TSIKNOPEMPTI

 

For meat lovers, there is no better day to be in Greece than during the celebration of Tsiknopempti.  The holiday is part of the Greek carnival (Mardi Gras) and signals the start of the last week that Greek Orthodox worshipers are allowed to eat meat before Lent.

In English, Mardi Gras means Fat Tuesday so Tsinopempti is also called Fat Thursday.  The word "tsikna" refers to the smell of grilled meat,    Naturally, everyone rushes to prepare their favourite meat dishes for Tsiknopempti,

Here are our favourite grilled meat dishes.

                                                           BIFTEKAKIA

                                                           (Meat Patties)

500 g (1 lb) minced beef

1 small onion, peeled and grated

3-4 tbsp breadcrumbs

1 egg

1 tsp dried mint

1 tsp dried oregano

2 tbsp fresh parsley

1 tbsp olive oil

Salt and freshly ground black pepper to taste

Place the minced meat, in a bowl, with all the other ingredients and knead with your hand until all the ingredients are well mixed.  Cover the bowl with cling film and refrigerate for about an hour. 

Remove 10 minutes before cooking,  Shape patties and flatten them,  Heat a grill pan and place the patties on it and cook 4 minutes on each side.  Serve sprinkled with lemon juice and a green salad

                                                  LAMB SOUVLAKIA

500 g (1 lb) lamb, boned and cut into small cubes

Olive oil

Salt and pepper to taste

Marinade:

1 tsp cumin powder

1 tbsp dry tarragon 

2 tsp grated fresh ginger

1/8 tsp Cayenne pepper

2 cloves garlic, peeled and minced

5 leaves of fresh spearmint 

200 g (1 tub) Greek yoghurt

1 tbsp honey

2 tbsp olive oil

Salt and freshly ground black pepper to taste

Blend all the marinade ingredients until smooth. Place the pieces of lamb in a bowl and add olive oil and salt and pepper to taste.  Pour the marinade over the meat, mix well.  Cover the bowl with cling film and refrigerate overnight. 

The next day, thread the lamb pieces on wooden skewers. Cut a lemon in half and place in a small bowl with olive oil.   Roast the souvlakia on a hot grill pan and cook for 4-5 minute on each side basting with the half lemon and olive oil. Serve with Greek yoghurt. 

 

                                               GRILLED BEEF

This is a souvlaki of South American tendencies

1 kg (2 lb) steak

Marinade:

2  tbsp Worcestershire sauce

3 garlic cloves, peeled and minced

The juice of 1 lime 

2 tbsp vinegar

1 tbsp cumin seeds

1 tbsp chilli flakes

1 onion, peeled and grated

2 tbsp olive oil plus extra

Slice the steak into 6 or 7 chunks and place it in a bowl.  Mix together the Worcestershire sauce with garlic, lime juice, vinegar, spices and olive oil.  Season the meat well on both sides and place in a flat non-metallic container.   Pour the maninade over, cover the container with cling film and refrigerate for 24 hours,

Bring to room temperature 1 hour before grilling.  Heat a griddle pan until very hot.  Pat the meat dry and thread it on thin, metallic skewers.  Brush with olive oil and grill for 4 minutes then turn over and repeat the process.  

You should serve this with Chimichurri sauce, but I will serve it on pita bread with tzatziki, a zesty salad and a glass of red wine.  (Ayiorgytiko Boutari).