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Briam is a bachelor's choice, given that is so easy to prepare that even someone who hasn't even seen a kitchen again, will be able to prepare it without messing it up!
I will be honest with you : the authentic recipe for briam is NOT GREEK! It is actually turkish. But for all of us whose grandparents lived in Asia Minor, it is widely known that our kitchen was mixed with turkish elements - although the final result is slightly different.
As it goes for all recipes, you need to prepare this one with lots of Love - it is the secret ingredient that makes the vegetables more delicious, the sauce more tasteful etc etc.
All the material that I use is extra fresh, which is essential to keep all the aroma hidden in your food.
Here are the ingredients you are going to need for 6 portions ( one large metal pan ):
- 4 fresh onions
- 2 dry onions
- 4 medium potatoes
- 2 extra large tomatoes or 4 medium tomatoes
- 5 zucchini
- 2 large aubergines
- 3 garlic cloves
- fresh parsley or you can use spearmint in olive oil ( super amazing )
- 1 cup of extra virgin olive oil
- 2 cups of water
- 2 spoons full of salt (fleur-se-sel for me, as always)
- 1 teaspoon black pepper
- 1 fullspoon of hot pepper paste
- 1 vase of tomato sauce with thyme
Here is the PREPARATION:
Cut in cubes all your vegetables - smaller cubes for the potatoes, a bit larger for the zucchini. Salt and pepper them.
Chop your onions and garlic.
Chop the parsley.
Trim the tomatoes and add the hot pepper paste.
Pour some olive oil in a large metal pan and put all your vegetables, then the onions and garlic.
Add the trimmed tomato and the tomato sauce.
Sprinkle the fresh parsley.
Pour one cup of olive oil and one glass of water.
Cover the pan with foil.
Put in preheated oven and cook at 180C for approx 45 minutes covered.
Check regularly for extra water, if needed.
Cook for another 15 minutes uncovered.
When there is a little olive oil sauce left in the oven, your food is ready!
It is much better enjoyed in room temperature or slightly warm.
ENJOY with OUZO, WINE, TSIPOURO and Good Company!
Love,
Katsikaki (aka Baby Goat)