Breadsticks in Greece are consumed and made in a slightly different way than they are in Italy. Greeks call breadsticks kritisinia from the Italian word for breadsticks grissini. Now in Greece these types of breadsticks are not consumed as something before a meal, they are not really part of the traditional Greek cuisine. However, nowadays you find them everywhere: bakeries have a bunch in different flavors and supermarkets carry all sorts (whole grain, with sesame seeds, with nuts, with olives or other flavors). They differ from the Italian type as they are thicker, heartier and usually contain much more olive oil. Greeks eat them as a snack, just plain or maybe with some cheese.
Kritsinia can be dangerous in the sense that you think you are not eating anything when in fact you are loading up on calories if you eat a bunch, but 1 or 2 can be ok, depending on what is in them.
So here is a recipe that is pretty easy, it does not require a bread preparation, you just mix all the ingredients roll them into thin sticks and bake. The flavor of carrot and parsley provide a heartiness and the olive oil definitely fills you up. One or even half is enough. These are great for kids too, especially when you want to give them a snack that is not full of unknown vegetable fats or trans fats and preservatives or flavorings. These breadsticks contain real fresh carrots and parsley, none of that dried stuff.
These can be also made with whole wheat flour and a variety of flavors. And, they are also vegan.
Greek Carrot & Parsley Breadsticks
- 2 cups self-rising flour (or you can make your own by adding 1 -1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup flour-make double the amount and measure out 2 cups)
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/3 cup white wine (or 1/2 cup water with1 teaspoon vinegar and a pinch of sugar)
- 4 1/2 ounces shredded carrots
- 2-3 tablespoons chopped parsley
1. Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius).
2. Mix the flour and salt.
3. Add olive oil and wine and mix using the dough hook for about 2-3 minutes.
4. Add the carrots and parsley and mix with a spoon or by hand.
5. Roll the dough in thin sticks on a floured surface.
6. Bake on pan lined with wax paper for 25-30 minutes. Do not over bake. Let them cool.