This Sunday, March 8, TO VIMA offers its readers a new issue of recipes from Argyros Barbarigou titled 'From Lent to Easter - 35 Delicious Recipes,' providing a culinary journey through the significant time from fasting until the Easter feast. The issue showcases the essence of Lenten cuisine with simple yet careful dishes such as stuffed grape leaves, stewed peas with artichokes, and lentils with spinach and spices. Seafood dishes take the spotlight, with shrimp infused with aromatic herbs, cuttlefish stuffed with rice, and the classic battered cod served with garlic sauce, all traditional components for the March 25 celebration.

As readers transition towards Holy Week, the issue features traditional pies and fasting-friendly suggestions, building up to the Easter celebration, showcasing exquisite dishes like lamb with oil and oregano, mixed meat goulash, and a variety of traditional Easter delicacies. This compilation not only highlights the culinary practices of the period but also encourages families to connect over shared meals, reinforcing the cultural importance of seasonal dishes during these significant times in Greek tradition.