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Easter is a time of celebration, renewal, and indulgence, and in Greece, it’s marked by vibrant traditions, feasts, and a wealth of delicious recipes.
Greek Easter is a time for families to come together and enjoy a variety of mouthwatering dishes that symbolize rebirth and unity.
From savory lamb dishes to sweet, fragrant breads, Greek Easter recipes offer a unique and flavorful experience.
Whether you’re planning a traditional Greek Easter feast or simply looking to add some Mediterranean flair to your celebrations, these 25+ Easter Greek recipes will help you create a memorable holiday spread.
From the beloved lamb to delightful pastries and breads, there’s something for everyone at the Greek Easter table.
25+ Traditionally Easy Easter Greek Recipes to Delight Your Guest
Greek Easter recipes are as much about tradition as they are about flavor, bringing together rich ingredients, fragrant herbs, and the joy of sharing food with loved ones.
Whether it’s a hearty lamb dish, a rich soup, or a sweet bread, each recipe tells a story of celebration, renewal, and gratitude.
Incorporating these 25+ Easter Greek recipes into your holiday menu will not only elevate your feast but also help you embrace the cultural richness of Greek traditions.
So, gather your ingredients, invite your friends and family, and create an unforgettable Easter celebration with these delicious Greek dishes.
Greek Easter Brioche (Lagana)
Lagana is a sweet, fluffy Greek bread traditionally served during Easter. Its soft texture, rich egg flavor, and slightly sweet aroma make it a favorite for breakfast or as a dessert. This recipe honors the Easter tradition, where the bread is often shaped into a round or elongated form and topped with sesame seeds.
Ingredients:
- 4 cups all-purpose flour
- 1 cup warm milk
- 1/4 cup sugar
- 1/4 cup olive oil
- 2 tsp active dry yeast
- 2 eggs
- 1 tsp salt
- 1 tbsp sesame seeds
Instructions:
- In a large bowl, mix warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add the eggs, olive oil, and salt to the mixture. Stir in the flour, one cup at a time, to form a soft dough.
- Knead the dough for 10 minutes until smooth. Cover and let it rise in a warm place for 1-2 hours or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Punch down the dough and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
- Brush the top of the dough with a little olive oil and sprinkle with sesame seeds.
- Bake for 30-35 minutes, until golden brown. Let it cool before slicing.
Greek Easter Brioche, or Lagana, is a beautiful way to celebrate the Easter feast. The slightly sweet, soft texture makes it perfect for enjoying with a variety of toppings or as part of a festive meal. This bread is an essential part of Greek tradition, symbolizing the joy of resurrection and renewal.
Tsoureki (Greek Easter Sweet Bread)
Tsoureki is the quintessential Greek Easter bread, known for its rich, slightly sweet flavor and beautiful braided form. Infused with the aroma of orange zest and the subtle taste of mahleb and mastic, Tsoureki is a true celebration bread. This Easter favorite is often decorated with colored sprinkles or dyed red eggs, making it a stunning centerpiece.
Ingredients:
- 4 1/2 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 2 tsp active dry yeast
- 1/4 tsp mahleb (optional)
- 1/4 tsp mastic (optional)
- 1/2 tsp salt
- 1/4 cup orange juice
- Red Easter eggs (optional)
- Sesame seeds (optional)
Instructions:
- In a bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it activate for 5-10 minutes.
- In a large mixing bowl, combine flour, sugar, salt, mahleb, and mastic. Add the eggs, butter, orange juice, and yeast mixture. Knead until smooth, about 10 minutes.
- Cover the dough with a clean cloth and let it rise for 2 hours or until doubled.
- Once risen, punch down the dough and divide it into three equal parts. Roll each into long strands and braid them together.
- Place the braided loaf on a greased baking sheet. If using, add a red Easter egg to the center of the loaf and brush with a little beaten egg for a golden finish.
- Bake at 350°F (175°C) for 30-35 minutes, until golden brown.
- Let it cool completely before serving.
Tsoureki is a symbol of Greek Easter traditions and a wonderful way to bring families together. Its soft, sweet dough paired with the fragrant spices makes it a perfect complement to any Easter table. Whether enjoyed with butter or on its own, Tsoureki is a festive and flavorful bread that embodies the spirit of Greek Easter.
