Carnival Season: The Best Food And Drink
It’s Aperies. This is the Greek term for carnival, when large amounts of meat are consumed before Lent which, historically, is meat-free. In Greece, unlike northern Europe, ducks and geese thrive in the summer. This is why the famous saying “January, chicken pie, and duck in July” was born. Traditional carnival sausages are a favorite, and can be grilled or cooked to go with any type of alcohol. Pork can be roasted, baked in casseroles, or braised with spagheti. Pork and beef are often cooked together in the pot.
Beef roast is also a carnival dish. It’s made with garlic, a thick red sauce with cinnamon and cloves and served with spaghetti. The original roast was made from a goat leg, which was much more delicious than beef. Carnival Sunday is the penultimate Sunday in the carnival season. It comes with pasta, regardless of what type of meat it is. The Carnival Sundays menu features kavourma (smoked Ham) and sausages as well as the Greek version, crackling, and thiarids (these are now replaced by bacon). These dishes are prepared in oven-baked omelets or freetail, and served with pasta, fragrant greens, and leeks.
My mother used to make a wonderful pilaf with pork chops and red sauce on one of the official carnival days. The rice was perfectly cooked, creamy, and scented of cinnamon, allspice, and black pepper. It’s sometimes called atzem pilaf, and it takes skill in order to make sure it doesn’t become too thick or too thin. She didn’t add cream, butter, or parmesan. Grated Kefalotyri would be served in a bowl at the table, and anyone who wanted it could add some to their plates. According to legend, the week leading up to Carnival Sunday is when souls of those who have died enter the heavens. This week is also when everyone ignores the religious rule that Friday and Wednesday should be meat-free days. Tsiknopempti is Thursday. It is also known as Charred Thursday. This is when the air is thick with the aroma of barbecued meats and the carnivorous message is spread far and wide.
What to drink at the carnival tables
Red wine is usually served with meat, although this can vary depending on a variety of factors. What kind of meat should you cook? Medium to well done. Do you prefer rich sauces, or grilled? Do you prefer it warm or cold? This advice will help you choose the right wine for your carnival table. This all-time favourite beef is great with a variety of red wines, including Cabernet Sauvignon, Merlot, Syrah, ripe Agiorgitika, and blends based upon Xinomavro as well as Cretan. Lamb should always be paired with something more expensive.
Rich Bordeaux blends, as well as their Greek counterparts, are excellent choices. Pork is a lighter meat that can be enjoyed with both red and white wines, such as Syrah and Agiorgitiko. Red sausage is the best choice. However, it is important to choose a high-quality acidity one to balance the oiliness. You should look for rose or fresh red wines straight from the barrel. Match the sauce with a concentrated and complex wine if it is rich. Spicy sauces require the sweetness of ripe fruits, while lemon sauces go well with white wines and rose. A well-grilled meat will balance well with the tannins in fresh, red wines. However, a well-done meat (we are not talking about burnt) will taste better. you should pair it with more sophisticated, mature wines.
