Cretan sofegada with rice

Cretan sofegada

The Cretan sofegada is nothing more than a vegetable turlu in a pot, which, if cooked correctly with some rice, is an incredible summer food.


Servings: 4

  • 60 ml. olive oil
  • one onion, chopped
  • two garlic cloves , chopped
  • 200 gr. Zucchini, coarsely chopped
  • 250 gr. eggplants, coarsely chopped
  • two green peppers, coarsely chopped
  • two red peppers, coarsely chopped
  • one large potato, coarsely chopped
  • two medium tomatoes, coarsely chopped
  • 250 ml. tomato juice
  • 1/2 tsp. dry sweet oregano
  • 650 ml. hot water
  • 100 gr. glutinous rice
  • 1 tsp. dill chopped
  • 3 tsp. parsley chopped
  • salt, black pepper


Step 1: In a saucepan with a thick bottom, heat the olive oil and sauté the onions and garlic for 3 minutes; add all the vegetables, except the tomatoes. Continue sauteing for 8-10 minutes on moderately low heat.

Step 2: Add the tomatoes, tomato juice, salt, pepper, oregano and 200 g. from the water and cook for 15 minutes on low heat.

Step 3: Finally, add the rice, dill, parsley and the rest of the water; continue cooking for another 20 minutes until the food becomes soft, and, if necessary, add a little more hot water.

Step 4: Serve the sofegada hot or at room temperature with a bit of parsley.

Photo: Eva Monohari

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