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Meat-Free Dish for Greek Potato Stew: A Soul-Satisfying Greek Staple
Globally, home cooks often find themselves convert a humble sack of potatoes into a satisfying evening meal. In my culinary journey could result in a aromatic Sri Lankan potato curry, a flavorful Gujarati version, or even a slow-cooked Spanish tortilla for a cozy occasion. Today, however, the answer comes from Greece. Yahni describes a time-honored Greek preparation technique: vegetables slow-cooked amply in olive oil and tomatoes until wonderfully yielding. It’s more than a recipe—it’s a celebration of the simple, the slow, and the truly delicious (and yes, it also makes a wonderful dinner).
Potato Yahni
Serve this with a rustic loaf or grilled bread for a hearty meal. It also works wonderfully with a assortment of small sides or even crowned with a runny egg for a surprisingly good breakfast.
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4 people
What's Required
- Extra-virgin olive oil
- 1 large red onion, peeled, halved, and thinly sliced
- Fine sea salt
- 4 garlic cloves, peeled and minced
- 1kg desiree potatoes (or other waxy variety), cut into 2½cm wedges
- 2 tsp dried oregano, plus extra for garnish
- 2 tbsp tomato puree
- 2 x 400g tins of finely chopped tomatoes
- 150g feta cheese
- 75g Greek yoghurt
- 1 lemon, finely zested, plus 1 tbsp of juice
- 80g pitted kalamata olives
Instructions
Step One
Pour five tablespoons of olive oil in a large, heavy-based pot that has a cover. Set it over a medium-high heat. Once the oil is heated, add the thinly cut onion and a teaspoon of salt. Sauté, giving it an occasional stir, for about 10 minutes, until the onion is translucent enough to yield to a wooden spoon.
2. Building Flavor
Add the minced garlic and cook for about two minutes more, while stirring. Then, add the potato wedges and oregano, tossing until they are well coated in the oil. Add the tomato puree and cook for one minute. Tip in the chopped tomatoes along with 400ml of water. Bring to a boil, then cover it, turn down the heat to a gentle simmer, and leave to cook for 20 minutes.
Step Three
Meanwhile, prepare the whipped feta. In a blender, blitz the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous amount of salt until the mixture is smooth and creamy.
Step Four
Mix the pitted kalamata olives into the potato stew. Continue to simmer without the lid for a further 15-20 minutes, until the potatoes are completely soft and the sauce has become beautifully cohesive.
Plating Up
Serve the hot yahni into pasta bowls. Finish each with a generous spoonful of the whipped feta and a light sprinkling of dried oregano.
The stew is a testament to the beauty of few components transformed by time and care. Savor!
Rita Davis
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