On August 15, the day of the Assumption of the Virgin Mary, various thematic events with rich feasts are held in Greece.
After the fifteen-day fast imposed by the Orthodox faith, the first thing that appears on the table is meat, which is complemented by many other Greek traditional dishes.
In most regions of the country, meat in all its forms is the main character of the Panagia table. Traditional pilaf with boiled goat is one of the dishes that will definitely appear on the table of Chania on August 15. It is usually cooked in large cauldrons. In Chania, chicken is added to the pot along with red meat. This simple recipe owes its taste to the good quality of the meat. Rich broth and boiled rice are a traditional treat.
In Chania, meat is also eaten on these days, either cooked in the oven or on the grill. In some villages, they cook antikristo (a special way of cooking lamb meat crosswise).
The greenery that the Cretan soil abounds in is a key ingredient on the table on August 15, as are the traditional kaltsounia with cheese (a sort of small pastry). Of course, wine, tsikoudia and rakomelo are never missing from the table.
All the dishes are laid out on tables covered with crisp white tablecloths, and it is simply impossible to convey the spirit of all these dishes, which are worth trying if you find yourself in Greece during the days of “summer Easter”.
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