Tsatsaronakis the Manna Greek Barley Bread Big Cretan Rusk 600g

very hearty and healthy. It is also quite filling so you do not need to eat much. When I eat bread I eat much more than I should but when I use these rusks one a day is plenty. Sometimes I even have less than that. So, I get the good taste, I get the healthy nutrition, and I get to control my calories intake.I ran into a complication with the delivery of this item and the seller was incredibly supportive and helpful. I am thankful for their cooperation and eagerness to remedy the situation promptly and effectively. Thank you -- keep up the good work.

These are so hard and thick you cannot bite into them. If they made them thinner you could maybe eat them. When you try and break them the are crumbles. NOT worth the money or time.

I have never had rusks before but am delighted to make their acquaintance! I love whole grains and crunchy stuff. Biting a rusk is not for shy folk! Some persons might suggest a chisel. I'll ask my Greek friends for guidance. This is food for bold noshers! Might eventually reorder this exotic but simple twice baked grain food.

This bread is hard as a rock. I was using this as a bible lesson for feeding of the 5000. The kids had fun trying break it to no avail. Not sure how you would actually eat this.

Proper barley paksimadi, so happy to have it conveniently delivered!The original packaging looked slightly damaged but repacked within another bag. Considering how far it has travelled, I thought the paksimadi (rusks) was in good condition. Even if you buy it fresh from the bakery in Crete, you always get some pieces broken. About a third of the pack slightly broken up is kind of normal. You just use the broken pieces in soup, salad, or coffee. Also, it is supposed to be hard. You eat it with other 'wet' foods or sprinkle some water on it and give it a minute.

The rusks are hard as a rock. I do not have the slightest idea how it can be eaten. I threw them to the trash. DO NOT buy them.

I just reached I just returned from Greece and wanted to make one of the recipe so I learned a cooking school. These were very very thick slices about 2 inches each. The recipe just didn’t call for that.

I found these rusks to taste so very much like the ones I just experienced in Greece! Also, they seemed more dense, not as easily to break apart in a salad. It needs to be well saturated with oil or juices from tomatoes.