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This dish is somewhere between Spanish patatas a lo pobre and Greek fasolakia, where string beans and potatoes are stewed with tomatoes, oregano and garlic. A sprinkling of halloumi and parsley refreshes everything a bit, as does a teaspoon of yogurt spiced with a little pepper and cinnamon. This is great as it is, but it would also be a wonderful side dish to whole roasted fish or small grilled lamb chops.
Hours
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Serve
4
Ingridients
- Olive oil, large, for frying
- 3 red onions, cut into rings
- Whole garlic bulb, cut in half
- Cinnamon stick
- 1 teaspoon dried oregano
- 1×400 g canned tomatoes (keep can)
- 1 tablespoon tomato puree
- 1 kg of waxed potatoes, peeled and cut into thick rings
- Lemon, squeezed
- ½ small cabbage cut into thick strips
- 150 g halloumi, coarsely grated
- A handful of parsley, coarsely chopped
- Natural yogurt for serving
- A pinch of smoked pepper
- A pinch of ground cinnamon
Method
- In a large skillet (so with a lid) put a lot of olive oil and place it on low to medium heat. When the oil heats up, add the onion and a good pinch of salt. Close the lid and cook for 10 minutes, stirring occasionally.
- Remove the lid, add the garlic, cut side down, and cook for three minutes. Add the cinnamon stick and oregano and cook for another minute. Then add the tomatoes and puree and fill the pan with water and pour this as well. Add another large pinch of salt. Bring to a boil, then add the potatoes. Close the lid, reduce the heat and cook for 50 minutes or until the potatoes are cooked through and everything smells good.
- Add lemon juice and cabbage and cook for the last 10 minutes.
- Meanwhile, in a bowl, mix the halloums and parsley. Season the yogurt with a little salt, pepper and cinnamon.
- To serve, pour the potatoes and cabbage into shallow bowls and sprinkle with herbal hallucinations and a tablespoon of yogurt.
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