“Rhodian Ladopitta” with 4 lent dips

Name: “Rhodian Ladopitta” with 4 lent dips
Ingredients: We will need:; 120 g herring; ½ onion; 2 spoon of soup vinegar; 3 spoon of soup lemon juice; 120 ml olive oil; 1 cup of soaked crumb (from brewed bread), well drained; Implementation:; We will need:; 150 g preserved fish roe; ½ onion finely chopped; 500 ml olive oil; 2 ½ lemons (only the juice); Implementation:; We will need:; 1 large ripe avocado (about 280 gr roughly cleaned); ½ bunch of dill; 1 garlic clove; 2 fresh onions; 15 g olive oil; 30 g white fish roe; Juice from a half lemon; Implementation:; We will need:; 200 g chickpeas; 200 g tahini; 2 garlic cloves; Slice and juice of 1 orange; Juice from 1 lemon; Olive oil

It is well known that "Rhodian Ladopitta" matches all tastes. For Clean Monday, but also for the whole Lent, we give you 4 unique ideas for delicious and fast dips that will gloriously accompany the triangles of "Rhodian Ladopitta".

1. Dip Herring salad

We will need:

120 g herring

½ onion

2 spoon of soup vinegar

3 spoon of soup lemon juice

120 ml olive oil

1 cup of soaked crumb (from brewed bread), well drained

Implementation: First pass the onion into the blender. Pour the vinegar, the herring, half the oil and beat until it becomes pulp. Add the crumb and slowly the remaining oil. Finally, add the lemon juice and beat for half a minute.

2. Dip Fish roe salad

We will need:

150 g preserved fish roe

½ onion finely chopped

500 ml olive oil

2 ½ lemons (only the juice)

Implementation: In a blender mix the onion, along with lemon juice and fish roe. Then add the olive oil slowly. Leave in the refrigerator for at least 2 hours to bind the materials.

3. Dip Green Fish roe

We will need:

1 large ripe avocado (about 280 gr roughly cleaned)

½ bunch of dill

1 garlic clove

2 fresh onions

15 g olive oil

30 g white fish roe

Juice from a half lemon

Implementation: Put all the ingredients together in the blender and knock them until they fit together.

4. Dip Hummus with citrus fruits

We will need:

200 g chickpeas

200 g tahini

2 garlic cloves

Slice and juice of 1 orange

Juice from 1 lemon

Olive oil

Salt

Paprika

Implementation: We chicken the chickpeas the night before. Once well drained, put them in the blender along with all the other ingredients to homogenize. Serve by sprinkling with paprika.

Gently spin the spinach and drain it. Chop the onions and the anice and sauté in a little olive oil. Add spinach that has drained and mixed lightly. We pull out of the fire and let our materials cool down. Finally add the trimmed feta cheese, a little salt and pepper. Fill one of the Rhodian Ladopittas, wrap them in rolls and heat them gently on a non-stick cookware.

ENJOY!