Sometimes recipes just get your immediate attention and once you have read about them you MUST make AND taste them right away. This was the case of Boureki to me, a traditional vegetarian dish from Crete I have learned about only a few weeks ago and I could not wait to try. I searched for different recipes and put together what my foodie instinct judged right. It is not possible to find Greek soft goat cheese in Sweden (as well as in other countries) so I suggest doing like me, using some good quality French creamy goat cheese, which is fairly easy to find. The rest of the ingredients are very common everywhere and I am happy to have been able to make good use of my mint plant, which is growing wild these days thanks to all the sun that we finally got over here.
I knew that Cretian cuisine was a very healthy one, it has even been studied for its beneficial health effects, but I had no idea it was also so incredibly tasty. This boureki was a total revelation. The combination of flavors was incredible and I just could not stop
stuffing myself with it savoring the dish.
- 2 zucchini (thinly sliced)
- 5 small or 3 medium-large potatoes (thinly sliced)
- 1 onion (finely chopped)
- 3 cloves garlic (finely chopped)
- 6 tablespoons fresh mint leaves (coarsely chopped)
- 240 g milk (1 cup)
- 2 tablespoons corn starch
- 250 g creamy fresh goat cheese (2 cups)
- 230 g feta cheese (1 and 1/2 cup)
In baking dish drizzled with olive oil, assemble the vegetables. Start with one layer of potatoes and lightly salt them.
Make a layer of zucchini, lightly salt and add also abundant black pepper.
Sprinkle with half of the onion and garlic.
Sprinkle also half of the mint.
Whisk the corn starch with the milk and pour half of it over the vegetables. Spoon the soft cheese and complete with crumbled feta cheese. Repeat all the previous steps, always finishing with the cheese. Bake at 180 C/356 F degrees for 50-60 minutes. If the color starts browning too much cover with parchment paper and continue with the cooking until the vegetable feel soft when pinched with a fork.
I am happy to have managed to get a few shots before the gratin was devoured… it was truly a feast for the palate.
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