Desserts

Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.

Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit.  The word ovelias pronounced Oh-veh-LI-as comes from the ancient Greek word “ovelos” which used to be a wooden or steel rod, where pieces of meat were skewered on and slowly cooked.  Nowdays, the word “ovelias” means a whole lamb cooked for Easter on the spit.

Sheftali pl. Sheftalia are Cypriot oval shaped crépinettes, made with minced pork, herbs and spices which are then wrapped in caul fat and barbecued.

Koupepia Gialantzi are a traditional Cypriot dish, commonly known as stuffed vine leaves. They are similar to the Greek dish dolmades but are vegan with only rice and herbs.

Taramosalata, is a wonderful Greek dip made with red or white fish roe of the cod or carp fish, served as an appetizer.

Tsourekia (singular tsoureki) pronounced tsou-RHAE-khia, is a kind of brioche sweet bread which is made in Greece during Easter.

Koulourakia Paschalina are Greek Easter Traditional Cookies, which are crispy outside and soft inside, full of orange flavour.

Magiritsa is a traditional Greek Easter offal soup which is the first thing served after the midnight mass on Saturday evening.

Homemade Lemon squash is made with only two ingredients. Lemon juice and sugar. Nothing like homemade lemon squash to beat the summer heat!

Loukoumades are Greek doughnuts which are fried and shaped into small round balls, served with honey, cinnamon and walnuts or plain in Cyprus dipped in sugar syrup.