Koukouvagia





Starters are very popular in Cretan restaurants, and its not unusual for several people sitting at the same table to order many starters together. One of my favourites is koukouvagia, which is cretan rusk, a kind of bread (Americans know it as Zwieback) made from barley rather than wheat.

Preparing koukouvagia is simplicity itself. You can first dunk your rusk in water to soften it a bit, or start by wetting it with olive oil (or both!). You then add some grated tomato over the top with some salt and herbs. Sometimes feta cheese is added.

Koukouvagia makes a nice breakfast and its available in most restaurants for 2-3. Translated into English, koukouvagia means owl; it is possibly named as such because the round shape is reminiscent of an owls big eyes.

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