Greek Easter Eggs
Greek children dye red Easter eggs, to commemorate the blood of the Crucifixion. Instead of using artificial dyes, make your red Easter eggs the traditional way: with onion skins! Boil yellow onion skins in a vinegar solution, and it creates a dye that will turn your boiled eggs various shades of red. Use them for decoration or a lovely Paskha bread.
Tsoureki: A Greek Easter Bread
No Orthodox Easter brunch would be complete without the traditional Paskha loaf, which the Greeks call tsoureki. It is a delightful yeast bread that is infused with orange and mahlab, a Mediterranean spice derived from wild cherry pits. The dough is braided and gets a red egg in it before baking. Serve it with a sweet cream cheese spread.
Greek Egg-Lemon Chicken Soup
Delight the palates of your family and guests with this refreshing soup appetizer from Greece. As you stew the chicken, veggies, and fragrant herbs, they create a delicate, flavorful broth. The orzo is cooked in the broth, along with a thickener of eggs and fresh lemon zest.
Greek Roast Leg Of Lamb With Potatoes
Introduce your family to the succulent taste of lamb, which is a common protein in Middle Eastern cuisine. This Greek-inspired recipe features a bone-in leg of lamb that is marinated overnight in wine, citrus juices, and aromatic herbs. The meat is surrounded with potato wedges and roasted in a savory sauce. It is a lovely dish for Orthodox Easter.
Greek Oven-Roasted Potatoes
If your family is having roast lamb for Orthodox Easter, why not consider these crispy-tender roast potatoes as a side? Coat potato wedges in a savory Greek blend of olive oil, lemon juice, chicken broth, and spices. As they bake in the oven, they get a satisfying crunch on the outside, with a fluffy potato inside. Garnish your potatoes with a few sprigs of orgeano before serving.
Spanakopita
When you visit a Greek restaurant, you will often find spanakopita, a savory pie made with buttery filo dough, spinach, and tangy feta cheese. Try this simple recipe for authentic Greek spanakopita. The spinach is lightly sautéed with onions and spices, and is layered with a hearty ricotta mixture between layers of filo. It bakes to a gorgeous golden brown, and can be cut into squares or pie slices.
Horiatiko Psomi: Greek Crusty Country Bread
While the Paskha loaf is usually reserved for dessert, you may want a denser Greek bread to serve with the other courses of your brunch. This hearty bread has a consistency like sourdough bread, with a sweet kiss of honey. Serve your guests slices of this delightfully crusty bread to dip into the flavorful meat juices of the roast lamb.About Chef Robert
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