Taking our cue from last week’s blog post on the Easter delicacies of Chios island, we offer here a couple of local recipes which are perfect for the fastening period leading to Easter celebrations. These dishes are ideal meze (tapas) for a glass of Chios excellent ouzo or souma (the local spirit distilled from figs).
The recipes are found in the book “Traditional recipes from Kampos, Chios” where we can find a treasure of local recipes collected by the Kampos Cultural Association. The book is published by local “Aegeas” publications and can be found in Chios bookstores.
Broad beans in olive oil
1 part vinegar, 1 part lemon juice, salt
Prepare the broad beans and slice them lightly. Pour water, vinegar, salt and lemon juice in a pot. After it boils, add the broad beans and let them boil for a couple of minutes, but do not overboil them. Let them cool in the water overnight. The next day drain them and place them in a jar of olive oil.
Chickpeas, 1 grated onion, parsley and peppermint, oregano, ½ cup of flour
Boil the chickpeas. After they are ready, drain them and put them in the blender. Add the onion, the herbs and as much flour as necessary. Make the mix into croquettes and fry them.
Preserved fish roe croquettes
100 grams preserved fish roe, 1 grated onion, 200 grams wet bread, some parsley, flour
We wash the preserved fish roe in cold water, we drain it and place it in a bowl. We add the rest of the ingredients and we mix it. Add some water if necessary. Leave the mix to rest for 25-30 minutes. We make the croquettes, cover them in flour and deep fry them.