Greek Easter Recipes

Sunday, Apr 24, 2011  |  Updated 10:44 AM EDT
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Chef Zapantis prepares Greek Orthodox Easter feast.

Chef Zapantis prepares Greek Orthodox Easter feast.

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Check out some delicious Greek recipes for your Easter table. Get more from Kellari Taverna.

GREEK RED EASTER EGGS

INGREDIENTS

 

  • 1 dozen eggs--organic, brown preferred
  • 1 qt. dye
  • 16 skins of Spanish onions
  • 3 tablespoons  white vinegar
  • 6 cups water

INSTRUCTIONS

Day 1

  • In a stainless saucepan, bring all of the above ingredients to a simmer for an hour.
  • Strain and cool for a day at room temperature.

Day 2 - Dye the Eggs

  • In a stainless saucepan, add the eggs and the red dye and simmer for 20 minutes.
  • Remove from heat and leave the eggs in the pot until desired color is reached.

KOKORETSI
Traditional Greek Easter Hot Appetizer

INGREDIENTS

  • Offal’s  of lamb (Sweetbreads, Hearts, liver, call fat, lamb casings)
  • Salt
  • Pepper
  • Dry Oregano
  • Olive oil

INSTRUCTIONS

  • Wash the Offal’s of the lamb very thoroughly and cut them in medium size pieces.
  • Season with salt, pepper, oregano and olive oil.
  • Start skewering the Sweetbreads, Hearts and Liver in the 18 inch iron skewer alternatively.
  • Wrap the Kokoretsi with the cull fat and run the lamb casings until the whole skewer is covered.
  • Kokoretsi must be preferably roast on a spit until fully cooked for about 1 ½ hrs or cook in a 400 degree oven for 1 ¾ hrs.
  • When cooked allow to rest for 15 minutes.
  • Slice ½ inch rounds, season with dry oregano and serve.

OVEN-ROASTED LEG OF LAMB

INGREDIENTS

  • 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
  • 1 cup Extra Virgin Olive Oil
  • 1/4 cup fresh lemon juice
  • 6 pc.  cloves garlic
  • 4 tsp.  fresh rosemary leaves
  • 1 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 1 pc. onion medium size
  • 1 cup red wine

INSTRUCTIONS

  • Preheat the oven to 375 degrees F.
  • Using your hands, rub the lamb with the Extra virgin Olive Oil and lemon juice.
  • Insert the garlic and the rosemary in the meat making small incisions evenly all over the surface of the meat.
  • Season the meat with the salt and pepper and place the lamb in a roasting pan over the sliced onions and add the red wine .
  • Place the lamb in the oven and roast for 30 minutes.
  • Reduce the oven temperature to 325 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees.
  • Remove the lamb from the oven and allow lamb to cool for 20 minutes before serving.

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