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Pasta soup from Chios is a great lenten recipe

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greek_ggirl

greek_ggirl

Active member
This is one of my favorite Lenten recipes! Its super easy to make and doesn't require a lot of work. You can use any pasta that you like but you can also buy pasta from Chios from the Greek grocery store or use xilopites which are my personal favorite. Greek pasta tends to have a little more semolina which gives it a unique flavor. Let me know if you like it! This is the only recipe I can find online, but let me know if you find any more online.

www.greekboston.com

Recipe for Greek Style Pasta Soup from Chios

Learn how to cook and prepare the recipe for Trahanosoupa Chiotiki, otherwise known as Greek pasta soup made in the style of the island of Chios.
www.greekboston.com www.greekboston.com
 
Love this soup! Sometimes I order the pasta online, but any pasta will do just fine
 
Using hilopitas absolutely makes this soup flavorful!!! It's worth the effort to buy them; so many Greek grocers on line that offer hilopitas varieties.
 
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This is great for kids too, or when someone is sick
 
I love this soup, as well! Thank you for sharing the recipe. It looks great for lent, too
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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