The Annunciation (or Evangelismos in Greek) to the Theotokos is one of the Great Feasts of the Orthodox Church, celebrated on March 25. Greeks also celebrate Greek Independence Day this day. This is one of only two days during Lent, the other being Palm Sunday when fish is permitted.
According to the Gospel of Luke 1:26-38, the Archangel Gabriel appeared to Panagia to announce to her that she would conceive Jesus Christ.
The country marks the double holiday with two things: Parades and Bakaliaros (Codfish) and Skordalia (potato and garlic mash).
A custom across the country on this day is to eat Bakaliaro with skordalia, as it is a joyous occasion, allowing the fast to be broken today.
Here is a recipe for Bakalriaros and Skordalia from Kalofagas-Greek Food & Beyond website of Peter Minaki. Peter is one of Canada’s finest Toronto based Greek food experts and often referred to as “Kalofagas”, which is Greek for “gourmand”.
Bakaliaros Skordalia
approx. 1lb. of salt cod fillets (soaked & water changed 3-4 times until salt is removed)
1 bottle of beer
3/4 cup of all-purpose flour
3/4 cup of corn starch
salt and pepper to taste
flour for dredging
sunflower oil for frying
Potato Skordalia
3 Russet (starchy) potatoes
5-6 cloves of garlic, minced
approx. 1/2 cup of extra-virgin olive oil
good wine vinegar to taste
sea salt to taste
*You can find more of Kalofagas' recipes here: Kalofagas.ca