Galley · 21 Jun 2027 · 3 min read
The chickpeas that cook all night on Sifnos
Revithada goes into a clay pot on Saturday night and comes out of a wood oven on Sunday at noon. We moor in Kamares to be there for it.
Sifnos has potters, and potters have kilns. For generations the island has baked its Sunday lunch overnight in a clay pot called a skepastaria: chickpeas, onion, bay leaf, a lot of olive oil, nothing else.
“Chickpeas, onion, bay leaf, a lot of olive oil, nothing else.”
We bring the boat into Kamares on Saturday afternoon and walk up to Apollonia. The bakery takes your pot at dusk and hands it back the next morning, sealed with a rope of dough. It tastes of smoke and is silky enough to eat with a spoon.
Our galley on Anemos makes a version in a pressure cooker. It is good. It is not the same.
