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Kritsinia (pronounced kree-TSI-nee-ah) are traditional Greek sesame-coated breadsticks, found in every bakery across Greece. Unlike many breadsticks, Kritsinia contain no dairy or eggs, making them naturally vegan and ideal for fasting days. The dough is enriched with tahini (sesame paste) and a touch of sweetener (typically honey or grape molasses), which gives the breadsticks a nutty flavor and a hint of sweetness. After the dough rises, it is shaped into sticks, brushed with a honey-water glaze, and rolled in sesame seeds before baking. The result is a toasty, aromatic breadstick with a crisp exterior and a tender interior (if made thicker). Their taste and texture recall Middle Eastern grissini but with a Greek twist.
Kritsinia are often enjoyed with a morning coffee or as part of a mezze platter. They pair wonderfully with Greek cheeses like feta or graviera, and can be dipped into olive oil and herbs. At home, families make them on festive occasions like Easter, or simply as a satisfying everyday snack. Making Kritsinia at home is straightforward and rewarding: you’ll fill your kitchen with the warm scent of sesame as they bake into golden sticks that stay fresh for days.
The simplicity of Kritsinia belies their wholesome flavor. Tahini (ground sesame paste) gives them a deep nuttiness from within, while the sesame seeds on the outside toast to a golden finish. These breadsticks are lightly sweetened, placing them between bread and pastry. In the Mediterranean diet context, they are often categorized with breads rather than sweets because their sugar is low. Some nutritionists praise them as a healthier snack, thanks to the healthy fats and protein in sesame.
Across Greece, Kritsinia symbolize warmth and hospitality. When guests arrive unexpectedly, a host can quickly offer Kritsinia with tea or coffee. Families sometimes add cumin or anise seeds to the dough for an aromatic twist. Modern snack aisles have every crisp imaginable, but Kritsinia remain loved for their homemade authenticity. Grandparents will say there’s nothing to them – but everyone knows they’re best fresh from the oven.
12
servings15
minutes25
minutes75
kcalThin Greek breadsticks flavored with tahini and honey, coated in sesame seeds. These crisp, vegan-friendly snacks are perfect alongside dips or cheese. The dough (flour, olive oil, yeast, tahini) is simple and quick; once baked, each stick has a toasty crunch and subtle nutty sweetness.
Warm water (1 cup / 240ml): Activates the yeast. Should be about 105°F.
Active dry yeast (2¼ tsp): Leavens the dough. Instant yeast can be used directly.
Sugar (1 tsp): Feeds the yeast, adding slight sweetness.
All-purpose flour (4 cups / 500g): Forms the dough. Bread flour gives more chew.
Salt (1 tsp): Balances flavor.
Olive oil (¼ cup): Adds richness and helps tenderize the dough. Greek extra-virgin olive oil is recommended for flavor.
Tahini (sesame paste) (¼ cup): Provides a nutty taste throughout. (If unavailable, replace with an equal amount of olive oil, but the sesame flavor will be milder.)
Honey or grape molasses (petimezi) (¼ cup + extra for glaze): The glaze (mixed with water) is brushed on the dough to help sesame seeds stick and to add a touch of sweetness. Greek molasses is traditional, but any honey or syrup works.
Sesame seeds (¾ cup total): To coat the sticks. White sesame is classic; a mix of black and white is pretty. (Alternatively, try poppy seeds or “everything” seasoning for a variation.)
Activate yeast (5–10 min): Combine warm water, yeast, and sugar in a bowl. Let sit ~5 minutes until frothy.
Make dough (5 min): In a large bowl, whisk flour and salt. Stir in yeast mixture, ¼ cup olive oil, tahini, and ¼ cup honey or molasses. Mix until a dough forms.
Knead (8–10 min): Turn dough onto a floured surface (or use a mixer). Knead until smooth and elastic (8–10 minutes). The dough will be slightly sticky; add flour sparingly if needed.
Preheat & glaze (5 min): Preheat oven to 375°F (190°C). Line a baking sheet with parchment. In a small bowl, mix remaining honey/molasses with 1–2 tbsp water to make a thin glaze.
Shape sticks (10 min): Punch down dough. Divide into 12–14 pieces (for thin, crispy sticks) or 8–10 (for thicker sticks). Roll each piece into a rope ~12″ long. Place on the baking sheet, spaced apart.
Glaze & seed (2 min): Brush each rope with the honey-water glaze. Roll or sprinkle generously with sesame seeds, pressing lightly so seeds adhere on all sides.
Bake (25–30 min): Bake on the center rack until the sticks are deep golden. Thin sticks take ~25 min; thicker ones up to 30 min. Rotate the sheet halfway if needed.
Cool: Let sticks cool a few minutes on the sheet, then transfer to a rack. They will crisp up as they cool.
| Calories | Fat | Carbs | Protein | Fiber | Allergens |
| ~75 kcal | 3.5g | 11g | 1.5g | 1g | Wheat (gluten), Sesame |
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