THE CUISINE OF SIFNOS

 As mentioned in the previous post, Sifnos, among others, is also famous for its tasty cuisine.   I am giving you below a few recipes for uncomplicated but delicious Sifniot dishes.

                                                     CHICKPEA SOUP  

1 kg (2 lb) chickpeas

1 tbsp bicarbonate of soda

250 g (8,3 oz) onions, peeled and finely chopped 

2 garlic cloves, peeled and finely chopped

Salt and freshly ground black pepper to taste

1 bouquet garni (1 bay leaf + 2 thyme sprigs + 3 marjorams sprigs)

197.5 ml (3/4 cup) olive oil, divided

Water

Lemon juice

The previous night, soak the chickpeas in water and baking soda, for 1 hour at least.  Repeat the procedure 3 times more.  Then rinse the chickpeas and set aside. 

 

Saute the onions in half the olive oil, stirring, until soft, Then place in a saucepan with the soaked chickpeas, then cover with water. and drop in the bouquet garni and the garlic, and simmer gently until tender. When partly cooked, season with salt and pepper. 

Discard the herbs and serve the soup drizzled with lemon juice to taste and the reserved olive oil. 

                                                      MASTELO

5 kg (10 lb) kid or lamb boned, extra fat discarded and cut into chunks

Red wine

Heaps of dill, trimmed and finely chopped

Olive oil

Salt and freshly ground pepper to taste

Vine twigs 

Foil and baking parchment

Wash the meat with red wine, and season with salt and pepper and sprinkle with masses of chopped dill.  Place the vine twigs into a mastelo, a special ceramic utensil without a cover, and place the meat evenly over. Pour in 500 ml (2 cups) of red wine cover the mastelo with baking parchment and foil and with a toothpick punch small holes all over. 

                                  

                                       CHICKPEA  CROQUETTES                       

1/2 kg chickpeas 

1 tbsp soda

4 medium-sized potatoes boiled in salted water and peeled

Mint, finely chopped, to taste

Marjoram, finely chopped, to taste

1/2 cup parsley, finely chopped

Salt and pepper to taste

Plain flour and 

Mild-tasting olive oil 

The night before, soak the chickpeas in water.  The next day, sprinkle with baking soda and allow to soak for 1 hour.  Rinse out the chickpeas two of three times.

Place all the ingredients in a food mixer and blend until the mixture resembles a thick puree.  If it seems too liquid add a little flour.  Shape into balls, sprinkle with plain flour and fry until golden.  

   

                                                HONEY PIE

1 litre (4 cups) of myzithra from Sifnos

1 cup sugar

6 eggs

3/4 cups honey

Cinnamon powder

Butter and flour for the baking tin

Preheat the oven to 200 C (400 F) and brush a baking tin with butter and sprinkle with flour. 

Whip cheese, sugar, eggs and honey in a food processor.  Pour the mixture and into the prepared tin for about 50 minutes.  Serve sliced, sprinkled with cinnamon.