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One of the basic ingredients of Greek cuisine are pulses. Popular and well known dishes from beans or chickpeas are prepared in a variety of ways. In their recipes, however, the Greeks also reach slightly less obvious and popular ingredients, such as dried beans. Its view on store shelves may be a bit surprising because broad beans in this form are little known in our country. However, in Greece it is available in most grocery stores. If you would like to prepare some dish containing dried beans, you must buy it during your holidays in Greece or browse the assortment of shops with Arabic food, where it is available.
Preparation of any dish from dried beans is time-consuming because, like any dried legume plant, it requires pre-wetting for several hours in water. One of the ideas for a dish in which it is used is a paste for bread or vegetables that resembles a fava or hummus. Served with oil and olives and optionally thickly chopped onion will be an addition to small snacks (meze). Our recipe is quite simple and contains a small number of additives. However, if you like the taste of it, it's worth experimenting by adding other ingredients such as tahini, garlic or lemon juice.
1. Pour broad beans in cold water and steep all night (about 10 hours).
2. Then drain and remove the skin. It is labor intensive but necessary.
3. Peeled beans pour in a pot about 3 glasses of water and cook on strong heat for one hour under cover. It is worth checking in half of the cooking whether the amount of water that is left is enough so that the beans will not burn.
4. After cooking, broad beans are blended with the remaining water. Add the grated onions, salt, pepper and some olive oil to the resulting puree. Mix thoroughly and simmer until the whole has the consistency of a fairly thick paste.
5. After evaporation, we serve as an addition to bread as so-called spread by combining them with, for example, dried fruit, fresh or dried tomato, olives, etc.
6. The unused paste can be put into a jar and pour over with oil. In this form, you can store it in the fridge for a few days.
Καλή όρεξη!
When looking for new ways to prepare asparagus, we took inspiration for the Greek cuisine. Although they are not included in the traditional ingredients of Greek cuisine, the modern Greeks eat these vegetables and have their own ways of preparing them. Following them, we have prepared a slightly original recipe, in which simplicity, olive oil and feta reign. In our opinion, a fantastic dish came out of it.
The best to prepare will be big meaty black Greek olives called throubes. Alternatively, you can use the more popular kalamata variety. However, if you can not use whole olives, you can use the finished paste as we wrote above. However, it should be noted that the list of ingredients is as short as possible and devoid of E-chemistry.
Tirokafteri is a Greek dip made on the basis of feta, excellent for bread or grilled vegetables. The way it is seasoned differs depending on the region of Greece. You can find versions with the addition of garlic, lemon juice, hot pepper or oregano. In the most orthodox version it consists only of feta, olive oil and hot pepper.
Komentarze
komentarz z
niepozorna, ale pyszna. robię prawie identycznie ze świeżego bobu :-)
komentarz z
oto i ona :-)
komentarz z
Ze świeżego bobu ma bardziej apetyczny kolor ;-)
komentarz z
myślę, że najważniejsze, że w obu przypadkach smakuje przepysznie. o niebo lepiej niż wygląda :-) a przecież źle nie wygląda ;)
komentarz z
No dokładnie, smak najważniejszy :)
komentarz z
Kupiłam suszony bób w biedronce, nie wiedziałam po co i już wiem :)
komentarz z
Ooo to dopiero dobra wiadomość. Jaki sprzedają? Duży czy mały?
komentarz z
Paczka 500 g., nasiona ok 2 cm.
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