M’sokourfa

M’sokourfa, a bud of Lathyrus ochrus, is a Skyros delicacy, different from Santorini’s L. clymenum peavine. Eaten in Lent with tarama and more.

The misokourfa, or m’sokourfa, as it is called on the island of Skyros, is the bud of the plant lathyrus ochrus (commonly known as peavine or vetchling; a genus of the fabaceae legume family). The fava of Skyros is made from the dried fruit of this plant.  It is a different species than that of the peavine of Santorini, the L clymenum.

M’sokourfa is eaten during Lent along with tarama, olives, and tubers. It can be eaten raw or with vinegar and salt.

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