Tsoureki
On Ikaria at Easter, home bakers take their Easter breads to the village baker because the wood-burning oven makes for much tastier breads.
Category: Easter
Easter Recipes
How to Dye Easter Eggs Like an Ikarian: with Onion Skins
Learn how to dye Greek Easter eggs red naturally, with onion skins, the way they do it on Ikaria.
Check out all Diane’s Greek Easter recipes and articles
Enjoy the classics and more on Greek Easter here!
Melitinia, Sweet Cheese Tartlets from Santorini
Sweet cheese-filled pastries abound all over the Greek islands and are mainly Easter specialties. Melitinia hail from Santorini and from Tinos.
Getting Ready for Greek Easter: Kokkoretsi
Greeks have been doing nose-to-tail cooking long before it became fashionable. Kokkoretsi, a spit-roasted sauasage made with organ meats, is one delicious Greek Easter example.
The Easter Spit-Roasted Lamb or Goat
My friend Ilia once spent half a day in a London park turning a whole lamb over a pit of hot coals, anticipating the moment when he’d cut the crisp garlicky meat and find in every morsel the smells and flavors that would carry him back, even if momentarily, to Greece at Easter. Instead, as […]
Mageiritsa–the Greek Easter Soup
Most Greeks the world over enjoy a hot bowl of mageiritsa soup after the midnight liturgy on the Saturday night before Easter. The soup, made with lamb or goat organ meats, is a perfect example of the home economy that characterizes the Greek cuisine.Nothing, in short, is wasted. The soup marks the end of the […]