Best 2 Boureki A Recipe From Crete Recipes
**Discover the Exquisite Taste of Crete: Boureki, a Culinary Delight**
Originating from the enchanting island of Crete, Boureki is a traditional Greek dish that tantalizes taste buds with its unique blend of flavors and textures. This delectable dish is a savory pie made with layers of thin phyllo pastry, filled with a rich and flavorful mixture of vegetables, herbs, and cheese. Boureki is a versatile dish that can be enjoyed as an appetizer, main course, or even as a satisfying snack. With its golden-brown crust and aromatic filling, Boureki is a true representation of Cretan cuisine and a must-try for food enthusiasts seeking an authentic culinary experience. This article presents a collection of Boureki recipes, each offering a unique take on this classic dish. From traditional recipes passed down through generations to modern interpretations with a twist, these recipes will guide you in creating a delicious and unforgettable Boureki that will transport your taste buds to the heart of Crete.
BOUREKI
Posted in honor of Ev's visit to Crete. From Mrs. Kristalia Psoma of the Exantas restaurant in Crete. I had no mizithra so crumbled 1/2 pound of sheep feta and cut up well-aged queso into cubes. The cheeses went into the food processor and after they were ground well, I added just enough heavy cream to bind them together. It worked great, not only as a binder but added the richness of the cream and moderated the "bite" of the cheese. Don't use the mainland, northern Greek version of mizithra. It's too dry, low in fats, and will not blend into the dish.
Provided by Queen Dragon Mom
Categories Greek
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
- Toss potatoes and eggplant with flour.
- In an oiled medium pan, layer half of the potatoes and eggplant.
- Then spread half of the mizithra and half of the mint over the top.
- Repeat the procedure with the remaining potatoes, eggplant and mizithra.
- Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
- Bake for about two hours.
- Serve warm and decorate with remaining mint leaves.
Nutrition Facts : Calories 608.9, Fat 46, SaturatedFat 10, Cholesterol 27.4, Sodium 26.9, Carbohydrate 47.8, Fiber 13.5, Sugar 9.2, Protein 7.1
KRITIKO BOUREKI - CRETAN BOUREKI!
Here is a great traditional recipe for Boureki from Crete. These are quite easy to prepare and make a delicious light lunch or dinner. As a variation, you can add oregano & garlic. You may also use an extra sheet of phyllo to close the Boureki up!
Provided by Um Safia
Categories Lunch/Snacks
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan.
- Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!).
- Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1 - 1 1/2 hour). Add a little extra milk if it seems to dry out before it's done cooking.
- Serve warm with a salad and fresh bread!
Tips:
- To make the perfect dough, use cold butter and water. This will help to create a flaky crust.
- Roll out the dough thinly, about 1/8 inch thick. This will help to ensure that the boureki cooks evenly.
- Use a sharp knife to cut the dough into strips. This will help to prevent the dough from tearing.
- Be generous with the filling. The more filling you use, the tastier the boureki will be.
- Bake the boureki until the crust is golden brown and the filling is hot and bubbly. This will take about 30 minutes.
- Let the boureki cool slightly before serving. This will help to prevent the filling from spilling out.
Conclusion:
Boureki is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its flaky crust and cheesy filling, boureki is sure to be a hit with your family and friends. So next time you are looking for a new recipe to try, give boureki a try. You won't be disappointed!
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