Ingredients
Ingredients: Eggplant paste 61% (eggplant, salt, acidity regulator: lactic acid), Florina pepper (Florina pepper 14%, water, salt, vinegar, sugar), vegetable oil (soybean or sunflower oil), garlic, vinegar, salt, fresh parsley, spices, acidity regulator: citric acid, preservatives: E202, E211. May contain traces of celery.
Combinations – usage suggestions
• Mount Athos salad VEGAN can be used as a healthy and tasty choice for your main course, accompanied by rice, potatoes or pasta.
• You can also add it to salads for added flavor and protein.
• You can also use it as a filling for pies, tarts or sandwiches.
Discover the variety of uses it offers and create delicious vegan dishes with Mount Athos influences.
Recipe: Hunkar begendi beef with Pitenis Mount Athos salad
Ingredients
For the beef:
• 1.200 g of beef (chuck or scallop) cut in the size of a large bite
• ¼ “Erotokritos” extra virgin olive oil
• 2 onions, finely chopped
• 1 carrot, finely chopped
• 1 clove of garlic
• 1 tablespoon of tomato paste
• ¾ cup. red wine
• 1 package 500 ml Pitenis Traditional Tomato Sauce
• 3 bay leaves
• 5-6 allspice berries
• 1 cinnamon stick
• 2-3 sprigs of parsley
• 1 lt chicken broth
• Salt and pepper
For the mashed potatoes:
• 1 tsp. Pitenis Mount Athos salad
• 2 tablespoons Pitenis tirokafteri dip
Preparation
For the beef:
• In a pot, put the “Erotokritos” extra virgin olive oil to heat up and place the beef so that it gets a very good color.
• Finely chop the onions and carrot and add them to the pot
• Add the tomato paste
• Add the wine and wait 1-2 minutes for the alcohol to evaporate
• Add the Pitenis Traditional Tomato Sauce and the spices
• Add the broth, salt and pepper
• Put the lid on the pot and lower the heat
• Cook for 1 ½ – 2 hours until the meat is well tender and the sauce thickens
• Add coarsely chopped parsley
For the mashed potatoes:
• In a pan, put a little “Erotokritos” extra virgin olive oil
• Add the Pitenis Mount Athos salad
• Sauté until it absorbs all juices
• Add some parsley and 2 tablespoons of Pitenis tirokafteri dip
