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!
INGREDIENTS
- 2 lb (900 g) green beans
- ½ 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
- ½ tbsp double concentrated tomato paste
- 1 tsp sugar
- 1 dash black pepper
- to taste table salt
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LATHERA RECIPES
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.
FASOLAKIA PAIRINGS
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.
GREEK MEZES
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.
Commonly, a classic Mezes is constituted by, at least 10 of different small courses like Melitzanosalata, Tzatziki, Pita bread, roasted octopus, Souvlaki, and Greek salad!
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!
FASOLAKIA - Traditional Greek braised green beans - all you need to know!
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!
Ingredients
- 2 lb green beans (900 g)
- ½ 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
- ½ tbsp double concentrated tomato paste
- 1 tsp sugar
- 1 dash black pepper
- to taste table salt
Instructions
- First, rinse the tomatoes.
- Then, cut the tomatoes into halves.
- Now, grate the tomatoes pulp with the little shredding holes side of the grate.
- Once grated, discard the tomato skins.
- Finally, pour the tomato puree in a bowl, season with 5 tbsp of olive oil and salt to taste, stirring until consistent.
- Cover the bowl and store it in the fridge.
- First, rinse the green beans and the carrots.
- Then, clean the green beans, cutting and discarding the tips.
- After that, peel and reduce the onion into thin slices.
- Now, peel and reduce the carrot into rounds ¼ inch thick.
- Finally, peel and crush the garlic.
- Now, pour 3 tbsp of olive oil into a pot big enough to cook all the ingredients of Fasolakia (best if a Dutch oven) and place over medium heat.
- Add the sugar and let it melt.
- Then, add the garlic, the onion slices, the carrot rounds, and 1 pinch of salt.
- Stir-fry the vegetables until the onion becomes soft and translucent.
- Finally, add the double concentrated tomato paste, and stir until consistent.
- Meanwhile, the onions, garlic, and carrots are cooking, peel the potatoes, and reduce them into wedges.
- Then, reduce the zucchini squash into rounds ½ inch thick.
- Now, pour the zucchini and potatoes into the saucepan, raise the flame and stir-fry 3 or 4 minutes.
- Then, low the flame to medium and add the tomato puree, the green beans, and ½ cup of hot water.
- Now, cover the pot with a lid and set the flame in order to let the Fasolakia simmer.
- Cook 30 minutes, then test the potatoes and beans poking them with a fork: if they are not done yet, cook a few minutes more. If necessary, add more hot water.
- Just a few minutes before the vegetables are done, add 1 tbsp of lemon juice and salt to taste.
- Once ready, place the pot far from the heat and add 2 tbsp of extra-virgin olive oil, the minced herbs, the black pepper, and 1 tsp of grated lemon skin.
- Stir carefully and serve Fasolakia depending on your taste: slightly hot, warm, or at room temperature.
TOMATO PUREE
GARLIC, ONIONS, AND CARROTS
STIR-FRIED VEGETABLES
POTATOES AND ZUCCHINI
BRAISING FASOLAKIA
FINISHING AND SERVING
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 526Total Fat 35gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 29gCholesterol 0mgSodium 176mgCarbohydrates 52gFiber 12gSugar 18gProtein 9g
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