Sarakosti, or Great Lent, in Greece, is a time of reflection and spiritual cleansing. But did you know it’s also a fantastic opportunity to explore a unique and delicious side of Greek cuisine? Forget meat and dairy; Sarakosti is all about celebrating the incredible flavors of the plant kingdom and the bounty of the sea!
Imagine a table laden with vibrant dishes, each bursting with freshness and aroma. We’re talking about dolmadakia gialantzi, those little rolls of vine leaves plump with herbed rice. Each bite is a mini-explosion of Mediterranean sunshine. Then there’s gemista, those glorious stuffed vegetables – tomatoes, peppers, zucchini – filled with fragrant rice and baked to perfection. They’re like edible jewels.
Of course, no Sarakosti spread is complete without a spanakopita – but this is a unique, cheese-free version! Don’t worry, you won’t miss the cheese. The flaky pastry and the earthy spinach create a symphony of textures and tastes. And for a hearty and comforting dish, look no further than fasolakia lathera. Green beans simmered in a rich tomato sauce with olive oil – it’s simple, wholesome, and utterly divine.
But Sarakosti isn’t just about vegetables. Seafood takes center stage. Think succulent octopus stewed in a tangy tomato sauce, crispy calamari (fried or grilled), and a dazzling array of shrimp dishes. And let’s not forget taramosalata, that creamy dip made from fish roe – perfect for spreading on crusty bread. Speaking of bread, lagana is a must-try. This special unleavened flatbread is baked only on Clean Monday, the first day of Lent.
And to complete our culinary journey, we have a delightful assortment of dips: melitzanosalata (smoky eggplant), fava (creamy yellow split pea puree), and so many more! Finally, lentils and beans, in the form of soups and stews, are very common.
Have a peaceful Lent and a happy springtime ahead!
The Athenian Site 