What do the Greeks eat on Easter Sunday?
Lamb on the skewer, mageiritsa, patsas, kontosouvli and kokoretsi are the most traditional Easter food. Have you ever tasted any of these? Do you like lamb?
Lamb on the spit
Placing the lamb on the spit over the fire is not so easy. You will season the lamb with salt, pepper and rosemary and set olive oil all around it. A small lamb of eight to ten kilos needs about five hours to be ready. You should be patient!
Mageiritsa soup
What are the ingredients for mageiritsa?
Puck lamb with lettuce and other green herbs are the basic ingredients for mageiritsa. Chopped onions and lemon juice make this soup even more tasty. It is served as a soup plate. Cooking lasts about forty minutes.
Patsas soup or tripe soup
Lamb leg and stomach is the meat of patsas. Have you ever tasted this soup? It needs much preparation. Salt, pepper, paprika and lemon are added. Boiling the meat needs two to two hours and a half.
Kokoretsi
Kokoreretsi is made by the inner parts of lamb. Liver, heart, lungs and kidneys are wrapped in intestines. Salt and pepper are mixed well and spread all around the kokoretsi. It is placed on the skewer and baked for about two hours and a half.
Kontosouvli
Kontosouvli is another Easter food. Large pieces of pork with herbs, salt and pepper are placed on the skewer.
Λεξιλόγιο – Vocabulary
1/ ψήνω = to roast
2/ το έντερο = intestine
3/ το μέρος – τα μέρη = part – parts
4/ περίπου = about
5/ βράζω = to boil
