By Chef Georgia Koutsoukou – “SoulChef”
As Chef Georgia Koutsoukou — the Kalamata-born “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she turns to the simplicity and depth of Lenten cooking.
From crisp fried cod to nourishing tahini-based dishes, this is food rooted in tradition — designed to sustain, to comfort, and to bring people together during the fasting period.
Palm Sunday: Cod “Tempura” with Skordalia Cream
Fish is permitted on Palm Sunday, making this a traditional favourite across Greece.
Ingredients
- 1 kg salted cod (soaked and desalted)
- Flour, water, pinch of baking soda
- 5–6 boiled potatoes
- 4–5 cloves garlic
- Extra virgin olive oil and vinegar
Method
- Cut cod into portions, dip in batter and fry until golden.
- Mash potatoes with garlic, olive oil and vinegar into a smooth skordalia.
SoulChef’s Tip
Put care into the soaking process — it makes all the difference.
Holy Week: Velvet Tahini Soup with Lemon
A nourishing Lenten recipe inspired by the monasteries of Mount Athos.
Ingredients
- 1 cup orzo
- 200 g tahini
- Juice of 2 lemons
- 1.5 litres water or vegetable broth
- Salt and pepper
Method
- Boil the orzo until tender.
- Whisk tahini with lemon juice and slowly add hot broth.
- Return mixture to the pot, stir and remove from heat.
SoulChef’s Tip
Finish with a little lemon zest to awaken the flavours.
A Message from SoulChef
“Lenten cooking is not about restriction — it’s about returning to simplicity. With a few honest ingredients, we create dishes that nourish both body and soul. To our Greek community in Australia, may these flavours bring a sense of balance, warmth and home to your table.”
