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PRODUCTS
Baked Goods
Breadsticks
Cookies
Crackers
Greek Bagels
Pita Bread
Rusks
Tea Biscuits
Wafer Rolls
Beverages
Juice Drinks
Water
Coffee & Tea
Roast & Ground
Instant
Tea
Accessories
Dairy
Feta
Goat Cheese
Halloumi
White Cheeses
Whey Cheeses
Yellow Cheeses
Greek Yogurt
Desserts
Greek Delights
Greek Pastries
Sweet Shots
Greek Sweet Bread
Cakes
Halvah & Tahini
Halvah
Tahini
Honey & Nuts
Meat & Poultry
Gyro
Strips
Olive Oil
Extra Virgin
Olives
Kalamata Olives
Green Olives
Amfissa
Thasou
Pasta
Long Cuts
Short Cuts
Peppers
Pepperoncini
Red Peppers
Phyllo Dough
Ready Meals
Rice & Legumes
Rice
Legumes
Sauces & Seasonings
Dressing
Herbs
Salt
Savory Pies
Pies
Appetizers
Seafood
Anchovies
Herring
Mackerel
Sardines
Squid
Tuna
Snacks
Vinegar
BRANDS
Recipes
Appetizers
Salads
Sandwiches
Pasta Dishes
Entrées
Desserts
Beverages
News
About
Our History
What is food?
Our Operation
Additional Services
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Orzo with Greek saffron and currants
Ingredients
400 grams of pasta Misko orzo
2 tablespoons Dafni extra virgin olive oil
1 onion, chopped
2 vegetable bouillon cubes dissolved in 900 ml hot water
200 ml white wine
1 sachet of Greek saffron
3 tablespoons currant
½ teaspoon poppy seeds
Xion Salt
Freshly ground pepper
Directions
In a saucepan boil 900 ml water, add 2 vegetable bouillon cubes and saffron.
Heat the oil in a deep frying pan and sauté the onion which you have already fine chopped.
Sauté until desire and add the pasta and stir for 2 minutes.
Slowly add a wine and then the vegetable broth and continue cooking, stirring constantly over low heat.
When the liquid is completely absorbed the pasta is ready.
Five minutes before the end add the raisins.
Taste and add salt and freshly ground pepper and serve pasta adding some poppy seeds.
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