Greek Easter Artos (Easter Lamb Bread)
Artos is a traditional Greek Easter bread shaped like a lamb, a symbol of Christ’s resurrection. Made with a rich, buttery dough and flavored with spices, this bread is a stunning centerpiece for Easter meals. The lamb shape not only adds a festive touch but also carries deep symbolic meaning.
Ingredients:
- 3 cups all-purpose flour
- 1 cup warm milk
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1 tsp active dry yeast
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 egg for glazing
- Optional: powdered sugar for decoration
Instructions:
- In a bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for 10 minutes until frothy.
- In a separate bowl, combine the flour, cinnamon, nutmeg, sugar, and salt. Add the yeast mixture, melted butter, and eggs, and mix until a dough forms.
- Knead the dough for 10 minutes, then cover and let it rise in a warm place for 1-2 hours until doubled in size.
- Preheat the oven to 350°F (175°C). Punch down the dough and divide it into pieces for shaping the lamb.
- Shape the dough into a lamb form using your hands or a mold, making sure to leave enough dough to create features like ears and a tail.
- Place the shaped bread on a baking sheet and brush with beaten egg. Let it rise for another 30 minutes.
- Bake for 30-40 minutes, until golden brown. Optionally, dust with powdered sugar once cooled.
Greek Easter Artos is more than just a delicious bread; it’s a symbol of renewal, hope, and the resurrection of Christ. Shaped as a lamb, it serves as a powerful reminder of the Easter message. Whether served as part of the meal or as a show-stopping centerpiece, Artos brings both flavor and tradition to your Easter celebration.
Greek Easter “Koulourakia” Cookies
Koulourakia are traditional Greek Easter cookies, known for their buttery, slightly sweet flavor and crisp texture. These braided or twisted cookies are flavored with vanilla and orange zest, making them a perfect treat for Easter gatherings. Often enjoyed with a cup of coffee or tea, Koulourakia is a classic Easter indulgence in Greek homes.
Ingredients:
- 4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp orange zest
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg (for brushing)
- Sesame seeds (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
- In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Take small portions of dough and roll them into long ropes. Shape the ropes into twists, braids, or circles.
- Place the shaped cookies onto the prepared baking sheet. Beat the remaining egg and brush it over the tops of the cookies. Sprinkle with sesame seeds, if desired.
- Bake for 18-20 minutes, or until golden brown. Allow to cool on a wire rack.
Koulourakia cookies are a sweet, crunchy, and aromatic treat perfect for Easter celebrations. Their delightful orange and vanilla flavor combination makes them irresistible, while their braided shape adds a festive touch. Whether enjoyed as a snack or alongside other traditional Greek Easter breads, these cookies will certainly become a beloved part of your Easter tradition.
Greek Easter “Flaounes” (Cypriot Cheese Pastries)
Flaounes are savory cheese-filled pastries that are especially popular during Easter in Cyprus and other parts of Greece. Filled with a blend of cheese, mint, and eggs, these rich, flaky pastries are a delicious addition to any Easter table. Their unique combination of flavors makes them a beloved treat for both young and old.
Ingredients:
- 3 cups all-purpose flour
- 1/4 cup olive oil
- 1 tsp active dry yeast
- 1/2 cup warm milk
- 1/2 tsp salt
- 1 egg (for dough)
- 2 cups mixed cheese (such as feta, ricotta, and Halloumi), crumbled
- 2 eggs (for filling)
- 1 tbsp fresh mint, chopped
- 1/4 tsp ground cumin
- 1 egg (for glazing)
Instructions:
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, olive oil, and 1 egg. Mix together and knead until smooth, about 10 minutes. Cover the dough and let it rise for 1 hour.
- While the dough is rising, prepare the filling by mixing the crumbled cheeses, eggs, fresh mint, and ground cumin in a bowl. Set aside.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 10-12 equal portions. Roll each portion into a ball, then flatten into a small circle.
- Spoon a generous amount of filling into the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, creating a small pie or pocket.
- Place the filled pastries on the prepared baking sheet. Brush with beaten egg for a golden finish.
- Bake for 25-30 minutes, until golden brown. Let them cool slightly before serving.
Flaounes are an exceptional savory treat that brings a taste of Cyprus to your Greek Easter celebrations. With a rich, cheesy filling complemented by the fresh flavor of mint and cumin, these pastries are a perfect contrast to the sweetness of other Easter breads. Flaounes are sure to be a hit at any Easter feast, offering a deliciously satisfying bite with every pastry.
