The popular vegetable in Crete is okra (also called bamie), which can often be found in local greengrocers. Although it looks a bit like a green chili pepper, its skin is not as smooth and it is covered with a tiny fleck. This very healthy and low-calorie vegetable is unfortunately virtually unheard of in Poland. If you would like to try it, it's worth doing it while in Crete. Just look for one of the local taverns, which serves dishes prepared on the basis of okra. You can of course prepare it yourself, especially if you have a decently equipped kitchen on site. When choosing a food circle, one should be guided by its size. In the case of this vegetable works the rule that the smaller it the better. Large, over-sized copies are not suitable for food because they are hard and bast. So it's best to choose pods no more than about 8 cm. The smallest 5-6 cm will be ideal.
1. Rinse the collar and cut off stalks, or the characteristic cap at the end. Then let it soak for about an hour in water with a tablespoon of salt and 2-3 tablespoons of wine vinegar. This treatment will remove sticky juice from the okra, which after passing into the sauce later could change its consistency. After this time, we drain off the pods.
2. In a large pot, fry the finely chopped onions in olive oil and after a few minutes, add a chopped clove of garlic. Put onion into the onion, tomatoes grated or finished, ground from a can, chopped parsley and some water.
3. Bring the dish to a boil and then reduce the heat. The dish is stewed under cover for about half an hour. It should be soft, but it should not be overcooked. At the end of cooking, season with salt and pepper. Our dish was especially tasty with fresh bread and chilled retsin.
The genesis of pizza is not as unambiguous as it was thought to be, because it was the ancient Greeks began to bake herbal flat bread with oil and garlic. Although the pizza rather does not belong to the canon of Greek cuisine, the modern Greeks form their own version of pizza based mostly on local vegetables, cheeses, and also olives.
Prasopita is another Greek casserole made of filo pastry, but this time the main role in stuffing is Kefalograviera cheese and leeks, so it will be a favorite dish for those who prefer these vegetables. Prasopita needs to be seasoned differently, it will not be very expressive in taste.