I recently made a post of a poached pears recipe and a good discussion on Greek words ensued in the comments section.
It was revealed that the Greeks have a word for everything. I once witnessed a lecture conducted in English but he exclusively used Greek-routed words. Awesome!
If the Greeks have a word for everything, then why is there no word in Greek for Snack (Î£Î½Î±Îº)?
I came across this recipe from the November issue of Gastrononos, found in Greece’s broadsheet, Kathemerini.
They titled the recipe as ” Î£Î½Î±Îº Î¼Îµ ÎºÎµÏ†Î±Î»Î¿Î³ÏÎ±Î²Î¹ÎµÏÎ± ÎºÎ±Î¹ MÏ€oukobo” or a Snack With Kefalograviera With Boukovo.
Today was my first time making this snack and to my surprise, the family loved it! I’m in awe because my toughest critics are my family. We have full-blown arguments about how to cook things, proper seasoning, correct ingredients, method of cooking, sources of food, blah, blah, blah.
We take our food seriously and that’s a double-edged sword. I’ve witnessed arguments about feta, tzatziki, oregano, olive oil, honey, salt, vinegar, ouzo, retsina and wine and the list goes on!
Boukovo is a Greek red chili flake. What makes it unique is that Boukovo is oven dried or better yet, the red chili gets dried over smoky, burning embers. Think smoky red chili flakes.
I’m presenting Boukovo to you and to Weekend Herb Blogging, this week being hosted by Rinku of Cooking in Westchester.
The other Greek ingredient in this snack is Kefalograviera. It’s an aged white sheep’s milk hard cheese with a light brown rind. It’s salt content can be described as being somewhere in the middle between Romano and Parmesan.
For this snack, you’ll need a non stick pan and a lid. They make a great snack, an appetizer or a nibble with some wine.
Chillies & Cheese Snack (Î£Î½Î±Îº Î¼Îµ ÎºÎµÏ†Î±Î»Î¿Î³ÏÎ±Î²Î¹ÎµÏÎ± ÎºÎ±Î¹ MÏ€oukobo)
1 cup all purpose white flour
1 cup whole wheat flour
1 heaping Tbsp. of baking powder
6 Tbsp. of plain Greek yogurt
6 Tbsp. of olive oil
1/2 cup grated Kefalograviera
1 Tbsp. of Boukovo (red chili flakes)
salt & pepper to taste
- Add all your ingredients into one big bowl and mix until thoroughly incorporated. The dough should be wet but firm (add some more yogurt and oil if too dry, more flour if too wet).
- Turn on your stovetop to a medium-low, place the non-stick pan on the burner with the cover on and allow the pan the warm up for about 5-7 minutes.
- Without pouring any oil into the pan, use a teaspoon to scoop and place pieces of dough in the pan. Cover with the lid and cook for 6-7 minutes and flip and cook another 6-7 minutes.
- Repeat step#3 for the second batch. This recipe makes about 30 pieces. Serve warm or room temperature.
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