Fasoulatha, the national Greek dish
Made with white beans and usually with a hint of chilli, it can be enjoyed all year round.
Fasoulatha
Fasoulatha is the national dish of Greece. Made with white (haricot or cannellini) beans and usually with a hint of chilli, it can be enjoyed all year round. Serve with olives, cheese, bread and pickled vegetables.
500 g small dried white beans, soaked in cold water overnight and drained
1⁄2 cup (120ml) olive oil
1 large onion, finely chopped
1 can of tomatoes
1 tbsp tomato paste
2 carrots, sliced
1 small stalk of celery, sliced and with leaves set aside
1 small dried red chilli, crushed (optional)
1 red chilli, seeded and chopped (optional)
4 cups (1 litre) hot water
Freshly ground black pepper
Rinse the beans, put them in a large pan and pour in cold water so they are submerged. Bring to a boil, cover, and simmer for around 30 minutes until almost tender. Drain, rinse and set aside.
Meanwhile, heat the oil in a large heavy pan. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes until soft and translucent. Crush the tomatoes and add, along with the tomato paste, carrots, celery, celery leaves and chilli; pour in the hot water.
Bring to a boil, add the drained beans, reduce the heat, cover and simmer for 1-2 hours until the beans are tender and the soup has thickened. Check frequently during cooking and add more hot water if necessary. The cooking time and the amount of additional water depends on the quality, age and condition of the beans. Serve hot, sprinkled with freshly ground black pepper, accompanied by olives, pickled vegetables and cheese. Serves 4-6. From Sweet Greek: Simple Food & Sumptuous Feasts by Kathy Tsaples (Melbourne Books, $44.95).
Zucchini fritters
During spring and summer we make the most of zucchinis, as they are in season and can be used and prepared in so many different ways. Zucchini fritters are a family favourite. They are a great light snack and are delicious in kids’ lunchboxes. When I was growing up, Mum would often make these fritters and pack them for our lunch.
2-4 medium zucchinis
1 brown onion, finely diced or grated
4 spring onions, finely sliced
3 tbsp parsley, finely chopped
3 tbsp mint, finely chopped
1 tbsp dill, finely chopped
About 2 1⁄2 cups of self-raising flour
1 tsp baking powder
1⁄2 cup of feta, crumbled
3 eggs
1 cup of milk
1 tsp salt
1⁄4 tsp pepper, freshly ground
Olive oil, for frying
Grate the zucchinis into a colander. Sprinkle some salt on top, leave for 30 minutes to allow any excess liquid to drain out. Using your hands, squeeze them thoroughly to remove remaining moisture.
Grate the onion, chop the spring onions and herbs, and place in a bowl. Add all the remaining ingredients and mix thoroughly. The mixture should look like a thick pancake batter. If it’s too runny, add more flour.
Heat half an inch of oil in a shallow, wide pan and place spoonfuls of the mixture into the oil. Fry until golden on one side, and then turn to cook the other side. Serve warm with tzatziki and salad; they can also be eaten cold. Serves 4-6. From Sweet Greek: Simple Food & Sumptuous Feasts by Kathy Tsaples (Melbourne Books, $44.95).