During Holy Week, most Greeks (even those who haven't fasted during Lent - ahem) cut out meat from their diets and eat food that is plainer and less rich than usual. When at home this involves various types of soup (fish, lentil, chickpea, beans, you name it) and things like vegetable stews, boiled potatoes and pasta. Not terribly inspiring, but I guess that's the idea. This is what we eat when we go out for a meal at a taverna:
Every good meal starts with a generous bread basket. This one also includes some mini-sandwiches. Not sure what the filling was, but it was suitable for those fasting from dairy, so it definitely wasn't cheese, and it was also very spicy.
Then comes the salad. Vegetables in Greece are for the most part seasonal, and it's too early for tomatoes, so we had lettuce instead.
Meat is substituted by seafood. Grilled octopus is a delicacy worth fasting for!
Fried squid is another popular dish.
This is prawn pilaf, a dish made with rice, tomato sauce, herbs and prawns.
As you would expect, there are also several vegetable dishes. Fried courgettes are served with garlic dip.
So is boiled beetroot. Beetroot is usually served with a yoghurt sauce, but for fasting purposes this is replaced by a generous helping of garlic dip, made with mashed potatoes and crushed garlic. Smelly but nice.
These are patties made with fish roe, the same stuff that's used in taramosalata. Very salty and (according to hubby) very much an aquired taste.