Chickpeas puree served with minced meat from Cretan sausage

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Instructions

  • Prepare “kounenos” (chickpea leaven) as when making “eptazimo” bread (Cretan traditional bread)  by placing two handfuls of chickpea flour (300 gr), a pinch of sugar, bay, basil leaves, peppercorns, a cinnamon stick, a pinch of cumin and a pinch of anise. 
  • Place the mixture in a big jar and pour water till chickpeas are covered two inches. Close the jar and let the mixture rise at a warm place for the whole night. 
  • In a ceramic pot cut 2 big onions, add ½ k soaked chickpeas and pour “kounenos” placing two slices of “eptazimo” bread on top. Add 2 inches water on top of the chickpeas, a bit of olive oil, salt, and pepper. Cover the pot with baking paper and close it with dough made by water and floor. Cook it in a wood-fired oven till the next noon or bake it in an electric stove at 150˚C for 7 hours.
  • Single out some of the chickpeas and puree them. Try the purée to check if it has the desired consistency.
  • Prepare “tigania” (pan fried meat) from ½ k traditional sausage after removing its casing and cutting it into pieces by hand. Sauté sausage with 1 onion, 1 sweet green pepper, 1 red pepper roasted on the grill and 1 chili pepper. 
  • Prepare sauce. Squeeze 2 oranges and pour the juice in a frying pan with chopped onions and a bit of cornflower. Leave sauce aside.
  • Serve using a shallow dish where you will place a baking frame to pour the chickpea puree. Add some whole chickpeas and the sausages on the puree and pour the orange sauce all around it. 

INGEDIENTS

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for the recipe

For “kounenos”:
300 g chickpea powder
Some sugar
Laurel
A few leaves of basil
Peppercorns
Cinnamon wood
Some cumin
A little anise

For the chickpeas:
2 large onions
Unleavened bread
½ kilo of soaked chickpeas
A little oil, salt, pepper
½ kilo of traditional sausage
1 green horn pepper
1 pre-grilled red pepper
1 hot pepper
2 oranges
cornflower

PHOTO

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