In just a few simple steps, you can turn leftover tsoureki bread into Ekmek, a delicious and decadent dessert that is sure to impress your friends and family.
This delicious Greek stuffed Goat or Lamb with lemony baked potatoes, is a traditional roast, filled with liver and rice, served during Easter or Christmas.
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 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.
Greek Orthodox Easter is just around the corner. For those who want to fast during the last weeks, I have compiled a list with over 100 Lenten Recipes (most of which are also vegan).
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.