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Friday, October 8, 2010

Alevropita flour-pie

Some history.. 
One thing we need to keep in mind about Greek cuisine is that as a poor land with many mountains, lot's of rocks and not enough soil people had to make do with the absolute essentials. Their cooking was without frills, using anything they could find and subjected to the availability of fresh produce. And also since they had many mouths to feed and little means to do so they had to make things last. 

The poorest region of Greece was Epirus. And still is. Lot's of mountains, an abundance of rocks used to build houses and everything and great natural beauty. Breathtaking scenery, little villages lost in the trees, rivers, few plains. 

Staple food in Greece was flour. With it, whole generations of Greeks grew. Mixing it with water, making a soft dough and scattering some cheese on top and some oregano or a little butter and baking it in the oven was their version of a quick pizza and something quick and plentiful enough to eat. 

These flour pies especially in Epirus took a twist and to this day they are considered almost an art form. And they tend to be quite expensive as well..

Now… when your friends bring you some Pastrimaırma from Caesaria in Turkey that is considered as the best in the world you need to make something special with it. And simple as well… So.. while i was taking with my friend Fotis he gave me his mother's recipe for the flour pie and decided to make the best of both worlds and add the pastrima in the flour pie… 

Turned out great, but unfortunately forgot to take pictures after it came out from the oven. Guess that we finished it quicker than the time it takes for the camera to click..

16-18 table spoons of flour
half a cup of greek style yogurt
half a cup of olive oil
1 egg
1 tsp salt
warm water 

2 chopped-deseeded tomatoes
some parsley chopped
250 gr Feta cheese crumbled
100 gr Pastrima chopped

Make a mountain with the flour. A hole on top. Add the rest of the ingredients and mix with a spoon. Add enough warm water to make pancake consistency of batter. 
Empty the mixture in a pan that is well coated with olive oil and butter.
Drizzle the rest of the ingredients on top. Bake in preheated oven at 200 C until it is nice and crispy… 

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