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Greek ;revithada’, a quite thick soup with chickpeas, slow-cooked in a closed clay pot

Revithada

Revithada is one of the traditional delicacies of the Cyclades.
A quite thick soup with chickpeas, slow-cooked in a closed clay pot, called skepastaria, with handles on both sides and a lid. It requires only a few ingredients but becomes magically flavorful.

According to the tradition of the locals on the island of Sifnos Island, revithada is prepared every Saturday in a pot and put in a wood-oven in the evening. There the chickpeas are slow-baked for hours, sitting in extra virgin olive oil, embraced by onions and laurel or oregano, and ready the morning, making it the customary Sunday dish of a Cycladic island that has become synonymous with gastronomy.

Revithada of Sifnos is one of the famous dishes of Cycladic Island. The dish is the respite of the housewife and household cook. Even today, traditional cooking in Sifnos has not changed. In the villages of Meropia (one of the many ancient place-names of the island), housewives take their smoked household pots to the local bakeries in the evening and pick them up the next day.

 

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