* Photos are indicative.
Step by Step Instructions
- Step 1: Place the frumenty in a saucepan with boiling water.
- Step 2: Mix well adding the salt, butter and milk.
- Step 3: Cook for 10-15 minutes stirring continuously so that the frumenty doesn't stick to the bottom of the saucepan.
- Step 4: Cut the salami in very thin slices and place them on a baking pan between two sheets of baking paper. Put a weight on the top sheet, to keep it in place. Bake in the oven for 15-20 minutes at 160°C.
- Step 5: As soon as the soup is ready, serve in deep soup plates adding one spoonful of xinomizithra cheese and garnish with the salami chips.
Ingredient List
- 350g sweet frumenty
- 1.200ml of water
- 10g salt
- 30g butter
- 150g cretan xinomizithra cheese
- 100ml milk
- 100g salami