Greek Whole Grain Barley Rusks - Tsatsaronakis " Manna" 2 x 400gr (2-pack)

their hardness is so fresh and the barley goes well with good jams and jellies . We keep soft butter in the butter dish to use for skiming our 'manna rusks' They are something you chew...the flavor gets better the more completely it is savored. There is no other bread like this one. It is also good for dipping in soups and stews.

I have no idea why people buy things they don't even know what they are and then complain they're "hard as a rock." (They're not, I break them apart with my fingers sometimes and eat them as is -- dry.)They're SUPPOSED to be dry and hard.YOU are supposed to wet them first and let the tomato juices and olive oil soak in.Google a recipe for Greek dakos and you will see you lightly wet them, then let the juices from tomato pieces and olive oil soak into them.These are traditional and were meant to be intentionally dry (just like biscotti are) so they would keep for months or even up to two years if stored in a safe and dry place).Try this recipe, and if you don't like these, then don't buy them, but don't knock them for being exactly what they're supposed to be, and have traditionally always been -- very dry.Greek Dakos2 slices of rusk (paximadi) per person(or use country bread crackers)1 tomato per person, peeled, seeded, diced, and slightly crushed1 tablespoon of freshly crumbled feta or mizithra cheese per person(not pre-crumbled)1/2 teaspoon dried oregano per personExtra virgin olive oil (fruity)Juice of 1 lemon2-3 black olives (such as Kalamata olives) per person (optional)Freshly-ground black pepper, to tasteSalt, to taste1. Wet each rusk on all sides by passing them one at a time, very quickly, under cold tap water, then set them, cut side up, on a plate.2. Sprinkle each rusk with a little lemon juice, then lightly drizzle with olive oil.3. In a small bowl mix the diced tomato pieces, salt, pepper, lemon juice, and olive oil. Stir to mix thoroughly then set aside for 20 minutes so the flavors can marry and the tomatoes are seasoned.4. After the 20 minutes has elapsed, stir the crumbled feta into the tomato mixture, then spoon the tomato mixture and some of the juices on top of each rusk.5. Sprinkle each with oregano, then add another light drizzle of olive oil.6. Add a few slices of black olives to each piece and serve.

These are so delicious and gut healthy too. Just like the ones my mom used to make. Pairs well with cheese or antipasto. Enjoy!

They test really good as expected but the delivery handling a bit clumsy I would say they came a bit crushed .

Crisp and surprisingly filling, with a pleasant roasted grain taste.

A taste of Crete in each bite. Great tasting and nice textured rusks.

I use these when I need a quick carb hit that is extremely crunchy. It really helps me deal with those cravings especially when following the keto diet.

Product is hard as a rock. You can't eat rocks. I tried and could not even get a bite. Should have a returnpolicy or a refund.