The Greek term for barley, wheat or rye rusks, usually twice baked and very hard, and extremely popular in Cretan cuisine, such as for dakos.
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[2] https://www.gourmed.net/glossary/all
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[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/kala-fthina/tiganitoi-keftedes-qofte-te-ferguara
[9] https://www.gourmed.net/syntages/kotopoylo-me-kremmydi-poyre-leyko-krasi-kai-safran
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[11] https://www.gourmed.net/syntages/tiganiti-kolokytha
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