read the poem
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Staka is a kind of buttery cream. It looks like curd cheese, but melts upon touch. You cannot pick it up and lead it to your mouth without it melting in your hands. Once it melts, it looks very much like butter. Once it has melted over medium heat, it is thickened with a little milk and flour (seasoned with salt), and the result is a thick non-congealing dip. The longer it cooks, the thicker the dip, and the more separated the oil becomes from the dip. It can be eaten as it is, the way it's normally done in restaurants, served as a side dish for a main meal.
As we were enjoying this dip at home (I had bought some staka to make a lovely traditional Cretan Easter meat pie), we were more indulgent. We added one more ingredient to it: two eggs, cooked in the oil which collected on one side of the saucepan, after I had spooned away the dip. The oil slid towards one edge of the saucepan, into which I broke the eggs. The result was that instead of eating
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Avronies (wild asparagus)
Black mustard greens
Olives tsakistes - pastes