Dried Legumes
Don’t confuse Greek fava with fava beans (Vicia Faba) although «vicia» and «vetches» are classified in the same genus. Greek fava (lathyrus clymenum), looks like yellow split peas, but is much tastier and is produced in various parts of Greece. The most popular one is the one produced on Santorini Island, because of the volcanic soil [...]
Continue reading about Greek Fava with two recipes: Greek Fava Soup with Pumpkin and Fava Dip
Most people don’t eat dried legumes during summer mainly because of the abundance of fresh vegetables but also because they have correlated legumes with soups. However, dried legumes are a great source for protein and the combination of any dried legumes with lots of vegetables makes a healthy and perfect meal for hot summer days. [...]
Louvi is black eyed beans. When they are still fresh they are called louvi fresko (or ambelofassoula in Greece) and louvi xero (mavrommatika) when they are dried. Louvi fresko can be eaten as a main dish but also as a salad to accompany other dishes. Louvi xero can be eaten as a stew with chard [...]
In Cyprus fakes moudzentra (pronounced fakhés) is a staple lentil dish which is cooked with brown lentils and rice and then caramelized onions, called «tiganissi» are mixed in. The only spices used are salt and pepper, yet this very simple vegan dish is very healthy and delicious. The other way we make this dish is [...]
Continue reading about Kritharaki me Fakes kai Pasto (Orzo with Lentils and Pasto)
The white giant beans called «gigantes or elephantes» have been cultivated in Northern Greece (Kastoria, Florina, and Drama etc.,) for centuries and are recognized by the European Union as products of Protected Geographic Indication (PGI). These black giant beans are a new Greek variety and are not widely known in Greek cooking yet. They are [...]
Continue reading about Gigantes me spanaki kai Makaronaki (Black giant beans with spinach and pasta)
Summer Escapes part VI- A glimpse at ancient and modern Sparti, Laconia Sparta or Sparti (Σπάρτη) as it is called in modern Greek, is the administrative capital of the prefecture of Laconia. It is 250 kilometres from Athens, located in the Southern part of Greece and has a population of 18.000 according to the census [...]
Continue reading about Revithia giahni sti gastra (chickpea stew) and a virtual tour to Sparti
Fava beans, in Greek Φούλια (foulia) is a legume similar to broad beans (ficia fava) in ancient Greek named κύαμος (κyamos) and in modern Greek κουκιά (koukia) and was one of the species of beans than existed in the ancient world. Fava beans are mentioned by Homer (8th to 9th century B.C.). Greeks [...]
Falafels are street food sold in Middle Eastern countries and are made with dried legumes like chickpeas, fava beans soaked in water for many hours and then they are combined with spices and are bound together with flour or bulgur wheat and then they are fried, shaped into small balls or patties. In Greece we [...]
A few months ago, when I was hosting one of the Events for the World food Programme – Time to be Thankful, Lisa, of Lisa’s Vegetarian Kitchen, participated with a lovely recipe of Black-eyed pea Patties. I bookmarked the recipe and decided to give it a try some weeks ago, adding a few ingredients of [...]
Continue reading about keftedes me Mavrommatika (Black-eyed Pea Patties)
I don’t like making New Year’s resolutions but I know that I am back to healthy cooking again and I’ll try to keep cooking as healthy as possible. After all that butter which was consumed during December and gaining a few kilos, I haven’t yet made anything sweet this month and although I am not [...]
