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	<title>Easter | Kalofagas.ca</title>
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	<title>Easter | Kalofagas.ca</title>
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		<title>LIVE WEBINAR: Greek Easter Baking</title>
		<link>https://www.kalofagas.ca/2020/03/29/greek-easter-workshop-in-toronto/</link>
					<comments>https://www.kalofagas.ca/2020/03/29/greek-easter-workshop-in-toronto/#comments</comments>
		
		<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
		<pubDate>Mon, 30 Mar 2020 01:11:22 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Dough]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Yeast]]></category>
		<guid isPermaLink="false">http://www.kalofagas.ca/?p=23332</guid>

					<description><![CDATA[<p>I am excited to be back in the kitchen. This will be my first live cooking class open to people all around the world! Participants will experience a LIVE demonstration and be able to join in the conversation while following along at home. Each participant will receive detailed recipes for making Easter Koulourakia (cookies), Paximadia [&#8230;]</p>
The post <a href="https://www.kalofagas.ca/2020/03/29/greek-easter-workshop-in-toronto/">LIVE WEBINAR: Greek Easter Baking</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
										<content:encoded><![CDATA[<p><img data-recalc-dims="1" fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-28926" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=800%2C800&#038;ssl=1" alt="" width="800" height="800" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?w=960&amp;ssl=1 960w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=300%2C300&amp;ssl=1 300w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=768%2C768&amp;ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=100%2C100&amp;ssl=1 100w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=120%2C120&amp;ssl=1 120w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=45%2C45&amp;ssl=1 45w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=200%2C200&amp;ssl=1 200w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2019/02/52702786_10161647021955553_3203093052084191232_n.jpg?resize=400%2C400&amp;ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p>I am excited to be back in the kitchen. This will be my first live cooking class open to people all around the world!</p>
<p>Participants will experience a LIVE demonstration and be able to join in the conversation while following along at home.</p>
<p>Each participant will receive detailed recipes for making Easter Koulourakia (cookies), Paximadia (Greek biscotti), and of course, my secrets for making the best Tsoureki (Easter bread) with an array of braided shapes.</p>
<p>Since this is a live cooking class, you can bake along with me! An ingredient list will be sent to those who purchase tickets</p>
<p>I will share my recipes for making Easter Koulourakia (cookies), Paximadia (Greek biscotti), and of course, my secrets for making the best Tsoureki with an array of braided shapes.</p>
<p><strong>Learn to make:</strong></p>
<p>Paximadia (Greek biscotti)<img data-recalc-dims="1" decoding="async" class="aligncenter" src="https://i0.wp.com/cdn.evbuc.com/eventlogos/32172769/20101211img33711.jpg?w=800&#038;ssl=1" alt=""></p>
<p>Koulourakia (Greek Easter cookies)<img data-recalc-dims="1" decoding="async" class="aligncenter" src="https://i0.wp.com/cdn.evbuc.com/eventlogos/32172769/img1232.jpg?w=800&#038;ssl=1" alt=""></p>
<p>Make Easter Brioche (Tsoureki)<img data-recalc-dims="1" decoding="async" class="aligncenter" src="https://i0.wp.com/cdn.evbuc.com/eventlogos/32172769/img37012.jpg?w=800&#038;ssl=1" alt=""></p>
<p>Learn the secrets to making Greek Easter Brioche (Tsoureki)</p>
<p></p>
<p><strong>Upon purchase, attendees will receive a link to join the LIVE virtual event.</strong></p>
