Cretan Green Beans Food
CRETAN GREEN BEANS
Make and share this Cretan Green Beans recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy saucepan. Add onions and garlic. Cook, stirring, until golden.
- Add all remaining ingredients, including reserved tomato juice. Add water if needed, to just cover beans.
- Cover pan and simmer for 30 minutes.
- Serve beans with juices.
Nutrition Facts : Calories 146.5, Fat 10.5, SaturatedFat 1.5, Sodium 333.7, Carbohydrate 12.8, Fiber 4.3, Sugar 6.2, Protein 3
CRETAN GREEN BEANS
Green beans and tomatoes. Sprinkle with some crumbled feta cheese, if desired.
Provided by Mikekey *
Categories Vegetables
Time 40m
Number Of Ingredients 11
Steps:
- 1. Heat oil in heavy saucepan. Add onions and garlic. Cook, stirring, until golden.
- 2. Add all remaining ingredients, including reserved tomato juice. Add water if needed, to just cover beans.
- 3. Cover pan and simmer for 30 minutes. Serve beans with juices.
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- To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander and set aside.
- Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until transculent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
- Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
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- Drain water, add 4 cups fresh water, onion, garlic, carrots, tomato paste, oregano, rosemary, marjoram, thyme, and black pepper.
- Cover, bring to a boil, reduce heat to medium-low and simmer for about 1 ½ hours, stirring occasionally, until beans are tender. Add water to replace that lost to condensation as needed. Should make a thick, stew-like consistency.
TOP 10 CRETAN FOOD SPECIALTIES YOU MUST TRY - CRETICO
From creti.co
- Ntákos. Ntákos, otherwise known as“ Koukouvágia” (owl), is a traditional Cretan Food based on barley rusk. On the rusk there is rubbed tomato and the Cretan cream cheese “myzíthra” while the dish is complemented by olive oil, salt, oregano and olives.
- Stamnankáthi. Stamnankáthi are herbs that have a bit bitter but pleasant taste. It is a type of special and it is very difficult to gather. This plant grows only in Crete.
- Chaniotiko Bouréki. Chaniotiko bouréki is a special zucchini-potato pie made especially in Chania. The basic ingredients are zucchini (pumpkin variety), potatoes and myzíthra cheese (a type of Cretan cheese).
- Chochlioí Boumpouristoí. Snails or “choclioi” is the most popular dish of the Cretan diet! This traditional Cretan recipe is combined with rakí, the traditional local drink and good company.
- Tsigariastó. This traditional dish of western Crete has migrated across the island, because of its delicious taste. Its basic ingredient is Cretan goat or lamb, cooked in olive oil.
- Gamopílafo. This dish is a traditional custom that is served at weddings. The rice, which is called “piláfi”, is cooked in broth of meat that is already boiled, usually lamb and chicken.
- Apáki. The “apáki” is made from pork in Anogia of Crete. It is first marinated for two or three days in strong vinegar made of Cretan wine. Then it is smoked with aromatic herbs and wrapped in a layer of spices and herbs in order to obtain aromatic taste.
- Cuttlefish with Fennel and Olives. This Cretan specialty is one of the most traditional Cretan foods. It is usually cooked during Lent, a period that fennels grow in the Cretan countryside spreading their wonderful aromas.
- Kaltsoúnia. Kaltsoúnia is one of the desserts which are very often served at the end of a meal in Crete. It is a traditional Cretan recipe, found throughout the island, with many different fillings.
- Marathópita. Marathópita is a delicious pie, cooked with a little bit oil in the pan. It is a traditional Crete food but can be found throughout the island.
FOOD IN CRETE: YOUR GUIDE TO THE BEST AUTHENTIC FOOD ON ...
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- Cretan Meze. No matter where you’ll be in Crete, you will run across Cretan meze or delicious small bites to share with friends. The origins of these appetizers lie in eastern Mediterranean culture and are usually served to accompany drinks.
- Cretan Dakos – Greek Cretan Salad. Cretan dakos, also referred to as ntakos or koukouvagia, are one of the most popular meze or Cretan salad on the island.
- Kalitsounia – Most Traditional Cretan Pie. Kalitsounias are an inevitable treat while visiting Crete. These are small Cretan pies filled with spinach, onion, fennel and olive oil, or with mizithra cheese.
- Kohli Bourbouristi – Cretan Snails. Snails are a delicacy that have been eaten on the island of Crete for millennia. We were quite surprised to see the abundance of snails at the local markets at the end of winter.
- Horta – Wild Greens. Wild greens known as “horta” have been eaten by Cretans for hundreds of years. These are plants that grow wild in the Cretan fields, olive groves or mountains.
- Xinohondros – Fermented Cracked Wheat With Sour Milk. Xinohondros is an ancient food and not one you will come across easily in restaurants and even tavernas in Crete.
- Chaniotiko Bouréki – Greek Boureki from Chania. Boureki is a traditional dish made with sliced potatoes, zucchini, Cretan mizithra cheese and mint. It is a delicious vegetable pie originally from the island of Crete.
- Marathopita – Fennel Pie. Marathopita is a round flat thin pie made with flour and olive oil and filled with fennel. In the Greek language, “maratho” means “fennel” and “pita” is for pie.
- Antikristo – Traditional Cretan Grilling. Antikristo is a traditional way of grilling meat that is deeply rooted in Cretan culture. This technique is also found in different parts of the world and we experienced it in Patagonia, Argentina.
- Tsigariasto – Lamb or Goat Slow Cooked in Olive Oil. Tsigariastó or Τσιγαριαστό is a signature food in Crete from the western part of the island. It is typically lamb or goat cooked slowly at very low temperatures in extra virgin olive oil.
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- Bougatsa. Bougatsa dates back to the Byzantine Empire and is made throughout Greece but in Chania it is made a little different. Instead of a sweet custard filling between layers of phyllo, bougatsa in Chania is made with mizithra cheese.
- Staka. Staka is essentially butterfat from goat’s milk thickened with flour. The butterfat is skimmed off the top of the milk as it is being pasteurized.
- Gamopilafo. One of the courses at a traditional wedding is boiled lamb. Well that gorgeous lamb broth is not wasted. Rice is boiled in the lamb broth and topped with lots of lemon and staka.
- Extra virgin olive oil. The average Cretan person will consume 25 liters of olive oil a year. It is in everything! You will inevitably have olive oil when you’re in Crete, but it’s more important to take some home with you.
- Greek yogurt. Forget everything you think you know about Greek yogurt. If your spoon doesn’t stick straight up in it, it’s not the real deal. Real Greek yogurt is strained in a cheese cloth which is how it gets so thick.
- Dakos. Dakos are one of the freshest simplest appetizers you can have. Dakos are large paximadia aka rusks smothered with pureed tomatoes and spices, topped with mizithra cheese.
- Gyro pita. While visiting Crete you must have at least one gyro or souvlaki. It’s our famous street food. Gyro is seasoned meat in a pita flatbread served with tomatoes, onions, and yogurt.
- Dolmades/Anthous. Dolmades are grape leaves stuffed and rolled with rice and herbs like mint, dill, and oregano. In the summer months you can find zucchini flowers stuffed with rice and herbs as well.
- Fava. Fava, not to be confused with fava beans, is a spread made of pureed yellow lentils. Fava can also be made with the addition of garlic, onions, or carrots.
- Wild greens. The Cretan landscape is covered with over 300 unique types of flora and fauna. Some of the green you see growing you may mistake for weeds, but in fact a lot of them are superfoods.
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