Εσώφυλλο της ‘Ιστορίας Χρονολογικής της Νήσου Κύπρου’ του Αρχιμ. Κυπριανού(1788).
"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 were cultivated in Cyprus in the 18th century.
Name - Origin
Functional and symbolic role
Archim. Kyprianos in his "Ιστορία Χρονολογική της Νήσου Κύπρου" (Chronological History of the Island of Cyprus) mentions that legumes were cultivated in large quantities throughout most of the island. These included lentils, beans, chickpeas, broad beans and mung beans. A small amount of Cyprus vetch was also cultivated (Archim. Kyprianos 1788, p. 543).
Additional information and bibliography
Archim. Kyprianos (1788) Ιστορία Χρονολογική της Νήσου Κύπρου, Evagoras Press, Nicosia.
Stalo Lazarou
Traditional Recipes
Fresh board beans with garlic and vinegar
Fresh broad beans are cooked with garlic and a flour & vinegar batter.
Traditional Recipes
Louvana (Cyprus vetch) soup
" ... add the chopped celery, along with the rice and salt. Immediately after that, finely chop the onion and fry it in plenty of olive oil. When it is ready, add it to the soup." (Phroso Kasinou,…
Traditional Recipes
Louvi (black-eyed beans) with glintous (green amaranth leaves)
"In a pot, place the louvi, the glintous, the oil and the salt and cook. Serve with a dash of vinegar or lemon." (Haritos Haritou, Kyperounda)
Traditional Recipes
Louvi (black-eyed beans) with lapsánes (charlocks)
A very simple and easy recipe, based on boiling louvi with lapsanes are served with olive oil and lemon juice.
