Sfougato

Sfοugato with goat milk cheese

Some might mistake it for an omelette and others might call it a soufflé, a pita, an Italian fritatta or a Spanish tortilla. But the sfougato is something unique: a dish we encounter all over Greece, with its most famous method of preparation coming from Lesvos. The sfougato of Mytilene, Lesbos’ largest town, is one of those summer dishes that one would enjoy eating every morning since it’s so easy to prepare! It is made by whipping eggs and mixing them with zucchini that has been sautéed with onions and fresh herbs.

In olden times, sfougato was prepared in villages and, along with a salad and bread, put into a “furia”, a cloth in which the food was put and then folded diametrically and tied with a knot. The villagers then took the furia with them to the fields where they worked in order to have a meal.

We can enrich the basic recipe with whatever comes to mind: from sausage to cheese and mushroom. It is served accompanied by yoghurt, tomato salad and, if desired, smoked salmon or trout. Sfougato can also be eaten cold.