Greece A to Z: G

Serves

6

Time

Prep 15 min plus overnight soaking, cook 1 hr 45 min

Ingredients

• 500g dried gigantes or butter beans, soaked overnight
• 2 onions, chopped
• 3 garlic cloves, sliced
• 400g tinned chopped tomatoes
• 2 tbsp tomato puree
• 150ml olive oil
• 1 tsp dried oregano
• 1 tsp sweet paprika
• A large handful of dill and parsley, chopped
• Salt and pepper

Method

1. Drain the beans and boil them in fresh unsalted water for 45 to 60 minutes, until tender but still holding their shape.
2. Drain, keeping 300ml of the cooking liquid.
3. Soften the onion and garlic in the olive oil for 10 minutes without colouring.
4. Add the tomatoes, tomato puree, oregano, paprika and the reserved bean liquid, and simmer for 10 minutes.
5. Fold in the beans and most of the herbs and season.
6. Tip into a baking dish. The sauce should just cover the beans, so add a little water if not.
7. Bake at 180C, 350F, for 45 to 60 minutes, until the top has browned in patches and the sauce is thick.
8. Scatter the remaining herbs. Best at room temperature, and better still the following day.

Serves

6

Time

Prep 20 min, cook 2 hr

Ingredients

• 1kg beef or lamb shoulder, in 4cm cubes
• 2 onions, chopped
• 3 garlic cloves, chopped
• 400g tinned chopped tomatoes
• 2 tbsp tomato puree
• 100ml olive oil
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp ground allspice
• 400g kritharaki (orzo)
• 1.2 litres hot stock or water
• 100g kefalotyri, grated
• Salt and pepper

Method

1. Brown the meat hard in the olive oil, in batches so the pan stays hot, and set it aside.
2. Soften the onion and garlic in the same pan.
3. Return the meat with the tomatoes, tomato puree, cinnamon, bay, allspice and 500ml of water, and season.
4. Cover and cook at 170C, 340F, for 1 hour 15 minutes, until the meat is nearly tender.
5. Stir in the kritharaki and the hot stock. It will look far too wet, which is correct.
6. Return it to the oven uncovered for 25 to 30 minutes, stirring once, until the pasta is cooked and has absorbed the liquid.
7. Scatter the cheese over and rest for 10 minutes before serving.