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Red easter eggs - (Kokkina paschalina avga)
INGREDIENTS
Uncookedeggs Water 3/4 cup Vinegar Red food dye or coloring
Vegetable oil
A few cotton balls
METHODCarefully wash and dry each egg.
Set a large pot of water to boil. Add a red dye or food coloring
and3/4 cup of vinegar to the water, and boil for a few minutes.
Slowlylower the eggs into the pot, and when the water comes to a
boil,lower the heat. Let eggs simmer for 15 min., then remove
themcarefully from the pot. If you plan to cook more eggs, add
anadditional 2 tbs. vinegar to the water. Wipe cooked eggs with
anoil-soaked cotton ball, then wipe each egg with a clean dry
cloth.Place on a platter. Serve cold.
Easter Midnight Soup - (Magiritsa)
INGREDIENTS
a lamb's liver, heart, lights andintestines juice of 3 lemons
salt 6springonions, trimmed,rinsed and finely sliced 25 gr. butter
2 cos lettuces, trimmed, shredded and rinsed carefully (useonly
their young leaves and hearts) about a teacupful of fresh
dillorfennel, rinsed and finelychopped, orparsley 1.2 lt hot water
salt and black pepper
60 gr. rice
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7/30/2019 Greek Easter Recipes
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AvgolemonoSauce
2eggs
juice of 2lemons
METHODRinse all the meat. Turn the intestines inside out with
the help of athin stick and rinse them thoroughly. Rub them with
salt and lemonjuice and rinse them again. Cube them into small
portions. In alarge saucepan, sautee the onions in the butter,
until they start tochange colour. Add the chopped intestines,
liver, lights and heart,fry together for a few minutes, stirring.
Add the shredded lettucesand all the fresh herbs and sautee for a
few more minutes. Add the
hot water, and seasoning, cover and cook for 30 minutes. Thenadd
the rice and cook for a further 10 minutes. Remove from theheat and
let it stand for 10 minutes, before proceeding with theavgolemono
sauce. Add theAvgolemono Sauce to the soup,stirring. Return to a
very gentle heat for 2 minutes, stirring at thesame time. It should
be by now a quite a thick soup.
Tsoureki (Greek Easter Sweet Bread)
2 cups milk 2 (1/4 ounce) envelopes
active dry yeast 8 -9 cups bread flour 1 3/4 cups sugar 1 cup
almonds , very
finely chopped (optional)
1 teaspoon salt 1 orange, zest of, grated 2 teaspoons finely
ground anise seed or 1 tablespoon
mahlepi 1 teaspoon ground masticha (optional) 1/4 cup butter,
melted 5 eggs , very well beaten
Glaze
1 egg yolk 2 -3 tablespoons milk
http://www.greek-recipe.com/static/ingredients/lemon.htmlhttp://www.greek-recipe.com/static/ingredients/lemon.htmlhttp://www.greek-recipe.com/static/ingredients/egg.htmlhttp://www.greek-recipe.com/static/ingredients/lemon.htmlhttp://www.food.com/library/milk-360http://www.food.com/library/yeast-62http://www.food.com/library/flour-64http://www.food.com/library/sugar-139http://www.food.com/library/salt-359http://www.food.com/library/orange-122http://www.food.com/library/anise-4http://www.food.com/library/butter-141http://www.food.com/library/egg-142http://www.food.com/library/milk-360http://www.greek-recipe.com/static/ingredients/lemon.htmlhttp://www.greek-recipe.com/static/ingredients/egg.htmlhttp://www.greek-recipe.com/static/ingredients/lemon.htmlhttp://www.food.com/library/milk-360http://www.food.com/library/yeast-62http://www.food.com/library/flour-64http://www.food.com/library/sugar-139http://www.food.com/library/salt-359http://www.food.com/library/orange-122http://www.food.com/library/anise-4http://www.food.com/library/butter-141http://www.food.com/library/egg-142http://www.food.com/library/milk-360
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7/30/2019 Greek Easter Recipes
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1/2 cup slivered almond
Directions:
Warm two cups of milk and place in a large bowl. Add theyeast,
one cup of the flour, and 1/4 cup of the sugar. Coverand proof for
one hour.
In a large bowl, combine seven cups of flour, the groundalmonds,
salt, remaining sugar, orange rind, aniseed ormahlepi and masticha
(if using). Make a well in the center.
Add the yeast mixture, melted butter and eggs. Work fromthe
center outwards, bringing flour into the well, stirring themixture
until a dough begins to form.
Dust a worksurface with a little of the remaining flour
andknead, adding more flour if necessary, until the dough issmooth
and doesn't stick to your hands, about 12 minutes.
Place in an oiled bowl, cover with a cloth, and set aside in
a
warm, draft-free place to rise until doubled in bulk, about
twohours. Punch down dough.
Divide into six small balls and roll each into strips
12-15inches long, and abut 2 inches in diameter. Lay three
stripsside by side, pinching together at one end, and braid.
Pinchtogether at the other end to hold the loaf intact.
Optional: At this point you can press two red-dyed eggsbetween
the strips of the braid or just leave the braided loaf
plain.
Repeat the procedure to make the second loaf.
Place the breads on a parchment-lined baking sheet,covered, and
let rise for two hours, or until doubled in bulk.While the braids
are rising, preheat oven to 360F (180C),placing rack on lower shelf
of oven.
Beat together the egg yolk and remaining milk. Brush
overtsoureki loaves and sprinkle with slivered almonds.
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Bake for about 40-45 minutes, or until golden brown. I checkmy
breads after about 15 minutes as they do tend to colourquickly and
drape them with aluminum foil to prevent excessbrowning. The bread
should sound hollow when tapped on
the bottom. Remove and cool on racks.
