Paximadia: the humble rusk that stood the test of time

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8 thoughts on “Paximadia: the humble rusk that stood the test of time

  1. Pingback: Sweetened paximadia with aniseseed and walnuts | The Shepherd and the Olive Tree

  2. Pingback: One last recipe for paximadia (for this month, at least) | The Shepherd and the Olive Tree

  3. Pingback: One last recipe for paximadia (for this month, at least | The Shepherd and the Olive Tree

  4. DAKOS is the word for ‘paximadi’ in Crete. Only recently the salad with paximadi (dakos), was named ‘dakos’ in some restaurants all over Greece and name stuck…

    • I see! Thank you for the clarification, Aglaia! (And for the honor of your visit to my blog!) For anyone following this comment thread, Aglaia is the author of many books on Greek and Mediterranean foods, and she writes on these topics for the Atlantic Monthly and other publications. Her website, at http://www.aglaiakremezi.com, is a wealth of information and inspiration with articles, recipes and beautiful photos. And, thanks to my nudging, she just posted her paper on the history of paximadia there, which she presented at the Oxford Symposium on Food and Cooking in 1996. A fascinating read.

  5. When he lived on Crete, my husband and his boss used to be sent off to work (building and repairing dry stone walls) having eaten a bowl of paximadia in gently warmed, freshly collected goat milk for breakfast. Sounds like heaven!

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