Yield: 1 servings
|3 tablespoons||Olive oil|
|2 \N||Brown onions|
|2 \N||Spanish onions|
|2 \N||Cloves garlic|
|2 kilograms||Green tomatoes|
|400 millilitres||Vegetable stock|
|100 grams||Roasted pistachio nuts|
|150 grams||Bulgarian fetta; crumbled|
Heat the oil in a large frypan and add the chopped onions and minced garlic. Saute until the onions are soft and golden, about 10 minutes. Add all the spices and cook while stirring to release their aromas.
Raise the heat to 'high' and add the roughly chopped tomatoes and stock and cook for 10 minutes, until the liquid has evaporated.
Transfer to a bowl and garnish with chopped nuts and crumbled fetta. Serve warm or cool with plenty of crusty bread.
Converted by MC_Buster.
Per serving: 1256 Calories (kcal); 52g Total Fat; (35% calories from fat); 38g Protein; 178g Carbohydrate; 4mg Cholesterol; 3022mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 25 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.