Greek Easter, also known as Pascha, is celebrated through various regional traditions and recipes. Some traditions include dyeing eggs red to symbolize Christ's blood and cracking eggs against each other on Easter for good luck. Popular Greek Easter foods include tsoureki, an egg-decorated bun; cookies shaped into braids and topped with sesame seeds; and mageritsa, a lamb organ meat soup served after the Resurrection service to prepare the stomach for heavier dishes. On Easter, whole lambs or goats are roasted on spits or baked stuffed with herbs or rice as the main dish.

1. Easter in Greece
through recipes
A presentation of the 7th Junior
High School of Rhodes,
25/4/2017

2. Greek
Easter
"Pascha," the Greek
Easter is celebrated
through a variety of
different regional
traditions and
recipes.

3. Coloring of eggs
On Holy Thursday, there is the
traditional coloring of eggs with a
bright shade of red, a color which
symbolizes the blood of the crucified
Christ.
In some regions, eggs are decorated
by first sticking various small leaves
of herbs on the surface of the egg
and then wrapping it within a thin
stocking

4. Greeks have a custom when it
comes to the eggs: they crack
them one-to-one.
Whosever egg remains intact
supposedly has good luck in the
ensuing year.

5. Tsoure
ki
Tsoureki is a kind of bun. They are
baked in various shapes, primarily in
braids, and decorated with seeds.
Typically, it is decorated with a red
egg.
● It is the tradition for godparents
to give tsoureki as a present to
their godchildren, together with
the candle to be used during the
Resurrection service.

6. Easter cookiesΤraditionally we bake a
variety of Easter cookies.
Made primarily from eggs
and butter, these cookies
are shaped into small
twists or braids, layered
with egg yolk, and then
sprinkled with sesame
seeds. ce.

7. Mageritsa -a
soup
The traditional tripe soup is called
"mageritsa" and it is served directly
after the midnight Resurrection
service.
This "soothing" soup consists of finely
chopped lamb organ meat—its stomach,
spleen, heart, lungs, liver, kidneys and
intestines—added to sautéed fresh spring
onions and lots of dill. Many cooks add the
traditional egg-lemon sauce known as
“avgolemono” to the soup, but this is
optional.
The purpose of eating this soup
first is to gradually prepare the
stomach for the heavier meat
dishes after the fast of Lent.

8. Lamb roasted on the spit
On Easter morning, the
long-awaited lamb is
seasoned and tied to a spit
to be roasted over an open
fire until crispy and
browned.

9. Stuffed kid goat meat: an
Easter main dish of the
islandsOn the islands we bake a whole
lamb or kid goat in the oven.
Local traditions dictate whether the
lamb or kid will be stuffed with
herbs or rice, or some other mixture
(offal, minced meat etc.).

10. On the Easter table there are:lamb or goat, offal, fresh seasonal
types of cheese, cheese pies, lettuce, artichokes, other herbs, eggs, Easter buns
and cookies.

11. Sources
http://www.gourmed.com/afieromata/pashalines-syntages
http://www.dianekochilas.com/the-foods-of-greek-easter/