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Boureki: Zucchini and Goat Cheese Gratin from Crete

boureki

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.

boureki

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.

You need:

  • 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)

How to:

In baking dish drizzled with olive oil, assemble the vegetables. Start with one layer of potatoes and lightly salt them.

boureki

Make a layer of zucchini, lightly salt and add also abundant black pepper.

boureki

Sprinkle with half of the onion and garlic.

boureki

Sprinkle also half of the mint.

boureki

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.

boureki

I am happy to have managed to get a few shots before the gratin was devoured… it was truly a feast for the palate.

boureki

boureki

boureki[gmc_recipe 4430]

boureki

With this recipe I participate to the current edition of Weekend Herb Blogging, hosted by Terry from Crumpets & Co.

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! 🙂

Latest posts by Barbara Elisi (see all)

24 replies
  1. Kristiana
    Kristiana says:

    Oh Wow! I will make this tomorrow after I pick up some more of the cheeses. Thank you for all the marvelous recipes you give us and your photo’s are to die for.

    Reply
  2. Fabipasticcio
    Fabipasticcio says:

    Love it! Delicious and perfect for me: no cow milk at all and no gluten, so boureki must enter my kitchen and my mouth soon!
    I think I lost many of your recipes, because I lost your blog in my blog roll, while doing my house-works 🙁 Anyway I’ll fix it so I won’t miss any recipe in future 😉
    Ci ho provato a scrivere in inglese…spero di non essere troppo sgrammaticata.
    Buon venerdì

    Reply
  3. narf77
    narf77 says:

    Korena is right…that looks magnificent! Steve doesn’t like zucchini much but if it was smothered in goat’s cheese and topped with spuds who could resist? 😉

    Reply
  4. sandra
    sandra says:

    su Barbara, non c’è nulla da fare: vengo a cena da te, aspettami, prendo un aereo e sono da te domani sera precisa per cena!!!
    buone patate e zucchine gratinate!!!!
    baci
    Sandra

    Reply
    • Barbara
      Barbara says:

      ma come, mi riduci il boureki a delle banalissime zucchine e patate gratinate? 🙂 quello che fa questo piatto e’ la combinazione felice di buon formaggio di capra e menta fresca… provalo e mi dirai

      Reply
  5. ninivepisces
    ninivepisces says:

    This looks like something I should try soon, – maybe I would replace some of the zucchini for other veggies like aubergine or carrots or mild peppers. Totally agrees with my new aim- to bring more valuable proteins into my daily meals while losing some of the carbohydrates but not the tastes! And- I do love everything that comes out of the oven!

    Reply
  6. Simona
    Simona says:

    Zucchini and mint is a great combination. Zucchini season is about to start here, so I will take your suggestion into account as it unfold. Glad to read you are having some nice weather.

    Reply
  7. Amy Tong
    Amy Tong says:

    I agree with you that there were so many time that I’ve got to try a recipe even I”m new to it. Your Zucchini and Goat Cheese Gratin is wonderful and scrumptious, yet so healthy. Can’t wait to try it myself.

    Reply
  8. Rita cooks Italian (@ritacooksitalia)
    Rita cooks Italian (@ritacooksitalia) says:

    Da provare cara Barbara!!!! Ho gia fatto gli gnudi tre volte gluten free and non gluten free, ora tocca a questa delizia di patate zucchina feta e formaggio di capra, so gia’ che mi piacera’ perche’ assomiglia ad un piatto di patate e broccoletti di Bruxelles che mi piace tanto!!! Che sfizioso companatico mia cara.

    Reply

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