Watercress, in Greek called “kardamon = κάρδαμον”, (Nasturtium officinale), is an acquatic plant which is usually used in salads or to make soup.
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!
It’s nearly summer here in Greece and I had made up my mind to start a diet after Easter and at last I am ready for it.However, you will still be seeing food which is not diet food but I have a lot of recipes I have prepared but not wrote about and of course …
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.
This Homemade Mayonnaise is extra delicious because it is made with Greek extra virgin olive oil. It’s mild and fruity taste is the star of this condiment.
This Spring salad is easy to make with leftover Easter Eggs. This is based on a salad we used to make on Easter day in Cyprus and I have enriched it with more herbs, which makes it delicious and also very healthy.
Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.
Enjoy Petros Gaitanos, one of the most beautiful voices, singing byzantine hymns for Good Friday.
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.
Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.