Yahni me koukia (meat stew with broad beans)
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Yahni me koukia (meat stew with broad beans)
  Meat    Beans    Greek    Stews  
Last updated 6/12/2012 12:56:00 AM. Recipe ID 18009. Report a problem with this recipe.
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      Title: Yahni me koukia (meat stew with broad beans)
 Categories: Greek, Main dish
      Yield: 6 servings
 
      1 kg Beef or lamb stew meat
      2 tb Oil or butter
      1 lg Onion; finely chopped
      2    Garlic cloves
    1/2 c  Chopped celery
      1 c  Chopped, peeled tomatoes
    1/4 c  Tomato paste
    1/4 c  Dry red wine
      3    Cloves
    1/4 c  Chopped parsley
           Salt
           Freshly ground black pepper
    1/2 ts Sugar
    500 g  Very young broad beans
 
  Serves: 5-6 Cooking time: 2 to 2-1/2 hours
  
  Trim meat and cut into 3 cm (1-1/4 inch) cubes.  Heat half the oil or
  butter in a heavy pan and brown meat quickly on each side, adding a
  single layer of meat to pan at a time.  Remove to a plate when
  browned.
  
  Reduce heat, add remaining oil and onion and fry onion gently until
  transparent.  Add garlic, celery and carrot and fry for a few minutes
  longer.  Add tomato paste, wine, water, cloves, bay leaf and most of
  parsley.  Return meat to pan and add salt and pepper to taste and the
  sugar.  Cover and simmer gently for 45 minutes for lamb, 1-1/4 hours
  for beef.
  
  Wash broad beans well, top and tail, pulling off strings at the same
  time. Cut into 8 cm (3-inch) lengths.  Add to yahni, cover pan and
  simmer for further 30-45 minutes or until meat is tender.
  
  Put yahni in a serving dish and sprinkle with remaining parsley.
  Serve hot with a tossed salad and crusty bread.
  
  Note:  Other vegetables may replace the broad beans; use same quantity
  unless otherwise specified.
  
  GREEN BEANS:  Top, tail and string if necessary.  Slit down centre.
  GREEN PEAS: Shell 1 kg (2 lb) green peas and add;  2 cups frozen peas
  may be used instead of fresh peas. CELERY: Omit celery from basic
  recipe. Cut 1/2 bunch celery into 8 cm (3-inch) lengths and blanch in
  boiling, salted water for 5 minutes.  Drain and add. ZUCCHINI
  (COURGETTES): Top and tail and cut into 1 cm (1/2 inch) slices.
  CAULIFLOWER: Break 1 small head cauliflower into florets, soak in
  salted water, drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb)
  medium-sized potatoes, quarter and add.
  
                   From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                   ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 




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Recipe ID 18009 (Apr 03, 2005)

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