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Sobado bread, also called candeal or bregado Migas, a traditional Spanish dish of humble origins, whose main ingredient is "old" bread (stale bread) Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country.
Daktyla (Greek: Δάχτυλα) is a leavened 'country' or 'village' bread from Greece, [1] but also popular in Cyprus [2] and Turkey. [3]It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread' [4] (Δάχτυλα, Daktyla in Greek means "fingers" [1]), which is made by making deep slashes in a loaf before baking, [3] or making a row of rolls of dough and ...
Pita (Greek: πίτα, romanized: pita / ˈ p ɪ t ə / or US: / ˈ p iː t ə /) [2] or pitta (British English) is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas.
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
Paximadia were traditionally consumed by Greek farmers, [5] as well as the Byzantine military and thrifty priests. [8] Greek farmers would eat paximathia in their fields after soaking it in water and olive oil, which would soften it. [1] [5] This was sometimes accompanied with foods such as homemade cheese and a few olives, often as sole ...
Tsoureki (Greek: τσουρέκι) also known as šurēk (Hijazi Arabic: شُريك), cöreg, čʿorek, katʿnahuncʿ (Armenian: չէօրէկ, չորեկ, կաթնահունց), çörək (Azerbaijani), çyrek (), kozunak (Bulgarian: козунак), cozonac or paskalya çöreği is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest ...
Bread played a major part in the Byzantine diet. [3]: 162 The most valued bread was made from "finely sieved" wheat flour with no other grains mixed in. [3]: 162 Besides wheat and barley, bread was made using rye, millet, egg yolks, and chickpeas. [3]: 162 Bulgur was also eaten. [3]: 161
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