MEDITERRANEAN EASTER RECIPES

 

The first meal of the day is Magiritsa – Greek Easter Soup and is eaten after the midnight church service of the Resurrection, to break the 40-day fast that has led up to this most joyous of celebrations

When Easter Sunday arrives, following church celebrations, the atmosphere is festive- full of joy and excitement! The Easter tables are set and people merrily rejoice, eat and drink with their family until late at night.

On Easter Sunday, lamb or goat is the meat of choice. The meat may be roasted whole on a spit or stuffed and roasted in the oven. Stuffings are usually bulgur or rice, and any combination of wild spring herbs.

There are some delicious sweets usually made with fresh seasonal goat’s cheese, flavored with rose or orange blossom water, cinnamon and honey. Tsoureki  is a classic everywhere, as are special Easter cookies called  Koulourakia.

Here are some of my favorite Mediterranean Easter recipes to help you give your Easter table a big of a Mediterranean twist.

 

•  Greek Wine

 

•  Greek Salad

 

•  Pearl Couscous Salad

 

•  Melitzanosalata – Roasted Eggplant Dip

 

•  Roasted Greek Potatoes

 

•  Hortopita – Wild Greens Pie

 

•  Lamb on a spit

 

•  Greek Kokoretsi

 

•   Chicken & Spinach Fricassee

 

• Roasted Lamb with potatoes

 

•  Lahanodolmathes – Greek Cabbage Rolls

 

•  Roasted Pork Shanks

 

 

•  Tsourekia – Greek Easter Bread

 

•  Koulourakia- Greek Easter Cookies

 

 

•  Baklava