Lemnian recipes using flomaria

Tahinosoupa
Ingredients
1 kilo broth
1 cup flomaria
1 tablespoon of tahini for each plate of soup
Salt and pepper to taste
Method
In boiling broth add the flomaria, salt and pepper
Flomaria with green olives, capers and basil
Ingredients
1 packet Flomaria
1/2 cup good olive oil
3 cloves garlic
1 teaspoon oregano
teaspoon thyme
1/2 cup green olives
4 teaspoons capes
1 cup peas
Salt and pepper
8 leaves basil cut up with a scissors
Basil leaves whole for decoration
Method
1. Cook pasta and drain
2. In a pan heat oil, add garlic and saute lightly
3. Add capers, oregano, thyme, olives and basil
4. Add peas and stir till peas are soft.
5. Put pasta in a bowel add the herbs and stir
6. Decorate with fresh basil leaves.
Note: You can add sliced zucchini as well or instead of peas
Spatchcock with flomaria
Note: A spatchcock is a baby rooster, but if you can't find one, a very good organic chicken works just as well.
Ingredients
2 small spatchcocks cut in halves or one large quartet
2 cups flomaria (approximate measure, you might like to add less or more but then you must think of the other ingredients and their measurement)
5-6 tomatoes peeled and diced
2 bay leaves
2 onions finely cut or grated
3 cloves of garlic finely cut
3/4 cup olive oil
1 cup of red wine
1/2 teaspoon sugar
1/2 teaspoon oregano
Salt and pepper
Method
1. In a deep large frypan heat the oil and add the spatchcock, saute on all sides for about 4 minutes, sat aside
2. Saute the onions
3. Add the spatchcock and the wine, cook on low heat for about 4-5 minutes
4. Add the tomatoes, sugar, garlic, bay leaves, oregano, salt and pepper and 3 cups of water
5. Stir and allow to cook on low heat for about 45 minutes
6. In a separate saucepan cook the flomaria as you would cook any pasta and add to the cooked spitchcock
7. Serve with a helping of grated kefalograviera or any cheese of your preference
* In Lemnos it is served with the local cheese kalathaki