Santorini island is basically what has remained after a massive volcanic eruption that destroyed all previous settlements, and created the current geological caldera.
This enormous volcanic eruption has become the most famous single event in the Aegean before the fall of Troy. It may have been one of the largest volcanic eruptions on Earth in the last few thousand years. Before the Minoan eruption we are talking about, the caldera formed a nearly continuous ring with a single entrance. The eruption destroyed sections of the ring, creating two new channels.
Some geologists try to establish a link between the eruption of Santorini (c. 1600 BC) and the Exodus of the Israelites from Egypt in the Bible. They postulate that the eruption of the Santorini Island volcano (referred to as c. 1500 BC) caused all the biblical plagues that fell over Egypt. They also claim that a marshy area in northern Egypt known as the Reed Sea would have been alternately drained and flooded by tsunamis caused by the caldera collapse, and could have been crossed during the Exodus. Many theories have raised and have been challenged regarding this matter and each scientist tries to prove it by presenting his/her arguments.
Other scientists have been trying to link the Atlantis myth to Santorini. Speculation suggesting that Thera/Santorini was the inspiration for Plato’s Atlantis began with the excavation of Akrotiri in the 1960s, and gained increased currency as reconstructions of the island’s pre-eruption shape and landscape frescos located under the ash both strongly resembled Plato’s description.
Apart from all these speculations and myths, Santorini is one of the most beautiful Greek islands with amazing sunsets and unique beaches. Every summer is flooded with tourists that want to live the amazing aura of the island. Because of its special soil the island produces unique products such as tomatinis, eggplants, caper and amazing wines. I am always searching for inspiration in traditional local kitchens and in my last hunt I discovered these delicious Kopania. They are little barley rolls with raisins and sesame. They are very easy, very simple but totally healthy, nutritious and yummy. I added some grated coconut for extra flavor. If you want to eat something sweet but avoid fats or substances that are manufactured, then Kopaniá is the answer.
- 1 ½ cup sesame
- 2 barley rusks
- 1 ½ cup raisins
- 3 tbsp finely grated dried coconut
- ½ cup wine, any type
- Up to 6 tbsp of water
- Place raisins in a bowl adding the wine to moist them.
- In a big skillet in low fire roast sesame until it takes a nice golden color.
- Remove and set aside.
- In your blender add half of the sesame, the barley rusks and the raisins drained.
- Mix until a muddy batter has formed.
- You can add up to 6 tbsp of water tbsp by tbsp. until it is workable.
- Shape it in small balls and cover them with the rest of the sesame.
- Serve them immediately or reserve them in cool, dry place.
- 1 ½ φλ. σουσάμι
- 2 κριθαρένια παξιμάδια
- 1 ½ φλιτζάνι σταφίδες
- 3 κ.σ. τριμμένη καρύδα
- ½ φλ. κρασί
- Έως 6 κ.σ. νερό
- Βάζουμε τις σταφίδες σε ένα μπολ και προσθέτουμε το κρασί.
- Σε ένα μεγάλο τηγάνι σε χαμηλή φωτιά καβουρδίζουμε το σουσάμι έως ότου παίρνει ένα ωραίο χρυσαφί χρώμα.
- Αφαιρούμε και αφήνουμε στην άκρη.
- Στο μπλέντερ ρίχνουμε το μισό από το σουσάμι, τα κρίθινα παξιμάδια και τις σταφίδες στραγγισμένες.
- Ανακατεύουμε μέχρι να λιώσουν όλα.
- Μπορείτε να προσθέσετε έως 6 κ.σ. νερό λίγο λίγο μέχρι να γίνει μιθα εύπλαστη ζύμη.
- Πλάθουμε σε μικρά μπαλάκια και καλύπτουμε με το υπόλοιπο σουσάμι.
- Σερβίρουμε αμέσως ή τα διατηρούμε σε δροσερό και ξηρό μέρος.