Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven. However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven. If you don’t have any of the above, use a baking tin which cover with an aluminium tent.
Stews
Arakas laderos is a Greek, vegan or Lenten dish, with peas, carrots, potatoes and herbs cooked, in a rich olive oil-tomato sauce.
Moschari Kokkinisto is a Greek stewed recipe with veal. We don’t prefer beef in Greece so most of the Greek dishes are made with veal. Kokkinisto in Greek means “reddened” which is the final outcome of a veal dished cooked in red wine and tomato.
Mpamies (okra) is a summer favourite dish. Instead of cooking the classic vegan dish, you can make this hearty dish by adding chicken as well.
Fassolada (or fassoulada, as the peasants call it), is a hearty navy beans stew, or soup if you like and is considered to be the national food of the Greeks.
Kolokassi, from its ancient name “colocasia esculenta”, known as taro, is a root vegetable prepared the same way as potato. Chirino me Kolokassi, is a recipe from the Cypriot cuisine, which is stewed pork with taro.