16 June, 2016
This week Knidos Cookery Club is on location in Greece, on the island of Kos, which is a short hop by boat from the ruins of the ancient Carian port city of Knidos.
Turkey and Greece have a lot of similarities when it comes to food with both cuisines drawing on herbs and vegetables common to the areas around the Mediterranean and Aegean Seas. Much of Greek cooking tends towards heartier fare, whereas the Ottoman influence on Turkish cooking lends it a more regal and refined air.
Historically, Greece’s islands have depended on what was grown and produced on the island. This sees the use of dried beans and pulses, olives, cheeses preserved in red wine and bread dried into rusks.
Knidos Cookery Club’s favourite restaurant in Kos Town is Aegli, glamour in Greek, which is a women’s cooperatve that employs single mothers and women over 50. It uses local recipes and serves dishes made from ingredients sourced only from the island.
The excellent mixed starter plate came with fava, a mashed broad bean paste, a dip made from fresh aubergenes, a cheese and chili pepper blend, giant beans in a tomato sauce and two types of fritters – one made with mashed potato and onion, and the other with mashed chick peas.
This week, Knidos Cookery Club will serve up some revithokeftedes (ρεβυθοκεφτεδες), a chick pea fritter that is a mintier version of falafel.
Ingredients (for 10-12 fritters)
One can of chick peas or 150 g dried chick peas soaked overnight and boiled for an hour or so
Two spring onions
A bunch of fresh mint, sprinkles of salt and pepper
100 g flour
25 g sesame seeds
100 ml olive oil for frying
Mash the chick peas with a potato masher or blender. Add the chopped spring onion, mint and salt and pepper. Mix in the flour and then shape the mix into golf ball-sized fritters and roll them in sesame seeds.
Heat the olive oil in a frying pan then cook the fritters, flattening them with a spatula. Fry until a golden brown colour on both sides.