This dish is suitable for vegetarians and admirers of rich flavor cooking, since it is well spiced. In both cases serve this fare only to people with a sound digestive system. Onion and garlic might irritate sensitive stomachs, although this food may be quite beneficial to others.
1 kg of small onions
2 big onions
1 coffee-cupful of vegetable oil
4 red tomatoes - fresh or preserved
1 garlic bulb
1 spoonful of flour
1 teaspoonful of red pepper
1 laurel leaf
1/2 teaspoonful of ground pepper, salt, savory
1 coffee-cupful of red wine
How to make:
Cut up finely the big onions and stew them in the vegetable oil. When onions turn golden brown, add the red tomatoes - peeled and grated, together with the peeled small onions, the garlic cloves, chopped up, the red pepper, the pepper and the laurel leaf. Cover these products with water. Pour also the wine, add salt and the crumbled savory. Stew on a slow fire. When onions become soft, add the flour. It has to be first roasted on a dry pan and then diluted with a coffee- cupful of tepid water. Stew again for ten minutes or so.
Note: The chomlek would be much tastier if cooked in earthenware, and not in a modern-day pot.