The Ritual of Cretan Eftazymo Bread with Chickpeas

Eftazymo, a unique bread from Crete, is made with chickpea sourdough and is a traditional delicacy, especially on Clean Monday. The preparation of eftazymo is considered almost a ritual, as chickpea sourdough is extremely sensitive and, according to tradition, prone to the "evil eye."

As Nektaria Kokkinaki explained to the Athens-Macedonian News Agency, women in Crete kept the preparation of eftazymo secret from their neighbors. A characteristic slogan is "Did you stir the Kounenos?" which they used among themselves when they were about to knead the bread.

For the preparation, clay pots were used for the constant temperature required for the sourdough. Nektaria Kokkinaki also shares the recipe for eftazymo, emphasizing the unique taste and tradition that accompanies it.

Ingredients:

• 2 ½ kg flour (all-purpose or half whole wheat)
• 1 liter of water
• 500 g chickpeas (crushed or chickpea flour)
• 150 ml olive oil
• 150 g sugar
• 7 bay leaves
• 2 tbsp salt
• 1 tbsp pepper
• 1 tbsp cumin
• 1 tbsp anise

Instructions:

Boil the water with the bay leaves. Make the "kounenos" (chickpea and water slurry) and let it rise. Knead with the remaining ingredients, let it rise again, shape the loaves and bake.