Tits dish is somewhere between Spanish patatas a lo pobre and Greek fasolakia, where green beans and potatoes are braised with tomatoes, oregano and garlic. The halloumi and parsley dusting refreshes everything a bit, as does the spoonful of yogurt, seasoned with a little paprika and cinnamon. This is excellent as is, but it will also go very well with a whole roasted fish or a few small grilled lamb chops.
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
- Olive oil, a lot, for frying
- 3 red onions, cut into wedges
- A whole garlic bulb, cut in half
- A stick of cinnamon
- 1 teaspoon of dried oregano
- 1x400g canned tomatoes (keep the can)
- 1 tablespoon of tomato puree
- 1 kg waxy potatoes, peeled and cut into thick wedges
- A squeezed lemon
- ½ small cabbage, cut into thick ribbons
- 150 g coarsely grated halloumi
- A handful of coarsely chopped parsley
- Plain yogurt, for serving
- A pinch of smoked paprika
- A pinch of ground cinnamon
- Put a lot of olive oil in a large saucepan (the kind with a lid) and heat it over low-medium heat. Once the oil is hot, add the onions and a good pinch of salt. Cover and cook for 10 minutes, stirring occasionally.
- Remove the lid, add the garlic, cut side down, and cook for three minutes. Add the cinnamon stick and oregano and cook for another minute. Then add the tomatoes and the mash, fill the mold with water and pour in too. Add another big pinch of salt. Bring to a boil, then add the potatoes. Cover, lower the heat and cook for 50 minutes, or until the potatoes are cooked through and everything smells good.
- Add the lemon juice and cabbage and cook for a final 10 minutes.
- Meanwhile, combine the halloumi and parsley in a bowl. Season the yogurt with a little salt, paprika and cinnamon.
- To serve, pour the potatoes in sauce and cabbage into shallow bowls and garnish with a pinch of herb halloumi and a dollop of yogurt.