Light and crunchy wheat rusks that the boys grew up with, made from a chickpeas extract/foam that acts as yeast. Enjoyed on their own as ‘paksimadia’ or often dipped in water for a moist and softened version. In this case used in a salad, similar to the way Cretans use the Dakos.
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Check out some more of my Salad propositions.
For the anari sauce, place in a blender the anari cheese
along with the lemon juice,
1 tbsp of the oregano,
2 tbsp of oil,
the milk,
½ tsp of salt and a crack of fresh pepper.
Blend until a nice thick sauce is created.
Add to a bowl the tomatoes, cucumbers, peppers, onions and coriander,
the capers,
½ tsp of salt and mix gently.
In another bowl we add the pomegranate molasses,
vinegar,
oregano,
and whisk while slowly pouring the oil.
Pour the marinade into the bowl with the tomato mixture,
and let marinate for 10’.
To serve, add a husk of arkatena and toss on top the vegetables and all their juices. Let rest for 5’.
Add the olives,
and pour on top the anari sauce,
along with a drizzle of olive oil.
Arkatena Salad
Servings: 2
Ingredients
- 150 g Arkatena , (crunchy/hard wheat rusks made from a chickpeas extract that acts as yeast)
- 1 Green Bell Pepper , cut in small pieces
- 1 Cucumber , roughly peeled, quartered lengthwise and cut in small pieces
- 1 Small Red Onion , grated
- 15 Cherry Tomatoes , halved
- 1 tbsp Capers , roughly chopped
- 2 tbsp dry Oregano , ground
- 1 tbsp Pomegranate Molasses
- 1 tbsp Red Wine Vinegar
- 5 tbsp EVOO , Extra Virgin Olive Oil
- 5-6 Black Olives , whole
- 100 g Anari Salted , Charalambides Christis
- 50 ml Fresh Milk Full Fat , 3%, Charalambides Christis
- 2 tbsp Lemon Juice
- ½ tsp dry Coriander , ground
- 1 tsp Sea Salt
- ¼ tsp Freshly ground Black Pepper
Instructions
- We start with our anari sauce. Place in a blender the anari cheese along with the lemon juice, 1 tbsp of the oregano, 2 tbsp of oil, the milk, ½ tsp of salt and a crack of fresh pepper. Blend until a nice thick sauce is created, adjusting with the addition of more milk.
- For the salad we take a bowl and add the tomatoes, cucumbers, peppers, onions, coriander, capers and remaining ½ tsp of salt. Mix gently.
- In another bowl we add the pomegranate molasses, vinegar, the remaining oregano and we start whisking while slowly pouring the remaining 3 tbsp of oil until well incorporated. Pour the marinade into the bowl with the tomato mixture and let marinate for 10’.
- To serve, take a deep serving plate and add a husk of arkatena. Toss on top the vegetables and all their juices. Let rest for 5’, then add the olives and pour on top the anari sauce along with a drizzle of olive oil on top and around the plate.
