The gastronomy of the region is part of its tradition. The locals’ way of life, work and their habits are all reflected on their trade mark.
This week we bring you the bobota pie recipe, as it is made by the locals.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Nutrition information: 253 cal, 5.2 g fat, 2.9 g protein
- 1 kg of corn flour
- 1 spoon of baking soda
- 1 kg wild herbs (nettles, lapata, spinach, pazia etc)
- ½ of feta cheese
- 350 gr of olive oil
- 2 dry onions
We grate the onions and brown them in oil with the chopped wild herbs too. We remove the herbs from the heat and add salt and pepper and when they cool off we add the grated cheese and stir the mix. We oil the baking pan well and sprinkle the flour and baking soda mix to cover the whole large baking pan. Then we spray it with water until the flour absorbs the water. Next, we place half of the mix with the herbs and again sprinkle the flour by adding oil and water as well. Having done that, we sprinkle once more the mix with plenty of flour until the vegetables and covered with it. We then spray with oil and water and bake the mix at 180 degrees for 70 minutes.