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Boureki (Crete) Recipe

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This recipe for Boureki (Crete) is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3.3 lb. courgettes (zucchini), 2.2 lb. potatoes, 1 lb. sour mizithra (a soft Greek cheese--use the soft cheese rather than the hard grating cheese. Cottage cheese could be substituted), 8 T. traditional anthogalo (cream), 1 bunch mint, 1 wineglass of olive oil (really, that's what the recipe says), 3-4 tomatoes, salt, pepper, oregano, all-purpose flour.
Directions:
Directions:
Cut zucchini, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano. Toss potatoes and zucchini with flour. In an oiled medium pan, layer half of the potatoes and zucchini. Then spread half of the mizithra and half of the mint over the top. Repeat the procedure with the remaining potatoes, zucchini and mizithra. Top with tomato slices, then spoon on cream and olive oil and enough water to cover. Bake in medium temperature oven for about 2 hours. Serve warm and decorate with remaining mint leaves.
Personal Notes:
Personal Notes:
From our honeymoon.

 

 

 

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