6 servings or 8 side dish servings
1 kilo (2 lbs) stewing onions
120 ml extra virgin Greek olive oil
10 whole black peppercorns
Cayenne pepper to taste
1 medium tomato, grated, skin discarded and 1 teaspoon tomato paste or
4 sun-dried tomatoes, chopped
250 grams “sour” trahana
1 bay leaf
1 piece dried orange peel (optional)
360 ml warm water or half water/half red wine
Salt and freshly ground pepper, to taste
Preparation
1. Peel the onions and, as usual, make a little cross at their base to help them cook more quickly.
2. Heat the olive oil in a deep nonstick pan and brown the onions for at least 20 minutes or until they start to soften. Then stir in the grated tomato and tomato paste or sun-dried tomatoes and the trahana, coating it with the oil. Add the bay leaf, orange peel and the warm water/wine and simmer until the trahana is soft – like rice or bulgur wheat - and the water absorbed. Add more water if necessary.
Xinohondros is one of the Cretans' secrets for long living.
source: kerasma
