Greek Fasolakia is a typical peasant dish rich in vegetables, and traditionally vegan! These stir-fried vegetables are part of the ancient tradition of Greek braised vegetables called Lathera, and served as the main dish of a light lunch, or among other small plates during the Greek Mezes. Here the recipe of Fasolakia!
- 2 lb (900 g) green beans
- 1/2 red onion
- 2 cloves garlic
- 1 carrot
- 1 zucchini squash
- 8 Roma tomatoes (alternatively, 500 g tomato puree)
- 1 organic lemon
- 2 medium yellow potatoes
- 1 tbsp mint, minced
- 1 tbsp parsley, minced
- 10 tbsp extra-virgin olive oil
- 1/2 tbsp double concentrated tomato paste
- 1 tsp sugar
- 1 dash black pepper
- to taste table salt
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Lathera, or Ladera, is a traditional Greek way to braise vegetables, ancient and delicious. The word Lathera derives from the Greek word Lathi, which means oil.
Indeed, the extra-virgin olive oil is the most critical ingredient of the Lathera recipes. The vegetables are slowly simmered into a mixture of oil and water until done.
Another essential ingredient of Lathera is the tomato, even if it is a most recent add-on.
The tomatoes were introduced in Greece starting from the XVII Century, are were massively used into Greek cuisine only since the XIX Century. Previously Lathera was prepared “white”.
Among the Lathera recipes, Fasolakia is probably the most popular recipe, particularly outside Greece.
Besides Fasolakia, particularly appreciated are Lathera recipes made with cauliflower, or okra, or green peas.
The Fasolakia is commonly served as a light lunch or among other small plates during the traditional Greek Meze.
When served as a main dish is often paired with Bread slices: I particularly love to serve my Fasolakia along with Kalamata olives bread!
Another typical pairing is with feta cheese seasoned with dried oregano and olive oil.
As I said, Fasolakia is a main dish, but also one of the plates of Mezes. Mezes are the classic Greek selection of appetizers, and small plates served before or instead of the main course.
So, to enjoy a typical Greek gathering, remember to invite lots of friends for dinner, as the Greeks do!
FASOLAKIA TIPS AND SUGGESTIONS
OLIVE OIL AND WATER – Fasolakia, as the Lathera recipes, is slowly simmered into a mixture of olive oil and water. The olive oil is critical to give a particular taste to the vegetables. Some chefs even add more olive oil avoiding the water. To add more flavor, I love finishing the dish with a couple of tablespoons of raw olive oil before serving Fasolakia!
TOMATOES PUREE – Tomatoes puree is another critical ingredient of Fasolakia. Even if it is possible to make a decent Fasolakia with canned tomato puree, I strongly suggest you use fresh tomatoes: their taste is incomparable!
HERBS – the fresh herbs are essential to prepare a delicious Fasolakia! The two Herbs I prefer to use in my Fasolakia are Fresh parsley and mint.
LEMON – The acidity of the lemon is another delicious note that composes the seasoning of Fasolakia: I love to use both juice and skin!
GARLIC, ONIONS, AND CARROTS
POTATOES AND ZUCCHINI
FINISHING AND SERVING
Serving Size 1
Amount Per Serving Calories 526 Total Fat 35g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 29g Cholesterol 0mg Sodium 176mg Carbohydrates 52g Net Carbohydrates 0g Fiber 12g Sugar 18g Sugar Alcohols 0g Protein 9g
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