Sfougato
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Recipe-Ingrediants
Sfougato is a traditional dish from Crete that can be found in various versions depending on the season. It is essentially an omelette with potatoes, enriched with zucchini or artichokes and myzithra cheese. In Mytilene, they add olive oil, fennel, and dill, while in Santorini, they also include flour, sesame, and make it in the form of a pie. However it is prepared, sfougato is a delicious, economical, and quick dish that we love and offer as meze (accompanied by ouzo), or as a main course, as its ingredients are easily found in our kitchen.
Here, we will present the version with myzithra cheese and artichokes.
Our Ingredients:
3-4 artichokes
1-2 fresh onions
3 eggs
Lemon juice (optional)
Salt and pepper
100g sweet myzithra cheese
Directions
We clean the artichokes. In a bowl of water, add plenty of lemon juice (the juice of 1-2 lemons). Remove the stem of the artichokes, leaving about three fingers' length from the base. On a cutting board, cut off the top of the artichoke until reaching the tender leaves. Remove the outer leaves until reaching the tender ones. Using a sharp knife, cut around the base of the artichoke. Remove the choke from the center. Rub the entire artichoke well with a lemon wedge and immerse it in the water with lemon. Take a saucepan and boil the artichokes in salted water until they become tender. Drain and slice them.
Next, heat olive oil in a frying pan. Saute the artichokes lightly and add the fresh onion. Allow them to cook well, then add the well-beaten eggs and myzithra cheese. Season with salt and pepper. Flip the omelette and let it absorb the liquids. Serve by drizzling with lemon juice.
- During summer, I have encountered sfougato with zucchini and potatoes.
- Many housewives enrich it with various yellow cheeses, as well as fennel and dill.
- Sfougato made with wild artichokes is also fantastic, give it a try!
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