Cretan baked sorrel with smoked cheese


Sofegada is a traditional Cretan dish that is very similar to tourlou. In fact, all the vegetables that our vegetable garden has are married (that's why you will hear the sorrel also called a co-brewery!) The whole garden crop in a pot. There are no specific ingredients… you will find zucchini, potatoes, zucchini, up to vlita, "cool beans" or beans, beads, celery, zucchini, etc. In some villages they even put in sour cream "to try"… So today saffron with smoked cheese in small pieces that blends perfectly with the eggplant and vegetables.


  • 2 eggplants cut into pieces or slices (separated)
  • 2 potatoes cut into pieces or slices
  • 3 zucchini (if they are small in thick slices, otherwise in pieces)
  • 2 sliced dried onions
  • 2 sliced carrots
  • 3-4 tablespoons garlic cut into slices
  • 2 green peppers in pieces
  • 2 red peppers in pieces
  • 100g bullet
  • 100 g of fresh beans
  • 3 grated tomatoes
  • 200 g smoked cheese in small cubes
  • 100 g grated gruyere
  • 1 matte chopped parsley
  • Or matte mint
  • olive oil
  • Salt-pepper-oregano-thyme- 2 bay leaves


We cut our vegetables. In a saucepan, fry the onion (just enough for the smell) and then pass the aubergines, zucchini, carrots, beans, etc. in addition to the vlita, and the parsley. Add the tomato and a little water, cover our pot and let it simmer. 10 minutes before our food is ready, we put our food in a hull, removing the bay leaves, and adding the pieces of smoked cheese inside, giving them everywhere, the vlita and the parsley. Then pour gruyere on top and put the hull in the oven for ten minutes, until our vegetables turn brown and our cheese melts.

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