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“To my mind, the greatest reward and luxury of travel is to be able to experience everyday things as if for the first time, to be in a position in which almost nothing is so familiar it is taken for granted.” – Bill Bryson


Many life experiences have led me to this place and time… join me as I spend a summer in a small village in Greece where generations of my family have lived and where I now hope to put down a few roots. Along my journey I will write letters to you to share my experiences and hopefully inspire you to create your own wherever you live or travel…
Dear Friend,

Our neighbor Maria taught us to make this amazing vegetarian dish. Most people in Arfara have beautiful and bountiful gardens and this is a great dish to make from their harvest. The ingredients are also readily available at any market. Vegetarian dishes are served by religious Orthodox Greeks on Wednesdays and Fridays as they follow a vegan menu on those days to honor the fact that on Wednesday we betrayed Jesus and on Friday we crucified Him. On those days, Briam would be served with just olives, but on other days feta cheese as well.

μπριάμ (Briam)

Ingredients:
  • 2 potatoes
  • 4 cloves of garlic
  • 2 tomatoes
  • 2 small eggplants
  • 2 zucchini
  • 1 onion
  • 1 small bunch of parsley
  • salt and pepper
  • 1 cup olive oil
  • small amount of water
Directions:

1. Preheat the oven to 200 °C
2. Peel and slice the potatoes
3. Peel eggplant lengthwise on three sides leaving a striped effect... this allows for the eggplant to cook well. Now cut the eggplant in quarters lengthwise and then slice thickly.
4. Slice the zucchini thickly.
5. Slice the onion in half and then chop lengthwise.
6. Coarsely chop the parsley.
7. Cream together the garlic and tomatoes with a little water in a food processor.
8. Combine the vegetables and sauce in a baking pan and add olive oil, salt and pepper and a little water.
9. Bake for 30 minutes at 200 °C and lower to 180 °C for an additional hour or more until vegetables are tender.

Enjoy!

XOXO,

Karen June

Ingredients for Briam

Briam with Olives and Olive Oil


Read More 2 comments | Posted by Karen June | edit post

2 comments

  1. Jason Grant on July 8, 2010 at 6:55 PM

    Looks great... can't wait to get back and try it.

     
  2. Laura on July 8, 2010 at 7:32 PM

    I have cut and pasted the recipe into a word file and printed it out. I look forward to making it to take to a temple pot lunch which is usually vegitarian.

     


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Letters From Arfara

  • About
      I am a wife, mother and artist living in the Boston area. My adventurous spirit is taking me to a small village in Greece this summer to experience my heritage, a closer bond with my son, creative freedom and anything else that comes my way. Friends and family will join me along the way and I hope you’ll join me too through this blog…
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