Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This is a classic dish of the Jews of Greece, which – varying the herbs – is eaten in Italy, Turkey and other parts of the Mediterranean. It is delicious eaten hot or at cool room temperature and makes a nice Shabbat lunch.


  • 300 ml/½ pint/ cups olive oil
  • 2


  1. Heat the oil in a large heavy frying pan or flameproof dish. Add the onions and cook until pale golden. Add the tomatoes, garlic, sugar, dill, mint, celery leaves and parsley with 300 ml/½ pint