Louvi Mavromati me kolokoui - Black eyed peas with zucchini
Black-eyed peas with zucchini (Louvi mavromati me kolokoui) is such a typical Cypriot meal. I would consider this as a peasant-type meal and one that has become a key characteristic of our cuisine. I don’t think I’ve seen this combination in any other country. In Cyprus, during the summer you will see fresh black-eyed peas (fresko louvi) and I highly recommend you try them if you find them. The fresh black-eyed peas are green in colour and they taste sweeter than the dry version (xero louvi).
Ingredients
Louvi
500 g dry black-eyed peas, 1.1lb
1 medium lemon halved
1 medium zucchini, sliced in rounds, 1cm thick (0.4in)
2 tsp salt
Salad
tomatoes
cucumbers
parsley
green onion
olives
capers
tuna cans
Dressing
lemon juice
extra virgin olive oil
salt
Preparation
For more explanations and information click on the blog post
http://myfamilysfooddiary.com/louvi-mavromati-me-kolokoui-black-eyed-peas-with-zucchini/
Clean out the louvi from any rotten bits or possible pebbles. At this stage, if you have time you may soak it in cold water for an hour or so, just to help with the cooking and then the digestion process. Though dry louvi is small enough, unlike chickpeas, so you may skip this part.
Rinse the louvi thoroughly and add it to a pot with about 1.5L of water. Wash and cut half a lemon, squeeze the lemon juice in the pot and then drop the lemon half in the pot as well. Allow the louvi to boil on medium heat for about 10-15min. You will notice that some foam may form on the surface, use a slotted spoon to remove it.
After that time, strain the louvi to remove the dark coloured water that has formed and add 1.5L of fresh water to the pot. In there also add the strained louvi, zucchini, salt and the other lemon half after you squeeze it in the water. Allow the food to cook for a further 15min or until the louvi is tender and can be squeezed between your hands. The time needed will depend on the brand you use (some may need 40min) as well as your taste preferences.
To make the salad (in which you may add the louvi once it cools down in or keep separate) simply chop up the ingredients required and mix them all together. The dressing is simply lemon juice, extra virgin olive oil and salt.
