Louvi Mavromati Me Kolokoui – Black Eyed Peas With Zucchini

Name: Louvi mavromati me kolokoui – Black eyed peas with zucchini
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 5
Ingredients: 500 g dry black eyed peas, 1.1lb; 1 medium lemon halved; 1 medium zucchini, sliced in rounds, 1cm thick (0.4in); 2 tsp salt; tomatoes; cucumbers; parsley; green onion; olives; capers; tuna cans; lemon juice; extra virgin olive oil; salt

Black eyed peas with zucchini (Louvi mavromati me kolokoui) is such a typical Cypriot meal. I would consider this as a peasant type meal and one that has become a key characteristic of our cuisine. I don’t think I’ve seen this combination in any other country. In Cyprus during the summer you will see fresh black eyed peas (fresko louvi) and I highly recommend you try it if you find it. The fresh black eyed peas are green in colour and they taste sweeter than the dry version (xero louvi).

Image of the large zucchini harvested during the summer

Type of zucchini added

Typically in Cyprus when louvi is made in the summer a garden type zucchini is added as seen in the photo above. It is larger than your typical green zucchinis you find at the shops and its flesh is yellow. Lucky for us, my father in law grows them during the summer so we get to enjoy them for a small period of time. Otherwise, during the months that particular marrow (zucchini) is not in season, I use the green type featured below. Other alternatives commonly added in louvi is sliced white cabbage or silverbeet.

How to cook louvi

To make louvi it is as simple as cleaning out the legumes, soaking them briefly in water (sometimes I skip this part) and then boiling them. A tip I learnt from my father in law is actually adding lemon while the louvi is boiling. The boiling water turns a dark colour, so by adding the acidic lemon the legumes remain as white as can be. The boiling time depends a lot on the brand used as well as the tenderness you prefer. I personally don’t like the louvi to be completely mushed.

Image of a bowl with louvi and tuna on top drizzle with extra virgin olive oil

Louvi can be enjoyed warm or at room temperature. Usually though we have it at room temperature with a fresh tuna salad and a simple lemon/olive oil dressing. And of course some bread!

For more vegetarian/vegan creations, traditional and non, check out this link!