Yachni Recipes

EASY GREEK POTATOES YACHNI

Steps:

• Chop the onion finely and sauté in the olive oil.
• Cut the potatoes into slices, add them and the lemon juice to the onions and sauté for a few minutes.
• Add half of the water and all the rest of the ingredients and simmer until the potatoes are done (adding the rest of the water if necessary) and until the sauce has reduced.
• *Note* I notice that it depends on the brand of canned tomatoes, but if I use certain brands there is a lot of "juice" and so I omit the water from the recipe because otherwise the sauce becomes too thin.
• Another *note* the original recipe calls for 1 1/12 cups of olive oil, but I cut it down to just half a cup to make things healthier.
• Also, cooking time varies with variety of potato and size of your slices, I've given an estimate.
• Enjoy!

BRAISED VEGETABLES (YACHNI)

Steps:

• Heat oil in pan, add onions and garlic.
• Cook covered over low heat, stirring occasionally until onions are very soft.
• Add tomatoes to pan, simmer covered about 10 minutes or until soft.
• Add potatoes, puree, water, okra and beans.
• Simmer covered for 15 minutes.
• Add cauliflower.
• Simmer covered until potatoes and cauliflower are tender.
• Stir in parsley, sugar and salt and pepper to taste.
• Stir until heated through.