Platter of local cheeses
For the bread dough
Ingredients
800g country-style flour
200g All Purpose flour
80g olive oil
12g dry yeast
2 tsp salt
2 tsp sugar
2 tsp grated thyme
500g lukewarm water (35°C)
Method
Mix the yeast with a bit of lukewarm water. Combine all the liquid ingredients in a bowl with the salt and sugar, then gradually add the flours and the yeast mixture. Knead until a nice, soft dough forms. Cover and let it rise, then cut into small 50g pieces and bake in the oven at 200°C for about 15΄.
For the pasteli with figs and raisins
Ingredients
1st mixture
280g honey
110g granulated sugar
15g glucose or a bit of lemon juice
2nd mixture
60g roasted sesame seeds
3rd mixture
20g figs, finely chopped
20g black raisins
Method
Boil the 1st mixture.
Roast the sesame seeds in a saucepan and then add the 1st mixture.
Stir, remove from the heat, and add the 3rd mixture.
More information
The Region of Western Greece is renowned for its exceptional cheese-making traditions. From hard and soft cheeses to savory and sweet varieties, the local dairies cater to a wide range of tastes and preferences. The perfect pairing for these cheeses is a few slices of dense kneaded bread from Starohori, Achaia, famous for its high-quality grains, and pasteli, made with pure honey from Ilia or Achaia, offering a delightful balance of savory and sweet flavors that completes the gastronomic experience!
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