelled, cut in half, and filled with the yolk mixed with other ingredients such as mayonnaise and mustard, [9] but many other variants exist internationally ...