<p><strong>Your Host is Peter Minaki</strong></p>
<p><strong>Event is on Saturday, April 4th beginning at 2:00pm Eastern Daylight Time (EDT) and ending by 4:30pm.</strong></p>
<p><strong>Livestreaming will be hosted on ZOOM, an online cloud-based video conferencing service.</strong></p>
<p><strong>You can join from a PC, Mac, iPad, iPhone, or Android device.</strong></p>
<p><strong>For the best experience we recommend you download the zoom app and allow any permissions BEFORE the event.</strong></p>
<p><strong>Below are some tips to get the most out of this class:</strong></p>
<p><strong>• Please be courteous of your fellow attendees and arrive on time.</strong></p>
<p><strong>• If you plan to cook along during class, make certain to have all ingredients and tools ready including mixing bowls, utensils, etc.</strong></p>
<p><strong>• Have a notebook handy to take notes, or print the recipe out and take notes directly on it to keep it all together.</strong></p>
<p><strong>*Following your purchase, you will receive an email with the ZOOM links and additional instructions for connecting to the class.</strong></p>
<p><strong>Price: $50 CAD (includes emailed copies of all recipes) Terms and Conditions:</strong></p>
<p><strong>*No refunds *Only 1 attendee per ticket *Video connection required during class</strong></p>
<p><strong>*All material is copyrighted to Kalofagas and cannot be reproduced.</strong></p>
<p><strong>*Workshop may be videotaped for future promotional purposes by Kalofagas.</strong></p>
<p><strong>*By attending the LIVE Webinar you grant consent to Kalofagas for future marketing promotions</strong></p>
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</script>The post <a href="https://www.kalofagas.ca/2020/03/29/greek-easter-workshop-in-toronto/">LIVE WEBINAR: Greek Easter Baking</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
					
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		<post-id xmlns="com-wordpress:feed-additions:1">23332</post-id>	</item>
		<item>
		<title>Greek Easter Baking Class &#8211; Montreal</title>
		<link>https://www.kalofagas.ca/2018/01/03/greek-easter-baking-class-montreal/</link>
					<comments>https://www.kalofagas.ca/2018/01/03/greek-easter-baking-class-montreal/#comments</comments>
		
		<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
		<pubDate>Wed, 03 Jan 2018 23:26:04 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Food Event]]></category>
		<category><![CDATA[Greek Food]]></category>
		<category><![CDATA[Greek Traditions]]></category>
		<category><![CDATA[Montreal]]></category>
		<guid isPermaLink="false">http://www.kalofagas.ca/?p=26175</guid>

					<description><![CDATA[<p>I am excited to be offering a  Greek Easter baking workshop. We&#8217;ll share our family&#8217;s recipes for making Easter Koulourakia (cookies), Paximadia (Greek biscotti), and finally, we&#8217;ll share our secrets for making the best Tsoureki with an array of braided shapes. The class is limited to just 12 spots so get&#8217;em before they&#8217;re gone! Join [&#8230;]</p>
The post <a href="https://www.kalofagas.ca/2018/01/03/greek-easter-baking-class-montreal/">Greek Easter Baking Class – Montreal</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
										<content:encoded><![CDATA[<p><img data-recalc-dims="1" decoding="async" src="https://i0.wp.com/cdn.evbuc.com/eventlogos/32172769/20110422img1228.jpg?w=800&#038;ssl=1" alt="" /></p>
<p>I am excited to be offering a  Greek Easter baking workshop. We&#8217;ll share our family&#8217;s recipes for making Easter Koulourakia (cookies), Paximadia (Greek biscotti), and finally, we&#8217;ll share our secrets for making the best Tsoureki with an array of braided shapes.</p>
<p>The class is limited to just 12 spots so get&#8217;em before they&#8217;re gone! Join me on Saturday, March 17th for a fun afternoon!</p>
