Dish

Soufiko

Vegetable Medley with Potatoes and Feta Cheese

Soufiko is made with a variety of vegetables, including eggplant, zucchini, tomatoes, onions, and garlic. The vegetables are sautéed in olive oil until tender, and are then seasoned with oregano, thyme, and salt. The dish is typically served hot, and can be enjoyed as a main course or as a side dish. It is a great way to use up leftover vegetables, and can be easily adapted to suit your tastes.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Vegetable Dish

Origins and history

Soufiko is a traditional dish from the island of Crete, in Greece. It is believed to have originated in the 18th century, and was originally a peasant dish, made with whatever vegetables were available. Today, it is a popular dish throughout Greece, and is often served in tavernas and at family gatherings.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of soufiko, depending on the region and the cook. Some recipes call for the addition of meat, such as lamb or chicken, while others use different vegetables, such as bell peppers or potatoes. Some recipes also call for the addition of cheese, such as feta or kasseri.

Presentation and garnishing

Soufiko can be presented in a variety of ways, depending on the occasion. It can be served in a large baking dish, or in individual ramekins. It can also be garnished with fresh herbs, such as parsley or dill.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of smoked paprika or cumin to the vegetables. You can also experiment with different vegetables, such as sweet potatoes or butternut squash.

Side-dishes

Soufiko can be served with a variety of side dishes, such as bread, salad, or roasted vegetables. It is also delicious with a dollop of Greek yogurt on top.