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alévri

αλεύρι

Flour (the Greek word comes from alétho, αλέθω 'to grind'). As elsewhere, Greek shoppers have numerous types to choose from, including hard (high in protein and gluten) and soft (low in protein).

Some food historians believe the ancient Greeks were so clever because they rarely ate wheat flour; their bread was made with spelt or barley.

Kinds of flour

αλεύρι χρυσό (alévri chrysó): golden flour for making tsouréki

αλεύρι ειδικό για τηγάνισμα (alévri idikó yia tigánisma): flour designed for frying

αλεύρι για όλες τις χρήσεις (alévri yia óles tis chríseis): all-purpose flour, a mix of hard and soft flours.

αλεύρι καλαμποκιού (alévri kalabokioú) or καλαμποκάλευρο (kalabokálevro): corn meal, used to make plastós and katsamáki—otherwise known as polenta.

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Breads

Text © Dana Facaros

Image by Angelo Amboldi