Easter, the Greek way
Easter? But that was so last weekend right?
Not for the Greeks (and Serbians, Russians, Bulgarians and every other Orthodox religion out there).
We’re special so our Easter is a moveable feast. The date follows a modified Julian calendar which means it can sit up to a month before or after conventional Easter. Quite confusing when you’re small and marking the occasion before the hot cross buns have gone on sale in Woollies.
The lead up to Greek Easter (Lent) is a time of fasting. That means no meat, poultry, milk, cheese, eggs and fish with backbones. It’s a method for cleansing your body and soul (a precursor to the modern detox if you like).
To be honest, I was always more about the feast than the fast.
Forty days of fasting culminates in a 2am feast to celebrate the resurrection of Jesus – think magiritsa (offal-based soup that’s tastier than it sounds), tsoureki (brioche-esque sweet bread), avgolemono (egg-lemon chicken soup with rice) and of course, red eggs.
To be fair, fasting food is not to be sneered at. I completed the Easter-themed Kytherian Kitchen classes a few years ago and learnt how to make some exceptionally tasty traditional fasting dishes. Read More