Caper & Tomato Yachni
This recipe from Theodore Kyriakou, patron/chef The Greek Larder, is a classic dish of tomato sauce with slowly browned onions in extra virgin olive oil that can be served warm with either grilled fish or lamb, or used as a base for simple vegatable stews; a most common way to eat it in Greece is with steamed potatoes "Potato yachni or yahni"
- 1.Place the onions, garlic cloves & cinnamon stick in a pan and cook over a low heat with the lid on
- 2.When the onions are 70% cooked, add the Tomata Perasti and cook until the onions are tender.
- 3.Stir in the capers and take off the heat, taste & adjust the seasoning.
- 4.Serve the sauce warm with either grilled fish or lamb.