Greek Independence Day

Brief History

Greek Independence Day is a Greek holiday, celebrated annually on the 25th of March. It commemorates the start of the War of Greek Independence in 1821 when the Greeks revolted against the Ottoman Empire, which it had been part of since 1453. The revolution ended in 1829 with the Treaty of Edirne, establishing an independent Greek state.

How do you celebrate Greek Independence Day?

The special day is celebrated with speeches, and parades organized by schools throughout Greece in which children march in traditional clothing and carry Greek flags. Their biggest parade takes place in Athens and includes marching bands and the armed forces with its military demonstrations.

This is a special year, as it is the 200th anniversary of Greek Independence Day.

What do you eat during Greek Independence Day?

March 25th falls during lent when meat and fish are not eaten. However, because fish is allowed during the Feast of Annunciation which is also on March 25th, cod is a popular dish on this day. The most popular dishes are bakaliaros (batter-fried salted cod) and skordalia (garlic and potato dip).

Share some recipes!

Here are some recipes you can try at home!

 

“Bakaliaros Skordalia”

Batter-fried Cod with Mashed Potato, Garlic, and Olive Oil Dip

Ingredients

• 1-pound salted dried cod fillet
• Flour (for dredging)
• Vegetable oil (for frying)

For Batter:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 3/4 teaspoons salt
• Black pepper, to taste
• 8 ounces sparkling water
• 2 tablespoons fresh lemon juice

Garnish:

• lemon wedges and parsley

For Skordalia:

• 2-3 medium Russet potatoes, peeled and cubed
• 4 cups vegetable broth
• Water, to add to broth
• 3-4 garlic cloves, grated
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• Salt and pepper, to taste

Instructions

1. Prepare the Cod. Soak the cod for at least 24 hours in cold water in the refrigerator. Change the water 3-4 times to extract the salt.

2. To prepare the Skordalia, place the potatoes in a pot and add vegetable broth. Add water until potatoes are covered, and then season with salt. Bring to a boil and cook until fork-tender.

3. Save 1-2 cups of stock in a separate container, then drain the potatoes with a colander. 

4. Mash the potatoes in a large bowl.

5. Combine the lemon juice, olive oil, vinegar, and grated garlic in a small mixing bowl and whisk until incorporated. Add the marinade to the mashed potatoes and season with salt and pepper. Mix until smooth.

6. Mix the 1-2 cups of broth into the mashed potatoes until you reach the desired consistency.

7. To prepare the bakaliaros, heat the vegetable oil in a frying pan to 360 °F.

8. Combine batter ingredients in a mixing bowl and whisk until smooth. 

9. Remove cod from water, and pat dry with paper towels to remove moisture.

10. Add flour into a shallow dish, then dredge the cod pieces in the flour. Then, dip the cod into the batter to coat.

11. Carefully place the battered cod into the hot oil and fry until golden on all sides. When fried, place the cod fritters on a tray lined with paper towels to absorb the excess oil.

12. Garnish with parsley. Serve immediately with the Skordalia and lemon wedges. Enjoy!

 

“Soup with Orzo”

Orzo, Chicken Broth, tomatoes, lemon, and herbs

Ingredients:

• 8 ounces orzo pasta
• 1 teaspoon olive oil
• 3 carrots, chopped
• 3 ribs celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and ground black pepper, to taste
• 1 bay leaf
• 32 ounce fat-free, low-sodium chicken broth
• 1/2 cup fresh lemon juice
• 1 lemon, zested
• 8 ounces cooked chicken breast, chopped
• 8 ounces baby spinach leaves
• 1 lemon, sliced for garnish (Optional)
• 1/4 cup grated Parmesan cheese (Optional)

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.

2. Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking for another 30 seconds before pouring chicken broth into the pot.

3. Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

4. Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender for 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

 

Dolmades (Stuffed Grape Leaves)

Grape Leaves Stuffed with Rice and Herbs, Served with Fresh Yogurt Dip (Tzatziki).

Ingredients:

• 1/2 cup extra-virgin olive oil, divided
• 1 large yellow onion, finely chopped
• 1 small fennel bulb, halved, cored, and diced
• 1 teaspoon grated lemon zest
• 1/2 cup pine nuts
• 1 cup long-grain rice
• 1 1/2 cups chicken stock, divided
• 2 tablespoons finely chopped dill leaves
• 1/4 cup finely chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 8-ounce grape leaves rinsed and drained
• 2 lemons, juiced

Directions:

1. Coat a large saute pan with 1/4 cup of olive oil and place over medium heat. Add the onion, fennel, and lemon zest and stir until soft, for about 10 minutes. Add the pine nuts and rice next, saute for 2 minutes, stirring to coat.

2. Pour in 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, for about 10 minutes.

3. Transfer the rice mixture into a bowl, add the dill and parsley, then season with salt and pepper. Let cool.

4. Prepare the grape leaves by bringing a large pot of water to a simmer. Blanch the grape leaves in hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

5. Lay a grape leaf on a work surface, shiny side down. Put 2 tablespoons of the rice filling near the stem end of the leaf.

6. Fold the stem end over the filling, then fold both sides toward the middle, and roll up to close. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

7. Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer.

8. Pour the remaining cup of broth, olive oil, and lemon juice over the dolmades. The liquid should reach halfway up the roll, add water if needed.

9. Cover the pan and simmer on low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, chilled, or at room temperature.

 

Tzatziki

Fresh Greek Yogurt Dip

Ingredients:

• 1 1/2 cups greek yogurt
• 1 medium cucumber, peeled and grated
• 2 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• 2 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt

Directions:

1. Drain the grated cucumber by pressing it on a fine-mesh sieve over a bowl, or place the cucumber in cheesecloth to gently squeeze out the moisture.

2. Mix all of the ingredients in a large mixing bowl, until well combined. 

3. Let rest for a few minutes. Add any extra herbs, lemon juice, or salt to taste. 

4. Chill in the refrigerator for an hour.