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.
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[12]Links
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[2] https://www.gourmed.net/glossary/all
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[5] https://www.gourmed.net/user
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/oles-oi-syntages/droseri-salata-me-araviki-pita-kai-sos-giaoyrti
[9] https://www.gourmed.net/syntages/eykoles-syntages/pos-tha-ftiaxete-oraies-spitikes-elies
[10] https://www.gourmed.net/syntages/oles/psiti-regka-me-maratho
[11] https://www.gourmed.net/syntages/pita-tyrompoygatsa
[12] https://www.gourmed.net/syntages/oles/keik-ftoho
