Beans & Pulses Recipes
Chickpeas are one of the oldest foods continuously eaten throughout the Aegean islands, and this Greek recipe for chickpea salad, inspired by the traditional foods of Paros, has a decidedly modern twist with the addition of a new ancient grain, quinoa. Quinoa isn’t native to Greece, of course, but with ancient chick peas and a […]
Trahana is a tangy, sun-dried milk- or yogurt-infused grain product that is one the oldest foods in the Eastern Mediterranean. It was a way to preserve fresh milk before the advent of refrigeration and dates back thousands of years. It is found in various forms and shapes all over Greece, and especially in rural communities […]
Chickpeas are a national dish in several Cyclades islands, most significantly, though, in Sifnos. This soup, prepared in unique tapered clay pots that narrow at the mouth, called xespastaria in the local dialect, is the de rigeur Sunday meal. Every family has its own such pot and brings it on Saturday night to the local […]
Black-eyed peas are a staple in the Greek kitchen and in the cooking of the North Eastern Aegean islands, they have a special place. They are one of the most prized legumes in local Greek recipes for stews, typically combined with greens and tomatoes to make luscious, filling totally vegan or vegetarian dishes. This Greek […]
Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, […]
I have made this dish in other versions, with my favorite Ikarian pine honey and fresh orange juice. Petimezi, the subtle, sweet syrup made by cooking down clarified grape must, is one of the world’s oldest natural sweeteners. In this dish, it lends balance to the already earthy beans and it pairs beautifully with tomatoes […]
Black-eyed peas are a traditional good-luck dish at New Year’s throughout much of the American South and elsewhere. In Greece, it doesn’t have to be New Year’s to enjoy them. This is a modern take on a traditional Greek stew of black-eyed peas and greens, gussied up with some delicious pomegranate.
I am always looking out for new ways to serve Greece’s favorite beans, so love to serve classic Greek giant beans, aka gigantes (GHEE-ghan-des), grown in Feneos, in the western highlands of the Peloponnese, in a dish that echoes my Greek-American heritage, with pumpkin-pistachio–feta pesto. And, yes, those are Greek pistachios and they’re pretty amazing!
One of the most fascinating aspects of Greek cuisine is the continuity of use of so many ingredients from prehistoric times to the present. Among the oldest ingredients still revered today are honey, olive oil, herbs, and native pulses, first among which is the humble lentil. Honey, together with spices and herbs, was often used […]
Did the ancient Greeks invent the concept of dips? That may very well be true! No, “dip” isn’t a Greek word (!), but opson is, and it refers to the relish that was savored with wheat or barley bread.This recipe, for beetroot hummus, comes from my work as consulting chef at Committee Ouzerie in Boston […]