Greek Easter “Mahaleb Bread” (Koulouria)
Mahaleb Bread, or Koulouria, is a fragrant, subtly sweet bread enriched with mahaleb, a spice made from the seeds of the wild cherry tree. This bread is often shaped into loops or twists, symbolizing eternity and the continuous cycle of life. Its unique flavor and texture make it a popular treat for Easter, adding a touch of Greek tradition to the holiday.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 1 tsp ground mahaleb (available in specialty spice shops)
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1 egg (for glazing)
Instructions:
- In a small bowl, dissolve the yeast in warm water with a teaspoon of sugar. Let it sit for 5-10 minutes to activate.
- In a large bowl, mix together the flour, sugar, salt, and mahaleb. Add the yeast mixture, warm milk, butter, and eggs. Stir to combine and form a dough.
- Knead the dough for 8-10 minutes until smooth and elastic. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 375°F (190°C). Punch down the dough and divide it into portions. Roll each portion into ropes and shape them into loops or braids.
- Place the shaped bread onto a baking sheet and brush with beaten egg for a golden finish.
- Bake for 20-25 minutes, until the bread is golden brown and fragrant. Let cool before serving.
Mahaleb Bread (Koulouria) is a flavorful and aromatic Easter bread that fills your kitchen with the scent of warm, spiced dough. The mahaleb gives the bread a distinct, slightly sweet taste that makes it truly special. Whether served as part of a family meal or enjoyed on its own, this bread will add an unforgettable touch to your Easter celebrations.
Greek Easter “Tsoureki” (Sweet Braided Bread)
Tsoureki is a beloved Greek Easter bread known for its rich, sweet flavor and beautiful braided shape. Infused with fragrant orange zest, vanilla, and a hint of mahleb (a spice made from cherry pits), this bread is a centerpiece of Greek Easter tables. Traditionally served with colored eggs woven into the dough, Tsoureki represents renewal and the joy of the Easter holiday.
Ingredients:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 1 tsp ground mahleb (optional)
- 2 tsp active dry yeast
- 1/2 cup milk, warm
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup warm water
- 1 egg (for brushing)
- 1-2 hard-boiled colored eggs (optional, for decoration)
Instructions:
- In a small bowl, dissolve the yeast in warm water with 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour, sugar, salt, and mahleb (if using). Create a well in the center and add the activated yeast mixture, warm milk, butter, eggs, vanilla extract, and orange zest.
- Mix the ingredients together until a dough forms, then knead for about 10 minutes until the dough is smooth and elastic.
- Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it into three equal parts. Roll each part into long ropes and braid them together.
- If desired, insert a colored egg into the center of the braid as a decorative touch.
- Preheat your oven to 350°F (175°C). Place the braided dough on a lined baking sheet, brush with beaten egg, and let it rest for 10-15 minutes.
- Bake for 30-35 minutes, or until golden brown and cooked through. Allow to cool before serving.
Tsoureki is a quintessential Greek Easter bread that fills your home with the warmth and aromas of the season. Its sweet, fluffy texture and rich flavor make it a festive treat that is perfect for sharing with loved ones. Whether served as part of the Easter feast or enjoyed with a cup of coffee, Tsoureki is a delightful tradition that brings joy and celebration to the table.
Greek Easter “Magiritsa” Soup
Magiritsa is a traditional Greek Easter soup, often enjoyed after the midnight church service on Easter Sunday. Made from lamb offal (typically lamb’s intestines, liver, and lungs), this hearty, flavorful soup is enriched with fresh herbs, lettuce, and dill, and thickened with egg and lemon to create a creamy texture. It’s a comforting, bold dish that’s integral to Greek Easter celebrations.
Ingredients:
- 1 lb lamb offal (liver, intestines, and lungs), cleaned and chopped
- 1 onion, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups chicken or lamb broth
- 1/2 cup rice
- 1 bunch fresh dill, chopped
- 1 bunch fresh parsley, chopped
- 1 head of lettuce, chopped
- 2 eggs
- 1 lemon, juiced
- Salt and pepper to taste
Instructions:
- Rinse and clean the lamb offal thoroughly, then chop into small, bite-sized pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
- Add the lamb offal to the pot and cook for 5-7 minutes, until browned and cooked through.
- Pour in the broth, then bring the mixture to a boil. Lower the heat and let simmer for about 30 minutes to allow the flavors to develop.