<p><strong>Learn to make:</strong></p>
<p>Paximadia (Greek biscotti)<img data-recalc-dims="1" decoding="async" src="https://i0.wp.com/cdn.evbuc.com/eventlogos/32172769/20101211img33711.jpg?w=800&#038;ssl=1" alt="" /></p>
<p>Koulourakia (Greek Easter cookies)<img data-recalc-dims="1" decoding="async" src="https://i0.wp.com/cdn.evbuc.com/eventlogos/32172769/img1232.jpg?w=800&#038;ssl=1" alt="" /></p>
<p>Makk Tsoureki<img data-recalc-dims="1" decoding="async" src="https://i0.wp.com/cdn.evbuc.com/eventlogos/32172769/img37012.jpg?w=800&#038;ssl=1" alt="" /></p>
<p>Learn the secrets to making Greek Easter Brioche (Tsoureki)</p>
<div style="width: 100%; text-align: left;">
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<p><strong>Price:</strong> $80 (includes printed copies of all recipes, refreshments and light snacks)</p>
<p style="box-sizing: border-box; margin: 0px 0px 15px; color: #444444; font-family: 'Helvetica Neue', Helvetica, 'Nimbus Sans L', sans-serif; font-size: 16px;"><span style="box-sizing: border-box; font-weight: bold;">****No refunds for cancellations made after March 10th, 2018. Tickets are, however, transferable to another person after that date.</span></p>
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</div>The post <a href="https://www.kalofagas.ca/2018/01/03/greek-easter-baking-class-montreal/">Greek Easter Baking Class – Montreal</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
					
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			<slash:comments>4</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">26175</post-id>	</item>
		<item>
		<title>Greek Easter Recipe Round-Up</title>
		<link>https://www.kalofagas.ca/2015/04/07/greek-easter-recipe-round-up/</link>
					<comments>https://www.kalofagas.ca/2015/04/07/greek-easter-recipe-round-up/#comments</comments>
		
		<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
		<pubDate>Tue, 07 Apr 2015 10:54:24 +0000</pubDate>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Dips]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Festive]]></category>
		<category><![CDATA[Goat]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Greek Food]]></category>
		<category><![CDATA[Greek Grill]]></category>
		<category><![CDATA[Greek Traditions]]></category>
		<category><![CDATA[Greek Wine]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Meze]]></category>
		<category><![CDATA[Roasting]]></category>
		<guid isPermaLink="false">http://kalofagas.ca/?p=7964</guid>

					<description><![CDATA[<p>Many of you have visited my Recipe Round-Up for Lent and I hope that I&#8217;ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We&#8217;re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day [&#8230;]</p>
The post <a href="https://www.kalofagas.ca/2015/04/07/greek-easter-recipe-round-up/">Greek Easter Recipe Round-Up</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
										<content:encoded><![CDATA[<p><a href="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110412_img_4462_1.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-7966" title="IMG_4462-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2011/04/20110412_img_4462_1.jpg?resize=600%2C318&#038;ssl=1" alt="" width="600" height="318" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110412_img_4462_1.jpg?w=600&amp;ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/04/20110412_img_4462_1.jpg?resize=400%2C212&amp;ssl=1 400w" sizes="(max-width: 600px) 100vw, 600px" /></a>Many of you have visited my Recipe Round-Up for Lent and I hope that I&#8217;ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We&#8217;re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day is filled with celebration, eating, cooking, dancing, celebrating some more, drinking and eating some more!</p>
