Epirotic Githeri with Feta Cheese

Ingredients

In this Epirotic adaptation of Githeri, we incorporate Epirotic flavors and ingredients to create a fusion dish. The original Githeri is typically made with beans, maize, and various vegetables, while the Epirotic version adds a Mediterranean twist with the inclusion of tomatoes, onions, garlic, and feta cheese. The use of aromatic herbs like oregano and thyme further enhances the flavor profile, giving the dish a distinct Epirotic touch. We alse have the original recipe for Githeri, so you can check it out.

• 1 cup (200g) dried beans, soaked overnight 1 cup (200g) dried beans, soaked overnight
• 1 cup (200g) corn kernels 1 cup (200g) corn kernels
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 200g feta cheese, crumbled 200g feta cheese, crumbled
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 15g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil, then reduce the heat and simmer for 1 hour or until the beans are tender.
2. 2.
   In a separate pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes, red bell pepper, and zucchini to the pot. Cook for 5 minutes, until the vegetables start to soften.
4. 4.
   Drain the cooked beans and add them to the pot with the vegetables. Stir in the corn kernels, dried oregano, and dried thyme. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and simmer the mixture for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Epirotic Githeri hot, garnished with crumbled feta cheese and fresh parsley.

Treat your ingredients with care...

• Beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Discard the soaking water before cooking.
• Feta cheese — For a creamier texture, crumble the feta cheese just before serving. You can also substitute it with goat cheese for a slightly tangier flavor.

Tips & Tricks

• Add a splash of lemon juice to the dish just before serving to brighten the flavors.
• Customize the vegetables based on seasonal availability or personal preference.
• Serve the Epirotic Githeri with crusty bread or pita for a complete meal.
• If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Epirotic Githeri as a main course, accompanied by a fresh green salad and crusty bread. The dish is best enjoyed hot, allowing the feta cheese to melt slightly and create a creamy sauce. Garnish with fresh parsley for a pop of color and added freshness.

Presentation advice

Present the Epirotic Githeri in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle the crumbled feta cheese on top, creating an enticing contrast against the rich tomato-based broth. Place a sprig of fresh parsley on the side for an elegant touch.