Green Beans and Tomato with Yoghurt (Fasolakia Fresca)

This is a dish very similar to "Fasolakia lathera" or green bean casserole which is made during fasting times in greece. The base ingredients are the same, but with some very important changes:

Instead of olive oil being the oily ingredient, I like to use butter and a bit of ghee - gives it a much different flavour
I also like to include various spices which aren't usually used in the greek version - these can be curry powder, garam masala, zataar (lebanese wild thyme seasoning) or basil depending on what sort of flavour I am trying to create.
I like to eat it with yoghurt - plain greek yoghurt is best.

Today, I felt like using some zataar - seeing as how I have a kilo of it needing to be used!

Fasolakia Fresca - Green Beans and Tomato with Yoghurt

500gm fresh green beans, topped and halved. Good quality frozen beans can be used.
2 tins of tomatoes
one large onion, diced
chopped garlic to taste (I used about 4 cloves)
1tbs butter
1/2 tbs ghee
1 tomato tin of water
2-3 tbs zataar
Paprika to taste
Chilli to taste
Salt to taste
Black pepper to taste


Sautee the onions and garlic in the butter and ghee. Add green beans and stir for 2 minutes.
Add tinned tomatoes and water.


Stir well and let simmer for 5 minutes. Add the spices and salt to taste. (For different flavours, try using curry powder or lots of chilli!)


Stir well and let simmer for 15 minutes or until beans are starting to soften - you want the beans firm but not too crunchy. If using frozen beans, halve the cooking time.


Serve over fluffy basmati rice with yoghurt on the side. Serves 6!!