<p>Ouzo usually makes its rounds on Easter and I recommend you buy a bottle or two. The wine should flow on Easter and if there was ever a day you should drink Greek wine, Easter Sunday is a as a good of a day to try some wines out. If you&#8217;re looking for lamb, I recommend those living in the Toronto area to visit Kostas Meat Market. Kostas&#8217; shop is in Scarborough and he brings in only farm-raised Ontario lamb.</p>
<p>Below are some links to recipes that I think you may want to have as part of your family&#8217;s Easter celebration. Greeks do Easter in a BIG way and I think you pull-off your own celebration just like we do!</p>
<p><a title="Naturally Dyed Easter Eggs" href="https://www.kalofagas.ca/2015/03/25/naturally-dyed-easter-eggs/" target="_blank" rel="noopener">Naturally Dyed Easter Eggs</a></p>
<p><a title="Sophia’s Easter Koulourakia" href="https://kalofagas.ca/2010/04/03/sophias-easter-koulourakia-%ce%ba%ce%bf%cf%85%ce%bb%ce%bf%cf%85%cf%81%ce%ac%ce%ba%ce%b9%ce%b1-%cf%80%ce%b1%cf%83%cf%87%ce%b1%ce%bb%ce%b9%ce%bd%ce%ac-%cf%84%ce%b7%cf%82-%cf%83%ce%bf%cf%86%ce%af/">Easter Koulourakia</a></p>
<p><a title="Magheritsa" href="https://kalofagas.ca/2008/05/03/magheritsa/">Magheritsa </a>(Easter Soup)</p>
<p><a title="Neo-Magheritsa" href="https://www.kalofagas.ca/2012/04/14/neo-magheritsa/">Neo-Mageritsa </a>(without offal)</p>
<p><a title="Melitzanosalata (Eggplant Salad)" href="https://kalofagas.ca/2009/04/25/melitzanosalata/">Melitzanosalata</a></p>
<p>Soud Vide <a href="https://www.kalofagas.ca/2024/04/24/sous-vide-pork-gyro/" target="_blank" rel="noopener">Pork Gyro</a></p>
<p><a title="Taltsenes – A Florina Meze" href="https://www.kalofagas.ca/2012/09/25/taltsenes-a-florina-meze/">Taltsenes</a></p>
<p><a href="https://www.kalofagas.ca/2022/01/19/salad-with-manouri-cheese-mandarin-pistachios-pomegranate-seeds/" target="_blank" rel="noopener">Salad With Manouri, Mandarins</a></p>
<p><a href="https://www.kalofagas.ca/2021/12/23/baby-arugula-and-citrus-salad/" target="_blank" rel="noopener">Baby Arugula and Citrus Salad</a></p>
<p><a href="https://www.kalofagas.ca/2024/04/09/romaine-salad-with-scallions-dill/" target="_blank" rel="noopener">Romaine Salad</a> with Scallions &amp; Dill</p>
<p><a title="Riganada" href="https://www.kalofagas.ca/2012/05/04/riganada/">Riganada</a></p>
<p><a title="Htipiti and More Appetizers" href="https://kalofagas.ca/2008/07/15/htipiti-and-more-appetizers/">Htipiti</a></p>
<p><a title="Puff Pastry Twists With Black Olive Paste" href="https://www.kalofagas.ca/2015/02/12/puff-pastry-twists-black-olive-paste/" target="_blank" rel="noopener">Puff Pastry Twists</a></p>
<p><a title="Perfect Rack of Lamb With Greek Chimichurri" href="https://www.kalofagas.ca/2015/02/08/perfect-rack-lamb-greek-chimichurri/" target="_blank" rel="noopener">Rack of Lamb With Greek Chimichurri</a></p>
<p><a title="Grilled Asparagus With Roasted Peppers &amp; Feta" href="https://kalofagas.ca/2010/06/05/grilled-asparagus-with-roasted-peppers-feta/">Asparagus and Roasted Red Peppers</a></p>
<p><a title="Beans With Roasted Garlic, Capers &amp; Parsley" href="https://kalofagas.ca/2011/03/24/beans-with-roasted-garlic-capers-parsley/">Beans With Roasted Garlic, Capers and Parsley</a></p>
<p><a title="Patsavouropita" href="https://kalofagas.ca/2010/11/08/patsavouropita/">Patsavouropita</a></p>
<p><a title="Grilled Halloumi With a Roasted Red Pepper Sauce" href="https://www.kalofagas.ca/2013/04/02/grilled-halloumi-with-a-roasted-red-pepper-sauce/">Grilled Halloumi With Roasted Red Pepper Sauce</a></p>
<p><a title="Grilled Lamb Burger With Smoked Cheese, Caramelized Onion &amp; Fig Jam" href="https://www.kalofagas.ca/2012/05/31/grilled-lamb-burger-with-smoked-cheese-and-fig-caremelized-onions/">Grilled Lamb Burger</a></p>
