Yachni Lachanika (Stewed Vegetables)

Ingredients

• a dozen green capsicums
• two handfuls of tender French beans
• an egg-plant
• two good tomatoes
• an onion
• salt
• a little cayenne
• a little parsley
• half a point of garlic

Method

1. 1

   Prepare and boil capsicums and beans.

2. 2

   Fry onion, add pimentoes, egg-plant, and tomatoes.

3. 3

   Season and add capsicums.

4. 4

   Serve as a separate dish.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 83. The excerpt below is the record exactly as published.

Yachni Lachanika. (Stewed Vegetables.) Cut the two ends off a dozen green capsicums, let them macerate in salt for a quarter of an hour, wash them afterwards in warm water, and boil them quickly in salted water, keeping them green. Boil likewise in salted water two handfuls of tender French beans. Cut in oblong squares an egg-plant, and macerate them to extract the water. Split in the middle two good toma- toes, freed of the pips, and cut them in bits. Remove 190 GREECE the stem and core of a few green sweet peppers or pimen- toes, slice the flesh lengthwise, and fry them for five minutes. Slice an onion, put it into a frying-pan with oil, and fry without allowing it to take colour ; add the pimentoes, half cooking them, and tossing frequently ; add the egg-plant, and a few minutes after the tomatoes ; fry the vegetables until their moisture be evaporated, introduce into them the beans, season with salt, a little cayenne, a little parsley, chopped with half a point of garlic

Cook this with the app: pantry check, scaling, and the assistant.