Galini – Arantos (flour porridge)

Galini – Arantos (flour porridge)


  • ½ kilo flour
  • water
  • ½ liter milk
  • 1 pinch of salt


Place the flour in a flat dish, sprinkle lightly with water and rub it together until you get small clumps.
Put the dish with the mixture in the sun for 2-3 hours and then rub the flour together again to get much smaller chunks.
Heat 2 liters of water in a deep pan, adding the flour when it comes to the boil and stirring constantly with a wooden spoon. Add a pinch of salt and when it starts becoming creamy, slowly add the milk, mixing constantly until you have a thick consistency. This porridge can be eaten hot as well as cold.

Source Anna Goufa

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