The Holy Week Table - Η Κουζίνα της Μεγάλης Εβδομάδας
Recipes for every day of the fast — from Palm Sunday to Holy Saturday
As promised, here are some recipes that carry you through Holy Week, beginning with the small celebration of Palm Sunday and ending at the midnight table on Holy Saturday.
These are humble, nourishing dishes, the kind that have been made in Greek kitchens for generations, passed down from watching and doing. And alongside them, a couple of recipes that are a little different, a little special, the kind that have quietly earned their place at the table too. Some require a little planning (the salt cod needs an overnight soak, the dried beans their own soaking time), but none of them are difficult. They are the food of patience and intention, which is exactly what this week asks of us.
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Palm Sunday · Kyriaki ton Baion
The fish day
Palm Sunday is one of only two days in the entire Lenten fast where fish is permitted, a small, welcome celebration before Megali Evdomada begins. The traditional combination is salt cod with skordalia, that gloriously pungent garlic and potato dip.
The salt cod needs to be soaked overnight to remove the salt, so remember to take it out the evening before.
BACCALA ME SKORDALIA
Salt cod with garlic potato dip · Palm Sunday
For the baccala:
1 kg salt cod
Plain flour, for coating
Olive oil, for frying
Black pepper, to taste
For the skordalia:
500 g potatoes
6 cloves garlic, crushed
500 ml olive oil
Juice of 1 lemon
2 tbsp white wine vinegar
Salt & pepper, to taste
For the baccala
1. Cut the cod into pieces and soak in cold water overnight. Remove from the water and dry well with paper towels.
2. Coat in flour and fry in hot olive oil until golden brown, turning once. Place on kitchen paper to drain.
3. Season with black pepper and serve with skordalia.
For the skordalia
1. Cook potatoes in plenty of salted water. Drain and peel while still hot.
2. Using a mortar and pestle or food processor, mash to a smooth purée. Add garlic, then add olive oil, lemon juice and vinegar in turns, beating continuously.
3. Add a little hot water if the mixture gets too thick. Season to taste.
