FAVA

 

FAVA is not a particular legume.  It is the way of making all pulses when wemake them into a puree.

 

1 teacup VETCH

1/2  teacup RED LENTILS

1/2  teacup DRY PEAS

1/2 teacup TRACHANAS ( traditional greek pasta )  sour or sweet. It’s better to use from holegrain flour. You can also use wheat or barley bulgur or millet. When using trachana the taste is more interesting

1 CARROT CUT IN LARGE PIECES

1 LARGE ONION CUT IN LARGE PIECES

1 SQUASH CUT IN LARGE PIECES

IF THERE ARE  LEEKS ANAILABLE USE ALSO 300 GR

THYME – A PINCH OF BUCOVO ( or cayen pepper ) – SALT – PEPPER

 

7 TEA CUPS OF WATER

Boil the water to make an infusion using 7 tablespoons of dried hellichrysum.

BOIL THE INFUSION WITH ALL THE INGREDIENTS IN VERY LOW HEAT BECAUSE IT STICKS EASILY AND AVOID STIRRING.

WHEN READY GRIND USING A FOOD PROSSESOR ADDING LEMON AND OLIVE OIL WITH A FLOW AS FOR MAYONNAISE. THE MICTURE SHOULD BE HOT TO MIX WELL.

 

IF YOU WANT TO, ADD THE PEEL OF AN ORANGE PREFERABLY ORGANIC.

It gives a very rich taste.  This is a loan from a dear friend, chef Maria Diakatou. Thanks Maro !!

The peel of a lemon can also be used.

I like it warm although it is not very firm . We usually serve it with onion and olive oil.

SFOUGGATA from Kythnos Island

An easy and tasty first dish. I use fennel because I really like its taste. I feel it’s the taste of spring ! If you don’t have fennel use dill and ground fennel sheeds.

 

A dish of shrove Sunday

 

Ingredients

1 kg unsalted cheese well drained

3 medium eggs

50 g. cream, if the cheese is not Cycladic

1 tbsp flour, the one we use for baking bread

1.5 tsp  salt

a pinch of black pepper

1 tea cup chopped fennel leaves

 

sunflower oil for frying

 

Preparation

Mix all ingredients in a bowl and mold balls the size of a walnut. Fry in hot oil. You can also bake them in the oven at 180 degrees Celsius, smearing a pan with a little oil or putting them on baking paper

PUMPKING AND SWEET POTATO “BALLS”

With the “greek” sweet potato that resembles cooked chestnuts. With honey and cinnamon it has an incredible taste. Bake or boil and use it in soups, salads or puree. Add in winter “tourlou” mixed vegetables in the oven or see what dish we prepared

200g pumpkin the flesh only

200 g zucchini

400g sweet potato lightly boiled and peeled

2 onions, finely chopped

dill and spearmint as much as you like chopped, you must feel the taste of the spearmint

2 tbsp olive oil

1 egg

cumin and caraway 1 tsp each

Salt, Pepper

200gr yellow cheese, gruyere or kefalotyri cheese and no less than 100 gr

corn semolina for flouring

Grate on coarse grater the pumpkin, zucchini and sweet potato and mix with the remaining ingredients. Place the mixture in the refrigerator to freeze for a while. then smear a baking dish with some oil, mold the mixture into balls, flour them and put them in the pan. Bake at 200 degrees Celsius until golden brown. Serve them with a green salad and yoghurt

DOLMATHES (STUFFED VINE LEAVES) WITH TAHINI

This is one of the recipes we cooked at the restaurant MAZI, in Syros on the 6th October, 2014. The recipe is published in the excellent book “Greece-Turkey at the same table” of Lambraki Myrsini and Engin Akin.

My adaptation is (I write the changes only):

4 tbsps spearmint

1 tsp cumin 1 tea cup bulgur

1/2 tea cup grated walnuts

They can be made with blanched chard or lettuce leaves. Or with blanched tender mallow leaves, if you can find them!! They taste like they have minced meat because of the walnuts. A tahini sauce is a good match. Beat in a blender yogurt, tahini, water at room temperature, lemon and spearmint. If you like add some cumin ands garlic. The texture should be like a mayonnaise.

