FOGATSA Makes 2 large round loaves In Corfu the Venetian influence is echoed in the island’s Easter bread, which is called fogatsa. Unlike the braided tsoureki eaten everywhere else in Greece, here the Eastern spices mahlepi and mastic are nowhere to be found. Instead, fogatsa is a dense, high, round loaf, with a cross slashed into its center and flavored with […]

Tsoureki (tsoo-REH-kee)is the traditional bread of Greek Easter. Tsoureki is a rich yeast bread flavored with orange and a delightful spice called Mahlab (also called Mahlepi) that is ground from the pits of wild cherries. You can find Mahlab online or at ethnic grocery stores specializing in Greek or Middle Eastern products. Every family has their own […]

Ingredients: 12 medium or large eggs Skins from 15 yellow Spanish onions 2 tablespoons of white vinegar 4 1/2 cups of water What You will Need: Fresh uncooked eggs at room temperature Skins from yellow Spanish onions White vinegar Stainless steel saucepan Strainer Bowl Slotted spoon Paper towels Cooling racks Tulle or women’s nylon stockings […]

Traditional Easter Soup Servings: 8 Ingredients 1/2 lb of lamb’s intestines 1 lamb’s liver 1-2 medium lemons, juiced 1 small lettuce (leaf), finely chopped 3 oz of olive oil 6 oz of rice 4-5 scallions, finely chopped Directions Wash the liver and intestines well and drain. Boil in water for 40 minutes, skimming the froth. Remove […]

PASCHALIATIKO ARNI ME ANGINARES STO FOURNO Ingredients: 3 to 4 fresh rosemary sprigs, to taste Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil One 3- to 4-pound leg of spring lamb, bone in, trimmed of fat 2 pounds all-purpose potatoes, such as Yukon Gold, peeled and quartered Juice of 4 to 6 […]

History of Flaounes: Flaounes is a Cypriot Cheese Pastry which is connected directly to Greek Orthodox Easter. During the Easter feast days, in every Cypriot Greek Orthodox house you happen to visit, from the biggest town to the smallest village, you will come across to Flaounes. Every Cypriot house wife makes more than the family […]

Ingredients: 1 package of red dye 1/2 c. white vinegar 18 room-temperature eggs olive oil for glazing Method: 1. Dilute the dye powder in vinegar. In  a large pot, combine dye mixture and warm water to cover eggs. 2. Bring to a boil. Simmer, stirring occasionally, for 5 minutes. Remove pot from heat and add eggs. […]

Ingredients Yeast dough 1 ½ lbs (750gr) strong plain flour 1 sachet easy bake yeast 1 teaspoon salt 2 teaspoons sugar 2 tablespoons olive or vegetable oil water to mix Cheese filling 12oz flaouna cheese or 8oz (250gr) cheddar cheese 4oz (100gr) halloumi 1 tablespoon flour 1 teaspoon baking powder 1 tablespoon crushed dried Mint […]

A delicious butter cookie with a hint of orange flavor, Koulourakia (koo-loo-RAH-kyah) are the traditional cookie of Greek Easter. Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Ingredients: 1/2 lb. (2 sticks) unsalted butter 2 tbsp. Crisco shortening 1 cup sugar 2 tbsp. baking powder 1 tsp. baking soda 4 oz. orange juice 1/2 tsp. vanilla extract […]

ORTYKIA ME KOUKIA – ορτυκια με κουκια Quail appear in many varied dishes all over Greece, from the preserved quail so revered in the Mani to the quail-stuffed bread, also from the southern Peloponnesos. From the eastern Aegean, we find another unusual quail dish, in which the tiny birds are stuffed into eggplants (the recipe is included in my first book, The […]