Its Easter week in Greece and the cooking has already started. For the Greek, Easter heralds the most important feast of the year. A lot of care and attention is given to food prepared during the “Lambrí” or Easter week.  

On Palm Sunday a week before Easter Sunday, they are allowed to have fish dishes.  

But more than the Palm Sundays the children look forward to the Holy Tuesday. It is on this day the women make the traditional Greek dessert called Koulourakia. These are sweet and tasty sesame crusted rolls in a distinctive ring shape.

On Maundy Thursdays, the Greeks dye their Easter eggs red in honor of Christs blood and women traditionally prepare Tsoureki (sweet buns resembling brioche).

The food is austere and simple on Good Friday, as for the Greeks it is a day of mourning. Soup made with lentils, lettuce, sesame seed paste and vinegar constitute their meals.

On Easter Saturday, the lent is broken with the Easter Soup called Mageiritsa made of lambs innards, rice, lettuce, wild fennel, spring onions, egg and lemon sauce.

The Easter Sunday eves are probably the most fun. Families get together and roast a lamb or goat for their main meal. The lamb has always been asociated with Christ.

Other items found on the  Easter spread include spinach and cheese pies, lemon roasted potatoes, greens and seafood, vegetable and rice dishes, breads, cakes and much more.  My stomach says a trip to Greek during Easter will be extremely rewarding.

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