Anna Jones shares her take on classic Greek dishes, including a rich potato stew and a whipped feta dip, perfect for summer dining. The stew, patates yahni, is a comforting, punchy dish that works well with lemon-sauteed greens or a simple green salad.
Jones emphasises the importance of using a generous amount of olive oil in the stew, which she describes as the key to its richness. The recipe includes onions, garlic, waxy potatoes, tinned tomatoes, oregano, chilli flakes, allspice, and Kalamata olives, finished with parsley, black onion seeds, and optional feta.
For the whipped feta dip, tirokafteri, Jones blends feta with Greek yoghurt, lemon juice, garlic, and chilli flakes, then tops it with cumin, oregano, lemon zest, and olive oil. She notes that vegetarians should check if the feta uses rennet, though many supermarket options are suitable.
Both dishes are served with warm flatbreads, making for a satisfying meal that captures the essence of Greek cuisine.
