Baked Giant Beans with Garlic and Dill (Gigantes Skordati)

In this, somewhat unusual dish, the beans have a lovely sweet, creamy and garlicky taste, scented with oregano and plenty of dill.

 

Photo by MANOUSOS DASKALOGIANNIS 

I got the recipe from the North of Greece and I particularly love to bake it in the winter, but also all year round, as I am fed up with the common baked gigantes in tomato sauce that all taverns serve.

From my first book The Foods of Greece

 

Serves 6 

 

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Skordalia me Agourides: Garlic Spread with Verjuice or with Lemon

This unusual recipe is inspired by one I found in the region of Pelion, in Central Greece.  The green garlic version is deliciously milder but we can only make it in the spring, when we get the fresh, scallion-like garlic from the garden.

Skordalia is served traditionally with fried or grilled fish and seafood; also with fried or grilled vegetables. On its own it is a popular meze served with toasted bread, barley rusks or crackers, and with crudités.

 

HERE read how I make the Sour Grape condiment.

 

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Makes about 4 cups

 

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Beets and Greens with Skordalia (garlic sauce)

This garlic-scented combination of beets and greens, or green beans is served on many islands during the spring Lent, before Easter and all-through the summer. On other occasions, you will find it accompanying fried salt cod, fried anchovies or other humble fish. The skordalia (garlic sauce) in this particular version can be quite mild and creamy, like garlicky mashed potatoes, or more pungent, to your taste.

See also the unusual Pelion skordalia with unripe grapes or verjuice.

 

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Serve the salad as a first course or as a side dish with grilled or fried fish.

Adapted from The Foods of the Greek Islands (Houghton Mifflin)

 

 

Makes 4-6 servings

 

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