Lamb Fricassee is a Greek dish with white sauce made with eggs and lemon juice, called Avgolemono. It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season.
Tsoureki flower is a type of Greek style sweet brioche bread made during Easter but shaped into a flower.
Tourkakia is one of the traditional delicacies we first ate in Sparta. Fragrant offal from goat or lamb wrapped in caul fat and grill over charcoal.
Here are some of my Easter Recipes and a few ideas of what to do what to do with your leftovers. I have also included some cakes for those celebrating.
Pirozhki or piroshki or Piroski (as we call them in Greece, with stress on the last syllable), are made from yeast dough and filled with a variety of fillings and are great for snacks, appetizers, lunch or dinner.
Traditional Lambriatika Koulourakia (also called Paschalina Koulourakia), are Greek Easter butter cookies, which are traditionally made only during Easter and have a distinct flavour as baking ammonia is used as the leavening agent.
The Cuckoo’s Nest Cake is made with a moist chocolate sponge cake, filled with chocolate buttercream, topped with whipped cream and decorated with dark and white chocolates.
Lamb is the star of the Easter lunch and we want to offer you an exquisite recipe from Tuscany, a classic. How to prepare the leg of lamb in milk.
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!
Greek-style deviled eggs are a twist to the classic, made with olive oil homemade mayonnaise and tzatziki, garnished with Kalamata olives, bell peppers and capers.