Fresh board beans with garlic and vinegar
Κουκιά φρέσκα. Πηγή: https://en.wikipedia.org/wiki/Vicia_faba
Fresh broad beans are cooked with garlic and a flour & vinegar batter.
Name - Recipe
Φρέσκα κουκιά, μαγειρεμένα με σκόρδο και χυλό από αλεύρι και ξίδι. Fresh broad beans, cooked with garlic and a porridge of flour and vinegar.
Fresh broad beans with their outer skin on are called “poumbourouthkia" in Pitsilia area.
1 kg fresh broad beans
6 tbsp olive oil
3 garlic cloves, crushed
1 tbsp flour
3 tbsp vinegar
salt and pepper
In a pot, boil the broad beans until cooked. In a pan, sauté the garlic in the oil to soften. In a bowl, mix the flour with the vinegar and a bit of water to make a paste. Add to the pot the garlic and the vinegar paste and cook, stirring constantly until the mixture is slightly thickened. (MANRE 2006, 24)
Boiling.
Sautéing.
Cooking in a pot
Fresh broad beans with the outer skin on are used.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cypriot traditional preparations, Press and Information Office, Nicosia.
Varvara Yangou
Traditional Recipes
Broad beans with chards (vegan)
Dried split broad beans (fava beans) with chards, a vegan’s favourite.
Traditional Recipes
Cardoons skordalia (in garlic batter)
Cardoon, a wild green (Cynara cardunculus), cooked in garlic batter.
Traditional Recipes
Dry board beans with garlic
Fry the garlic in olive oil. When the beans are cooked, add the fried garlic. (Ourania Christodoulou, Kyperounda)
Traditional Recipes
Fresh board beans yahni with fennel
The tomato sauce is thin, the fresh beans remain tender and green, and fennel is added at the end without overshadowing the other flavours, despite its strong aroma. A recipe from Marathasa.
Traditional Recipes
Keftedes - patties with broad beans and leek.
A variation of the keftedes recipe, using broad beans and leek, baked in the oven. Suitable for fasting periods or for vegetarians.
Traditional Recipes
Kohlrabi with garlic
Kohlrabi boiled and combined with garlic and batter. The recipe comes from Deryneia in the Famagusta district and is generally prepared in the area of Kokkinohoria.
Traditional Recipes
Lapsanes (charlocks) with garlic
"...add the olive oil in the same pot and then add the garlic. When the garlic is golden brown, add the lapsanes and salt." (Tasoula Hadjilambi, Komi Kepir Kyrenia)
Foods
Legumes during the 18th c.
"Περί οσπρίων" (on legumes), a report by Archim. Kyprianos (1788) in his book "Ιστορία Χρονολογική της Νήσου Κύπρου" (Chronological History of the Island of Cyprus) on the variety of legumes that…
Traditional Recipes
Louvi (black-eyed beans) with kouloumbra (kohlrabi) and lahana (Swiss chards)
The recipe comes from Sotira village in Famagusta region, where this dish was very popular. It was a nutritious and hearty meal which the people of the village used to take with them for lunch to the…
Traditional Recipes
Mallows with eggs
After they have been lightly sautéed, the mallows are fried in a mixture of beaten eggs and a little vinegar.
Traditional Recipes
Mallows with garlic
"When the garlic is browned, add the mallows, some salt and half a cup of water." (Anna Sergiou, Komi Kepir Kyrenia)
Traditional Recipes
Rabbit stew with honey
The sautéed rabbit is cooked in a sauce of vinegar, wine, tomatoes and honey. Served with pilaf pourkouri.
Foods
Vourvoullada
A fasting dish with fresh broad beans in batter. It is called "vourvoullada" because the pieces of beans, once cooked in batter, resemble vourvoulades [limpets].