Green Black-eyed Pea Salad with Tomato Vinaigrette

Tuesday June 9th, 2015Wednesday June 29th, 2022 aglaia Leave a comment

Blanched ambelofasoula (green black-eyed peas) are the most sought-after and expensive summer salad in Greece and usually accompanies grilled or fried fish. The word ‘ambelofasoula’ means ‘vineyard beans’ and it is only used for the green black-eyed peas; maybe the prolific plants were planted close to the vines in the old days.

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The dressing is inspired by a recipe I got from the island of Kythera, where it was used on vlita(blanched amaranth shoots). It is a wonderful dressing for blanched broccoli, cauliflower or any kind of blanched greens.

Serves 3-4 (more…)

Tomato and Purslane Relish

Tuesday June 9th, 2015Wednesday June 23rd, 2021 aglaia 1 Comment

This is a mild, fresh-tasting relish, especially created to complement grilled, seared or even steamed fish. If you want to use it with grilled poultry or meat add 1-2 cloves minced garlic, if you like, and a minced jalapeno, or a pinch of Aleppo pepper flakes.

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Serves 4-6 (more…)

Rice and Herb Stuffed Grape Leaves (Dolmades Nistisimi)

Tuesday June 9th, 2015Wednesday March 17th, 2021 aglaia 1 Comment

Most Greek women use fresh or home frozen grape leaves and this makes all the difference. During our spring and early summer Keartisanal cooking classes we pick them from the garden. This is one of the very first dishes we cooked together with our guests when we started our programs on Kea and it is still one of our guests’ favorite; much like all over the Eastern Mediterranean, this is often prepared by a group of family and friends, as it is somewhat time consuming.

The vine leaves toughen as the days get hotter, though, so later in the summer we use our home-frozen ones which work equally well. If you can get hold of even a few fresh grape leaves, use them as flavoring, placing them between the dolmades. Fresh leaves need to be blanched for about 3-5 minutes, while frozen tender leaves can be used directly after thawing, or need to be blanched just for a few seconds.

Make the dolmades one or two days in advance, let them cool in the pot, and then store in the fridge. They taste better the next day.

To serve 8-10 as an appetizer

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Clean Monday: an Unusual Greek Vegetarian Feast

Tuesday June 9th, 2015Sunday February 13th, 2022 aglaia 1 Comment

The few tourists visiting the Acropolis on a Monday morning, late February or early Mars are surprised to see a steady flow of people, young and old, walking up towards Philopappou Hill, across from the Parthenon.

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Painting by SPYROS VASSILIOU

Braving the chill and occasional light rain, these locals seemed to head to a common destination for an outdoor lunch, carrying not just bags brimming with food but also multi-colored kites. They were Athenians who liked to keep tradition and celebrate Kathari Deftera (Clean Monday), the first day of Lent, out of doors. As is the custom, on this day people gather on this historic hill to eat, drink, fly kites and dance to the tunes of live bands provided by the city’s municipality. (more…)

Kollyva, the Age-old Greek memorial sweet

Monday June 8th, 2015Wednesday March 17th, 2021 aglaia 1 Comment

Where I come from, a woman understands that she has reached a ‘certain age’ when her turn comes to prepare kollyva for departed relatives… Kollyva (or kollyvo) is a sugary pilaf made with wheat-berries, raisins, almonds, walnuts and pomegranate seeds; an absolutely delicious sweetmeat, fragrant with cinnamon and cloves.

See also the story and recipe of Ashure, the fruity version of the ancient sweet.

Photo by PENNY DE LOS SANTOS

Kollyva is traditionally prepared to mark nine days, forty days, and one year from a beloved person’s death. In the old days, pious women would often make it for All Souls’ Day (the first Saturday of the forty days of Lent and the Saturday before Pentecost) as well as on important saints’ days.

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The closest of kin has the duty to prepare the grains and take a plate to the church or the cemetery to be blessed by a priest during a brief ceremony; then spoonfuls of this symbolic sweet are distributed among the parishioners as well as the relations and friends of the deceased, and the passers-by. (more…)