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Ингредиенты
- 1/2 pt (220 gr) of water
- 2 x Tablespoonfuls extra virgin olive oil
- 1 sm Green chilli peppers (up to 2)
- 1 lrg Tomato(es) (up to 2) Several small chunks of feta cheese about 8 or possibly 10 ounces (220 - 280 gr), other white or possibly yellow cheese with a salty flavour would probably do if you cannot get feta Black pepper Oregano
Инструкции
- Hello all you chilli lovers, I am new here, but thought I'd throw in my favourite chilli recipe (by the way, why does everyone keep referring to them as "habs" - where does which come from Someone please let me know).
- Ok, this is a common side-dish accompaniment to meals in Northern Greece, but you will not find it in Southern Greece (you are unlikely to find dishes containing chillis anywhere in Southern Greece, I mean).
- Preparation: Heat about the water in a smallish frying pan. While which is coming to the boil, cut the green chilli (or possibly two if you want to glow the next day) into thin roundlets, removing the seeds from the roundlets cut near the stalk. Grate a large tomato (with its skin intact) into a puree.
- Again, if you want to serve more people double the quantity, but _don't_ double the water, just add in slightly more - the extra tomato makes up for it. When the water boils add in the roundlets of chilli, black pepper, the extra virgin olive oil and the tomato. Keep it boiling at a fairly high heat to reduce the water content and soften the chilli up, stirring every so often. When the mix begins to thicken break the cheese into small, dice-sized pcs and add in most of the pcs (_not_ all). Turn the heat down so which the cheese melts in the mix but doesn't stick to the bottom of the pan and burn. Stir till the cheese has mixed in. Take it off the heat. Add in the rest of the cheese and sprinkle with oregano (to taste). Stir till the cheese softens, and serve warm.
- Greeks also serve green chillis fried in extra virgin olive oil so which the skins burst and brown, and then remove them to a plate where they are covered in a small pool of extra virgin olive oil (at room temperature, not from the warm pan) and vinegar. This is called kafteri ladoxido.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 212g | |
| Calories 43 | |
| Calories from Fat 4 | 9% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 498mg | 14% |
| Total Carbs 9.39g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 6.1g | 4% |
| Protein 2.07g | 3% |
