The Englouvi lentil is fine and pale in colour. It is cooked without tomato to a purιe. Whole cloves of garlic are a must, and only seldom is chopped onion used. It is flavoured with oregano in sprigs, that is removed after cooking so as not to give a bitter taste.
Vinegar – specifically rose vinegar – is added to the plate by each as desired. Most people also add a spoonful of uncooked olive oil in the plate. Lentils are cooked the same way as all pulses. A portion is calculated as an eggcup-full, about 100 gr. Do not forget that lentils are stirred with a wooden spoon only.
Lentils (Faki) from Englouvi
Yiovana Frangouli, Englouvi
- contents of four eggcups of lentils
- 10 whole cloves of garlic
- 1 small onion, chopped (optional)
- 6-8 tbsp olive oil
- 3 sprigs oregano
Sort and wash the lentils. Boil in plain water. Time it when boiling for 2 minutes and strain. Put them back in the saucepan with more water, preferably hot, and boil. Add the garlic and onion if used. When the grains are cooked and crack open, there should be just enough water to prevent them sticking to the bottom of the pan. The olive oil is added at this point, stirring vigorously for 3-4 minutes. Add some water – boiling is best – to allow further cooking. Now add the sprigs of oregano and bring to the boil again. Salt is added at the end.
Note: Many add salt with the olive oil, but Mrs. Frangouli insists that it is best added at the end.
From the book ''The cookery of Lefkada'', Evi Voutsina, Fagottobooks editions