2 tb Olive oil
2 ea Onions, chopped
2 ea Garlic cloves, chopped
1 ea Potato, chopped
1 ts Salt
1 pn Ground black pepper
A few bay leaves 1/2 ts Marjoram
1 c Yogurt
2 pt Stock
1 tb Chopped parsley
Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic, potato & seasonings. Stir together. Add yogurt & mix well. Pour in stock. Bring to a boil, cover & simmer for 20 minutes. Garnish with chopped parsley. Jack Santa Maria, “Greek Vegetarian Cookery”