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Greek barley rusks – Kritharokouloura

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Greek barley rusks – Kritharokouloura


  • In a bowl add the water, the yeast, the sugar, and whisk well.
  • Add the flours and mix with a serving spoon. Add the salt, the olive oil, and mix. Keep kneading with your hands until you get a firm and elastic dough.
  • Transfer the dough to a greased bowl, cover it with plastic wrap, and allow 1 hour for it to double in volume.
  • Cut the dough into 10 pieces and roll out each piece into a 20-30 cm strip. Wrap the dough strips into spirals and transfer them to baking pans lined with parchment paper. Cover with a dish towel and let them rise for 1 hour.
  • Preheat the oven to 160ο C (320ο F) set to fan.
  • Bake them for 1 hour and let them cool. Cut them in half and transfer them -again- to baking pans lined with parchment paper. If you want to make barley rusks with oil, you can add 2 tablespoons of olive oil.
  • Lower the oven’s temperature to 100ο C (210ο F) set to fan.
  • Bake them for 1 ½ -2 hours, until they are dried out and crispy. 

To serve

  • Put one of the barley rusks in your serving plate and add the olive oil, the tomato into pieces or grated, the capers, oregano, salt, the cream cheese, and serve.


Replace the whole-wheat flour with carob flour to make carob rusks!

Store the barley rusks sealed airtight in a cool, dry place.

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Nutrition information per portion

Calories (kcal)
28 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
31 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
16 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
28 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
1 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
26 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
33 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
2 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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