(Greek) Cooking is not a chore....it is an art!
When Easter comes for me next week:
APPETIZERS:
cocktails of ouzo or brandy or retsina (pine-resined) wine
spinach pie
cabbage pie
calalmata and green olives
feta and kasseri cheeses.
caviar dip (taramo-salata)
eggplant dip (melintzano-salata)
pita bread
meatballs (golf-ball sized) with mint.
Quick prayer (lord's Prayer) while standing,folowed by "He has Risen" chant.
Traditional "game" of smashing the boiled, red Easter eggs.
Eggs are usually red, only.
MAIN COURSE:
roast leg of lamb
Ron Popeil rotisseried chicken.
orzo (rice-shaped pasta) cooked in the oven in the drippings of the meat(s).
oven-roasted potato wedges.
peas in onions tomato sauce and dill
Broccoli a la greque- room temperature (after cooking) drizzled in lemon and olive oil
green tossed salad
DESSERTS:
baklava
If there are enough people attending we may do something elaborate.. *WINK*
Below is Saint Mary Magdaline holding a red Easter egg.
Red is syombolic of the blood that was shed for the ability to have a new life.
You see, as the chicken passes her egg, there are often red blood spots on it. The egg itself is symbolic of the new life awaiting to emerge.
