Boureki
Traditional Recipe from Chania
FOR THE PASTRY
½ kilo Flour½ Cup of Olive Oil
1 shot Raki
1 Cup of Water
Salt
FOR THE FILLING
3-4 medium sized potatoes (800gr)3 larger zucchini (800gr)
2-3 table spoon spearmint
2 cups Baladinos Pichtogalo
2 cups Baldinos Dry Anthotyros
1 cup Baladinos Graviera Grated
1 cup Flour
¾ cup Olive oil
1 cup milk or Yogurt
2 eggs
Salt/Pepper
SERVES
4
COOKS IN
40mins
DIFFICULTY
Medium
Boureki. From Turkish borek says the dictionary. It is small pie. Many dishes of Greek cuisine have Turkish names. During the Turkish occupation, the Greeks adopted and felt good to give them Turkish names.
The word Boureki may be Turkish, but the kolokythompoureko from Chania is a pumpkin pie worth making.
We make the dough as in the other pies, stirring the ingredients and gradually adding flour until you get a soft dough that does not stick to hands. We let it to rest at least for half an hour.
Wash the zucchini and cut them into very thin slices with a grater. Lightly season them with salt and leave to drain. Peel the potatoes and cut them into very thin slices and season them as well.
Divide the dough into two parts the one bigger than the other (about 3/5 -2/5). Roll out the larger sheet with a rolling pin so as to cover a greased baking sheet number 34 or a large Pyrex.
Spread the filling materials as follows: potato-dusting with flour -kolokythakia- sprinkling with flour- half of every kind of cheese- half mint. Then do another layer. We make sure to leave the strewing about half cup of flour. We put a lot more cheese alternately putting potatoes cheese-zucchini-cheese etc. Whisk olive oil with milk and eggs, the remaining flour, a little salt (vegetables are salted) and pepper to make a homogeneous mixture.
Pour the filling into the pan. Roll out the remaining dough and cover the Boureki. Joining the dough at it's edges helps the baking of the filling.
Brush the surface with oil, sprinkle with sesame seeds and cut into portions with a sharp knife. Bake at 180 degrees (preheated oven) for at least 1, 5 hours, until it's cooked and the vegetables become tender You may put it on the first rack from the bottom of the oven side and if necessary muffle it for the last half hour.
Wash the zucchini and cut them into very thin slices with a grater. Lightly season them with salt and leave to drain. Peel the potatoes and cut them into very thin slices and season them as well.
Divide the dough into two parts the one bigger than the other (about 3/5 -2/5). Roll out the larger sheet with a rolling pin so as to cover a greased baking sheet number 34 or a large Pyrex.
Spread the filling materials as follows: potato-dusting with flour -kolokythakia- sprinkling with flour- half of every kind of cheese- half mint. Then do another layer. We make sure to leave the strewing about half cup of flour. We put a lot more cheese alternately putting potatoes cheese-zucchini-cheese etc. Whisk olive oil with milk and eggs, the remaining flour, a little salt (vegetables are salted) and pepper to make a homogeneous mixture.
Pour the filling into the pan. Roll out the remaining dough and cover the Boureki. Joining the dough at it's edges helps the baking of the filling.
Brush the surface with oil, sprinkle with sesame seeds and cut into portions with a sharp knife. Bake at 180 degrees (preheated oven) for at least 1, 5 hours, until it's cooked and the vegetables become tender You may put it on the first rack from the bottom of the oven side and if necessary muffle it for the last half hour.