Greek Easter is famous for the rich dishes that adorn the Easter table. The star, of course, is meat, prepared in various recipes and variations, symbolizing abundance, fertility, and rebirth.
Spit-roasted lamb:
Unquestionably the most popular dish, lamb on the spit is slowly roasted, developing a crispy crust and juicy interior. It is marinated with lemon, oregano, garlic, and spices.
Kid goat:
An alternative with a more intense flavor, kid goat is roasted on the spit or in the oven. The marinade is similar to that used for lamb, and it can be garnished with lemon, oregano, and oregano.
Kokoretsi:
A special delicacy, kokoretsi consists of lamb or goat intestines wrapped around liver and other cuts of meat. It is roasted on the spit or in the oven and served hot, with lemon and oregano.
Souvlaki skewers:
A classic dish, lamb or kid goat souvlaki skewers are roasted on the spit or in the oven and make for a quick, tasty option. They are marinated with lemon, oregano, and spices, and can be served with pita bread, tzatziki, and tomato.
Easter magiritsa soup:
A soup made with offal and lettuce, magiritsa is a traditional dish served on Holy Saturday and Easter Sunday. Rich in flavor and nutrients, magiritsa is a hearty, tasty dish.
Kontosouvli
Kontosouvli is a traditional Greek dish usually made with pork, but it can also be made with lamb or chicken. It is seasoned with spices and vegetables such as onion, tomato, and peppers layered between the meat. Kontosouvli, like kokoretsi, is traditionally eaten at Easter, but you can enjoy it all year round, including oven-roasted. It is slowly cooked over low heat for quite a while (usually around 2 hours, depending on the quantity).
Rich and flavorful meat dishes are an integral part of Greek Easter. Each recipe has its own story and tradition, while preparing and enjoying these dishes brings family warmth and a festive atmosphere.
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