In Greece and Turkey, yiachni is a cooking technique known for all vegetables (especially green beans and potatoes) cooked simply with onions, tomato, garlic, herbs, and oil. olive.
- Number of people: 4
- Preparation time:20 minutes
- Cooking time:25 minutes
- Degree of difficulty: Very easy
- Low cost
3 cloves of garlic
750 g round potatoes
4 ripe tomatoes
200 g Kalamata olives
4 tablespoons of olive oil, plus a little more for serving
1 tablespoon of dried oregano
3 fresh bay leaves
1 piece of feta
Peel and slice the onion, cut the garlic into slices, cut the tomatoes and cut the potatoes into quarters.
Pit the olives.
Heat the oil in a large saucepan over medium heat and sauté the onion, oregano and garlic for 4 to 5 minutes.
Add the potatoes, tomatoes, bay leaves and tomato puree to the pot and mix well.
Add enough water to cover all of the mixture and then simmer, covered, over low heat for 20 to 30 minutes.
Remove the lid, add the olives and continue cooking, stirring occasionally, for 10 minutes, or until the sauce has thickened and the potatoes are tender.
Serve hot or at room temperature with a piece of feta and a pinch of oregano and a drizzle of oil, to serve with grilled chicken with white pepper and fennel seeds or grilled sea bream.