Easter is the most sacred holiday for the Greek Orthodox. Preparations for Easter come to climax during Holy Week, between Palm Sunday and Easter. There are many customs and foods associated with Easter; some are the same all over Greece, some are really localized.

Tsoureki

Tsoureki, the traditional Easter bread, is baked on Holy Thursday. On the same day the eggs are dyed red.

There are many recipes for tsoureki but, in general, here’s a simple way to bake it. You can also eat it with your morning coffee.

Ingredients: 1 and ½ lb butter, 2 cups milk, 6 cups water, 2 teaspoons sea salt, 12 eggs, 4 cups sugar, 1 tablespoon Mahlepi –a Greek spice with a distinctive fruity taste – , 2 teaspoons orange/lemon peel, 1 teaspoon mastique –the most famous Greek spice from the island of Chios – , 6 tablespoons yeast, 20(25) cups of flour and 3 cups sesame seeds.

Preparation: Preheat oven to 350 F / 175 C. In a large bowl add warm milk, water, salt and the yeast. Mix well and then add 6-7 cups of flour. Let the mixture rise. In another bowl, mix the soft butter with sugar, eggs, spices and the orange/lemon peel. After the yeast and flour mixture has risen, add it to the butter and eggs mixture and combine everything. Add the rest of the flour until the dough is soft. Cover the bowl with a cloth and let it rise for about an hour (until it doubles in size). Then punch down the dough and create the shapes you want: braids, twists or any other forms you want. Place the loaves on greased cookie sheets, cover them and allow them to rise again until they double in size. Brush with beaten egg, sprinkle sesame seeds, add the red eggs and bake for 30 minutes (or until golden).

Fakes Soupa

Fakes Soupa (Lentils soup) is eaten of Holy Friday. Holy Friday is a day of mourning and not for work, which includes cooking.

Ingredients: half a lb of small lentils, 1 lb of pureed tomatoes, 4 and ¼ cups of water, 1 medium onion chopped, 1 cup extra virgin olive oil, 2 bay leaves, 2 garlic cloves chopped, salt, pepper and red wine vinegar (on the side).

Preparation: in a pot add the water, tomatoes, bay leaves, garlic and onion. Bring slowly to boil on medium heat and then add the lentils and olive oil. Reduce heat and simmer for 1 hour -1 ½ hours or until the lentils are done. Remove from the heat, take away the bay leaves, then add salt and pepper. Serve with red wine vinegar on the side.

Notes:

• You can use any lentil you prefer but the Greeks use small green-brown lentils.
• Greek oregano or rosemary can be added along with the bay leaves.

Read more information about:
>>Orthodox Easter in Greece
>>Magiritsa – the soup served after the Resurrection service