Greek Bakeries:

Paximadia or Hard Tack Page 4

Foreigners must often wonder about he packages of dry crusty squares sold in the bread section of all the super markets.

These are 'Paximadia', dry rusks made from barley or whole wheat flour and baked twice. They are hard as rocks, and can actually keep for years. Water must be added to make them edible, and then they can be used just like bread.

A special dish made in Crete is the 'dhakos', made with moistened Paximadia topped with fresh chopped tomato and olive oil. Recently variations on this theme have emerged with softer paximadia easier on the teeth.

Paximadia go well as a road snack. 'Some tomato, some cheese, some wine'. Did you ever see "Sahara" with Humphrey Bogart? Remember Frenchy? Some Paximadia, some feta, some oil, some oregano and you're Greek stylin.

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