Wash and cut the stalks from okra (without removing them entirely)
Place them in a casserole and drizzle with vinegar. Leave it for about 30 minutes to drain their liquids.
Place the casserole on the heat and fry the onion until it gets soft.
Optionally saute some garlic.
Add the tomatoe juice and let it boil for a while (5-6 minutes).
Add the okra and the broth.
Fill with water until its fully covered.
When boiled reduce the heat slightly and cook for 30 minutes until the liquid is reduced (do not mix them with a spoon - if needed shake the casserole a few times).
Tips: Do not mix them with a spoon to avoid melting them, if you need just shake the casserole occasionally. In order to reduce the smell and taste of garlic, remove its inside (no need to chop it into pieces).
Ravioli
Cypriot version of the famous food
dough -2 Cups flour -¼ cup oil (sunflower) -Salt -Warm water
stuffing -2 eggs -dry mint -200 Grams grated halloumi
In a bowl, put the flour along with the oil make a stir and add warm water (as needed until the dough does not stick to hands). Leave it covered with a towel for 30 minutes
In a bowl, combine all ingredients for the filling and mix well
We get our dough and roll sheet thickness 1 cm.
Cut into strips 6 cm
Place 1 teaspoon of the filling (within one of the other 5-6 cm) over the entire length of each strip
Take one side of the strip and cover the filling uniting the two sides (in width)
With a cup of coffee cut the ravioli into crescent shape (with a fork, press the edges to prevent you open in baking)
In a pot, add plenty of water and 1 chicken stock and let it warm up well
When our water comes to a boil, add the ravioli and cook for about 10 minutes
Drain and place in dish. Optionally fill with detritus of halloumi and mint
Tips: You can make a large quantity and freeze them. In case you want to cook ravioli from the freezer do not defrost them (insert them directly into the water for cooking)
Chickpeas
Tasty dish with pulses
-½ kilo of chickpeas -2 onions -chopped celery -250 gr tomato patee -2 grated tomatoes -salt -pepper -2 carrots sliced
Put the chickpeas during the day before (at night) in water to soak
Next day you can cook them.Put the chickpeas in a pan and fill with water until they are covered (and a little more).Then bake for 40 minutes with the lid closed (until the chickpeas get slightly soft)
Remove the water.
In a skillet saute the onions with a little olive oil until they get soft and golden
Add the chickpeas and fill with water until they are covered
Add the tomatoes, tomato puree, celery and carrots and cook for 40 minutes with the lid closed
Salt and pepper and bake 5 minutes more. The food is ready
Tips: If you own a pressure cooker its better to cook your course there (cooks faster)
Chickpeas with spinach
Tasty dish with pulses and spinach
-½ kilo of chickpeas -2 onions -250 gr tomato patee -2 grated tomatoes -salt -pepper -1 kilo spinach
Put the chickpeas during the day before (at night) in water to soak
Next day you can cook them.Put the chickpeas in a pan and fill with water until they are covered (and a little more).Then bake for 40 minutes with the lid closed (until the chickpeas get slightly soft)
Remove the water.
In a skillet saute the onions with a little olive oil until they get soft and golden
Add the chickpeas and fill with water until they are covered
Add the tomatoes, tomato puree and cook for 20 minutes with the lid closed
Add the spinach(cut it in pieces by hand) and cook for another 20 minutes
Salt and pepper and bake 5 minutes more. The food is ready
Tips: If you own a pressure cooker its better to cook your course there (cooks faster)
Spinach with rice
-1 kilo of spinach -1 Cup rice -1 Onion chopped -Olive -Salt -Pepper -1 Cube of vegetable broth -Juice of one lemon
Wash the spinach, cut into pieces (with hands) and let it drain
In a saucepan saute the onion until polish
Add spinach until its cooked well
Remove the excess oil and add 3 cups water, salt, pepper and broth and cook for about 10 minutes on low heat
Add the rice and cook for about another 20 minutes (do not stir often)
5 minutes before the end pour the lemon. Stir and serve
Tips: You can increase the amount of lemon if you want more intense lemon flavor
Lentils with Rice (Moutzentra)
Cypriot traditional lentils
-1 cup of lentils -½ cup rice -3 Cups of water -1 Onion chopped -½ lemon juice -½ vegetable broth (optional) -Olive oil -Salt
Heat up the 1½ glass of water and place the lentils to cook for 20 minutes (until they are soft)
Replace the water from the lentils with the rest 1½ glass and place the rice, lemon juice and broth
On a frying pan with some olive oil put the onion until it is red(saute)
5 minutes before finishing put the onion and salt in the lentils
Tips: Combinen perfectly with strained yogurt and olives
Βean soup
-½ kilo of dried beans -2 onions -chopped celery -250 gr tomato patee -2 grated tomatoes -salt -pepper -2 carrots sliced
Put the beans during the day before (at night) in water to soak
Next day you can cook them.Put the beans in a pan and fill with water until they are covered (and a little more).Then bake for 40 minutes with the lid closed (until the beans get slightly soft)
Remove the water.
In a skillet saute the onions with a little olive oil until they get soft and golden
Add the beans and fill with water until they are covered
Add the tomatoes, tomato puree, celery and carrots and cook for 40 minutes with the lid closed
Salt and pepper and bake 5 minutes more. The food is ready
Tips: If you own a pressure cooker its better to cook your course there (cooks faster)