Foustoron otherwise known as Foustouron or Foustron is the name used to refer to an omelette. It has a particular and important place in the diet of the Pontic Greeks.

The following recipe and photograph are from the new book titled Pontian Dishes (Ποντίων Εδέσματα).


Recipe (for 4 persons)

* 4 eggs
* 4 spoonsful of cow's butter or oil
* salt

In a deep dish we beat the eggs well and add a proportional amount of salt. Then, we melt the butter and as soon as we can smell the vapour we throw the eggs in and fry them well on both sides until they brown and they start to inflate.   We serve immediately. Foustoron is served hot.


From the book...