Name - Origin
Ρεβίθια.
Functional and symbolic role
Erevinthos' is referred to as a dessert, among other things by Klearchos Soleas (4th-3rd century BC) in his work 'Περί γρίφων'. The extract is mentioned by Athenaeus (2nd-3rd century AD) in his work 'Dipnosophistae'.
Additional information and bibliography
No additional information on the method of preparation and consumption of the food is provided.
Athenaeus, Dipnosophistae 14.649a in: Gulick, C.B. translation (1980) Athenaeus-The Deipnosophists, Loeb Classical Library vol.6. Cambridge: Harvard University Press, 504-505.
Natasa Charalambous
Traditional Recipes
Baked chickpeas
Chickpeas are baked in tomato sauce with onion, herbs and olive oil.
Traditional Recipes
Chickpeas with pasta
A dish that creatively combines legumes and pasta, with rich aromas from parsley, oregano and rosemary.
Traditional Recipes
Falafel
Fasting vegan meatballs with oriental aroma. Served with tahini and parsley or green salad.
Traditional Recipes
Food of the pottery makers
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.
Traditional Recipes
Houmous
Mash of crushed chickpeas mixed with tahini, olive oil, lemon juice, salt and crushed garlic. This oriental dish is served as an appetiser.