Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Soups/stews
Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1 kg Beef or lamb stew meat
2 tb Oil or butter
1 lg Onion -- finely chopped
2 Garlic cloves
1/2 c Chopped celery
1 c Chopped, peeled tomatoes
1/4 c Tomato paste
1/4 c Dry red wine
3 Cloves
1/4 c Chopped parsley
Salt
Freshly ground black pepper
1/2 ts Sugar
500 g Very young broad beans
Serves: 5-6 Cooking time: 2 to 2-1/2 hours
Trim meat and cut into 3 cm (1-1/4 inch) cubes. Heat
half the oil or butter in a heavy pan and brown meat
quickly on each side, adding a single layer of meat to
pan at a time. Remove to a plate when browned.
Reduce heat, add remaining oil and onion and fry onion
gently until transparent. Add garlic, celery and
carrot and fry for a few minutes longer. Add tomato
paste, wine, water, cloves, bay leaf and most of
parsley. Return meat to pan and add salt and pepper
to taste and the sugar. Cover and simmer gently for
45 minutes for lamb, 1-1/4 hours for beef.
Wash broad beans well, top and tail, pulling off
strings at the same time. Cut into 8 cm (3-inch)
lengths. Add to yahni, cover pan and simmer for
further 30-45 minutes or until meat is tender.
Put yahni in a serving dish and sprinkle with
remaining parsley. Serve hot with a tossed salad and
crusty bread.
Note: Other vegetables may replace the broad beans;
use same quantity unless otherwise specified.
GREEN BEANS: Top, tail and string if necessary. Slit
down centre. GREEN PEAS: Shell 1 kg (2 lb) green peas
and add; 2 cups frozen peas may be used instead of
fresh peas. CELERY: Omit celery from basic recipe. Cut
1/2 bunch celery into 8 cm (3-inch) lengths and blanch
in boiling, salted water for 5 minutes. Drain and
add. ZUCCHINI (COURGETTES): Top and tail and cut into
1 cm (1/2 inch) slices. CAULIFLOWER: Break 1 small
head cauliflower into florets, soak in salted water,
drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb)
medium-sized potatoes, quarter and add.
From: "The Complete Middle East Cookbook" by Tess
Mallos. ISBN: 1 86302 069 1
