Today marks the the beginning of the Great Lent for Greek-Orthodox Christians.From now until Greek Easter (April 27th), the devout will fast by eating a diet of non-meat and dairy-free foods.
I will not be fasting for the entire period but I will fast until this Wednesday, opt for a moderate diet for the majority of Great Lent and fast once again for Holy Week up to Easter.
This past weekend, Greek revelers partied to the wee hours of Sunday night until the sun rose to bring on Clean Monday.
It's called Clean Monday as no meat or dairy products are cooked in the home and a feast of shellfish and other delights abound in homes, tavernas and parks and squares.
It is also customary for parents to take their children out to fly their kites in parks, high plateaus and mounts. The weather is mild, the wind brisk, Spring nipping in the air.
If you would like to read more on Clean Monday, visit Maria's Organically Cooked. Maria is a Greek who grew up in New Zealand but has since settle in Crete to raise her family. Maria will give you a good idea of what it's like living in Greece, though the eyes of a Greek of the Diaspora.
Alas, as you can see from my photo, I will not be flying any kites anytime soon! Since I can remember winters, I have never seen such an accumulation of snow in Toronto. My dad and neighbor (both in Canada since the late 50's ) also had never seen such snow...until now!
Today, I made a vegetable soup, some deep-friend calamari, fries and some Taramasalata. Taramasalata is a famous Greek dip made from the roe (fish eggs) of a carp fish. On Clean Monday, it is also customary to eat a Lagana, the sesame seed covered flatbread you see in some photos.
Taramasalata is found on the menus of most (if not all) Greek eateries and you can usually find (and buy) it at Greek grocers and delis.
As you can see in the jar, it's quite a bright orange-red in colour and it gets transformed into a light pink colour when whipped up in your food processor.
You might come across a taramasalata that's a bright red colour and I would be suspicious of it. Any homemade version that I've seen (and tried) has a light pink hue. All others are likely prepared by a large manufacturer or a supermarket brand.
Most jars of carp roe are 250gr., which will make you two food processors' worth of taramsalata. If you are Greek, you know this amount will go fast but if you're not Greek and wish to make it yourself, you can make half the jar and store the remainder in the fridge for 6 weeks.
Taramasalata is another jewel in the crown of Greek dips. My family's version is a classic recipe with our own twist...the addition of liquid smoke!
Taramasalata
125 gr. carp roe caviar
1/2 small white onion, chopped into pieces
1/4 cup lemon
1/2 loaf of white sliced bread
1 1/2 cups of sunflower oil
1/4 cup of cold water
dash of liquid smoke
- Take half of your loaf of sliced bread (about 9 slices) and soak it in water and then squeeze the water out of the bread. Reserve.
- In your food processor, add the roe and onion and puree on high for a couple minutes for the two ingredients to incorporate. Now add the soaked bread and continue to puree on high.
- Now slowly add just the two cups of sunflower oil into the food processor. Be patient and slowly pour in the oil (you don't want it to split).
- Add your lemon juice, cold water and liquid smoke and continue to whiz in your food processor.
- Finally, slowly add your remaining 1 cup of sunflower oil.
- Store in tubs in your fridge for up to 6 weeks.
