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Lakonia

Syglino (Pasto) Lakonias (Smoked Pork) and an Omelette

I’ve already spoken about syglino or pasto which is cured pork meat which is smoked. However, after the meat is cured and smoked it has to be cooked and preserved in olive oil. This is an old method which they used when there were no refrigerators but it is still used as it adds flavour to the cured meat.

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Ampelofassoula or Louvi (Fresh Black Eyed Peas) and Marida (Picarel)

Ampelofassoula are the fresh green green beans (Vigna unguiculata) also known as cow peas, also called louvi in Cyprus.  These beans are eaten before they mature,usually boiled and eaten as a salad with olive oil and lemon juice.  When they ripen the seeds are dried become the well known black eyed peas.

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Revithia giahni sti gastra (stewed chickpeas) and a virtual tour to Sparti

Revithia giahni sti gastra is a vegan dish with stewed chickpeas, traditionally cooked in a clay pot and baked in a wood burning oven.  However, not all of us have wood burning ovens or clay pots but we can still cook it in a Dutch oven or any casserole dish in our home oven.   If you don’t have any of the above, use a baking tin which cover with an aluminium tent.

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Kokoras Bardouniotikos (Stewed Rooster with feta)

Kokoras Bardouniotikos is a stewed rooster recipe from Lakonia. In the classic recipe there are no potatoes in it but is served with pasta, such as hilopites. The meat and onions are browned in olive oil before stewing and then it is simmered until cooked. In the end a lot of sphella cheese (a spicy, hard feta) and some kalamata olives are added and the combination of cloves and cinnamon is what gives this dish its unique Greek flavor.

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Honey, Peanut butter, Chocolate and Pastelli Cookies – Lakonia Part II

These Honey, Peanut butter, Chocolate and Pastelli Cookies are nistisima (Lenten) made with peanut butter, honey, sunflower oil, dark sugar and flour. After making the dough, I made three different kinds by adding chocolate and two types of pastelli in them.

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