Can you guess what it is?
More importantly, what ingredient gives it its colour?
The first person to comment to the question with the right answer will win this ingredient.
ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ
Can you guess what it is?
More importantly, what ingredient gives it its colour?
The first person to comment to the question with the right answer will win this ingredient.
ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ
History of Greek Food 
χαρούπι?
πετιμέζι?
Yeast
This is not carob nor is it petimezi.
Yanni, yeast? No,no!
I’m thinking rye flour or molasses.
The colour is neither molasses nor rye flour. However this darkening effect has been produced by a sort of flour.
ok, I’m having another stab at it.
The only dark coloured thing that comes to mind is olives.
I’m going with olive flour. Is there such a thing?
My first thought was a spiced bread or rusk … as for the darkening ingredient, I’d say a dark whole wheat flour.
Tania, Maria, in the past, this sort of flour that produces the dark colour was a staple food, indeed the only resource for ‘the very poor man’s bread’! Today it has been revived as a luxury ingredient.
Acorn?
Amaranth flour, but I would have thought that either wine or ashes gave the color to the product.
Barley?
Chestnut flour. The color comes from chestnuts as they dry.
It’s bread made from Teff flour.
Emanuel yes!! The color comes from chrestnut flour. E-mail me your address and I’ll send you a packet of a wonderful Greek chestnut flour.
Stamatia, Christina, Maria… sorry!! 🙂
Chestnut flour.WOW that was good.