The traditional recipes of our own Marika, wife, mother, grandmother that highlight the real flavour of our rusks!
- 4-5 “the Manna” small barley rusks
- 1/2 kilo of chickpeas
- 2 onions
- 6 tablespoons of olive oil
- 1 bay leaf
- 1 lemon
- 2 tablespoons of all purpose flour
Soak the chickpeas overnight.
The next day, rinse them very well and put them in a saucepan along with the chopped onion, 1 bay leaf, salt and pepper.
Let them boil over a low heat until soft, for about 1½ hours.
Just before the end, add the olive oil.
In a bowl, mix the lemon juice with the flour well and add to the pot.
Serve with barley rusks or any other “the Manna” Tsatsaronakis rusk of your choice.