{"id":13256,"date":"2025-06-16T10:04:12","date_gmt":"2025-06-16T10:04:12","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=13256"},"modified":"2025-12-23T09:34:35","modified_gmt":"2025-12-23T09:34:35","slug":"platterbsensalat-die-kamplies-oder-papoules-aus-kreta-2","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/platterbsensalat-die-kamplies-oder-papoules-aus-kreta-2\/","title":{"rendered":"Platterbsensalat, die Kamplies oder Papoules aus Kreta"},"content":{"rendered":"\n

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n

H\u00fclsenfr\u00fcchte, eine grundlegende Proteinquelle in Griechenland, in pr\u00e4historischer wie auch in historischer Zeit, wurden in einer Vielzahl von Arten angebaut, wie sowohl \u00dcberreste von H\u00fclsenfruchtsamen, die in fr\u00fcheren Siedlungen verbrannt wurden, als auch antike griechische Texte belegen. In der Sp\u00e4tbronzezeit fehlen H\u00fclsenfr\u00fcchte auf den Schrifttafeln in Linear-B-Schrift, wahrscheinlich weil die Verwaltung der mykenischen Pal\u00e4ste nur an sehr spezifischen Nutzpflanzen interessiert war, wie etwa Getreide, Flachs und Obstb\u00e4umen wie Feigen, Wein und Oliven, doch schon damals bauten die Menschen viele verschiedene H\u00fclsenfr\u00fcchte an, wie verkohlte H\u00fclsenfruchtreste, die beispielsweise in Knossos gefunden wurden, belegen. M\u00f6glicherweise hatte die Verbindung von H\u00fclsenfr\u00fcchten mit den t\u00e4glichen Mahlzeiten der einfachen Leute, die in antiken griechischen Texten zu finden ist, ihren Ursprung in der Organisation der landwirtschaftlichen Produktion und der Wirtschaft der mykenischen Pal\u00e4ste sowie auch in den damaligen Vorstellungen dar\u00fcber, was ein wichtiges landwirtschaftliches Produkt ausmacht.<\/p>\n\n\n\n

Die h\u00e4ufigste Art, H\u00fclsenfr\u00fcchte zu verzehren, war, wie antike Texte belegen, entweder in Form einer Suppe oder als dicker Brei. Seltener finden sich Hinweise darauf, die H\u00fclsenfr\u00fcchte zu zermahlen und daraus Brot zu backen oder die Samen zu r\u00f6sten, um sie als Snack zu essen \u2013 die Tragimata<\/em> der alten Griechen. Manchmal wurden die Samen weich und s\u00fc\u00df gegessen, noch bevor sie reiften, also wieder als Tragimata<\/em>, Beilage zum Weingenuss.<\/p>\n\n\n\n

Besonders interessant im Hinblick auf die Art und Weise, wie H\u00fclsenfr\u00fcchte verzehrt wurden, ist ein Hinweis von Theophrastos (4.\u20133. Jahrhundert v. Chr.) in seinem Werk \u201e\u00dcber die Geschichte der Pflanzen\u201c. In diesem Buch wird beschrieben, dass die zarten Triebe des Ochros<\/em>, einer H\u00fclsenfrucht, die h\u00f6chstwahrscheinlich dem heutigen Afko<\/em> von Limnos, also der Art Lathyrus ochrus<\/em>, entspricht, als Nahrungsmittel verzehrt wurden. Jahrhunderte nach der Zeit des Theophrastos begegnet man dieser alten Ern\u00e4hrungspraxis auf der Insel Kreta, wo dieser Lathyrus ochrus<\/em> in G\u00e4rten ausges\u00e4t und als Salat gegessen wird, wobei die zarten Triebe mit grobem Salz bestreut und mit einem Glas Raki serviert werden. Dieses Gericht ist hette unter den Namen Kamplies und Papoules bekannt. Ist das Wort \u201eKamblies\u201c im kretischen Rezept verwandt mit dem antiken Wort Kavlos<\/em>, der antiken Bezeichnung f\u00fcr die zarten Triebe? Dieses Gericht ist bei den Kretern so beliebt, dass in der j\u00fcngeren Vergangenheit, als der Anbau von Afkos<\/em> (Lathyrus ochrus<\/em>) auf Limnos sehr weit verbreitet war, der Samen per Schiff von Limnos nach Kreta exportiert wurde, damit die Kreter ihn auss\u00e4en und die Platterbsen als Salat essen konnten: ein einfaches, saisonales Gericht mit jahrhundertealter Tradition und Wurzeln in der Antike, wenn nicht sogar noch davor.<\/p>\n\n\n\n

Abbildung 1. Servierte Platterbsen-Triebe (Ochros<\/em>, Lathyrus ochrus<\/em>) (Foto von Niki Saridaki, aus dem Buch \u201eFood Crops in Ancient Greek Cuisine: an archaeobotanical and textual study\u201c, Valamoti, Fyntikoglou, Symponis 2022, University Studio Press).<\/p>\n","protected":false},"excerpt":{"rendered":"

Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki H\u00fclsenfr\u00fcchte, eine grundlegende Proteinquelle in Griechenland, in pr\u00e4historischer…<\/p>\n","protected":false},"author":7,"featured_media":14040,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[3166,3165,1683],"class_list":["post-13256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-gastronomie-de","tag-istoria-de","tag-ellada-de"],"yoast_head":"\nPlatterbsensalat, die Kamplies oder Papoules aus Kreta - Umgekehrte Landwirtschaft<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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