Posted this because of a to-die-for soup I recently made (see Sage's recipe #169328), converted into a stew. A classic Greek dish from a vegetarian "minute meals" cookbook. Delicious, easy and fast. Serve with a simple tomato and feta salad. Use a top-quality broth if you can. As written it turns out like a soupy-ish stew.
P.S. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs.
Found this in the paper today and wanted to post it for Zaar World Tour 2006. It sounded absolutely fantastic and I finally tried it myself. Was I right! Homemade tomato soup with 10x the taste! I served with crusty ciabatta bread for dipping. I added vegetable stock instead of regular water because a good stock is always the basis for the best soups. Lighten up on salt (if you use stock) and the cumin if you want. I only added 1 teaspoon cumin, 1 teaspoon salt, and no cayenne. I used 1 large bunch of cilantro. Did not taste overly of cilantro once I took the bunch out. Adapted from "Mediterranean Light" by Martha Rose Shulman. I classified this as either a Greek or Italian recipe:D
Posted for Zaar World Tour 2005. Have never eaten Pastitsio (a traditional Greek dish) before and was grateful to have found one I could eat. This looks like a great one-dish meal, and takes less time to make than you might expect. It's described as a great party dish, and leftovers can be reheated and eaten a day or two later. From Vegetarian Times Cooks Mediterranean. Have not tried this recipe yet. Update: Tried this the other night. It makes a lot of food, but leftovers are quite good! Mine didn't turn out too dry with 1 cup of tomato sauce, but do add more tomato sauce or fresh tomatoes if you wish.
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