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Briam is one of the most popular vegetable dishes in Greece. It is a classic casserole in which potatoes, eggplant, zucchini and onions seasoned with herbs and olive oil permeate each other with their flavors and aromas. We encourage you to make it right now, because summer and autumn are the best times to prepare briam. The list of ingredients and the methods of preparation may be subject to slight modifications. Some people also add paprika to the basic composition, in some areas you can also find a version without eggplants . Sometimes (if we have it in the fridge), apart from feta cheese, we also add anthotyros cheese (in a dry version). In our opinion, it perfectly complements feta and boosts the taste of vegetables.
The number of vegetables is adjusted to the number of portions we need to get. However, you must remember that the weight of eggplants, zucchini and potatoes should be similar to each other. If we prepare a larger portion, the amount of cheese should also be increased. You should also remember that a larger portion of briam requires a larger baking tray, preferably one in which you can spread the vegetables in a not too thick layer.
1. Start the preparation of the dish by cutting the eggplant lengthwise and salt it properly. Put the eggplant aside for about half an hour to release the juice. After this time, rinse it under running water, dry it and cut it into quarters about 1-1.5 cm thick.
2. Cut the zucchini into half-slices about a centimeter thick. Peel the potatoes and cut them into slightly smaller pieces than zucchini and eggplant. Cut the onion into half-slices or feathers, as you prefer.
3. Peel the garlic and chop it into quite thick pieces.
4. Put the chopped vegetables into a large bowl, add the chopped parsley, mint, season with salt, a pinch of sugar, pepper and a very solid portion of oregano. We add the olive oil and mix all the ingredients thoroughly. It is important that the oil covers the vegetable pieces thoroughly. After mixing, add the tomatoes cut into quarters or eighths (depending on the size of the tomatoes) and mix the ingredients again, but more gently.
Po wymieszaniu warzyw
Briam wjeżdża do piekarnika
Po 45 minutach posypujemy serem i pieczem dalej przez 15 minut
5. Pour a little oil on the baking tray to cover the bottom of the pan. Then we translate the vegetables and spread them evenly. Put the vegetables in an oven preheated to 180-185 degrees. We bake for about an hour, living 2-3 times. About 15 minutes before the end of baking, sprinkle the vegetables with crushed cheese. If you add it at the beginning, it will burn while baking.
6. Briam can be served with good bread, although it tastes good without this addition. Perfect for retsina or white wine.
Baked lightly crunchy potatoes are very popular in Greek houses. It is an excellent addition to various dishes of meat or fish. For their preparation we need three basic ingredients that are added to most Greek dishes: olive oil, lemon juice and oregano. Slowly baked potatoes absorb a lemon aroma that is slightly palpable while eating.
Spanakorizo is a very classic vegetarian dish of Greek cuisine. Rice combined with spinach and lemon juice is a simple and healthy dish, which is worth preparing when fresh spinach is available. It can be served as an appetizer or an independent dish. Spanakorizo is also worth sprinkling with crumbled feta cheese.
Boureki is a very classic Cretan baked dish consisting mainly of two ingredients: potatoes and zucchini. In Cretan taverns you can find it in two versions: in dough and without dough.
Komentarze
komentarz z
Przydałyby się jeszcze do tego warzywa z Grecji,smak jest nie porównywalny do tych które kupujemy w naszych sklepach
komentarz z
Ludwik Ludwik Nie zdziw się tylko jak zobaczysz na Krecie pomidory z Polski. Może w Polsce marketowe warzywa nie są najlepsze ale na lokalnych targach jest z czego wybierać.
komentarz z
Może i jest z czego wybierać,ale ziemi i klimatu tam występującego pozazdrościć
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Ludwik Ludwik To akurat prawda. Klimat najlepszy na świecie ;-)
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