«Άρτοι, έτοιμοι για ψήσιμο» Πηγή: Στάλω Λαζάρου
A type of bread associated with the rituals of the Christian Orthodox Church. In the past, artos was prepared at home and offered in church for Artoklasia, the Holy Communion, etc.
Name - Recipe
Άρτος.
In order to "revive" the sourdough (to stir and "knead" the
dough in order to start the fermentation):
100g sourdough (the size of a large egg)
100ml lukewarm water
~100g village flour
For the final dough:
1kg of village flour
500ml lukewarm water
A pinch of salt
To prepare the sourdough, dissolve it in water, add the flour and knead lightly. Cover and leave to proof for about 12 hours. To prepare the artos bread, dissolve the sourdough with the water, add the salt and flour and knead well for at least 10 minutes. Cut out a piece and store it in a closed container in the fridge or freezer to be used as sourdough in the future. Then shape the dough into a ball and, while pressing with the special seal, score it all around the circumference with a knife. Cover it with a towel and then a blanket and leave it aside to proof (the time required depends on the temperature of the room. Bake in a moderate oven for about an hour (Elizavet Avgousti, Kornos)
Baking in the oven.
Additional information and bibliography
Oral testimony: Elizavet Avgousti, Kornos. Recipe editing: Marilena Ioannidou (see. Little Volunteers and the Women's Association of Kornos (2009) Traditional dishes of Kornos (ed. Marilena Ioannidou).
Stalo Lazarou, Argyro Xenophontos
Foods
Alevrin - flour
Flour has always been the basic raw material for the preparation of various doughs, most notably for bread.
Foods
Armyrokoulloura
Savoury pitta of Clean Monday, made of flour, salt and water. In the evening, a piece of the pitta was placed under the headrest of the young girls who were hoping to dream of their future husbands.
Foods
Artos, Afranda
Artos was prepared on special occasions like Saints' Days, Christmas, Easter, weddings and memorial services as an offering to the church.
Traditional Recipes
Barley Bread
If a family had no wheat, it would use barley grains to make flour, which was then used to make bread.
Traditional Recipes
Bread (wheat)
"... gradually incorporate all the flour, adding water when needed, and knead the dough well. Cover it for a while to rise.” (Sotira Kyriakou, Kyperounda)
Foods
Gennopittα
Christmas bread. Genopitta was round shaped, slightly larger than bread and decorated with small leaves, small crosses, etc.
Traditional Recipes
Kollyfa - Kollyva
"... when the wheat is dry, we put it together with all the other ingredients in the paneri (nuts, pomegranate, raisins, sesame seeds and aniseed), mix them well and they are ready to take them to…
Traditional Recipes
Pannihída
“…place it in a paneri (basket) which contains sesame and aniseed until it is coated all over. Place it back on the board and give it its final round shape. Finally, use a knife to score the…
Traditional Recipes
Prósforo
"Put the stamp on the prosforo and with a toothpick make a few holes around the stamp, not on it. Then using a knife, cut the dough in a round shape, 3 fingers away from the stamp." (Flourou Parpouna…
Foods
Prosforo gamou - wedding bread
The offering of this bread was considered necessary, since it was believed that the couple should eat and drink something together.
Traditional Recipes
Sourdough Bread
The Holy Water from the feast of the Holy Cross (14 September) is used for the preparation of the sourdough starter. The initial starter is formed by combining this holy water and some flour… it is…
