Traditional Tastes | Greek Patates Yahni

September 09, 2021

Traditional Tastes | Greek Patates Yahni

It's that time again! We love food, and we love trying all the different delicacies in the countries that we visit. As we haven't been travelling recently, we decided to bring the delicious food to our very own homes! Today, we will be making traditional Greek Patates Yahni or Πατάτες γιαχνί. 

 

Patates yahni is a type of meal that are called lathera. These are typically vegetarian dishes where the ingredients are stewed in olive oil and tomato sauce.  These are meals where quality ingredients are key, because there are so few of them, and they are treated so simply. This style of food is intended to be made from ingredients you can grow in your own garden and are Greek staples. Traditionally, patates yahni would be cooked slowly over an open fire, but it can also be made in your kitchen. We recommend baking a fresh loaf of bread to eat alongside your patates yahni! You can easily make this dish vegan by using vegan feta or leaving it off all together. Traditionally, the dish would not be eaten with cheese anyway. We tweaked this delicious recipe from Mia Kouppa - trust us, you need to give this one a try! 

 

Image via My Greek Dish

 

Ingredients  

  • 1/3 cup olive oil
  • 1 onion 
  • 3 cloves garlic
  • 1-2 sprigs fresh rosemary
  • 2 bay leaves
  • 6 medium sized potatoes 
  • 1 large carrot
  • 1 cup passata or rough chopped tomatoes
  • 1 tbsp tomato tapenade 
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dry oregano
  • 1/3 cup pitted Kalamata olives

 

 

Method

  • In a large pot, heat the olive oil and add the onion,  garlic, sprigs of fresh rosemary and bay leaves.  Cook over medium heat, stirring regularly, until the onion is translucent.  Be careful not to burn the garlic.
  • Add the rest of the ingredients to the pot except for the Kalamata olives and oregano. Add enough water to just cover the vegetables. Bring to a boil.
  • Once it comes to a boil, lower the temperature and cook over medium heat with the pot covered for approximately 20 - 30 minutes. Check the potatoes by piercing them with a sharp knife.  The knife should slide into the potato easily.
  • When the potatoes are cooked, add the Kalamata olives to the pot along with the oregano, and cook for an additional 5-10 minutes with the pot uncovered.
  • Leave to stand for a minute and serve warm.

 

 

 




Leave a comment

Comments will be approved before showing up.


Also in Journal

Can I Recycle That? | Recycling Made Easy for Recycle Week
Can I Recycle That? | Recycling Made Easy for Recycle Week

September 20, 2021

Recycle Week is organised annually by Recycle Now and takes place this year on 20th - 26th September. This one week of the year aims to unite individuals and companies with one common goal - to get us recycling more of the right stuff...

Continue Reading

Travel | Gorée Island & The
Travel | Gorée Island & The "House of Slaves"

September 16, 2021

Gorée Island is one of the 19 districts of the city of Dakar in Senegal. Gorée is a small island with an incredibly important history. We visited this incredible island back in 2019 and were deeply moved by all that we saw there...

Continue Reading

What is Organic? | Organic September
What is Organic? | Organic September

September 13, 2021

Organic September is a month-long campaign to raise awareness of the many benefits of organic food and farming. From supporting biodiversity and wildlife

to helping to combat climate change...

Continue Reading