Margheritsa is a traditional soup made by Greeks for Orthodox Easter. It contains cleaned intestines, organs of the lamb or goat and may contain sweetbreads and even the boiled head of the animal. The meat is boiled until softened and a stock is created. Spring onions, herbs are added and the soup is finished off/thickened [...]
This post is being written on Good Friday of Holy Week and I thought to write a post that enlightens you of how Orthodox-Christians and more specifically Greek-Orthodox spend the next few days until the culmination of Easter Sunday. The Great Lent began March 7th (Katheri Deftera) or Ash Monday and those that adhere [...]
Another usual suspect that’s present at the Greek Easter table is Kokoretsi. It’s a rotisserie dish made up of skewering seasoned lamb or goat organ meat, wrapped in caul fat and then by yards of cleaned intestines. There are tavernas in Greece that specialize in grilled meats, rotisserie and serve up Kokoretsi all year ’round [...]
Here we are, the day after Easter Sunday and another feast under our belts…literally! Easter for Greeks is the most significant religious holiday. With Easter, you get the death and resurrection of Christ…we don’t take death and rebirth lightly. Easter’ parallel with Spring, a new cycle of birth and regeneration all fall together perfectly for [...]
The sweetbreads I’m discussing and cooking with today are considered offal. To look at sweetbreads, one would make the common mistake of thinking they are brains (in fact they are not). Sweetbreads come from the thymus glands, located at the chest entry, just before the trachea. They are only found in young animals as they [...]
Hristos Anesti (Christ Has Risen)! I would like to wish all of my Greek family, friends, philHellenes who celebrated Easter yesterday. I hope your day was filled with many fond memories, that the Gods blessed you with some good Spring weather and the banquet of Easter delights exceeded all your expectations. Despite the gloomy forecast [...]
