This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling on a hot summer day and comforting on a cool one (we were in the middle of a bad heat wave when I was testing this week’s recipes). The soup is adapted from a recipe in Diane Kochilas’s new cookbook: “Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die.” My favorite herb to use with the soup is fresh dill. If you want to add more ingredients, simmer vegetables of your choice in the broth, or add blanched or steamed vegetables to the soup when you serve it. Broccoli would be great, as would peas, beans, or sugar snap peas.
Meggyleves (Hungarian Sour Cherry Soup)
This Hungarian dish is a dessert disguised as a soup. Morello cherries in light syrup, like the one’s sold at Trader Joe’s stores, are ideal.
https://www.saveur.com/article/Recipes/Hungarian-Chilled-Cherry-Soup/
In a large pot, combine the cherries, red wine, sugar, salt, lemon zest, and cinnamon. Bring the contents to a boil, and then reduce to a simmer. Cook until the cherries are soft, about five minutes.
In a bowl, whisk the sour cream or yogurt with a ladle full of the hot cherry liquid to temper. Whisk vigorously to combine, and prevent the yogurt/sour cream from curdling. Stir in the remaining cherries mixture, and chill the soup until you are ready to serve.
Espinacas con Garbanzos (Spinach with Garbanzo Beans)
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1/2 large white onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Amolesili Lobio (Stewed Red Beans and Walnuts)
A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew. See the recipe for Amolesili Lobio »Landon Nordeman
A creamy puree of toasted walnuts adds richness and depth to this hearty kidney bean stew.
1 cup toasted walnuts
1/2 cup olive oil
6 cloves garlic, finely chopped
1 medium carrot, finely chopped
1 large yellow onion, finely chopped
1 small red Holland chile, stemmed, seeded, and finely chopped
1/2 small leek, finely chopped
2 tsp. coriander seeds
1 tsp. hot paprika
1 lb. dried dark red kidney beans, soaked overnight and drained
12 cups chicken stock
1/2 cup finely chopped cilantro
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
2 tbsp. red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving
Place walnuts and half the oil in a food processor; puree until very smooth, about 2 minutes, and set aside. Heat remaining oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, onions, chiles, and leeks; cook, stirring until golden, about 10 minutes. Add coriander and paprika; cook until fragrant, about 1 minute. Add beans and stock; bring to a boil. Reduce heat to medium, cook, slightly covered, until beans are very tender, 2-2 1/2 hours. Using a ladle, transfer half the beans to a blender; puree until smooth and return to pot. Stir in walnut puree, cilantro, dill, parsley, vinegar, salt, and pepper; serve with bread on the side.
https://www.saveur.com/article/Recipes/Amolesili-Lobio-Stewed-Red-Beans-and-Walnuts/
Almost any vegetable can be substituted for spinach in this vegetarian appetizer. In Georgia, roasted beet and green bean versions are common.
Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished dishes, particularly pizzas. This recipe is from Joe Beddia, the dough master behind Philadelphia’s cult favorite, Pizzeria Beddia.
Combine garlic and salt in a 1-qt. glass jar or nonreactive container. Add vinegar and 2 cups hot water. Cover and shake to dissolve. Add chiles to brine, cover jar, and let sit at room temperature 48 hours before using.
(Note: This is a very simple recipe, with very simple results. Some other herbs to add: a sprig of thyme; and/or rosemary; and/or peppercorns; and/or your favorite.)
Do Ahead: Pickles can be made 2 weeks ahead. Cover and chill after sitting 48 hours at room temperature.
Prep 15 min
Cook (including resting) 1 hr 25 min
Serves 4
6-8 tbsp olive oil
1 red onion, peeled and sliced
Salt and black pepper
1 large potato (about 400g), peeled and diced
2 large red peppers, deseeded and diced
2 large tomatoes, peeled, deseeded and roughly chopped
1 handful spinach or chard
Red-wine vinegar (optional)
Put the olive oil, onion and a pinch of salt in a large, heavy-based pan over a medium-low heat. Cook, stirring for five minutes.
Add the potato, peppers and tomatoes, and cook for a few minutes more, stirring so all the ingredients are coated with oil.
Add 1.2 litres of water, bring to a boil, then reduce to a simmer for an hour, adding the spinach or chard in the last 10 minutes if you are including it.
Add salt and pepper to taste, and a little red-wine vinegar if you wish. Let the soup sit for 15 minutes before serving warm.
From The Guardian
Combine chopped fresh oregano, sumac, ground cumin, and sesame seeds. Stir in kosher salt and freshly ground black pepper. DO AHEAD Can be made 2 weeks ahead. Store airtight at room temperature.