1 / 2 kg well cooked black-eyed small beans
1 / 2 kg raw stamnagathi, thoroughly cleaned
10 pickled artichokes, halved
1 Tea cup of chopped dill
200 gr. of apaki cut into small cubes
4 wheat rusks PGI
3 tablespoons of vinegar
Put the chopped apaki in a baking pan and bake for 15 minutes at 180oC. In a large bowl pour raw stagmnagkathi and black-eyed small beans. Stir well, pour the salt and dill. Stir again. Put the mixture in a large bowl and add the pickled artichokes and cooked apaki. Pour olive oil and crush the wheat rusks spreading them from above.