- Stir in the rice and continue to cook for another 15-20 minutes, until the rice is tender.
- Add the chopped lettuce, dill, and parsley, and cook for an additional 5 minutes until the lettuce has softened.
- In a small bowl, whisk together the eggs and lemon juice. Slowly temper the egg mixture by adding a few ladles of hot broth to the eggs while whisking.
- Gradually stir the egg mixture back into the pot, making sure to whisk constantly to prevent the eggs from curdling. Simmer for another 5 minutes until the soup is thickened and creamy.
- Season with salt and pepper to taste before serving.
Magiritsa is a heartwarming Greek Easter tradition that reflects the spirit of renewal and rebirth. The rich, savory flavors of lamb offal combined with the refreshing brightness of dill and lemon create a comforting dish that celebrates the season. This soup is more than just food; it is a symbol of Easter in Greece, offering both nourishment and a sense of connection to tradition.
Greek Easter “Lamb with Potatoes”
Lamb is often the centerpiece of the Greek Easter feast, and this simple yet flavorful recipe for lamb with potatoes is a perfect example of the country’s culinary tradition. Roasted to perfection with garlic, lemon, and herbs, the lamb is tender and juicy, while the potatoes soak up all the delicious flavors. This dish is ideal for a festive family meal and an excellent way to celebrate Easter with loved ones.
Ingredients:
- 1 leg of lamb (about 5-6 lbs)
- 6 medium potatoes, peeled and cut into wedges
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1/4 cup white wine (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Place the lamb in a large roasting pan.
- In a small bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Rub this mixture all over the lamb, making sure to coat it thoroughly.
- Arrange the potato wedges around the lamb in the roasting pan. Pour the chicken broth and white wine (if using) into the pan, then cover the pan tightly with foil.
- Roast the lamb for 1.5 to 2 hours, or until the meat is tender and cooked through. Occasionally baste the lamb with the juices in the pan.
- Once the lamb is tender, remove the foil and increase the oven temperature to 400°F (200°C). Roast for an additional 20-30 minutes, until the lamb is golden brown and crispy on the outside.
- Let the lamb rest for 10 minutes before carving and serving with the roasted potatoes.
Lamb with potatoes is a classic Greek Easter dish that is both simple and spectacular. The rich, succulent lamb is infused with the flavors of garlic, lemon, and herbs, while the potatoes absorb all the delicious drippings from the roast. This dish is the perfect way to mark the holiday, offering a hearty, flavorful meal that brings people together to celebrate Easter in true Greek fashion.
Greek Easter “Koulourakia” (Easter Cookies)
Koulourakia are traditional Greek Easter cookies that are often baked in intricate shapes, from simple twists to braids and wreaths. They are buttery and lightly sweet, with hints of vanilla and orange zest. These cookies are commonly enjoyed with a cup of coffee or tea during the Easter season. The crisp texture and delightful flavor make them an essential part of the Greek Easter celebrations.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup olive oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 2 tbsp milk
- 1 egg (for egg wash)
- 1 tbsp sesame seeds (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter, olive oil, and sugar until light and fluffy.
- Add the eggs, vanilla extract, and orange zest to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until a soft dough forms.
- Divide the dough into small portions and shape each portion into twists, braids, or any shape you prefer.
- Place the shaped cookies onto the prepared baking sheet. Brush each cookie with the beaten egg and sprinkle with sesame seeds, if using.
- Bake for 15-20 minutes, or until the cookies are golden brown.
- Allow the koulourakia to cool on a wire rack before serving.
Koulourakia are a delicious and festive treat that perfectly embodies the flavors and traditions of Greek Easter. With their buttery texture and subtle orange flavor, these cookies are an irresistible addition to any holiday spread. Their crispiness makes them a perfect snack with a cup of coffee or tea, and their traditional shapes and decorative touches make them a lovely homemade gift to share with friends and family.
Greek Easter “Arni Stifado” (Lamb Stew)
Arni Stifado is a hearty and comforting Greek lamb stew that’s often served during the Easter holiday. The dish is a slow-cooked blend of tender lamb, caramelized onions, tomatoes, and aromatic herbs. This rich stew is traditionally paired with rustic bread or potatoes, and its deep, savory flavors develop over time, making it perfect for a celebratory meal. The sweet-sour notes of cinnamon, cloves, and red wine make this dish an unforgettable feast.
