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 taramasalata. 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.
Taramosalata
125 gr. carp roe caviar
1/2 small white onion, chopped into pieces
1/4 cup lemon juice
8 slices of white sliced bread
2 1/2 cups of vegetable oil
1/4 cup of cold water
- 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 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 oil.
- Store in tubs in your fridge for up to 6 weeks.
Now liquid smoke…thats something new! I bet it adds that extra bit of smokiness that makes it just right! I’m glad you explained about the colour of tarama as well. Beautiful pics Peter.
Wow, that looks very interesting! It reminds me of something Swedes would eat.
(Shhh..I wish you’d hush up about the liquid smoke – that’s my secret weapon!)
I love this! I’ve had it at a few different Greek restaurants!
We’re also having lots more snow than usual this year, baaahhh. I hate snow.
Boy, this post is a stark contrast to the sunny-day post that I posted yesterday!! What a lot of snow you have there!
I’ve not heard of this dip, but then again you continue to educate me every day :) Looks great!
Fasting until Wednesday while reading food blogs? Sounds like torture to me. Hope the fast goes quickly for you.
I know this is going to sound strange, but I am a little jealous of your snow. I wish we had a real winter, even for a little while.
The taramasalata looks luscious. I’ve had it at Greek restaurants and I really enjoy it. It’s nice to have a good recipe. Now I can make it myself- if I can find tarama, that is.
Do you have snow or WHAT?! I haven’t stopped by in a while and I feel absolutely terrible for missing out on all the fun and imaginative food you have been sharing =(. I have to admit that your carp roe caviar is a new one for me but my motto is that you can’t be a true cook unless you are willing to give everything a chance! Great post and photos, Peter =)
Ah I’ve had taramasalata before and it’s SO GOOD! am making this sometime for certain
now about that snow, Yowzers! that’s a lot of snow but for someone who rarely gets to see snow nowadays I would be out there making snow angels not shoveling :)
This dip sounds good – but liquid smoke?!? Not something I have ever heard of before.
Is that a Greek statue I see peeking it’s head from under the snow bank? ;)
We also got the biggest snowstorm in Columbus history over the weekend. We were buried in 2 feet of snow and had to shovel our way out. It was a lot of fun, though.
I had never heard of Taramasalata before, but it sounds really good. I will have to look for the liquid smoke, too, never heard of it either. So much to learn!
Cheers!
calamari, fries, and taramas sounds like my idea of a blissful lunch!
I love Taramasalata! Your dinner sounds so lovely! YUMMMMMMMMMM
To Nick, Cakelaw and Ben,
Liquid smoke has it’s origins in the southern US, I use a natural extract of hickory smoke…great for BBQ and taramasalata.
Heather, your liquid smoke monopoly has been busted.
Kalyn, it’s a mainstay of Greek menus but I’ve noticed many are now offering manufactured dips…sad.
Lori, next time you go out Greek, ask for it…it’ll be on the menu.
Psych, it should be fun…lots of seafood to eat.
Sticky, snow, winter, cold …all suck!
Shandy, good to see you again.
Pixie, do I have any offer$$ to make snow angels and post it?
Maryann, it’s a Mussolini statue! ;)
Ben, you’re in Columbus? Not too far from here.
Forkful, more Lenten delights coming up.
Jenn, the downside is one eats too much bread with such yummy dips.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
I am so lazy, Peter – I found a company here in Cape Town that makes yummee Taramasalata(not the pink version, luckily), so I have never made it myself, but hey, what the heck, I’ll give it a go, soon.
Happy Lent! Good luck with the fasting. I’ve never done it but I should try one day. Maybe it’ll be good for me? I become a raving lunatic and a b**ch if I don’t eat every 5 hours, so I should prob. be alone if I’m going to give it a shot. Lovely recipe. We just posted a recipe on our website that would be Lent-approved (meat free and make a diff sidedish to be dairy free) and is kind of Biblical (kind of?). Anyways, Happy Lent again, Peter! – amy @ http://www.weareneverfull.com
I have seen this in the delli shop but never had the courage to buy them as i didn’t know how it will taste. Now i knoiw
clean monday is over, but we are still eating leftovers. everyone welcome!
I am learning all kinds of stuff!
You’re a great teacher of all things Greek, Peter!
That is one of my favourite foods ever! YUM! Loving the snow too – it is getting warmer here in Cairo. Won’t be long and I will be sweating like a camel… hmm gee that was a ladylike statement! LOL
I bought some of that bread on Friday and it was delicious. I had some left over for Saturday, so I brushed some slices with olive oil, sprinkled it with some herb and a bit of Parmesan cheese and stuck it under the broiler, taking care to brown both sides.
Oh my gosh! Look at that snow! Wonder how long it will take to melt? No wonder you told me you would not be having any fresh strawberries for awhile!
i’ve never had taramasalata (which i’ve always thought was strange, since my family is from a part of italy that’s very close to greece) but it looks lovely. plus, you can’t knock liquid smoke!
Liquid smoke in taramosalata!!!
What an idea!
Bravo Peter.
Kai tou Xronou!
YOU CAN DELETE THIS IF YOU LIKE…
lol – awesome subliminal phallus you’ve got going on in that 2nd taramasalata photo! tard!
theJ
I love this stuff. And now you have taught me to make it homemade. Heather is right. My Sedish roomate introduced me to this .She ate it all the time. They love their fish products. I’m sure there is a link.
Nina, you should know homemade is always better.
Amy, we still eat, just no meat or dairy product and I snack constantly.
Maria, I’ve got a new batch of Nistia foods a’comin’!
Catherine, I’m glad you’re learning more about Greek food.
Lynda, I’ll take Cairo – you can have Toronto!
Lisa, lagana is so good with those sesame seeds on’em!
Deb, I wish I was in Key West right now.
Michelle, if you like seafood, you’ll love taramasalata.
Dimitri, I got the idea from trying the tarama from the supermarkets there in Greece. It too has a hinit of smoke but homemade is best!
The-J, I’m not going to delete your comment. Everyone now can see that you have a sick, warped mind but I still like ya! ;)
3 feet of snow…what could be more Greek than that? :) I do like the idea of the Greek fast – 6 weeks without lamb or cheeses is some of the greatest atonement rituals I can think of.
Great recipe! Where are you in Toronto? That looks so much like home!
I’ve learned something new today,never had or heard of this. May I say though,that you always make everything look sop good!!
Help! I made this the other night and now I can’t stop eating it! Arghhhhhhh!!!
I love taramasalata – yummy. But I have never heard of or seen liquid smoke! I can’t imagine it at all… I’ll have to go and hunt it out (…though not quite sure where to start!)
♫ Let it snow, ♪let it snow, let it snow ♫
I wish we had just a small portion of this snow here :D
Dimitri – r guided me to your blog, knowing I am cheating long ago with Hickory Liquid Smoke on “smocked salmonâ€. Actually I am cheating on “melitzanosalata†too, and nobody can understand in what a way I can “burn†my melintzanes so perfectly.!..
Very good job Peter. Keep it up.!..
I just made taramasalta today, and was curious to see what you wrote about it… It looks like we have almost the same recipe, but I’ve never seen liquid smoke added. Coincidentally, I just smoked some onions, so maybe I’ll add some of those. hmm.
Oh how I miss real taramasalta!
We’re going out on the boat all day tomorrow, and you’ve got me craving this so bad I’m going to make it for our picnic. Can’t wait to try it, thanks :)