John Myers
Greek Pan with Tzaziki and Feta
The perfect greek pan with tzaziki and feta recipe with a picture and simple step-by-step instructions.
- 250 g Kritharaki
- 1 Can Chopped tomatoes
- 200 ml Sieved tomatos
- 1 middle Zucchini
- 1 Red / orange peppers
- 1 small Chilli pepper
- 1 Onion
- 1 Clove of garlic
- Salt
- Pepper
- Sugar
- Chakalaka spice mix
- Alternatively: hot and sweet paprika powder + chili powder
- Sheep’S milk feta
- 250 g Tzaziki
- 1. Halve the zucchini lengthways and cut into slices. Peel the onion, cut in half and cut into half rings. Peel garlic and chop finely. Clean the peppers and cut into strips. Cut the chilli into fine rings. 2. Prepare the kritharaki in plenty of salted water according to the instructions on the packet. 3. Heat some frying fat (or olive oil) in a large pan and fry all the vegetables over medium heat. Deglaze with canned tomatoes and add tomato puree to taste. Season with spices and a little sugar. Reduce the heat and simmer with the lid on for a few minutes. 4. Drain the kritharaki, add to the pan and stir in. Turn off the heat and let it steep a little in the sauce. Season again if necessary. 5. Distribute on two plates. Put a big dollop of tzaziki in the middle and spread the crumbled feta around it. Finished! Good Appetite
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