Greek Recipes

Greek and Cypriot recipes

Cheese and flour cake Byzantine Recipe

Original recipe:

al-Andalusi no. 79 p. C-2 (Good)
Knead the necessary quantity of flour, one time with water, another with oil, and to it add yeast and milk until it has the same consistency as the dough of fritters, and leave it until it has next risen. Next grease with oil a large earthen pot, stretch in it a piece of dough, and over it a bit of cheese, and over the cheese a bit of dough, and so a little of one, and a bit of the other until the last of the dough and cheese. Next cover it with dough as you did in the previous recipe and cook it in the same way in the oven. Afterwards, drizzle it with honey,
sprinkle it with sugar and pepper and eat it.


  • 2 c flour (1/3 whole wheat)
  • 1/2-3/4 c water
  • 3 T oil
  • 1 1/2 t yeast
  • 3 T milk
  • 12 oz cheese
  • 6 T honey
  • 1 T sugar
  • 1/4 t pepper


  • Knead flour and water to a very dry dough, mix warm milk and yeast, let sit five minutes, add oil to dough, knead in.
  • Knead milk and yeast into the dough for about 5-10 minutes, until fairly uniform.
  • Leave 45 minutes to rise in a warm place.
  • Divide dough in about 8 equal portions, flour and pat, stretch, or roll out to size of pan (about 4″x7″); if you roll it out you can use 12 equal portions.
  • Layer with sliced cheese.
  • Bake 45 minutes at 350deg. .
  • Drizzle the honey over it.
  • Serve with mixed sugar and pepper for the guests to sprinkle over to taste.
  • This should probably be done with sourdough instead of yeast, but we have not tried it that way yet.


  • Once again, we used commercial bread dough due to the scale of making this for a feast; here is the recipe as adjusted for this:


  • 2 loaves Commercial frozen bread dough
  • 12 oz cheese
  • 6 Tbsp. honey
  • 1 Tbsp. sugar
  • ¼ tsp. pepper


  • Follow directions above from “Divide dough in about 8 equal portions…”
  • I baked this is a large pan, expecting to cut it into bite-sized pieces.
  • Boy, was I wrong! If you’re going to make this, use a smaller pan, maybe 8″ x 8″.
  • The center of my big pan never did get beyond doughy.
  • I recommend using farmer’s cheese) for the cheese; it’s a good modern equavalent to period cheese.
  • Use white pepper in your pepper-sugar mix.
  • It sounds a bit weird, but it really is good!

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