Chef Dimitra
Vasilopita Politiki (Βασιλόπιτα Πολίτικη)
Constantinople's New Year's vasilopita is a round tsoureki bread, scented with mastiha and mahlepi, glazed deep gold, and cut at midnight with the flouri hidden inside.
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Chef Dimitra
Epirote Lambropsomo (Λαμπρόψωμο Ηπείρου)
Epirus gives Easter bread a quieter hand: a round, lightly sweet loaf, fragrant with mahlepi and orange, crowned with the red egg of the Resurrection.
Chef Dimitra
Attica Clean Monday Lagana (Λαγάνα Αττικής)
Attica's Clean Monday lagana is lean, sesame-heavy, and deeply dimpled, made to be torn beside taramosalata before the bread goes stale by morning.
Chef Dimitra
Pelion Tiganopsomo (Τηγανόψωμο Πηλίου)
Pelion tiganopsomo is frying-pan bread at its plainest and best: a soft yeast dough, folded around feta or left plain for honey, fried hot so the crust blisters before the crumb drinks oil.
Chef Dimitra
Cypriot Flaounes (Φλαούνες)
Cypriot flaounes are Easter cheese breads with a sesame crust, fragrant dough, and a firm halloumi-anari filling that must rest before it bakes.
Chef Dimitra
Macedonian Tahinopsomo (Ταχινόψωμο)
Macedonian tahinopsomo is a soft Lenten bread rolled with tahini, sugar, and cinnamon, scented with orange, and baked until the coils pull apart tender and fragrant.
Chef Dimitra
Epirus Village Psomi me Prozymi (Ψωμί με Προζύμι Ηπείρου)
Epirus psomi me prozymi is the village sourdough loaf: hard-wheat flour, a living starter, slow rising, a dark crust, and a crumb made for oil, olives, and beans.
Chef Dimitra
Kritiko Paximadi (Κρητικό Παξιμάδι) - Cretan Barley Sourdough Rusk
Crete's barley paximadi is bread made for keeping: sourdough, barley flour, a firm bake, then a slow second drying until it waits for water, tomato, and oil.
Chef Dimitra
Eliopsomo Messinias (Ελιόψωμο Μεσσηνίας)
Messenian olive bread studded with Kalamata olives and onion, made for the meze table, the picnic cloth, and the fasting day when good oil carries the meal.
Chef Dimitra
Northern Greek Horiatiko Psomi (Χωριάτικο Ψωμί)
Northern Greek village bread is a round wheat loaf with a sturdy crust, chewy crumb, and the plain virtue of flour, water, yeast, salt, good olive oil, and patience.
Chef Dimitra
Arkatena Omodous (Αρκατένα Ομόδους)
Omodos arkatena are Cypriot chickpea-leavened rusks, pale inside and sesame-studded, baked once as little rings and again until they crack clean under the tooth and keep beautifully.
Chef Dimitra
Northern Peloponnesian Stafidopsomo (Σταφιδόψωμο)
In raisin country around Corinth and Achaia, stafidopsomo means small olive-oil buns scented with orange and cinnamon, made soft by soaking the currants before they ever meet the dough.
Chef Dimitra
Macedonian Christopsomo (Χριστόψωμο Μακεδονίας)
Macedonian Christopsomo is the Christmas loaf of the house: round, walnut-studded, scented with Chios mastic, and marked with a dough cross before it goes into the oven.
Chef Dimitra
Gianniotiki Frantzola (Γιαννιώτικη Φραντζόλα)
Gianniotiki frantzola is Ioannina's everyday white loaf: long, lean, and firm enough for cheese, olives, and soup, with a crust that crackles because the oven begins wet and hot.
Chef Dimitra
Koulouri Thessalonikis (Κουλούρι Θεσσαλονίκης)
Thessaloniki koulouri is a lean sesame ring with a crisp coat and tender bread inside. The petimezi water dip is what makes every seed cling and bake tawny.
Chef Dimitra
Ladenia Kimolou (Λαδένια Κιμώλου)
Kimolos gives this flatbread its surname: soft olive-oil dough, ripe tomato, sweet onion, oregano, and enough good oil to crisp the bottom properly.
Chef Dimitra
Politiki Tsoureki (Τσουρέκι Πολίτικο)
Politiki tsoureki is the glossy Greek Easter braid from the Constantinopolitan kitchen: mahlepi, mastic, orange, and a patient dough that pulls in long sweet strands.
Chef Dimitra
Macedonian Prosforo (Πρόσφορο Μακεδονίας)
Macedonian prosforo is a firm prozymi loaf stamped with the holy seal, plain in ingredients and exact in handling, so the imprint bakes clear for the liturgy.
Chef Dimitra
Cretan Eftazymo (Εφτάζυμο), Chickpea-Leavened Bread
Crete's eftazymo rises from a ground-chickpea ferment kept warm and still, then bakes into a fragrant sesame loaf with sweet-sour crumb and a faint whisper of mastic.
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