Chef Dimitra
Thessaloniki Memorial Koliva (Κόλλυβα Θεσσαλονίκης)
Thessaloniki koliva is boiled wheat for the memorial table, dried until each grain stands apart, then folded with walnuts, pomegranate, sesame, spice, and a white cover of sugar.
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Chef Dimitra
Aegean Islands Chtapodi Xidato (Χταπόδι Ξιδάτο)
From the Aegean islands, this is the Lenten octopus: simmered slowly without added water, sliced while tender, and steeped in vinegar, oregano, and its own dark cooking liquor.
Chef Dimitra
Pontic Lahanodolmades me Pligouri (Λαχανοντολμάδες με Πλιγούρι)
Pontic cabbage rolls use bulgur instead of rice, with tomato, herbs and olive oil tucked into tender leaves. Line the pot well, and they cook soft without scorching.
Chef Dimitra
Northern Aegean Soupies me Patates (Σουπιές με Πατάτες)
Cuttlefish, potatoes, sweet peppers, and olive oil make the Northern Aegean fast-day pot, rich enough for supper and plain enough to stay honest.
Chef Dimitra
Mount Athos Tahinosoupa (Αγιορείτικη Ταχινόσουπα)
Mount Athos tahinosoupa is an oil-free Lenten soup of tahini, lemon, and orzo, plain enough for Holy Week and rich enough to comfort without a drop of oil.
Chef Dimitra
Cypriot Louvia me Lahana (Λουβιά με Λάχανα)
Cyprus puts black-eyed peas, chard, and zucchini in one plain pot, then lets lemon and green-gold olive oil do the finishing.
Chef Dimitra
Tsigareli Kerkyras (Τσιγαρέλι Κέρκυρας)
Tsigareli Kerkyras is Corfu's sharp, pepper-red pot of wild greens, a nistisimo dish built from bitterness, garlic, tomato paste, and bread to drag through the oil.
Chef Dimitra
Macedonian Fakorizo (Φακόρυζο Μακεδονίας)
Macedonian fakorizo is the fast-day pot of lentils, rice, olive oil, and onions browned until sweet. Cheap food, yes. Poor food, never.
Chef Dimitra
Gigantes me Chtapodi from Greek Macedonia (Γίγαντες με Χταπόδι)
Macedonia's fasting dish of Prespes gigantes and octopus is baked slowly in tomato until the beans turn creamy, the sauce darkens, and the octopus gives the pot its sea-salt depth.
Chef Dimitra
Asia Minor Pilafi me Kastana (Πιλάφι με Κάστανα)
Asia Minor chestnut pilaf belongs to the Christmas fasting table: rice, raisins, pine nuts, and pomegranate, fragrant with cinnamon and cooked gently enough for the chestnuts to stay whole.
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