Bread - Holy Bread

Christ bread (Christopsomo)

https://www.monastiriaka.gr/index.php?language=en&newsid=160

Ingredients:

500 gr. of yellow flour

500 gr. of white flour
1 sachet of dry yeast
1 spoonful of salt
½ cup of olive oil
1 cup of black raisins
½ cup of almond kernel
1 cup of walnut kernel
1 tea spoon of cinnamon and cloves
½ teaspoon of cardamom
Sesame

In a kneading bowl, we sift the flour and then we add the salt, the yeast, the
cinnamon, the cloves and the cardamom. We use some lukewarm water to knead them
well and in the end we keep a big piece of dough shaped like a punch. In the rest
of the dough, we add the olive oil, the raisins, the walnuts and the almonds which
must be cut in quarters. When we finish kneading, we shape the bread in round loaf
and put it in a round baking pan. Then we shape the dough that we’ ve kept in two
strings and make a big isosceles cross at the top of the loaf. We coat the bread
with water and sprinkle it with plenty of sesame. Then we cover the bread and leave
it in a warm place to rise. When it is risen enough, we bake it in a preheated oven
in 175 degrees for about an hour.

About Yellow pea flour

http://recipes.wikia.com/wiki/Yellow_pea_flour

Yellow pea flour is derived from yellow split peas which are ground to a super fine
powder. Yellow pea flour is traditionally used to thicken soups and stews. It is a
gluten-free product used in many vegetarian and ethnic homes.

About Yellow split peas

http://recipes.wikia.com/wiki/Yellow_split_peas

Split peas are the dried peeled and split seeds of Pisum sativum. Generally in
north India this is known as matar ki daal, sometimes used as a cheaper variation
for the very popular chhole on stalls offering chhole. ( Tamil பபபபபபப Pattani
paruppu). They come in yellow and green varieties. The peas are round when
harvested and dried. Once dry, the skin is removed and the natural split in the
seed's cotyledon can be mechanically separated, in part to encourage faster
cooking.

Yellow split peas are sometimes confused with the Indian toor dal (split pigeon
peas) or chana dal (split yellow gram, chickpeas or garbanzo beans); while all
commonly known as peas the latter are from other legume species.

They are a great source of protein.

Yellow split peas are most often used to prepare dhal in Guyana and Trinidad.
Referred to as simply dhal it is prepared similarly to dhals found in India but
also may be used in a variety of other recipes.

Yellow split peas are used to make a sweet snack in Beijing cuisine. Wandouhuang
(豌豆黄) is a sweetened and chilled peas pudding, sometimes flavored with osmanthus
blossoms and dates.

Yellow split pea Recipes

http://recipes.wikia.com/wiki/Category:Yellow_split_pea_Recipes

Yellow Split Pea Soup

http://recipes.wikia.com/wiki/Yellow_Split_Pea_Soup

Ingredients

1 lb smoked ham hocks

1 lb dried yellow split peas, cleaned
3 slices fresh ginger root, cleaned
3 cloves garlic, minced
12 cups water or stock
3 carrots, grated
1 large onion, chopped
2 tsp turmeric powder
1½ tsp chili powder
1 small piece fresh hot pepper
1 tbsp Trinidad rum
1½ tbsp chopped chadon beni (culantro)

Directions

Combine first 5 ingredients in soup pot and simer for one hour.
Stir in carrots, onion, turmeric, chili powder and hot pepper- simmer for
another 30 minutes.
Remove ham hocks, cut meat from the bone; cut meat into small pieces and return
to pot.
Add rum and chadon beni and simmer for another 30 minutes.
Discard ginger pieces before serving.