<p><a href="https://www.kalofagas.ca/2021/07/17/chicken-chops-aka-paidakia-kotopoulo/" target="_blank" rel="noopener">Chicken Paidakia</a></p>
<p><a href="https://www.kalofagas.ca/2021/07/13/feta-saganaki/" target="_blank" rel="noopener">Feta Saganaki</a></p>
<p><a title="Feta &amp; Herb Pull-Aparts" href="https://kalofagas.ca/2011/03/01/feta-herb-pull-aparts/">Feta &amp; Herb Pull-Aparts</a></p>
<p><a title="Vefa’s Pita Bread" href="https://kalofagas.ca/2009/11/11/vefas-pita-bread/">Homemade Pita Bread</a></p>
<p><a href="https://kalofagas.ca/2010/02/01/tzatziki/">Tzatziki</a></p>
<p><a title="Kalofagas Lamb Ribs" href="https://www.kalofagas.ca/2013/03/01/kalofagas-lamb-ribs/">Lamb Ribs</a></p>
<p><a title="Roasted &amp; Braised Lamb Neck Lemonato" href="https://www.kalofagas.ca/2014/06/05/roasted-braised-lamb-neck-lemonato/" target="_blank" rel="noopener">Braised Lamb Neck Lemonato</a></p>
<p><a title="Cheese-Stuffed Souvlaki" href="https://www.kalofagas.ca/2011/11/04/cheese-stuffed-souvlaki/">Cheese-Stuffed Souvlaki</a></p>
<p><a title="Pork Butt Gyro" href="https://www.kalofagas.ca/2011/09/26/pork-butt-gyro/">Pork Butt Gyro</a></p>
<p><a title="Tangy Maple Mustard Lamb" href="https://www.kalofagas.ca/2011/07/19/tangy-maple-mustard-lamb/">Tangy Maple-Mustard Lamb</a></p>
<p><a title="Endless Summer Pork Cutlets" href="https://www.kalofagas.ca/2011/06/30/endless-summer-pork-cutlets/">Endless Summer Pork Cutlets</a></p>
<p><a title="Spatchcock Chicken" href="https://www.kalofagas.ca/2011/06/08/spatchcock-chicken/">Spatchcock Chicken</a></p>
<p><a title="Grilled Sweetbreads, an intro to Offal" href="https://kalofagas.ca/2009/04/23/grilled-sweetbreads-an-intro-to-offal/">Grilled Sweetbreads</a></p>
<p><a title="Kokoretsi (Κοκορέτσι)" href="https://kalofagas.ca/2010/04/07/kokoretsi-%ce%ba%ce%bf%ce%ba%ce%bf%cf%81%ce%ad%cf%84%cf%83%ce%b9/">Kokoretsi</a></p>
<p><a title="Kontosouvli" href="https://kalofagas.ca/2011/04/26/kontosouvli/">Kontosouvli</a></p>
<p><a title="Ellasonitiko (Slow Roasted Pork Belly With Crackling)" href="https://www.kalofagas.ca/2013/03/10/ellasonitiko/">Ellasonitiko</a></p>
<p><a title="Seftalia From Cyprus (Σεφταλιά)" href="https://kalofagas.ca/2010/07/04/seftalia-from-cyprus-%cf%83%ce%b5%cf%86%cf%84%ce%b1%ce%bb%ce%b9%ce%ac/">Seftalia</a></p>
<p><a title="Grilled Pork Steakettes" href="https://kalofagas.ca/2010/10/20/grilled-pork-steakettes/">Grilled Pork Steakettes</a></p>
<p><a title="Grilled Pork Belly and Halloumi Sandwich" href="https://kalofagas.ca/2010/06/03/grilled-pork-belly-and-halloumi-sandwich/">Grilled Pork Belly &amp; Halloumi</a></p>
<p><a title="Lamb Souvlaki" href="https://kalofagas.ca/2010/02/11/lamb-souvlaki/">Lamb Souvlaki</a></p>
<p><a title="Souvlaki (Σουβλάκι)" href="https://kalofagas.ca/2010/05/17/souvlaki/">Pork Souvlaki</a></p>
<p><a title="Lamb Chops (Αρνίσια-παϊδάκια)" href="https://kalofagas.ca/2009/08/03/lamb-chops-%ce%b1%cf%81%ce%bd%ce%af%cf%83%ce%b9%ce%b1-%cf%80%ce%b1%cf%8a%ce%b4%ce%ac%ce%ba%ce%b9%ce%b1/">Grilled Lamb Chops</a></p>
<p><a title="Roast Lamb in Parchment (Αρνί ψητό στη λαδόκολλα)" href="https://kalofagas.ca/2010/04/26/roast-lamb-in-parchment-%ce%b1%cf%81%ce%bd%ce%af-%cf%88%ce%b7%cf%84%cf%8c-%cf%83%cf%84%ce%b7-%ce%bb%ce%b1%ce%b4%cf%8c%ce%ba%ce%bf%ce%bb%ce%bb%ce%b1/">Roast Lamb in Parchment</a></p>
<p><a title="Lemon Verbena Rack of Lamb" href="https://kalofagas.ca/2010/07/22/lemon-verbena-rack-of-lamb/">Rack of Lamb With Lemon Verbena</a></p>
<p><a title="Anixiatiki (Spring) Salad" href="https://kalofagas.ca/2009/05/02/anixiatiki-spring-salad/">Spring Salad</a></p>
<p><a title="Greek Salad on a Stick" href="https://www.kalofagas.ca/2013/03/27/greek-salad-on-a-stick/">Greek Salad on a Stick</a></p>
<p><a title="Asparagus Salad in the Raw" href="https://kalofagas.ca/2011/04/06/asparagus-salad-in-the-raw/">Raw Asparagus Salad</a></p>
