This milky, soft-cooked vegetable casserole is sprinkled with a granola-like wheat topping called ksinohontros, from the Cretan words meaning sour (ksino) and large chunks (hontros). It was traditionally made by cooking cracked wheat in soured milk, then drying and crumbling it. Stelios Trilirakis uses fresh milk from his animals and dries the pieces directly in the sun, but an hour in a low oven does the trick.
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