Hlorokoukia - fresh broad beans
Name - Origin
Χλωροκούκια.
Hlorokoukia used to be cooked in 3 different ways:
1) Fried: The fresh ones that had just been formed, even before the fruit had hardened, would be fried. Usually they were available during the Carnival week and if so, they would be fried with eggs.
2) Boiled: The most common way to cook hlorokoukia. Boiled broad beans would be served with olive oil and lemon juice, although many people would substitute lemon juice with vinegar. When served as an appetiser, this dish would commonly be accompanied with green onion or garlic. They were also often combined with boiled fresh almonds which are called tsiahalá in the Cypriot dialect.
3) Yahní: Cooked in tomato sauce. On Sundays, usually meat would be added too (Hadjicostas 1986, p. 105).
Functional and symbolic role
Hlorokoukia was the most common spring dish in rural areas (Hadjicostas 1986, p. 105).
Additional information and bibliography
Hadjicostas L (1986), "Τα κουκιά στη δίαιτα και την παράδοση του λαού μας", Λαογραφική Κύπρος, ΙΣΤ' (36), 103-107.
Varvara Yangou
Traditional Recipes
Broad beans with chards (vegan)
Dried split broad beans (fava beans) with chards, a vegan’s favourite.
Traditional Recipes
Fresh board beans with garlic and vinegar
Fresh broad beans are cooked with garlic and a flour & vinegar batter.
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.
