Sorrel fritters (Lapatha tiganita me paspali)
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1 kg sorrel, finely chopped
1 cup (or more) all purpose flour
1/2 teaspoon ground aniseed
2/3 cup olive oil
1 egg
20 g cornstarch
1/2 tsp baking powder
salt and pepper
Blanch the sorrel in a small amount of water for 2-3 minutes and drain, squeezing our excess water with your hands. Combine the flour, cornstarch, baking powder, salt, and pepper with a small amount of water to make a thick batter. Add the blanched sorrel, egg, onions and aniseed and mix well. Drop spoonfuls of the mixture into hot olive oil and fry on both sides until golden brown. Drain on paper towels and serve hot. (serves 6)
» Greek cooking recipes » BYZANTINE DINNER
Chickpeas with rosemary (Revithia me dentrolivano)
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500g chickpeas
200g onions, finely chopped
1/2 cup olive oil
2 springs of fresh rosemary
salt and pepper
Soak the cickpeas overnight in salted water. The next day, drain and cook in fresh water to cover (about 1-2 hours). About 20 minutes before they are done, saute the onions in the olive oil and stir into the cooking chickpeas. Season with salt, pepper ans the rosemary and serve. (serves 4)
» Greek cooking recipes » BYZANTINE DINNER