INGREDIENTS

INSTRUCTIONS

Hello all you chilli lovers, I am new here, but thought I'd throw in my
favourite chilli recipe (by the way, why does everyone keep referring to
them as "habs" - where does that come from?  Someone please let me know).
Ok, this is a common side-dish accompaniment to meals in Northern Greece,
but you won't find it in Southern Greece (you are unlikely to find dishes
containing chillis anywhere in Southern Greece, I mean).
Preparation: Heat about the water in a smallish frying pan. While that is
coming to the boil, cut the green chilli (or two if you want to glow the
next day) into thin roundlets, removing the seeds from the roundlets cut
near the stalk. Grate a large tomato (with its skin intact) into a puree.
Again, if you want to serve more people double the quantity, but _don't_
double the water, just add slightly more - the extra tomato makes up for
it.  When the water boils add the roundlets of chilli, black pepper, the
olive oil and the tomato. Keep it boiling at a fairly high heat to reduce
the water content and soften the chilli up, stirring every so often. When
the mixture begins to thicken break the cheese into small, dice-sized
pieces and add most of the pieces (_not_ all). Turn the heat down so that
the cheese melts in the mix but doesn't stick to the bottom of the pan and
burn. Stir until the cheese has mixed in. Take it off the heat. Add the
rest of the cheese and sprinkle with oregano (to taste). Stir until the
cheese softens, and serve hot.
Greeks also serve green chillis fried in olive oil so that the skins burst
and brown, and then remove them to a plate where they are covered in a
small pool of olive oil (at room temperature, not from the hot pan) and
vinegar. This is called kafteri ladoxido.
Posted to CHILE-HEADS DIGEST V3 #155
Date: Sat, 9 Nov 1996 15:55:46 +0200 (EET)
From: Bryan Hollamby <hollamby@compulink.gr>

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