Easter is a huge celebration in Greece and another opportunity to cook a bountiful amount of luscious food!
Below are the recipes of Athen’s food on foot Easter dinner!
Lamb or goat 1,5-2kilos, add your herbs and spices to the skin of the lamb, drizzle with olive oil and cover with baking paper.
Roast for 90-120 minutes (one hour for every kilo), on 180C degrees until golden and crunchy.
Uncover and add potatoes drizzled with more olive oil, salt, pepper and oregano, and cook for 40-50 until it gets golden.
Lamb or goat insides:
Cut lung, heart, kidney and liver into pieces and cook in a pan for 20-25 minutes.
Add some more olive oil, salt, pepper, oregano and a squeeze of lemon and continue to cook on high heat for another 10 minutes until all juices are absorbed.
Mix shredded lettuce, chopped spring onion, olive oli, olives, a squeeze of lemon and a pinch of salt, radish and olives for decoration.
Red pepper salad:
Grill horn peppers until charred, then remove the skin. Add to the pepper flesh dill, feta, vinegar, olive oil and a pinch of salt.
Grill eggplant in the oven on high heat. When they are tender with a white flesh- they’re ready.
Add a red bell pepper-chopped, fresh parsley, a clove of grated garlic, olive oil and some vinegar.
Seftalies (a Turkish delicacy):
Place the mince, onion and parsley in a large bowl and use hands to mix until well combined. (There should be equal quantities of mince, onion and parsley, so adjust if necessary.) Add the salt and pepper and combine well.
Lay a piece of caul fat on a chopping board. Roll a large golf-ball piece of mixture into an oval shape and place on a corner of the caul.
Roll and tuck in with your fingers – the caul fat should cover the mince one and a half times.
Cut the caul fat and repeat with remaining mince mixture.Place sheftalia close together on a hot (but not too hot) grill. Lightly season with salt.
Cook, turning and seasoning with more salt, for 10–15 minutes, or until browned and just cooked through. Do not use flames, and do not turn too often or too early as the fat will stick.
Watch the method on the video
Wash the intestines thoroughly both inside and out. Place in a large bowl and add the vinegar and salt.
Allow to soak for 10 minutes and then rinse thoroughly. Drain and transfer to a bowl.
Refrigerate for 1-2 hours.In the meantime, place the lace fat in a bowl. Rinse under warm running water thoroughly.
Let it soak in the bowl with water and lemon juice for 30 minutes.Drain and set aside.
Wash the lamb pluck and chop into 4-5 cm pieces. Transfer to a bowl and add the thyme, rosemary, chili flakes, oregano, lemon zest and pepper.
Do not add salt from the beginning or else it will toughen the meat. Set it aside to marinate for 1 hour.Preheat oven to 200* C (390* F) Fan. You will need two 30cm metallic skewers.
Thread the pieces of lamb pluck on the skewers in the alternating in the following order : lungs, heart, liver, sweetbreads.
Season with salt and pepper.
Cut off a piece of lace fat large enough to cover the whole skewer and wrap nicely over the meat.
Wrap the intestines around the meat to cover and tighten at the edge of the skewer. This process needs patience and quite a lot of intestines.
Wrap with parchment paper and aluminum foil.Transfer to a 30×40 cm baking pan fitted with a rack and bake for 45 minutes.
When ready, remove the aluminum foil and parchment wrappings and bake again for 20 minutes until golden.Let us see your Greek Easter! Post your pictures and recipes on our page!
Watch the method on the video
Dyeing Easter eggs here
Dolmadakia, find the recipe here
Tzatziki: find the recipe here
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