keramíði

Keramíði is a traditional Greek dish, often described as a type of rustic bread or rusk. It is characterized by its hard, dry texture, which makes it ideal for long storage and for dipping into liquids. Historically, keramíði was a staple food, particularly for sailors and rural communities, as its durability ensured a reliable source of sustenance. The preparation typically involves a simple dough made from flour, water, and yeast, which is then baked until very dry. This process results in a bread that is not meant to be eaten on its own but rather softened by soaking.

The culinary use of keramíði centers on its ability to absorb liquids. It is commonly served as a base for various dishes, such as dakos, a Cretan specialty where it is topped with grated tomatoes, feta cheese, olives, and olive oil. It can also be crumbled and incorporated into stews or soups to thicken them. The flavor of plain keramíði is quite neutral, allowing it to complement a wide range of ingredients. While once a necessity, keramíði is now also enjoyed as a part of modern Greek cuisine, appreciated for its texture and its connection to the country's culinary heritage.