Informacja dotycząca plików cookies
Serwis wymaga plików cookies do prawidłowego działania strony. Korzystanie z serwisu bez zmiany ustawień dla plików cookies oznacza, że będą one zapisywane w pamięci urządzenia. Ustawienia te można zmieniać w przeglądarce internetowej.
Briam is one of the most popular vegetable dishes in Greece. It is a classic casserole in which potatoes, eggplant, zucchini and onions seasoned with herbs and olive oil permeate each other with their flavors and aromas. We encourage you to make it right now, because summer and autumn are the best times to prepare briam. The list of ingredients and the methods of preparation may be subject to slight modifications. Some people also add paprika to the basic composition, in some areas you can also find a version without eggplants . Sometimes (if we have it in the fridge), apart from feta cheese, we also add anthotyros cheese (in a dry version). In our opinion, it perfectly complements feta and boosts the taste of vegetables.
The number of vegetables is adjusted to the number of portions we need to get. However, you must remember that the weight of eggplants, zucchini and potatoes should be similar to each other. If we prepare a larger portion, the amount of cheese should also be increased. You should also remember that a larger portion of briam requires a larger baking tray, preferably one in which you can spread the vegetables in a not too thick layer.
1. Start the preparation of the dish by cutting the eggplant lengthwise and salt it properly. Put the eggplant aside for about half an hour to release the juice. After this time, rinse it under running water, dry it and cut it into quarters about 1-1.5 cm thick.
2. Cut the zucchini into half-slices about a centimeter thick. Peel the potatoes and cut them into slightly smaller pieces than zucchini and eggplant. Cut the onion into half-slices or feathers, as you prefer.
3. Peel the garlic and chop it into quite thick pieces.
4. Put the chopped vegetables into a large bowl, add the chopped parsley, mint, season with salt, a pinch of sugar, pepper and a very solid portion of oregano. We add the olive oil and mix all the ingredients thoroughly. It is important that the oil covers the vegetable pieces thoroughly. After mixing, add the tomatoes cut into quarters or eighths (depending on the size of the tomatoes) and mix the ingredients again, but more gently.
Po wymieszaniu warzyw
Briam wjeżdża do piekarnika
Po 45 minutach posypujemy serem i pieczem dalej przez 15 minut
5. Pour a little oil on the baking tray to cover the bottom of the pan. Then we translate the vegetables and spread them evenly. Put the vegetables in an oven preheated to 180-185 degrees. We bake for about an hour, living 2-3 times. About 15 minutes before the end of baking, sprinkle the vegetables with crushed cheese. If you add it at the beginning, it will burn while baking.
6. Briam can be served with good bread, although it tastes good without this addition. Perfect for retsina or white wine.
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.
Depending on the region, its preparation and components differ slightly. That is why today we provide a recipe for a slightly more complex version of this delicious vegetable casserole. You will need a little more ingredients to make it, which will be layered in different layers
Vegetable pancakes are a specialty of Greek cuisine. The multitude of vegetables available at any time of the year provokes even the ingenious use of them. Tomatokeftedes, or tomato pies, is the recipe that proves this theory. This dish is popular on the Cyclades and in the traditional cuisine of Syros, Andros, Tinos or Santorini. The most characteristic taste of tomatokeftedes is reached by the inhabitants of the latter island due to the specific taste of small tomatoes growing there.
Komentarze
komentarz z
Przydałyby się jeszcze do tego warzywa z Grecji,smak jest nie porównywalny do tych które kupujemy w naszych sklepach
komentarz z
Ludwik Ludwik Nie zdziw się tylko jak zobaczysz na Krecie pomidory z Polski. Może w Polsce marketowe warzywa nie są najlepsze ale na lokalnych targach jest z czego wybierać.
komentarz z
Może i jest z czego wybierać,ale ziemi i klimatu tam występującego pozazdrościć
komentarz z
Ludwik Ludwik To akurat prawda. Klimat najlepszy na świecie ;-)
Wypełnij poniższy formularz aby dodać komentarz
lub kliknij w poniższy link aby skorzystać z możliwosci komentowania przez facebooka:
https://www.facebook.com/crete.poland/posts/10157492934642551