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.