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Boureki of Hania (Haniote Vegestable Bourek)

Boureki of Hania (Haniote Vegestable Bourek)

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A traditional Cretan version of a vegetable pie

PASTRY:

1 cup of olive oil

3 cups plain flour

1 shot of ouzo

1/2 to 1 cup of water (as much as needed for a soft dough consistency)

Salt and pepper

METHOD FOR PASTRY:

Place the flour in a bowl and add the salt and pepper. Make a well in the middle and pour in the olive oil and ouzo.

Mix to sticky smooth dough adding the water as needed. Halve the dough and roll out two lots of pastry to line and cover a large pie dish.

FILLING:

3 large potatoes. Peeled

8 zucchini (medium sized) washed

1 large carrot peeled

10oz / 350g Cretan myzithra cheese (a creamy cheese substitute with ricotta if myzithra unavailable)

Salt and pepper

1 tablespoon fresh mint – diced

METHOD:

  1. Grate the potatoes, zucchini and carrot into a large bowl
  2. Squeeze out the excess liquid by hand and discard. Add the cheese, salt, pepper and mint. Mix together
  3. Layer a pie dish with the rolled out pastry
  4. Add the filling mixture and spread evenly
  5. Cover the pie with the second layer of pastry, brush with olive oil, mark into squares and sprinkle with sesame seeds
  6. Bake in a pre heated oven at 180 C degrees for 45 minutes or until the crust is well browned. Leave to stand for 10 minutes before serving
  7. In Crete and Greece boureki is served as a main course, accompanied by freshly baked bread and Greek salad

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