Greek strapatsada kafteri

1 Servings

Ingredients

Quantity Ingredient
½ pint (220 gr) of water
2 Tablespoonfuls olive oil
1 small Green chilli peppers (up to 2)
1 large Tomato(es) (up to 2)
Several small chunks of feta cheese about 8 or 10 ounces (220 - 280 gr), other white or yellow cheese with a salty flavour would probably do if you can't get feta
Black pepper
Oregano

Directions

Hello all you chilli lovers, I am new here, but thought I'd throw in my favourite chilli recipe (by the way, why does everyone keep referring to them as "habs" - where does that come from? Someone please let me know).

Ok, this is a common side-dish accompaniment to meals in Northern Greece, but you won't find it in Southern Greece (you are unlikely to find dishes containing chillis anywhere in Southern Greece, I mean).

Preparation: Heat about the water in a smallish frying pan. While that is coming to the boil, cut the green chilli (or two if you want to glow the next day) into thin roundlets, removing the seeds from the roundlets cut near the stalk. Grate a large tomato (with its skin intact) into a puree.

Again, if you want to serve more people double the quantity, but _don't_ double the water, just add slightly more - the extra tomato makes up for it. When the water boils add the roundlets of chilli, black pepper, the olive oil and the tomato. Keep it boiling at a fairly high heat to reduce the water content and soften the chilli up, stirring every so often. When the mixture begins to thicken break the cheese into small, dice-sized pieces and add most of the pieces (_not_ all). Turn the heat down so that the cheese melts in the mix but doesn't stick to the bottom of the pan and burn. Stir until the cheese has mixed in. Take it off the heat. Add the rest of the cheese and sprinkle with oregano (to taste). Stir until the cheese softens, and serve hot.

Greeks also serve green chillis fried in olive oil so that the skins burst and brown, and then remove them to a plate where they are covered in a small pool of olive oil (at room temperature, not from the hot pan) and vinegar. This is called kafteri ladoxido.

Posted to CHILE-HEADS DIGEST V3 #155 Date: Sat, 9 Nov 1996 15:55:46 +0200 (EET) From: Bryan Hollamby <hollamby@...>

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