The Greek term for barley, wheat or rye rusks, usually twice baked and very hard, and extremely popular in Cretan cuisine, such as for dakos.
Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/paximathi&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/paximathi_0.jpg?itok=WgQB6W_Q&description=Paximathi
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/pastitsio
[7] https://www.gourmed.net/en/glossary/pea
[8] https://www.gourmed.net/en/recipes/all/mini-kourambiedes-traditional-almond-cookies
[9] https://www.gourmed.net/en/recipes/all-recipes/steamed-koutsomoura-red-mullet-family-garlic-and-rosemary
[10] https://www.gourmed.net/en/recipes/all/fussili-gaea-sundried-tomato-bruschetta-spread-mozzarella-balls-herbs
[11] https://www.gourmed.net/en/recipes/quick/grilled-fish-tomatoes
[12] https://www.gourmed.net/en/recipes/low-budget/bruschetta-strawberries-basil-and-cream-cheese