for fedeus: 250 gr of wheat flour, salt and water q.s.
for the soup: 150 gr of chickpeas, 1 bone of ham, 100 g of bacon, 1 homemade chorizo, 2 handfuls of fedeus, leaves of mint.
To make fedeus, mix the flour with water and salt, knead and let rise for 30 minutes. Scrub until you make small (rice-like) berries that sit in the sun to dry for 48 hours, or until they are hard and ready to cook. With the already dried berries, place the already soaked grain, the bacon, the chorizo and the bone of the ham that is later shredded in a clay pot. Add the dry fedeus to the mixture and cook for 10 minutes. Let stand to season the flavors and serve with a mint leaf.
* Typical recipe from Casa Merca Restaurant in Odeleite