Bobota

The Greek National Tourism Organisation includes bobota among Arta’s breads and defines it as bread made from maize flour. The cheese preparation described here is Greek chef Argiro Barbarigou’s version.

Barbarigou describes her savory bobota as a corn-flavoured cheese bread, between bread and a firm cake. Kasseri and feta join maize flour and all-purpose flour in its batter.

Eggs, yogurt, milk and melted butter make up the wet mixture, with honey offered as an optional addition. Baking powder and bicarbonate of soda are listed with the dry ingredients.

The dry and wet mixtures are prepared separately before the cheeses are added. The batter is stirred just until combined, poured into a buttered pan and baked until golden and pulling away from the sides.

A rectangular pan gives a thinner bobota, and boiled corn is an optional addition. These choices belong to Barbarigou’s savory cheese recipe within the wider Greek bobota tradition.