A refreshing dip in clear blue water, staying overnight in a white house with a blue roof and visiting iconic monuments; we have to (physically) miss this for the time being. But we don't have to miss the delicious Greek cuisine! This weekend it's Easter and we have time to experiment in the kitchen. Bring Greece to your Easter table with these recipes and get some travel inspiration at the same time.
TSOUREKI FROM THESSALONIKI
Where in the Netherlands we enjoy our Easter bread with food, the Greeks do that with Tsoureki. Only they eat this bread all year round. Tsoureki is both fresh (because of the orange zest) and sweet and you can eat the best Tsoureki in the bustling city of Thessaloniki.
In the city you will find many bakeries and each one even better than the other! It is the perfect destination for a fun city trip. From archaeological highlights to cozy cocktail bars and from markets to a beautiful boulevard.
To get a taste of what Thessaloniki has to offer, you will find the recipe for the delicious Tsoureki below. Your Easter party will love this!
For 2 Easter loaves
Ingredients for the bread:
– 250 ml warm milk
– 1 sachet dry yeast
– 585 g flour
– 200 g sugar
– ½ teaspoon salt
– Zest of 1 orange
– ½ tablespoon mahleb
– 1 tablespoon melted butter
– 3 beaten eggs
Ingredients for the bread:
– Egg yolk
– 1 tablespoon milk
– 50 g chopped almonds
Instructions:
For the recipe click here!
VEGAN MAGIRITSA SOUP FROM ATHENS
Attention all soup lovers! Magiritsa is the traditional soup prepared on Holy Saturday. After 40 days of fasting, this is the first meal the Greeks eat and it is said to be very good for digestion! The traditional recipe contains lamb entrails and because not everyone likes this, we would like to propose a vegan version of this dish, made with mushrooms.
Athens is the cultural and gastronomic capital of Greece, with no fewer than 5 Michelin star restaurants. You will find many restaurants in the city with vegan options.
After 1 spoon of this vegan Magiritsa you imagine yourself at the Parthenon or in the streets with the beautiful street art!
For 6 people
Ingredients:
– Olive oil, salt and pepper
– 1 kg wild mushrooms
– 1 finely chopped onion
– 2 finely chopped garlic cloves
– 100 ml white wine
– 1 cube of vegetable stock
– 200 gr rice
– 1 head of lettuce
– 1 handful of dill
– 1 lime
– Rusk
– The juice of 1 lemon
Instructions:
For the recipe click here!
RAISED LAMB FROM AMORGOS
Traditionally, the mainland Greeks from the Peloponnese, Thessaly, Epirus and Macedonia eat lamb from the spit at Easter. On the Cycladic islands you can enjoy lamb from the oven and this is what you want!
This delicious recipe comes from the 'The Big Blue' movie island of Amorgos. The island with beautiful caves, impressive landscapes and an even more impressive sea color.
Make this lamb dish and taste a piece of Amorgos. Serve with typical Greek potatoes with fresh oregano. The recipe for success!
For 6 people
Ingredients:
– 1.2 kg lamb
– Olive oil, salt and pepper
– 1 finely chopped red onion
– 2 finely chopped garlic cloves
– 6 peeled tomatoes quartered
– 2 tablespoons tomato paste
– 240 ml dry white wine
– Allspice
– Bay leaf
– 1 cinnamon stick
Instructions:
For the recipe:click here!
FETA CHEESECAKE FROM EPIRUS
You had me ate cake! Everywhere in Greece you can eat delicious cakes, but in Epirus you will find a special recipe for your Easter table. This feta cheesecake is a success with everyone.
Did you eat too much during Easter? The mountains and hiking trails of Zagori, Ioannina, Tzoumerka and Preveza will keep you fit!
For 1 cake
Ingredients:
– 450 g filo dough
– 250 g feta
– 250 g grated Gouda
– 250 g grated Gruyere
– Oregano
– 1 tablespoon coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon fresh thyme
– 1 tablespoon basil
– ½ teaspoon nutmeg
– 500 ml milk
– 3 eggs
– 1 tablespoon baking powder
Instructions:
For the recipe:click here!
KALITSOUNIA FROM CRETE
For all of us with a sweet tooth. This sweet mini cheesecake is fantastic! And it tastes as surprising as it sounds. This dish is served at Easter, but because it is so tasty, the Cretan people eat it more often during the year.
For those who have never been to Crete:Crete is a heaven for foodies. And the Cretan cuisine is based on the Mediterranean diet. Many Greek dishes have their origin on this island. And the Cretan people are very proud of that.
They welcome you with open arms to the culinary 'main island'. And besides excellent cuisine, the island has much more to offer. You will find a palm tree beach, the gigantic Samaria Gorge, picturesque villages and ancient excavations.
At Easter and especially at this time you should enjoy the little moments of happiness and Kalitsounia is just that:a small moment of happiness.
For many pastries:
Ingredients:
For the dough:
– 2 kg flour
– 2 tablespoons salt
– Olive oil
– 240 ml Tsikoudià (alcohol without strong taste)
For the filling:
– ½ kg mizìthra cheese (or ricotta)
– ½ kg anthòtiro cheese (or unsalted feta)
– ½ kg soft white cheese
– 3 eggs
Instructions:
For the recipe click here!
