"Just some ideas for your daily and festive meals..."
BBQ Thursday .... Last Week To Eat Meat For Lent
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Easter in 2014 will be celebrated, according to this year's calendar, by both the Greek Orthodox Church and the rest of the Christian world....
Greeks have a special celebration on what is called BBQ Thursday (Tsikno-pempti in Greek). Tsikno meaning: charcoal grilling meat. Pempti meaning:Thursday - which was yesterday, we can still enjoy eating meat till the end of this week Sunday February 23rd. After that: no more meat, but we can eat dairy products till the end of next week, Sunday March 2nd, which happens to be the known carnival Sunday of Patra. March 3rd, Lent begins till Easter Sunday. 40 days of hard, tough fasting for those who do it correctly. 40 days of cleansing the body from all toxins.
Our family is not religious to the point that we fast for 40 days. Sometimes we do during the "Holy Week" from Holy Monday to midnight of Good Saturday, the Resurection of our Lord Jesus Christ. Sometimes we fast only on Good Friday in order to be able to take Communion on Saturday morning early.
Come Easter Sunday we wake up early to prepare our lamb to be put on the spit to turn slowly over slow charcoal to be ready by lunch time. We also color eggs red, put country music and dance the Sirtaki. By night time we have all eaten and drank too much wine or ouzo and fall right into bed.
To come back to the important event here is the meat that we had yesterday. Lit our charcoal BBQ (no gas!)
Feast your eyes to the following pictures.
Charcoal nearly ready
Starting to Grill
Adding some Veggies: Thin wedges of pumpkin
Close up
Nearly ready
Nearly ready
Just about done!!
Ingredients:
1.5 kg baby lamb cutlets.
3 country sausages.
Lemon juice.
Salt and pepper to taste.
Half a small pumpkin cut in thin wedges.
Method:
Put everything on the grill once the charcoal are well and ready and keep on turning them until they are ready. Hot coals direct grilling.
A ccording to Wikipedia" this article is about the fish that fall under the term tilapia in common usage. For species belonging to the genus Tilapia, see Tilapia (genus) . Tilapia Nile tilapia ( Oreochromis niloticus niloticus ) Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Perciformes Family: Cichlidae Subfamily: Pseudocrenilabrinae Tribe: Tilapiini Genera Oreochromis (about 30 species) Sarotherodon (over 10 species) Tilapia (about 40 species) and see text Tilapia ( / t ÉØ Ė l ÉĖ p i É / ti- lah -pee-É ), is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe . Tilapia inhabit a variety of fresh water habitats, including shallow streams, ponds, rivers and lakes. Historically, they have been of major importance in artisan fishing in Africa and the Levant , and are of increasing importance in aquaculture . Tilapia can be
Ok folks I've been away for a long time. This was firstly due to health reasons and secondly I had nothing to write about. I always want to write something new and exciting. And that is exactly what I shall be writing about today. Maria is the chef this time. She did everything I stuck to the washing.
S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. -
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