Paximathia

Paximathia is a type of biscotti that originates from Greece. It is a twice-baked bread that is typically made from barley, although other grains can also be used. The name "paximathia" comes from the Greek words "paxi" (meaning "small") and "mathia" (meaning "learning"). This reflects the fact that paximathia is often considered a "simple" or "basic" type of bread.

History

The history of paximathia dates back to ancient Greece, where it was a staple food for sailors due to its long shelf life. The bread was baked twice to remove all moisture, which prevented it from spoiling during long sea voyages. Today, paximathia is still a popular snack in Greece and is often served with coffee or tea.

Preparation

To prepare paximathia, the dough is first baked until it is golden brown. It is then sliced and baked a second time until it is dry and crisp. The exact recipe for paximathia can vary, but common ingredients include flour, sugar, eggs, and almonds. Some variations of paximathia also include spices such as anise or cinnamon.

Cultural Significance

In Greek culture, paximathia is often associated with hospitality. It is common for Greek households to have a batch of paximathia on hand to offer to guests. The bread is also a traditional food for Greek Orthodox Easter, where it is often served with tsoureki (a sweet bread) and red eggs.

See Also

• Biscotti
• Greek cuisine
• Tsoureki
• List of Greek dishes

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Paximathia

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  Paximathia 2
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  Cretan Paximadia AB