This past Easter, our family came to a consensus that we would not roast a whole lamb on the spit. Greek Easter fell earlier on the calendar (April 19th) and the weather was indeed cooler than seasonal norms. We opted for a whole leg of lamb on the spit and decided to offer “lamb two [...]

The sweetbreads I’m discussing and cooking with today are considered offal. To look at sweetbreads, one would make the common mistake of thinking they are brains (in fact they are not).
Sweetbreads come from the thymus glands, located at the chest entry, just before the trachea. They are only found in young animals as they atrophy [...]

I’ve thought carefully on whether to post the recipes from this past Easter in clusters or individually. I’ve chosen the latter for the simple reason of keeping the clarity of recipes in the archives of the blog and to make them easier to search for.
You might get a flurry of posts from me in the [...]

Hristos Anesti (Christ Has Risen)!
I would like to wish all of my Greek family, friends, philHellenes who celebrated Easter yesterday. I hope your day was filled with many fond memories, that the Gods blessed you with some good Spring weather and the banquet of Easter delights exceeded all your expectations.
Despite the gloomy forecast for a [...]

I’m often asked why us Greeks celebrate Easter on a different day than everyone else. This question is only partly true as I can recall when our Easter fell on the same day as the Catholic Easter. A calculation is made and there are three main factors that affect the date:

It is based on the [...]

Seeing as how it is Holy Week for the Greek-Orthodox, most of us are fasting in some degree and we’re also juggling the duties of preparing for the big feast that awaits us this upcoming Sunday for Easter.
Toronto boasts of having about 120,000 Greeks in the Toronto area, over a dozen churches and our very [...]

I wasn’t sure if I was going to write about this traditional Greek Easter Soup but Easter would not be complete without Magheritisa.
Magheritsa is a soup make from the broth of lamb offal and any other part of the lamb (combination varies from family to family).
After a long Lenten Fast, Magheritisa is the first substantive [...]

Another usual suspect that’s present at the Greek Easter table is Kokoretsi. It’s a rotisserie dish made up of the organ meat from the lamb and bound by the intestines and on occasion, caul fat.
One of the reasons why I love Greek Easter is that our cuisine shines it all it’s food dynamism. Greek Easter [...]

Χριστός Ανέστη (Christ Has Risen)!
It’s the day after Easter and it’s also the Feast of St. George so my best wishes and “Hronia Polla” go out to all the George’s out there.
I have to admit I’m quite today. Yesterday was a huge success. Toronto basked in a glorious and sunny 20C with little wind. [...]

It’s Saturday afternoon and I’ve just thoroughly washed my Ontario, milk-fed spring lamb. Watch me turn this sacrificial lamb into He-Man, outdoor, open-pit, BBQ greatness.

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