Olive and mint bread (Eliopsomo me diosmo) from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (page 211) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on November 30, 2018

    I would make this again, but with some tweaks. The bread was a bit dry, I think because it was overcooked already at the minimum cooking time of 35 minutes. Start checking earlier next time. The onion topping was burnt to a crisp. To remedy, try leaving the onions in larger pieces, and don't saute for more than a couple of minutes before topping the bread. (The recipe says until they are golden brown, but I would not let them get any color.) I also reduced the salt a bit (didn't fill the tbs measure all the way) and it was still a bit salty. Would say 2 tsp max is enough.

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