It’s funny how borlotti or cranberry beans also have two names in Greek: chandres (beads) or barbounia (red mullet, yes really). They are so beautiful that I almost feel sad when I see them lose their color cooked. Their slightly sweet and hearty tasty, quickly…
The island of Sifnos is known for it’s “revithada” a chickpea stew slowly baked in a clay pot overnight with just the pulses, onions and a little olive oil. The resulting dish is so good, it has earned a permanent place on Sunday’s family table throughout the island. The next couple of days see the leftovers reinvented in starters or sides such as “revithorizo” chickpea rice or “refithokeftedes” chickpea patties, the Greek equivalent of the well known falafel.
If you don’t happen to have some leftover revithada around, you can easily recreate the effect by gently simmering a grated onion and 2 drained cans of chickpeas in some seasoned water for about 20 minutes.
- 3 cups of stewed chickpeas, well drained
- 2-3 spring onions, finely chopped
- 1 cup of mint or dill, finely chopped
- 1 tbsp of oregano
- generous salt and pepper
- 0.5 cup rice flour plus extra for dredging
- olive oil for frying
Grind the cooked chickpeas in the food processor until you have a paste. If the paste is not forming you may need to add 2-3 tbsps of water to help the processor along. Mix in the spring onions, herbs, rice flour and season well. Form small round and flat patties, pass through the rice flour and shake off the excess. Meanwhile, heat the oil well in a deep frying pan and fry the patties for 2-3 minutes per side.
Serve with yogurt or tzatziki or taramosalata.
The best seafood is fresh! Agreed, but come Tuesday afternoon, counting down the minutes, the seconds until dinner time, the best seafood fast and readily available. So fresh shelled mussels in the refrigerator or in the freezer (if you have thawed them) is a delicious,…
The Talagani is a cheese closely related to the traditional Greek Mastelo, Formaella and mostly with the Cypriot Halloumi. It is produced exclusively from sheep’s and goat’s milk and, like its cousins, has a robust texture that allows you to grill it even straight over…
Fresh wild salmon is almost impossible to find in Greece. As most fish grow thinner in winter, frozen salmon fillets are a quick and reliable source of ω3 fats and are usually perfectly paired with winter broccoli. Purple broccoli is available at farmers’ markets from February to April. Sweeter and crunchier than its green cousin, it tastes amazing when roasted.
This is a perfect midweek recipe, taking less than 20′ from prep to table. Tray bakes are so easy and practical and can be very nutritious and full of flavor.
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 thumb-sized piece ginger, grated
- 1 garlic clove, crushed
- 2 tsp honey
- 4 boneless skinless salmon fillets
- 1 purple broccoli
- 1 tbsp black sesame seeds, optional
Preheat the oven to 200 C. In a bowl, mix together the oil, soy sauce, ginger, garlic and honey. Cut the broccoli in half and then each half in 3 wedges. Line a tray with parchment paper and place the broccoli and salmon on it. Spoon over the glaze and season. Roast in the oven for 10-12 mins, then serve immediately. If preferred you can sprinkle over the black sesame seeds.