Ingredients:
- 3 lbs lamb shoulder or leg, cut into chunks
- 2 tbsp olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine
- 1 cup beef or lamb broth
- 2 tbsp red wine vinegar
- 2 tsp dried oregano
- 2 cinnamon sticks
- 4 cloves
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb chunks in batches, ensuring they are well-seared on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the onions and garlic and cook until softened, about 5-7 minutes.
- Return the lamb to the pot and stir in the crushed tomatoes, red wine, broth, and red wine vinegar. Add the oregano, cinnamon sticks, and cloves, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, until the lamb is tender and the sauce has thickened.
- If desired, serve the stew with crusty bread or roasted potatoes to soak up the delicious sauce.
Arni Stifado is a rich and flavorful dish that showcases the complexity of Greek cuisine, with its perfect balance of savory, sweet, and tangy flavors. The slow-cooked lamb absorbs all the aromatic spices and herbs, creating a deeply satisfying meal. Whether served as the main dish at your Easter feast or as a comforting family dinner, Arni Stifado is sure to leave a lasting impression with its heartwarming flavors and tender meat.
Greek Easter “Fasoulada” (Bean Soup)
Fasoulada is a traditional Greek bean soup that’s enjoyed year-round, but it holds special significance during Greek Easter as a lighter option after days of rich, heavy dishes. It’s made with white beans, tomatoes, olive oil, and vegetables, offering a comforting and nutritious meal. This dish is also vegan, making it suitable for those who observe fasting during Lent. Fasoulada is a delicious, satisfying, and healthy addition to the Easter table.
Ingredients:
- 2 cups dried white beans (such as cannellini or great northern beans)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 6 cups vegetable broth or water
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Rinse the beans thoroughly and soak them in water overnight. Drain the beans before using.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften.
- Add the garlic and cook for an additional minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, and vegetable broth (or water). Add the soaked beans, oregano, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender and the soup has thickened.
- Season with salt and pepper to taste and remove the bay leaf before serving.
- Garnish with fresh parsley and serve warm.
Fasoulada is a simple yet deeply flavorful Greek soup that celebrates the vibrant flavors of Mediterranean vegetables and beans. It’s a perfect dish for Easter, offering a lighter, plant-based option for those who need a break from heavier meats. The rich, tomato-based broth combined with tender beans creates a comforting and hearty soup that nourishes the body and soul. Whether served as a starter or a main dish, Fasoulada is a timeless recipe that brings the taste of Greece to your table.
Greek Easter “Magiritsa” (Easter Lamb Soup)
Magiritsa is a traditional Greek Easter soup that is served after the midnight church service on Easter Saturday to break the Lenten fast. Made with lamb offal (usually the intestines, liver, and heart), fresh greens, and herbs, this rich and flavorful soup symbolizes the end of fasting and the beginning of the joyous Easter celebration. The tangy lemon and dill in the soup give it a refreshing lift, making it a comforting yet unique dish on Easter night.
Ingredients:
- 1 lb lamb offal (liver, heart, and intestines), cleaned and chopped
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup rice
- 8 cups water or lamb broth
- 1 bunch fresh dill, chopped
- Juice of 2 lemons
- 2 eggs
- Salt and pepper to taste
- 1 tbsp vinegar (optional)
Instructions:
- Rinse the lamb offal thoroughly and cut into small pieces.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
- Add the lamb offal to the pot and cook, stirring occasionally, until browned on all sides, about 10 minutes.
- Pour in the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour, or until the offal is tender.
- Add the rice and continue cooking for another 20 minutes until the rice is tender.
- Stir in the chopped dill, lemon juice, and season with salt and pepper to taste.
- In a separate bowl, whisk the eggs. Gradually add a ladle of hot broth into the eggs while whisking to temper them. Then slowly pour the egg mixture into the soup while stirring constantly to avoid curdling.
- Continue cooking for 5 minutes, allowing the soup to thicken slightly. If desired, add a tablespoon of vinegar to balance the flavors.
- Serve hot, garnished with extra dill if desired.
Magiritsa is a deeply symbolic and flavorful soup that marks the end of the Greek Orthodox fasting period and the beginning of the Easter feast. Its rich, hearty nature is balanced by the fresh dill and lemon, offering a comforting dish that’s perfect for the occasion. Although it may seem unusual due to the inclusion of lamb offal, Magiritsa is a beloved tradition in Greek Easter celebrations, providing a unique and satisfying start to the holiday festivities.
