Greek Easter is a festive time when family and friends come together and celebrate. It is a time when traditional Greek dishes are served in abundance, and lamb is at the center of most Easter meals. Lamb is a symbol of sacrifice and is a popular food item during this holiday, with many dishes using various parts of the lamb. One of the most popular dishes is Magiritsa, which is a lamb soup made with avgolemono (egg-lemon) sauce, dill, and romaine lettuce.
Traditionally, Magiritsa is made with the intestines of the lamb. However, for those who are not fond of this ingredient, regular lamb meat can be used as a substitute. The broth is made by boiling lamb meat with onions, garlic, celery, and carrots until the meat is tender. Once the meat is cooked, the broth is strained, and the lamb meat is shredded and set aside.
To make the avgolemono sauce, eggs are beaten with lemon juice until they are frothy. The mixture is then slowly added to the hot broth while continuously stirring to prevent the eggs from curdling. Once the sauce is added, the soup is brought to a boil and then simmered for a few more minutes. Finally, chopped dill, romaine lettuce, and a generous amount of extra virgin olive oil are added to the soup.
Magiritsa is traditionally served on Holy Saturday after the midnight church service. It is the first meat dish that is eaten after the 40-day lent, with the spit-roasted lamb coming the next day. The soup is a reminder of the sacrifices made during Lent.
Apart from Magiritsa, there are several other dishes that are traditionally served on Easter in Greece. One of the most popular dishes is lamb on the spit, which is a whole lamb that is skewered and roasted over an open flame. The lamb is seasoned with garlic, lemon, oregano, and olive oil and is cooked until the meat is tender and juicy.
Baked potatoes with lemon and herbs are another popular side dish that is served with Easter lamb. The potatoes are baked with lemon juice, olive oil, and a variety of herbs such as thyme, rosemary, and oregano.
Cheese pies and meat pies made with lamb or goat meat, cheese, and mint are also popular Easter dishes. Kokoretsi, which is lamb liver with herbs wrapped with intestines and grilled on the spit, is a delicacy that is enjoyed by many Greeks during Easter.
Tzatziki, a yogurt-based dip made with garlic, cucumbers, and dill, is another staple of Greek cuisine and is often served as a side dish during Easter. Lamb chops on the grill, lamb stomach cut in pieces wrapped with intestines and dill, and legs of lamb in egg and lemon sauce are other popular lamb dishes that are served during Easter.
In addition to the savory dishes, Greeks also enjoy a variety of salads during Easter. Romaine lettuce salad with dill, green onions, olive oil, and vinegar is a simple yet delicious salad that is often served as a side dish.
Overall, Easter in Greece is a time for feasting and celebrating with family and friends. From Magiritsa to lamb on the spit, the traditional dishes served during this holiday are a testament to the rich history and culture of Greek cuisine.
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of the top restaurants in Crete and in Greek Town in Toronto, Canada. Koula is the co-author of “Foods of Crete, Traditional Recipes of the Healthiest People in the World” and is currently completing her second cookbook. Koula teaches cooking classes to tourists in Crete and has been hired to teach classes in other countries as well.