After the exuberant celebrations of Carnival and the burning of the Carnival King, what follows is Koulouma, the outdoor festivities of Clean Monday. Large groups head to the countryside to enjoy themselves, fly kites, and savour the unique specialities of Lenten cuisine.
According to Orthodox faith and Greek tradition, from this day and for the next forty—hence the name Great Lent—people abstain from all animal products. Despite these restrictions, some of the finest dishes of Greek cuisine take centre stage on the Lenten table. Vegetables, legumes, and seafood play a starring role in a wide array of delicious and nutritious recipes, while traditional halva and other syrupy sweets complete the rich culinary customs of the season.
To whet the appetite…
Start with freshly prepared salads that bring vibrant colour to the table. Tomatoes, cucumbers, radishes, cabbage, and lettuce are beautifully complemented by tangy olives, capers, and caper leaves, along with piquant pickled toursia (vegetables preserved in oil, vinegar, and brine). Add a generous serving of taramosalata, rich with olive oil and lemon, a potato salad garnished with fresh spring onions, and, of course, a freshly baked, crispy lagana bread generously topped with sesame seeds.
On to the main course…
Fresh mollusks and shellfish, rich with the aroma of the sea, take pride of place. Tender cuttlefish with spinach, grilled squid or stuffed with rice and vegetables, octopus marinated in vinegar or simmered with short pasta, shrimp giouvetsi, fisherman’s pasta, and mussels steamed or served with rice are just some of your options. Pot dishes and ladera—a cornerstone of Greek gastronomy—are equally essential to the Lenten table. Creamy fasolada (bean soup), giant beans baked plaki-style, dolmadakia yalantzi (vine leaves stuffed with rice and herbs), spinach rice, chickpea stew, and tomato fritters are among the most delicious dishes you can sample.
A sweet finale…
The treat most closely associated with the Lenten period is halva. It is available in a variety of forms, sold loose or packaged. The classic “grocer’s halva” is made from tahini (a paste of ground sesame seeds), sometimes enriched with chocolate or nuts. Another variety is Farsala halva, made with cornflour or rice flour. It has a jelly-like texture and a delicious caramelised sugar crust.
Many homemakers also prepare semolina halva at home, using coarse semolina, olive oil, raisins, nuts, and a sprinkle of cinnamon on top. Completing this sweet trilogy of halva are an array of syrup-soaked desserts, tahini pies, and honey pies, all of which equally delicious.
According to Orthodox faith and Greek tradition, from this day and for the next forty—hence the name Great Lent—people abstain from all animal products. Despite these restrictions, some of the finest dishes of Greek cuisine take centre stage on the Lenten table. Vegetables, legumes, and seafood play a starring role in a wide array of delicious and nutritious recipes, while traditional halva and other syrupy sweets complete the rich culinary customs of the season.
To whet the appetite…
Start with freshly prepared salads that bring vibrant colour to the table. Tomatoes, cucumbers, radishes, cabbage, and lettuce are beautifully complemented by tangy olives, capers, and caper leaves, along with piquant pickled toursia (vegetables preserved in oil, vinegar, and brine). Add a generous serving of taramosalata, rich with olive oil and lemon, a potato salad garnished with fresh spring onions, and, of course, a freshly baked, crispy lagana bread generously topped with sesame seeds.
On to the main course…
Fresh mollusks and shellfish, rich with the aroma of the sea, take pride of place. Tender cuttlefish with spinach, grilled squid or stuffed with rice and vegetables, octopus marinated in vinegar or simmered with short pasta, shrimp giouvetsi, fisherman’s pasta, and mussels steamed or served with rice are just some of your options. Pot dishes and ladera—a cornerstone of Greek gastronomy—are equally essential to the Lenten table. Creamy fasolada (bean soup), giant beans baked plaki-style, dolmadakia yalantzi (vine leaves stuffed with rice and herbs), spinach rice, chickpea stew, and tomato fritters are among the most delicious dishes you can sample.
A sweet finale…
The treat most closely associated with the Lenten period is halva. It is available in a variety of forms, sold loose or packaged. The classic “grocer’s halva” is made from tahini (a paste of ground sesame seeds), sometimes enriched with chocolate or nuts. Another variety is Farsala halva, made with cornflour or rice flour. It has a jelly-like texture and a delicious caramelised sugar crust.
Many homemakers also prepare semolina halva at home, using coarse semolina, olive oil, raisins, nuts, and a sprinkle of cinnamon on top. Completing this sweet trilogy of halva are an array of syrup-soaked desserts, tahini pies, and honey pies, all of which equally delicious.
