«Λουβίν φρέσκο με κολοκύθι» Πηγή: Προσωπικό αρχείο Δήμητρας Δημητρίου
Black-eyed beans.
Name - Origin
Φασόλια μαυρομάτικα, αμπελοφάσουλα. This is a type of legume known as horiatofasoulo, arapofasoulo (Yangoullis 2009, entry λουβίν,το, 259).
ETYM. < original lovíon < lovós, with a twist of o > ou (Yangoullis 2009, entry λουβίν,το, 259) = casing where the seeds of legumes or other fruit grow / seed case (Petrou-Poeitou 2013, entry Λουβί, 78) < luvo (Kypri 1979 [2002²], entry λουβίν,το, 285).
Scientific name: Dolichus (Kypri 1983 [2003²], entry λουβίν,το, 173; Kypri 1979 [2002²], entry λουβίν,το, 285) and belongs to the family Dolichos vigna unguiculata.
pl.: louvkiá (Kypri 1983 [2003²], entry λουβίν,το, 173)
The plant is called louvkiá and in plural louvkiés (Kypri 1983 [2003²], entry λουβίν,το, 173).
The cultivation period is from the end of May to the beginning of July. The harvesting of fresh louvi is carried out in the summer months, while the harvesting of dry louvi takes place in autumn. Before being stored, dry louvi was spread out on the roof to dry and then it was sieved and stored (Ministry of Agriculture 2009, The cultivation of louvi).
Functional and symbolic role
Both fresh and dry louvi are boiled and consumed with fresh tomatoes, cucumber, onion and olives (Ministry of Agriculture 2009, The cultivation of louvi, 16).
Louvi, just like other legumes, was consumed during the fasting season, usually at the end of a day's agricultural work, as an evening meal. In the Kyrenia district, villagers would also consume legumes for breakfast (Hadjicostas 1986).
Louvi, like other legumes, was a simple and inexpensive food, and so, it was not consumed on a festive occasion.
Additional information and bibliography
Yangoullis K. G. (2009), Θησαυρός Κυπριακής Διαλέκτου. Ερμηνευτικό, Ετυμολογικό, Φρασεολογικό και Ονοματολογικό Λεξικό της Μεσαιωνικής και Νεότερης Κυπριακής Διαλέκτου, Βιβλιοθήκη Κυπρίων Λαϊκών Ποιητών, 70, Theopress Publications, Nicosia.
Kypri Th. D. (ed.) (1979 [2002²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Α΄, Γλωσσάριον Γεωργίου Λουκά, Publications of the Centre for Scientific Research, XLI, Nicosia.
Kypri Th. D. (ed.) (1983 [2003²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Β΄, Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου, Publications of the Centre for Scientific Research, IX, Nicosia.
Petrou-Poeitou E. (2013), Από πού κρατάει η σκούφια τους. Λέξεις και ιστορίες από τον κόσμο της γεύσης, Epiphaniou Publications, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009), The cultivation of louvi, Press and Information Office, Nicosia.
Hadjicostas L. (1986), «Τα κουκιά στη δίαιτα και την παράδοση του λαού μας», Λαογραφική Κύπρος 16,36, 103-107.
Demetra Dimitriou, Argyro Xenophontos, Tonia Ioakim
Λουβκιά με τα λάχανα. Πηγή: Αρχείο Β. Γιάγκου
Λουβί, Λευκωσία 4/5/14.φωτ: Κατερίνα Λαζάρου
Λουβί, 2014.φωτ: Μαρκέλλα Καλλή
Traditional Recipes
Beans with wild greens and sausage
The legumes, greens and sausage are cooked in a tomato and onion sauce. A recipe based on ingredients of the traditional Cypriot cuisine, combined in an original way.
Traditional Recipes
Dry louvi xithkiá - black eyed beans stew
The half-boiled local louvi (black eyed beans), white and large, is added to fried onion and vinegar to cook.
Traditional Recipes
Fasolia gigantes me loukanika - Giant baked beans with sausage
A well-known Greek recipe, prepared with traditional and healthy ingredients of the Cypriot cuisine.
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
Louvana purée
The seeds of the peeled, dried and cracked yellow peas (Cyprus vetch) are boiled, mashed and turned into a velvety puree. Olive oil and lemon are added, and sprinkled with parsley.
Traditional Recipes
Louvi (black-eyed beans) with butternut squash
A dish, which was prepared for financial reasons, when there was leftover food from the previous day's meal. The recipe comes from Yermasogia, a suburb of Limassol.
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 hiromeri (smoked pork ham)
A unique recipe with a combination of ingredients inspired by the traditional Cypriot cuisine.
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
Louvi (black-eyed beans) with láhana (Swiss chards)
A simple and very popular recipe and dish, served with olive oil, lemon juice, and accompanied with tomatoes and olives.
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.