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Cretan ghee: the white or pale yellow high protein residue of clarified goat's or sheep's milk butter mixed with flour, with a distinctive taste. Cretans store it in the fridge and used it as a kind of roux for thickening dishes, or for adding that special Cretan je ne sais quoi to a rice dish or eggs.

Also called στακαβούτυρο (stakovoutyro) staka butter

Text © Dana Facaros

Image by Maroussi