This month, we begin Lent with taramosalata, as we give a warm embrace to the women who have guided us into becoming who we are. We also cook for Ukraine.
There is always great complexity in the making of any nation and its identity, and we will always be compassionate to others. People carry their own histories and stories and we must respect and care for all. But one thing is clear: we stand against warfare.
We support Alissa Timoshkina and Olia Hercules in #CookForUkraine with a recipe that felt close to our hearts. This split pea & bread soup (kuleshnyk) is adapted from Olia’s book “Summer Kitchens: Recipes and reminiscences from every corner of Ukraine”. We loved adding more olive oil and swapping the bread with dakos rusks. We hope you enjoy making it and find solace in its comforting smell.
This hearty stew, which we shared with our loved ones, is a reminder that living in peace is something to be celebrated. So join us as we cook together, get involved in ways that feel close to our hearts, and hope for freedom, justice, democracy and peace in the world around us. Read more in this week’s newsletter and follow this link to learn more about Cook For Ukraine and how to donate.
Serves 4-6
2 medium onions
1 large carrot
1 large parsnip
4 cloves of garlic
2tbsp olive oil, plus more for serving
2tbsp tomato paste
Dried thyme (to taste)
200g fava (split yellow peas)
100g dakos rusks
Dried oregano (to serve)
Peel and dice the onions, carrot and parsnips. Finely slice the garlic. In a medium-sized saucepan and over medium heat add the olive oil and your vegetables, but not the garlic. Season with salt and pepper and cook until tender and caramelised, around 20 minutes. Add a splash of water if needed.
Once your vegetables are caramelised, add the garlic and cook for two-three minutes. Add the tomato paste and thyme, and cook for 5 more minutes. Add the fava and 2lt of water. Bring it to a boil, then lower the heat and simmer, until the fava is cooked and the vegetables are tender, for an hour or so.
Crush the dakos rusks and add them to your pot. Cook for 5 more minutes. Serve with oregano and plenty of olive oil.
