Modern Staka (Greek Roux)
Staka is traditionally from Crete in Greece. It is made from the residue of clarified butter with an addition of flour. Staka keeps well in the refrigerator and is used for thickening all sort of dishes including soups and sauces.
4 sticks unsalted goat butter, cut into small pieces
1/2 cup all-purpose flour (or as much as you need to use to get a thick creamy texture)
1. Place the butter in a small saucepan on low heat with the flour. Stirring constantly with a wooden spoon or a small whisk as it melts.
2. Once it has melted, stop stirring and watch as the butter separates and the white milk solids slowly collect on the surface.
3. Carefully pour the mixture through a damp cheesecloth into a clean glass jar.
4. What you have collected in the glass jar is your staka which can be used for cakes, cookies and phyllo desserts or to cook eggs in while also added to rice for an extra taste.
*This is a modern version of the recipe; the butter a substitute for the creamy layer that forms on the top of goat or sheep milk and collected slowly over time by farmers.