This is the final week of fasting before Easter Sunday. Greeks will vary in the manner in which they conduct their fast but it’s safe to say the majority will eat meatless and dairy-free until after midnight when we arrive back home to eat a waiting bowl of Magheritsa.
For those not in the know, Magheritsa is a traditional Easter soup make of a stock boiled from the lamb’s head and an array of organ meat.
One Easter, we could not eat Magheritsa. My mom made a big pot full of the soup and after fasting for a week of no meat or dairy…organ meat and such actually become very appetizing.
As it’s still often cold at night in Canada at this time of year, it’s perfectly safe to place food items outside that won’t fit in the fridge. During this time, our fridge bursts with food items and the Magheritsa was placed outdoors to be chilled until we got back from church.
So here’s the scenario:
Greek family gets dressed and goes to Saturday Midnight Mass for Easter. Said Greek family welcomes Easter at midnight at church. The same Greek family goes back home, starving for Magheritsa.
The Greek family gets changed into casual clothing and assembles to eat Magheritsa. The mother of the household steps outdoors to fetch the Magheritsa but all we hear are shreaks!
Toursi is a Greek word used for pickled foods and sometimes marinated seafood dishes with octopus or squid.
Each fall my family makes this vegetable Toursi but it can be made anytime of the year and you can choose whatever medley of vegetables you like.
A Vegetable Toursi is great in the winter as part of an array of mezedes, to accompany a soup or to just have as a snack.
I’m submitting this dish for Putting Up, a food event co-hosted by my friends Pixie and Rosie. You have until May21st to submit your preserves, jams, marmalades, pickles or any food item you can think of that goes through the process of preservation.
1 lb. of green tomatoes, chopped into small pieces
1 lb. of carrots, peeled, halved and cut into thin half-moon pieces
1 lb. of celery, thinly chopped
1 large head of cauliflower, chopped into small florets
1 lb. red peppers, sliced
1 head of garlic, sliced
1 bunch of flat leaf parsley, coarsely chopped
1 small jar of capers
1 cup of coarse sea/pickling salt
pickling jars (click here for pickling/jarring basics)
- Wash all your vegetables thoroughly and pin a bowl large enough to hold them all in. Add the coarse salt and mix it in. Allow the vegetables to stew in the salt for apporx. 5 hours.
- Using a large tea towel, squeeze the liquid out of the vegetables in batches and add them back into the bowl when complete.
- Cover the vegetables with enough vinegar to cover them. Allow the vegetables to steep in the vinegar for at least 3 hours. If you’d like your vegetables to be more acidic, allow them to steep for another hour or two (until you’ve received your desired taste).
- Using a large tea towel, squeeze the vinegar out of the vegetables in batches and now add your vegetables to the jars.
- Fill each jar with enough sunflower (vegetable) oil to cover the contents of each jar. Seal and store in a cool, dry cellar for up to one year.
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