Louvanosalata – Λουβανοσαλάτα


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In Cyprus when the plant of louvana is tender, it is made into a green salad which is called louvanosalata.  I am sure that my Cypriot friends are expecting the recipe for that salad but this time I have used the vetch to make this dip.  I call it salata (salad) because most Greek dips end in ….salata e.g. melitzanosalata, taramosalata, etc.

Louvana (Lathyrus ochrus), also known as Cyprus Vetch, is sometimes confused with yellow split peas (pisum sativum) or Greek fava (lathyrus clymenum). However, this dip can be made with any of the above pulses.

You can see below some of the ingredients I have used to make this dip:  tahini, Greek yoghurt, olive oil, lemon juice, garlic, green onions, capers, parsley etc.

You will find the recipe in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopitaste!

Όταν τα φύλλα του φυτού της λουβάνας είναι τρυφερά, στην Κύπρο τα χρησιμοποιούμε σαν ωμή, πράσινη σαλάτα, η οποία λέγεται λουβανοσαλάτα.

Βέβαια δεν είναι αυτή η κλασσική σαλάτα, αλλά μια σαλάτα μου έφτιαξα με λουβάνα ξερή, δηλαδή το όσπριο.  Η Κυπριακή λουβάνα (Lathyrus ochrus), μοιάζει με τη φάβα (lathyrus clymenum), αλλά είναι ένα διαφορετικό λαθούρι, το ίδιο νόστιμο.

Αυτό το ντίπ είναι δική μου συνταγή και το έχω δοκιμάσει και με τα δύο λαθούρια και είναι εξίσου νόστιμο.

Ό,ποτε φτιάχνω σούπα λουβάνα, πάντα βράζω περισσοτερη και την αποθηκεύω στην κατάψυξη και έτσι το φτιάχνω χωρίς κόπο σε πολύ λίγο χρόνο.  Βλέπετε στη φωτογραφία μερικά από τα υλικά που έβαλα σ’ αυτό το ντιπ, όπως γιαούρτι, ταχίνι, ελαιόλαδο, λεμόνι, κρεμμυδάκια φρέσκα, κάπαρη, μαϊντανό κλπ.

Η συνταγή περιλαμβάνεται στο βιβλίο μου.
Kopiaste and Kali Orexi / Κοπιάστε και Καλή Όρεξη!

Koupes


koupes new2

Koupes (found also in other countries under the name kibbeh, kibbe, kubbah, kubbat), is a street food we find in Cyprus and one of the most usual place we used to find them was on Sunday mornings outside the Church yards. I am not sure if you can still find them outside churches but I know that they are now sold in supermarkets or in confectioneries.

Koupes are a finger food, served as a mezes as we call it in Greek or a snack, which is usually eaten by the hand. Its crust is made of bulgur wheat, flour, oil, salt and egg (optional) and stuffed with ground meat, lots of onions, parsley and spices. Actually the ones sold by stree vendors were mostly with lots of onions and parsley and less minced meat.

koupes machine

I have tried several times to make them and this was my third attempt. The first was a total disaster and the second although they tasted good, they lacked appearance as they cracked during frying. After a few attemps I finally managed to make them.

In Cyprus you can find two kinds of bulgur wheat. One is for pilaf and the other one which is much thinner is only for koupes. I brought some with me, as the bulgur wheat I find in Greece is not very fine but next time I shall attempt and grind it in the spice grinder and make it like semolina and see how it works.

 

During Lent we also make them vegan and use mushrooms instead of ground meat:

An easy way to make the shell is to use an attachment for a mincing (or sausage) machine which is designed to make koupes.   I had this machine for many years but only during my last visit to Cyprus in 2014, I learned that you can use it to make koupes.

Making koupes

The shells come out  quite thin, into a long, hollow sausage which you cut at the size you prefer.

cutting koupes

You then close one end, fill them and close the other as well.

Koupes from Cyprus

The recipe is included in Volume 2 of My cookbook or in the pdf of both volumes of My Cookbook.

 

 

frying koupes

Kopiaste and Kali Orexi,