Kathari Deftera (Clean Monday)

The Blue Star ferries that arrive on the islands this weekend are full of passengers, as if  it was August…

It is the Kathari Deftera (Net Monday), a public holiday for Greece.

On that special day that signifies the end of the carnival festivities and the beginning of the forty day fasten that ends with Easter, it is a bliss to be in the countryside, fly a kite and eat outdoors the traditional plates of the day: taramosalata, gigantes (lima beans), sea food, halva and lagana (the typical flat shaped bread baked of the day).

Everything is cooked in advance, because ‘’Clean Monday’’ is a day for relaxation…

We usually benefit from the sunny winter weather, to watch the colorful kites fly up high into the bluest colored sky that you’ve ever seen!

 

My grandfather’s taramosalata

 

Both of my grandfathers loved to cook. They both had their own special recipes, which they cooked and brought to every family gathering.

My grandfather Giorgos’ specialty was the taramosalata (preserved fish roe spread). I remember that when he was cooking that favorite meze of his, he didn’t let  anyone into the kitchen but me; I had the important role of being his taramosalata taster: I would watch him blend the ingredients  into a soft golden-pink spread as I waited with anticipation to try the final result. After years of practice and many calories later, my diplomatic comments about his recipe would be those that always made my grandfather smile: ‘’it’s much better than the last time!’’

His taramosalata was a big hit and everyone loved eating it, especially my friend Lena,  who claims that his is the best in the world! Since it is her birthday today, I will dedicate this recipe to her:

Taramosalata: the recipe

• 100gr. of white preserved fish roe
• 2 small lemon juice
• 300 gr. white bread, soaked into water and squeezed to dry
• 1 small onion, finely chopped
• 1 big cup of olive oil

Pour the fish roe and the onion into the blender and start blending, gradually adding the bread, the lemon juice, and the olive oil, until you have a smooth a rich mixture.

 

Gigantes (lima beans in tomato sauce): the recipe

 

• 500 gr. of lima beans
• 2 medium onions in slices
• 2 cloves of garlic in slices
• 1 small cup f olive oil
• 4 ripe tomatoes in cubes
• Parsley sprinkled
• Salt-pepper

Soak the beans overnight into cold water; Boil them until they become soft and drained them.

Heat the olive oil  into a pan and cook the onions until they have a golden color. Then, add the garlic, the tomatoes, the parsley and season with sat and pepper. Reduce the heat and let the sauce simmer for 20 minutes.

Put the beans into a pot proper for oven baking, add the sauce and warm water; just enough to cover them. Bake for 40 minutes in medium heat.

This healthy and delicious plate can be served warm, as well as cold.

 

© words by Maria Alipranti

© photos by Christos Drazos