Staka--Greek butter? Cheese? Clotted cream? Roux?

Does anyone know what staka is? I've Googled around and can't seem to find one, definitive answer. Some sources say it's a roux of flour and goat or sheep's milk butter, some say it's a cheese or clotted cream, some indicate it's just a word for butter made from goat or sheep's milk.

I do know that it's Cretan/Greek product, but I want to find out what, exactly, it is.

crrush wrote:Does anyone know what staka is? I've Googled around and can't seem to find one, definitive answer. Some sources say it's a roux of flour and goat or sheep's milk butter, some say it's a cheese or clotted cream, some indicate it's just a word for butter made from goat or sheep's milk.

I do know that it's Cretan/Greek product, but I want to find out what, exactly, it is.

It is, indeed, a specialty of Crete (though also made elsewhere, e.g. in the Cyclades) and, as you found in your Google searches, it's sometimes described as a sort of 'clotted cream' . It's made from sheep's milk, flour and salt and from what I gather it is used first and foremost to flavour pilafs but also in the omnipresent savoury pies of Cretan (and, more generally, Greek) cuisine, such as boureki.

Antonius