Santorini Fava with Two Toppings

Wednesday January 13th, 2021Wednesday January 13th, 2021 aglaia Leave a comment

Today Santorini Fava is served as a meze at taverns throughout Greece, often dressed simply with fruity olive oil, topped with sliced onions and dried Greek oregano. I like to top it with braised onions and capers, but also with chopped scallions, herbs, and bitter greens.

MORE about the legume’s history.

A variation of this second version we prepared for the 2019 Oxford Symposium Dinner, we cooked with chef Michael Costa. He preferred a perfectly smooth fava puree, and added some basil leaves which made it perfect!

Serves 8-10 as meze (more…)

Braised Green Beans and Potatoes in Tomato Sauce (Fassolakia Ladera)

Monday July 22nd, 2019Friday May 21st, 2021 aglaia Leave a comment

Stringless green beans became widely available in Greece only in the last few years. As far back as I can remember, before we could cook this very popular summer dish we had to slave for hours trimming each one of the flattish beans – a kind of runner bean – that we cooked.

My mother often added sliced zucchini (see variation) when she wanted to save time, trimming fewer runner beans but still making enough food for all four of us. Fassolakia ladera, made with any kind of green beans, even with frozen ones, is an amazing dish! The potatoes take on a wonderful flavor cooked together with the beans in a rich tomato sauce, and I can’t resist eating them while still warm.

Sprinkle with the reserved parsley and serve warm or at room temperature, if you can wait, with crusty bread and Feta cheese.

Serves 4-6 (more…)

Baked Giant Beans with Garlic and Dill (Gigantes Skordati)

Thursday November 29th, 2018Tuesday December 15th, 2020 aglaia Leave a comment

In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill.

Photo by MANOUSOS DASKALOGIANNIS

I got the recipe from the North of Greece and I particularly love to bake it in the winter, but also all year round, as I am fed up with the common baked gigantes in tomato sauce that all taverns serve.

From my first book The Foods of Greece

Serves 6

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Black-Eyed Pea, Ground Lamb, and Chard Stew

Tuesday June 9th, 2015Monday December 28th, 2020 aglaia 1 Comment

The one-pot meals of the eastern Mediterranean ingeniously combine seasonal vegetables, herbs, and greens with small amounts of meat to create delicious dishes that seem to be designed by a modern nutritionist.

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Photo by Anastasios Mentis.

Aifer Unsal calls this stew borani—not to be confused with the vegetable and yogurt salads with the same name in the Middle East. Aifer is an outstanding cook and food writer from the Gaziantep—the part of southern Turkey that borders Syria. Apparently the Turkish term borani is used for various stews and salads. This recipe is my adaptation of Aifer Unsal’s borani, from the book Délices de Turquie, which has been translated into many European languages, including Greek.

Makes 4 servings

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Mung Bean Soup with Tomato and Turmeric

Tuesday June 9th, 2015Monday December 28th, 2020 aglaia Leave a comment

I have adapted for mung beans my mother’s simple recipe for lentil soup, a winter staple in our house for as long as I can remember. She added mustard to all the pulses believing that it helped tame the occasional digestive issues.

Somehow inspired by the bean’s origin I add turmeric and my mung beans became a richer and more flavorful soup than the original lentils, I feel! This is a very filling Vegan dish.

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Serves 6 to 8

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