The two weeks leading up to the Great Lent means that Greeks will revel in dressing up, parties, good times with friends and family, travel and indulging in lots of meats.
Afterall, for forty days we in the Greek Orthodox faith will be fasting by eating a vegetarian diet (of varying strictness).
This year, the Greek Orthodox Easter falls on April 27th, preceded by the Great Lent and currently we are in Carnivali.
Yesterday was Tsikno-Pempti. Tsikna means the aroma of charred meat and Pempti means Thursday. Put them together and you have Tsikno-pempti.
In Greece, city and town administrations will set up vast grills in the maina plateia (city/town square) and offer an abundant amount of meats…usually souvlaki and other pork meats.
Residents will set up their backyard barbecues, offering friends and family endless servings of meat with wine.
Tavernas will be packed with those too lazy to grill for themselves or just not up for the hustle & bustle of the crowds in the plateia.
Put all three scenarios together and you have one smoky Thursday in Greece. The only other time one will smell so much smoke around Greece is on Easter Sunday when practically every Greek household is roasting a lamb on the spit.
Greece consists of 11 million people and there are about the same amount to Greeks in the Diaspora. Us Greeks abroad try our best to hold the Greek torch alive.
For us Greeks in Canada, our climate can interfere in keeping such traditions alive. Last night the temperature here in Toronto was a -14 Celsius – outdoor grilling cancelled.
The cold weather outside was not going to stop me from doing Tsikno-Pempti. I gathered some wood from the garage, lit the fireplace early and got the embers hot & glowing. Tsikno-Pempti indoors.
Look at these beauties! if you’re wondering, they tasted as good as they looked. I grilled some Macedonian sausages and some pork souvlakia tzatziki, some roasted red peppers, salad, fries and lots of red wine.
I’ve said it before and I’ll say it again, there’s lots more to Greek cuisine than souvlaki but when it’s char-grilled, it can’t be beat.
I’m going to keep you all in suspense until the warmer weather returns and I’ll share with you how I marinade a pork butt into the juiciest, most tender souvlaki you’ve ever had.
Darn! I wish I’d been at your house last night. This looks so wonderful. And I can almost smell it through my monitor…
sarakosti may mean 40 days, but we dont fast 40 days only at great lent – count the days from kathara deutera till easter sunday and you will see they are 48; if you include cheesefare week, that’s another 7 days before the 48. sarakosti denotes the 40 days before MEGALI EVDOMADA, which has its own significance, and is not included in the sarakosti period (filakia, maria)
and i forgot to tell you how delicious these souvlakia look – never seen anything better in photographic form!
OMG, Peter. May I please come over for souvlaki? I promise to do the dishes, and try my bestest not to drool at the table. These look absolutely amazing…I will be watching for the recipe. It’s grillin’ season over here already!
My my my..my my haha. This looks delicious. Why won’t you tell us now how to make it?
Was this accomplished in your fireplace? OMG, this looks marvelous !!! Just over at Valli’s and was wishing I had a loaf of her bread. Her bread would be perfect with your grilled dish!
(Why are you not a Daring Baker?)
Wow – you made that in your fireplace? Looks really good!
If we were on survivor together…I’d fight to keep you on the show.
Talk about thinking on your feet. It must be the Canadian in us! That meat looks so good…how long til you give us the recipe???? When I come up there this summer I am definitely heading for some good Greek food. Oh yeah and Harvey’s too!
This and the salad below look delicious…wish you were my neighbor, I’d have to invite myself over for a lovely feast!
My oh my I wish I was at your house as a guest eating your pork souvlakia tzatziki and made in your fireplace, gosh what an inspiration you truly are Peter!
Peter I was BBQ’ing last night here. I was thinking about my family in Quebec that will have to wait couple more weeks before cooking outside. What a great idea to cook them in the fireplace. Looks so good.
Bravo Peter! The souvlki look excellent. I’m looking forward to the marinating recipe for these.
It doesn’t get much better than meat on a stick and fiddling around with a fire. This is awesome. Such great history lessons! Love your blog. I’m learning so much about a cuisine I’m almost clueless about.
You should have your own grilling show! You could be the next Bobby Flay.
These look great.
I’ve never grilled meat before, but this looks delicious. Bookmarked!
That looks like a great meal. I can’t wait to hear about the marinade.
This all looks great – doesn’t matter that the event was shifted indoors. Those fries hiding in the background also look smashing.
Peter all your food looks so well seasoned and spiced. I wish you were my neighbor!
Peter I want to come to Canada just so that I can eat your food :) Beauties they are indeed!
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
Sounds fantastic and looks delicious–although I’d never cooked using the fire place! Can’t wait to see the results when outdoor grilling is do-able again.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
I think it is time that you invest in an indoor barbecue – we have a room just for that. In SA we call meat on a stick “sosaties”. Although the marinades differ from person to person, the traditional version is a lovely sweet curry marinade. Your pork looks lovely and juice – beautiful.
Christine, when I stepped out for more wood…I could smell it outside!
Maria, thanks for the 411…I’ve lost track as I don’t fast in the strictest sense.
Nikki and all, look for souvlaki 101 in May.
Maryann, wait will ya?
Deb, yes the fireplace. As for Daring Bakers…I’m still honing my baking skills.
Psychgrad, if I were on Survivor, I’d serve you meatloaf…BuWHAHAHAHAHA!
Judy, I don’t know whu but I’ve noticed Harvey’s burger joints closing up…OH NO! Please look me up when in TO.
Pixie, open door to neighbors and a booster chair for you! lol
Rosie, thank you, you’re too kind.
Helene, you folks in BC do have a milder winter. Payback in the summer from Ontario.
Peter, you’ll love it…it’s a winner.
Catherine, thanks for visiting and please come by again.
Emi, what would the show be called, Fugli Greek Cooking Show? lol
Anon, you should try meat some time, it’s really tasty! lol
Cake, Im glad you noticed the fries…they were good.
Glam, drop on by…fridge is stocked.
Cynthia, I shine in the summer.
Mike, I live for grilling, patios, endless bar service at home.
Nina, I have the Foreman grill and I’m not too keen on it. Nothing like real BBQ.
Peter, you’re so off the island.
This is what I order in
Greek town, here in Chi town. Mmmmmm !!Can’t wait for your marinade recipe
Yuuummm! I love cooking in the fireplace. That looks so good, Peter. My tummy just rumbled a little.
Speaking from experience: the only problem with grilling outside in winter (aside from freezing your fingers) is actually getting the food done. We can’t use our smoke unless the temp is above 10C – although we are known to try….
Hola frozen Greek!!! ;-) That’s cold… -14ºC… Good you have brilliant ideas like this one, MMmmmmmm it does look great!!!
This past weekend I have been cleaning my summer furniture, as Val did some days ago, and I layed in the sun with a good beer and some chips! We had 23ºC… Sooooooooooooo nice :D Hope your weather starts to get better!
Oh my!… great site with wonderful recipes