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Flour Soup



  • 50 g barley flour
  • 35 g corn flour
  • 35 g oatmeal
  • 50 gr oil
  • 1 teaspoon cumin
  • salt, pepper


Prepare a sauce by frying the three flours in oil to burning point. When the mixture has taken on some colour, start slowly adding hot water, continuing to stir with a wooden spoon to avoid clumping. At the end of cooking, add pepper and cumin to taste. This soup might be very “poor”, but it is nevertheless very tasty because of the mixture of all three flours burned in butter or oil gives it an especially pleasant taste. The soup is served hot. During the German occupation, it was a very common dish in Crete. In the mountain villages, they used to add grated cheese.

(Recipe from the Cretan cookbook by Maria Pitsikaki 2009 from ‘Palaina kai Nostima’)

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