Φακές γιαχνί με καρότο και σέλινο. Πηγή: Jeffrey Coolwater, https://www.flickr.com/photos/4th_time/8451342391/
Lentils, rice and fried onions, cooked in tomato juice, served either as is or in the form of a soup with a variety of greens.
Name - Recipe
Φακές γιαχνί.
Version A
1 glass of lentils
1 medium carrot, finely chopped
2 medium onions, finely chopped
1-2 cloves of garlic, finely chopped
3-4 tablespoons olive oil
1-2 bay leaves
1 glass of tomato juice
A little salt
Version B
1 glass of lentils
½ glass of rice
1 cup of tomato juice
A bit of oil and salt
1 onion
Version A
Boil the lentils in plenty of water. Skim off the foam. Change the water, add all the ingredients except the salt and leave to cook. Add the salt in the last 5 minutes. (MANRE 2008)
Version B
Boil the lentils in plenty of water. Skim off the foam. Change the water and bring it to a boil. Fry the onions with the oil and then add them to the pot. Add the rice, tomato juice and salt and cook. (Andri Demetriou, Kyperounda)
Boiling.
Frying.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2008). Legumes and the Mediterranean diet, Press and Information Office, Nicosia.
Oral testimony: Andri Demetriou, Kyperounda (see. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
Varvara Yangou, Stalo Lazarou
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