Food of the pottery makers

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Boiled chickpeas with onions and olive oil. In the metochion of Agia Varvara of the Holy Monastery of Stavrovouni, on the day of Agia Varvara, the monks offer this food to the congregation.

Name - Recipe

Cypriot name of dish

Φαγητό των αγγειοπλαστών. Fagitó tón aggioplastón.

Greek name - description

Φαγητό των αγγειοπλαστών Boiled chick peas with onions and olive oil.

Ingredients

1 cup of chickpeas
2-3 onions
1/2 cup of olive oil
Salt

Method

Wash the chickpeas very well and soak them in cold water overnight. On the following day, rinse them and put them in a pot with cold water to cover them. When they start to boil, skim, add the sliced onions, salt and olive oil and cook over medium heat for a long time until they are very well cooked - almost melting. Add more hot water if necessary. Serve with fresh lemon juice if desired. (Louiza Solonos)

Cooking method

Soaking in water.
Boiling.

Comments

This dish used to be cooked in a clay pot in the oven (Louiza Solonos).

Functional and symbolic role

Festive Occasions

Today, in Stavrovouni monastery, they offer it to visitors on the day of Agia Varvara on December 4th.

Additional information and bibliography

Time period

19th - 21st c.

Βibliography

Oral testimony: Louiza Solonos. Recipe editing: Marilena Ioannidou (see Little Volunteers and the Women's Association of Kornos (2009). Traditional foods of Kornos (ed. Marilena Ioannidou). Publication permission: Archontiko Papadopoulou, Kornos).

Researcher / Recorder

Stalo Lazarou

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