Fasolaki Yiahni. A Fasting Tradition.
The Cyprus Tourism Organisation, in collaboration with renowned chef Tonia Buxton and her team Vanessa Courtier and Wendy Veale, created a booklet of pure gastronomic delight.
This booklet contained traditional Cypriot recipes as well as variations thereto with gourmet flair.
One such recipe was “Fasolaki yiahni”, a popular meal during the Orthodox Easter fast.
This is the recipe. And it's amazing.Fasolaki yiahni
The Mediterranean diet uses lots of pulses and beans, ideal during Fasting. This stew is delicious with feta cheese crumbled in just before serving. Good also as part of a meze with a selection of little tasting dishes.Serves 4-6
3 tbsp olive oil
1 large onion, chopped
1 stalk celery, chopped
2 x 400g cans chopped tomatoes
400g can butter beans, drained
1kg fresh green beans, trimmed
1 tbsp freshly chopped parsley
a good pinch each ground cinnamon,
sugar, salt and pepper
Heat the oil in a large pan; lightly fry the onion and celery until softened. Stir in the tomatoes, butter beans, fresh beans, parsley and seasoning. Cover and simmer for 20 minutes or until thickened and the beans are tender. Adjust the seasoning to taste, then ladle into bowls. Serve with village bread and tahini dip or thick yoghurt.
(Source: see here