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.
Materials
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
Procedure
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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