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Black-Eyed Pea, Ground Lamb, and Chard Stew

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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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Crustless or ‘Naked’ Squash Pie

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The pie is very easy to whip-up and makes a great warm or room-temperature appetizer. Using a very similar mix, you can make the classic Zucchini or Squash Fritters that everybody enjoys at Greek taverns. Instead of frying, you can bake the patties.  

Adapted from Mediterranean Vegetarian Feasts.

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GLUTEN FREE

See also the summer ‘naked pie’ we make with zucchini, of which we often have an overwhelming abundance in June, fresh from our garden.

 

Serves 5 to 6 as a Main Course (or makes 8 to 10 appetizer portions) (more…)

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Patates Riganates – Roasted Potatoes with Garlic, Lemon and Oregano

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Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the roasted lamb —so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, or here on Kea, where the local potatoes have exceptional flavor.

Adapted from Foods of the Greek Islands (Houghton Mifflin)

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On the special days when a leg of lamb or a chicken is roasted, the potatoes may also be cooked in its juices. If you want to cook this dish using small potatoes there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb the sauce.

 

Makes 4 to 6 servings

 

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