For boureki (μπουρέκι) you need pumpkin, zucchini, potatoes and misithra. If you don’t have misithra you can choose a goat cheese from your area that could resemble it in taste.
Slice up your ingredients and mix them all together with salt, pepper, oregano, basil and a lot of fresh mint. Do not foget to use plenty of olive oil!
Place in a pan and pour some more misithra mixed with greek yogurt and bread crumbs over it.
Let it cook in a preheated oven at 200 Celcius for about an hour until the potatoes are soft and creamy.
More pictures here.
*Misithra: creamy white goat cheese from the mountains of Chania.
Fruit gathering from the garden and cooking lesson with Julianne and Dena.
We started early in the morning and went to grandfather’s house to collect figs and peaches. We also made a short inspection of the garden and the rest of the trees.The mango tree was doing well. Back in the kitchen we seared pork chops and let them cook in claypots with honey, wine and tomato sause as well as the fresh fruit we had gathered. As you can see in the pictures, the katsouna (traditional cretan walking stick) is a multitasker.
The “Samaria Experience” is a unique programme of activities created and run by a prominent family from the villages of Samaria and Agia Roumeli.
For many years Roussos Viglis has been dreaming of conveying his intimate knowledge and deep love of one of the most remote and wildest places in Europe. Finally the time is ripe and the “Samaria Experience” started running from spring 2014.
In 4 days of activities centered around the village of Agia Roumeli and the gorge of Samaria you will get an understanding of what it was like to live in this beautiful but harsh place: how people lived and how they survived in almost complete isolation, what they ate, how they cooked.
You will also discover the gorge of Samaria as very few see it: away from crowds and through the eyes of people who were born and grew up there.