Galette “Briam” with Greek Vegetable Stew Recipe
Briam is a vegetable stew baked with feta. I brought the recipe for this stew from Greece a few years ago, since then I have been cooking regularly. This time I decided to experiment and put it to the test. The result exceeded all my expectations! Very harmonious, delicious and bright in spring! The dough turns out crispy and soft, the vegetables are juicy and rich, feta gives the dish a zest. The dish turns out to be quite low-calorie and healthy. The dough is in vegetable oil, instead of cream, and the filling consists of almost the same vegetables.
Servings
4
Cook Time
80minutes
Servings
4
Cook Time
80minutes
Ingredients
For the dough:
For filling:
Instructions
  1. The first step is to prepare the dough. To do this, sift the flour into a bowl, add salt and pour vegetable oil in a thin stream.
  2. Then also carefully enter the water and knead the dough with your hands. Do not pour all the water at once, you may need a little less or more, see the condition of the test.
  3. We roll the finished dough into a ball, wrap it in a film and put it in the refrigerator for half an hour.
  4. While the dough is cooling, prepare the vegetables and put them to bake. Cut the eggplant into cubes, sprinkle with salt and set aside for 5-10 minutes.
  5. Other vegetables: potatoes, zucchini and pepper cut into cubes slightly smaller than eggplant. Blot the eggplants with a paper towel, remove moisture from them, and with it possible bitterness. Mix all the vegetables and add salt. Vegetables need a little salt, because there is salted feta in the dish.
  6. Prepare the dressing for vegetables. In a bowl, mix garlic, oregano and oil squeezed through a press. Mix it.
  7. Add salt to the vegetables and put in the oven for 20-25 minutes at a temperature of 200C.
  8. Roll out the dough in a thin round layer, transfer to a baking sheet covered with baking paper.
  9. Add the tomato to the filling, after removing the skin from it and dicing it.
  10. Place the filling in the center of the dough, wrap the edges and send back to the oven for another 15 minutes.
  11. Sprinkle the galetta with feta, breaking it with your hands. Do not spare the feta, baked it turns out very tasty. And put it back in the oven for another 15-20 minutes, turning on the blowing function or the grill, so that the feta and dough are browned.
  12. Sprinkle the finished biscuit with fresh herbs and serve to the table. Enjoy your meal!
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