With the arrival of Monday, March 3rd, Orthodox Christians worldwide commence Great Lent, known in Greek as “Kali Sarakosti.”
The Ecumenical Council established this period of fasting, mirroring Jesus Christ’s 40 days in the wilderness.
“According to the Church of Greece, fasting is not merely about physical discipline, but spiritual elevation,” explains Father Papanis. “The essence of ‘nisteia‘ is abstaining. During this time, individuals commit to renouncing passions and weaknesses, while mindfully managing the quality and quantity of their food. Indulgence, even with Lenten foods, defeats the purpose of fasting.”
A cherished Greek Lenten tradition is the creation of “Kyria Sarakosti,” a doll with seven legs, each symbolizing a week of Lent.
“It’s a yearly tradition in our family,” shares Marina Grigorak. “We cut off a leg each week, visually counting to Easter. The doll, with crossed arms and no mouth, embodies prayer and fasting.”
In Greece, Lent is deeply woven into the cultural fabric. Clean Monday, the first day, is a public holiday. Many attend church services, while others enjoy kite flying outdoors, often combining both with a Lenten meal.
The start of Lent in Greece is a time of communal spirit. People greet each other with “Kali Sarakosti!” (“Good Lent!”). In Cyprus, they say, “Kalo Stadio!” (“Good Race!”), drawing a parallel between Lent and a runner’s endurance.
Greek Lenten cuisine is abundant and diverse. Popular dishes include eggplant salad (melitzanosalata), cod roe salad (taramosalata), tahini, and halva. However, numerous lesser-known, yet delectable, Lenten dishes exist.
Legumes, rich in protein, are staples. Lentil soup (fakes), bean soup (fasolada), baked giant beans (gigantes fournou), and fava are widely enjoyed.
Grains, particularly rice, are prevalent. Dishes like spinach rice (spanakorizo), vegetable and seafood risotto, stuffed cabbage or grape leaves, and stuffed vegetables are common.
Pasta with various sauces is another Lenten favorite. Kritharaki, small pasta resembling rice or barley, is often cooked with vegetables and seafood. Spinach pie (spanakopita) can be made Lenten by using olive oil instead of butter.
Greece’s abundant vegetables, including cauliflower, broccoli, peppers, eggplant, tomatoes, artichokes, greens (horta), olives, and pickles (toursi), are prepared or in complex dishes.
Lenten sweets abound, from fruit and jam to apple pie (milopita), greens pie (portopita), and Lenten cakes and cupcakes.
Lentil Soup (Fakes) Recipe:
Ingredients (4 servings):
- 200g brown lentils
- 1/4 cup olive oil
- 1 tbsp minced garlic
- 1 onion, finely chopped
- 1 large carrot, finely chopped
- 1 liter water
- 1 pinch dried oregano
- 1 pinch dried rosemary (optional)
- 2 bay leaves
- 1 tbsp tomato paste
- Salt and pepper to taste
- Wine vinegar (optional)
- Olives (optional)
Instructions:
- Place lentils in a large pot, cover with water (3cm above lentils), bring to a boil, and cook for 10 minutes.
- Heat olive oil in a separate pot. Add garlic, onion, and carrot, and sauté until softened (about 5 minutes).
- Add the sautéed vegetables to the lentils and 1 liter of water, oregano, rosemary, and bay leaves. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
- Add tomato paste, salt, and pepper. Cover and cook until lentils are tender (about 30 minutes), stirring occasionally.
- Add wine vinegar and olives before serving, if desired.
Enjoy a blessed Lenten season!