Greek Easter “Lamb Kleftiko” (Slow-Roasted Lamb)
Kleftiko, a classic Greek Easter dish, features tender lamb slow-cooked in a sealed parcel with vegetables, herbs, and aromatic spices. The lamb is marinated in a mixture of olive oil, lemon, garlic, and herbs, then wrapped in parchment paper or foil and slow-roasted until it’s incredibly tender and flavorful. The name “Kleftiko” refers to the way Greek bandits (Kleftes) used to cook lamb by sealing it in a pit to keep the meat moist and flavorful.
Ingredients:
- 4 lbs lamb leg or shoulder, bone-in
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- 2 medium potatoes, peeled and cut into wedges
- 2 medium onions, quartered
- 1 cup white wine
- Salt and pepper to taste
- 1/2 cup feta cheese (optional)
Instructions:
- Preheat the oven to 325°F (165°C).
- In a bowl, mix the olive oil, garlic, lemon juice, oregano, rosemary, thyme, salt, and pepper.
- Rub the marinade all over the lamb, making sure to cover the meat thoroughly. Let it marinate for at least 2 hours or overnight in the fridge for maximum flavor.
- On a large piece of parchment paper or aluminum foil, arrange the potato wedges and onion quarters in the center. Place the marinated lamb on top.
- Pour the white wine over the lamb and vegetables. Seal the parcel tightly, folding the edges of the paper or foil to trap in the steam.
- Place the parcel on a baking tray and roast for 2.5 to 3 hours, or until the lamb is fork-tender and cooked through.
- For extra flavor, you can open the parcel during the last 15 minutes of cooking to allow the lamb to brown and crisp.
- Once cooked, serve the lamb with the roasted vegetables and a sprinkle of crumbled feta cheese (optional).
Lamb Kleftiko is a mouthwatering dish that’s perfect for Easter, offering melt-in-your-mouth lamb that’s infused with the flavors of garlic, lemon, and aromatic herbs. The slow-roasting technique locks in moisture, resulting in tender meat that’s bursting with flavor. It’s an impressive yet easy-to-make dish that will impress your guests and is sure to become a holiday tradition in your home. The addition of roasted potatoes and onions makes for a complete meal that’s perfect for celebrating with family and friends.
Greek Easter “Tsoureki” (Sweet Easter Bread)
Tsoureki is a traditional Greek sweet bread, often braided and flavored with mahleb (a spice made from cherry pits), and decorated with colorful sprinkles or red Easter eggs. It is an integral part of Greek Easter celebrations and is often served as part of the Easter feast or given as gifts. The bread is sweet and slightly spiced, with a soft, airy texture. Tsoureki symbolizes life and resurrection, making it a fitting dish for the Easter holiday.
Ingredients:
- 1/2 cup warm milk
- 1 packet active dry yeast
- 1/4 cup sugar
- 5 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground mahleb (optional)
- 1 tsp ground mastic (optional)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup orange juice
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- 2-3 red Easter eggs (optional)
- Colored sprinkles (optional)
Instructions:
- In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir and let sit for 5-10 minutes until the yeast becomes frothy.
- In a large bowl, whisk together the flour, salt, mahleb, and mastic (if using). Create a well in the center and add the butter, eggs, orange juice, vanilla extract, and remaining sugar.
- Pour the yeast mixture into the well and gradually mix the ingredients together. Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Cover the dough with a damp towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into long ropes and braid them together. If desired, nestle the red Easter eggs in the braid before baking.
- Place the braided dough onto a greased baking sheet and let it rise for another 30-45 minutes.
- Preheat the oven to 350°F (175°C). Brush the top of the dough with the beaten egg for a golden finish, and sprinkle with colored sprinkles if desired.
- Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Allow the tsoureki to cool on a wire rack before slicing.
Tsoureki is a fragrant and delicious Easter bread that brings joy to any Greek Easter table. Its soft texture, sweet flavor, and symbolic significance make it an essential part of the holiday. The addition of mahleb and mastic adds a unique depth of flavor, while the braided shape and colorful eggs make it a beautiful centerpiece. Whether served as part of the feast or shared with loved ones, Tsoureki is a traditional treat that will make your Greek Easter celebrations even more memorable.
Note: More recipes are coming soon!