Greek Octopus Recipe for a Delicious ‘Sarakosti’
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Loading... - Tiffany Drivas
- 19 Apr 2023
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If you happen to travel to Greece during the period leading up to Easter, you will see menus and food posters that are slightly different than usual. This is the period of the Great Lent, which is very important for the Orthodox Church. In Greece it is called “sarakosti”, meaning “of forty days”.
Exactly forty days before Easter, no animal products or derivatives of them can be consumed by those who practice the fast properly.
That is why on the streets all over Greece you will find signs of taverns and restaurants displaying their “νηστισιμο” (nistìsimo) menu, which means suitable for the dietary restrictions of Lent.
The rule is quite simple
No animals containing blood can be eaten, in fact, the only animal protein sources are derived from shellfish and crustaceans, which do not contain blood. In addition, eggs, milk and cheese are prohibited.
Oil is also disallowed, on Wednesdays and Fridays, although this is a rule followed only by the most faithful. Still, the most faithful and traditionalists also follow these restrictions throughout the year, on Wednesdays and Fridays, while Easter Lent is followed by many more people.
Sautéed octopus and savoy cabbage roulade with seasoned creamed potatoes and beer sauce
A simple and tasty recipe that may seem difficult but is very easy to create. A dish that also leaves a lot of room for your own interpretations on seasonings and accompaniments.
Ingredients:
- 1 medium frozen octopus
- 1 white onion
- ½ cup blond beer
- 4 large potatoes
- 1 tablespoon of tomato paste
- 1 small cabbage
- 10 green olives
- bay leaves, thyme, rosemary, sage
- extra virgin olive oil
Instructions
Let’s start with cooking the octopus. I prefer the frozen one, because the process of blasting the matter makes it softer after cooking, without that unpleasant “rubbery” effect. Read More…
