Paximathia: Difference between revisions
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{{Short description|Greek twice-baked bread}} | |||
{{Use dmy dates|date=October 2023}} | |||
'''Paximathia''' (Greek: παξιμάδια) are a type of Greek [[twice-baked bread]] or [[biscuit]] that have been a staple in Greek cuisine for centuries. They are similar to the Italian [[biscotti]] and are known for their long shelf life, making them ideal for storage and travel. | |||
==History== | |||
Paximathia have their origins in ancient Greece, where they were known as "dipyra" (διπυρά), meaning "twice-baked." The name "paximathia" is derived from the Byzantine baker [[Paxamus]], who is credited with perfecting the recipe. These breads were essential for long journeys and military campaigns due to their durability and nutritional value. | |||
== Preparation == | ==Preparation== | ||
[[File:Cretan_Paximadia_AB.jpg|Cretan Paximadia AB|thumb|right]] | |||
Paximathia are made by baking bread loaves, slicing them, and then baking them again until they are dry and hard. This process removes moisture, allowing them to be stored for extended periods without spoiling. The dough is typically made from [[wheat flour]], [[barley flour]], or a combination of both, and may include ingredients such as [[olive oil]], [[honey]], [[anise]], or [[sesame seeds]] for added flavor. | |||
==Varieties== | |||
There are several regional varieties of paximathia throughout Greece, each with unique characteristics: | |||
* '''Cretan Paximadia''': Made primarily from barley flour, these are a staple in [[Crete]] and are often served with [[olive oil]], [[tomatoes]], and [[feta cheese]]. | |||
* '''Kythera Paximathia''': Known for their sweet flavor, these are made with [[cinnamon]] and [[cloves]]. | |||
* '''Santorini Paximathia''': These are made with [[wine]] and [[raisins]], giving them a distinct taste. | |||
==Culinary Uses== | |||
Paximathia are versatile and can be eaten on their own or used as a base for other dishes. They are often served with [[cheese]], [[olives]], or [[dips]] such as [[tzatziki]]. In Crete, they are a key ingredient in the traditional dish [[dakos]], where they are topped with chopped tomatoes, feta cheese, and olive oil. | |||
== | ==Cultural Significance== | ||
[[File:Παξιμάδια_2.jpg|Paximathia 2|thumb|left]] | |||
Paximathia hold cultural significance in Greece, symbolizing hospitality and tradition. They are often served at social gatherings and religious celebrations. The ability to store them for long periods made them an essential food item in times of scarcity. | |||
==Related pages== | |||
* [[Biscotti]] | * [[Biscotti]] | ||
* [[Rusk]] | |||
* [[Dakos]] | |||
* [[Greek cuisine]] | * [[Greek cuisine]] | ||
[[Category:Greek cuisine]] | [[Category:Greek cuisine]] | ||
[[Category:Biscuits]] | [[Category:Biscuits]] | ||
[[Category:Twice-baked goods]] | |||
Latest revision as of 19:01, 23 March 2025
Greek twice-baked bread
Paximathia (Greek: παξιμάδια) are a type of Greek twice-baked bread or biscuit that have been a staple in Greek cuisine for centuries. They are similar to the Italian biscotti and are known for their long shelf life, making them ideal for storage and travel.
History[edit]
Paximathia have their origins in ancient Greece, where they were known as "dipyra" (διπυρά), meaning "twice-baked." The name "paximathia" is derived from the Byzantine baker Paxamus, who is credited with perfecting the recipe. These breads were essential for long journeys and military campaigns due to their durability and nutritional value.
Preparation[edit]
Paximathia are made by baking bread loaves, slicing them, and then baking them again until they are dry and hard. This process removes moisture, allowing them to be stored for extended periods without spoiling. The dough is typically made from wheat flour, barley flour, or a combination of both, and may include ingredients such as olive oil, honey, anise, or sesame seeds for added flavor.
Varieties[edit]
There are several regional varieties of paximathia throughout Greece, each with unique characteristics:
- Cretan Paximadia: Made primarily from barley flour, these are a staple in Crete and are often served with olive oil, tomatoes, and feta cheese.
- Kythera Paximathia: Known for their sweet flavor, these are made with cinnamon and cloves.
- Santorini Paximathia: These are made with wine and raisins, giving them a distinct taste.
Culinary Uses[edit]
Paximathia are versatile and can be eaten on their own or used as a base for other dishes. They are often served with cheese, olives, or dips such as tzatziki. In Crete, they are a key ingredient in the traditional dish dakos, where they are topped with chopped tomatoes, feta cheese, and olive oil.
Cultural Significance[edit]
Paximathia hold cultural significance in Greece, symbolizing hospitality and tradition. They are often served at social gatherings and religious celebrations. The ability to store them for long periods made them an essential food item in times of scarcity.
