Lefkada map

THE VILLAGE OF ENGLOUVI

Englouvi - at 730 meters is the highest village of Lefkada and one of the oldest on the island. It is located in the centre of the island and is the largest in size. The name of the village is due to its location, as it is surrounded / trapped in the mountains (englouvi in Greek). The hard working inhabitants from generation to generation, grow crops of lentils on the plateau of the village mountain at an 900 meters height, which is known for its unique taste and nutritional value. Every year, on 6th of August, on the “Feast of the Englouvi's Lentil”, the village and the lentils-farmers celebrate their local product, the valuable lentils treasure, that is cooked and served to the visitors of the plateau. The Englouvi plateau listed in FAO (Food and Agriculture Organisation of the United Nations) as one of the five protected areas for unique aesthetic - natural and cultural beauty of Greece.

THE LENTILS OF ENGLOUVI

Lentils are a legume of high nutritional value and are classified as superfoods. They are a rich source of carbohydrates, natural protein, fibre, vitamins and minerals. The Englouvis lentils is a worldwide unique product. For its uniqueness, has excelled in many exhibitions and a sample of it is stored in the UN and Syria to the International Agency for Research on Dry Areas (ICARDA), carrying the code ILL293. Also the Englouvi’s Lentils from Lefkada are included in the National Index of Intangible Cultural Heritage of Greece under the aegis of UNESCO. The cultivation is lost in the mists of time and the seed is unchangeable. Grown in the same way from generation to generation and without using any kind of chemical fertilisers and pesticides during cultivation. The work is tedious and the yield of the crop depends entirely on the weather and therefore the value, proportionate to its costs are increased. It is 100% natural - organic and good-looking superior product from the mother land of Englouvi. The Englouvi's lentils are cooked according to the traditional recipe that we provide and stands out for its unique flavour and texture. It’s easy boiled, completely free of any chemical and is an ideal food for all ages.

“ I would change all the delicacies of the world for just a spoonful of Englouvi lentils ”

Elias Mamalakis, Chef expert quote from telecast in Englouvis square from August of 2008

DISTRIBUTION

The distribution of Englouvi's lentils takes place ​​after its harvest each July to August. Usually is immediately out of stock as it’s been already sold out due to huge demand before finishing the harvest. Depending on the year and the amount of production, lentils continue to be sold until stock runs out. The price ranges from 10€/kg directly from the farmers and can reach up to 35€/kg to some delicatessen shops. Beware of some lentils that use the name of the Englouvi's lentils in order to earn money, from the surrounding areas of Lefkada and elsewhere, which have nothing to do with the original Englouvi's lentils. It’s better to buy directly from the lentils-farmers of Englouvi, whom you will always find in the village and from the stores you trust. You can also buy the authentic Englouvi's lentils from us, either from the village or directly by e mailing us the desired quantity and your contact details. We remain at your disposal for any further information.

We accept and Bitcoin for our lentils. For more information contact us!

Nutritional value Englouvi's Lentils

TRADITIONAL RECIPE ENGLOUVI'S LENTILS

Ingredients

• 500 grams of Englouvi's lentils (6 servings)
• 5 cloves of garlic peeled and chopped
• 1/2 cup olive oil
• coarse salt (or regular)
• 1 sprig oregano
• mineral water preferably

preparation time: 10 minutes

runtime-cook time: 30 to 35 minutes

Directions

Clean the lentils of any possible little stones. We wash them, then strain them and put them into the pot with cold water. As soon as they boil, we add cold water and strain them again. Put the lentils in the pot again with cold water to cover them up to two fingers and add the garlic. After they are boiled and have drunk all the water, we add olive oil and at the same time we rub them in the wall of the pot in order to melt them. We cook and stir them for about 10-15 minutes over low heat and add a little water (depending on how sparse we want them), coarse salt and oregano sprig. Leave them up to chelate and remove the oregano when you remove the food from the fire. When they are cool enough, they look as clotted cream and are served with the addition (if preferable) of a small portion raw olive oil or / and vinegar. The people from the village tend to accompany the lentils with onion, which helps the absorption of lentils iron by the body, with sardines and olives.

Bon appetit!