Legumes were also honoured by the Minoans!
Legumes, a rich source of vegetable protein, were consumed stewed or in salads, especially during fasting.
Since Minoan times, legumes have been a key ingredient of the traditional Cretan diet.
Legumes, a rich source of vegetable protein, were consumed stewed or in salads, especially during fasting.
The ingredients to make Ospriada include seeds, with wheat being the basic ingredient of this dish. Chickpeas, grass pea, Cyprus vetch, lentils, broad beans, white-eyed beans, and black-eyed beans are also commonly used.
Measure 1/2 cup of legumes per serving. Feel free to omit any legume you don't enjoy or can't find.
Place the seeds or legumes in water in separate containers with a pinch of salt and leave them overnight to soak. Soak wheat, broad beans, grass pea and chickpeas.
The next day, use a knife to remove the black line at the top of the broad beans.
Lentils, white and black-eyed beans, Cyprus vetch and split peas do not need soaking.
The next day, put the chickpeas in a large pot first, then the soaked wheat and grass pea. After boiling, skim off any foam with a slotted spoon.
Allow them to boil, then add the remaining legumes after cleaning and washing them thoroughly.
Simmer until thick, and finally, add the salt.
Legumes, when boiled, take about an hour to thicken.
Serve either as a soup in their juice or dry as a salad, and add olive oil, finely chopped spring onion, parsley, and lemon juice.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
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