½ bunch parsley

1 tbsp. spesrmint

1 large zucchini / grated on a coarse grater

1 large tomato / grated like the zucchini

2 medium size onions chopped

½ tbsp oregano

½ tsp cumin

1.5 tea cup rice

½ tea cup wholemeal tahini

crude salt, black pepper

Mix all ingredients and stuff the vine leaves. Wrap them firmly. At the bottom of the pot put some fine cut potatoes and on top of them put the dolmathes leaving no gαps beetween them. Add hot water to cover them, some lemon juice, 1 tea cup is enough, and no oil because they have tahini. When it reaches the boiling point lower the heat just to simmer for about 50 minutes. Keep them covered with liquid during the hole cooking time.

Eggplant “dellagratsiano” Recipe inspired from a traditional recipe of Syros island

 

for a 33X26 cm baking dish

 

3 kg aubergines

7 eggs preferably organic

750 gr mixed cheeses, San Joseph and Gruyere cheese from Syros island, grated on a coarse grater

300 gr evapotated or fresh milk

5 tea cups (1.100 gr) tomato sauce

allspice, nutmeg, oregano mixture of 1/1 ratio

crude salt, black pepper

sunflower oil for frying the eggplants

 

Put the sunflower oil in a deep pan to heat well. Be careful not to overheat it. Wash, dry and cut the stalks from the eggplants. Peel one strip around each aubergine, cut into cubes ( about 2,5X2.5 cm each ) and fry until golden brown.

Beat in a blender the milk and the eggs.

Put in the baking dish half of the eggplants, salt, pepper and sprinkle with some of the mixture of spices and herbs.

Put on top 2.5 tea cups tomato sauce and pour the ⅓ of the egg- milk mixture.

Over the sauce spread the cheese holding some and pour again another ⅓ of the egg- milk mixture.

Next lay the remaining aubergines, again salt, pepper and sprinkle with some of the mixture of spices and herbs. Over them place the remaining tomato sauce and finally the egg- milk mixture.

Let the food stand for a while and top with the cheese you kept aside.

Bake in preheated oven at 180 degrees Celsius ( 356 Fahrenheit ) for 50 minutes. If it is needed cover for a while with baking paper.

Allow to stand for 20 minutes and then serve.

 

Tomato sauce

1 large onion, peeled and chopped

⅔ tea cup olive oil

1.200- 1.500 gr concentrated tomato juice

laurel 2- 3 leaves, oregano ½ tsp, basil ½ tsp

crude salt, black pepper

Finely chop the onion and fry in olive oil over medium heat with a pinch of cinnamon until it becomes transparent and gets a golden color. Add the concentrated tomato juice. Put salt (do not use processed salt) use crude or mineral, black pepper and the herbs. Boil for 40 minutes until the sauce thickens.

 

 

EGGS “BOULERI” Recipe inspired from recipes found in many Cycladic islands

 

4 ripe tomatoes 250-300 gr each

4 eggs  preferably organic small or medium

150 gr peeled potatoes cut into small cubes

1 large onion, peeled and chopped

⅔ tea cup olive oil salt- black pepper- thyme- cinnamon

500 gr concentrated tomato juice  

Wash the tomatoes and cut one slice from each one. Using a spoon empty them from their flesh being careful to let a little flesh on the skin to avoid  their cracking when staffed and baked. Sprinkle each tomato with a little salt and put them upside down to drain in a baking dish. Put the tomato flesh into the food processor to get a smooth juice.   Finely chop the onion and fry in olive oil over medium heat with a pinch of cinnamon until it becomes transparent and gets a golden color. Add the flesh of the tomatoes to the pan along with the concentrated tomato juice. Put salt (do not use processed salt) crude or mineral and black pepper. Boil for 40 minutes until the sauce thickens. Finally add ½ tsp  thyme. The amount of sauce I give you is more than what you will need for the tomatoes. Use the sauce left for pasta or eggplants “dellagratsiano”.   While the sauce is boiling fry the potatoes in olive or sunflower oil until they get a nice ​​color. When they are ready, hot as they are, sprinkle them with a little salt and thyme.   Last take the tomatoes from the pan and put  ¼ of the fried potatoes in the bottom of each one. Cover them with 3 tbsp of tomato sauce and top with an egg, Be carefull not to break it. Salt and pepper the egg and cover with 2 tbsp of tomato sauce. Place them in the pan along with the liquid that was left from the tomotoes ( it is better if there are no gaps between them ) put 3-4 tbsp tomato sauce around them and bake at 180 degrees Celsius ( 356 Fahrenheit )  for 45- 50 minutes. If needed cover with baking paper to prevent them from getting too much color too soon.