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We have recently written about xinochondros , a soup additive that is popular in Crete, sauces and vegetable dishes. We will only remind you that it is made of fermented goat's or sheep's milk and coarsely crushed grains of wheat. After cooking and a good drying, you can store them for many months and enrich various dishes.
The first recipe that we published on the use of xinochondros in the kitchen was tomato soup . Today, we offer aubergines stewed with a sauce with this addition. Instead of xinochondros you can possibly add equally popular trahanas, but in our opinion then the dish gets too bland and requires stronger seasoning. In our opinion, Xinochondros fits much more into this dish. Both xinochondros and trahanas can of course be bought in Crete in typical grocery stores.
1. Pour the Xinochondros in a saucepan with cold water and cook for about half an hour. Then we drain it from the water.
2. At this time, cut aubergines into larger, rather thick pieces, properly salt and leave for about 20-30 minutes. After this time rinse with juice.
3. Fry the onions diced in a deep pan until it is vitrified. Tomatoes are rubbed on a grater with a thick mesh, and the skin is discarded. We add the chopped tomatoes to the onions.
4. Then add the eggplants and chopped garlic. When the eggplants are tender, add the cooked xinochondros, season with salt and pepper.
5. If the dish is too thick, you can add some water. We keep everything on fire for a moment, then leave it for 10 minutes. Serve with a good bread and crumbled feta cheese.
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
Recently, we managed to buy an okra, which in Crete is a very popular and cheap vegetable. In Poland, in a fresh form, we met her for the first time and unfortunately her price was much higher than the one we pay in Greece. Ok, this time we cooked in the oven with a large amount of olive oil and tomato sauce. We put a recipe in case someone from you also bought an okra and did not know what to do with it ;-)
Zucchini cutlets is a great way to have a less traditional dinner or a great snack. They are served with tzatziki sauce, which is their perfect complement. Unfortunately, it is prepared quite labor-intensive, however, their luscious slightly mint flavor rewards the preparation. They tolerate heating well, so you can eat it the other day.
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