<p><a title="The Vine Grower’s Lamb (Arni tou Ampelourgou)" href="https://kalofagas.ca/2010/11/15/the-vine-growers-lamb-arni-tou-ampelourgou/">Vine-Leaf Wrapped Lamb</a></p>
<p><a title="Lamb Lemonato" href="https://kalofagas.ca/2009/05/04/lamb-lemonato/">Lamb Lemonato</a></p>
<p><a title="Rotisserie Leg of Lamb" href="https://kalofagas.ca/2009/04/22/rotisserie-leg-of-lamb/">Rotisserie Leg of Lamb</a></p>
<p><a title="Roast Lamb (Ψητό-αρνί)" href="https://kalofagas.ca/2010/04/11/roast-lamb-%cf%88%ce%b7%cf%84%cf%8c-%ce%b1%cf%81%ce%bd%ce%af/">Oven-Roasted Leg of Lamb</a></p>
<p><a title="Lamb on the Spit (αρνί-στη-σούβλα)" href="https://www.kalofagas.ca/2015/04/03/lamb-on-the-spit-%CE%B1%CF%81%CE%BD%CE%AF-%CF%83%CF%84%CE%B7-%CF%83%CE%BF%CF%8D%CE%B2%CE%BB%CE%B1/">Lamb on the Spit (Souvla)</a></p>
<p><a title="Roast Lamb Chops &amp; Potatoes" href="https://www.kalofagas.ca/2014/10/05/roast-lamb-chops-potatoes/" target="_blank" rel="noopener">Roast Lamb Chops and Potatoes</a></p>
<p><a title="Loukaniko Gemisto" href="https://www.kalofagas.ca/2014/10/03/loukaniko-gemisto/" target="_blank" rel="noopener">Loukaniko Gemisto</a></p>
<p><a title="Lamb Exohiko" href="https://kalofagas.ca/2010/04/13/lamb-exohiko/">Lamb Exohiko</a></p>
<p><a title="Slow-Roasted Goat With Scalloped Potatoes and Brussel Sprouts" href="https://kalofagas.ca/2009/12/06/slow-roasted-goat-with-scalloped-potatoes-and-brussel-sprouts/">Slow-Roasted Goat</a></p>
<p><a title="Greek Roasted Potatoes" href="https://kalofagas.ca/2009/04/22/greek-roasted-potatoes/">Greek Roast Potatoes</a></p>
<p><a title="Phyllo Cigars With Bougatsa Cream" href="https://www.kalofagas.ca/2015/01/26/phyllo-cigars-bougatsa-cream/" target="_blank" rel="noopener">Phyllo Cigars With Bougatsa Cream</a></p>
<p><a title="Galaktoboureko (γαλακτομπούρεκο)" href="https://kalofagas.ca/2008/04/29/galaktoboureko-%ce%b3%ce%b1%ce%bb%ce%b1%ce%ba%cf%84%ce%bf%ce%bc%cf%80%ce%bf%cf%8d%cf%81%ce%b5%ce%ba%ce%bf/">Galaktoboureko</a></p>
<p><a title="Ekmek Kataifi" href="https://kalofagas.ca/2010/10/15/ekmek-kataifi/">Ekmek Kataifi</a></p>
<p><a title="Ekmek Kataifi" href="https://kalofagas.ca/2010/10/15/ekmek-kataifi/">Baklava</a></p>
<p><a title="Creme Brulee With Mastic" href="https://kalofagas.ca/2009/04/26/creme-brulee-with-mastic/">Creme Brulee with Mastiha</a></p>
<p><a title="Lemon Meringue Pie" href="https://kalofagas.ca/2010/03/29/lemon-meringue-pie/">Lemon Merique Pie</a></p>
<p><a title="Eva’s Touloumbes" href="https://www.kalofagas.ca/2013/04/04/evas-touloumbes/">Touloumbes</a></p>
<p><a title="Kaimaki Ice Cream" href="https://www.kalofagas.ca/2014/01/16/kaimaki-ice-cream/" target="_blank" rel="noopener">Kaimaki Ice Cream</a></p>
<p><a title="Recipe for Copenhagen Dessert" href="https://www.kalofagas.ca/2013/12/17/recipe-copenhagen-dessert/" target="_blank" rel="noopener">Copenhagen</a></p>
<p><a title="Giannotiko Style Baklava" href="https://www.kalofagas.ca/2013/05/08/giannotiko-style-baklava/" target="_blank" rel="noopener">Giannotiko Style Baklava</a></p>
<p><a href="https://www.kalofagas.ca/2022/01/25/moist-olive-oil-chocolate-cake/" target="_blank" rel="noopener">Moist Olive Oil Chocolate Cake</a></p>
<p><a href="https://www.kalofagas.ca/2021/11/15/baklava-cheesecake/" target="_blank" rel="noopener">Baklava Cheesecake</a></p>
<p><a href="https://www.kalofagas.ca/2021/10/27/smashed-bougatsa-dessert/" target="_blank" rel="noopener">Smashed Bougatsa Dessert</a></p>
<p><a href="https://www.kalofagas.ca/2023/11/14/kataifi-galaktoboureko/" target="_blank" rel="noopener">Kataifi Galaktoboureko</a></p>The post <a href="https://www.kalofagas.ca/2015/04/07/greek-easter-recipe-round-up/">Greek Easter Recipe Round-Up</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
					
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		<post-id xmlns="com-wordpress:feed-additions:1">7964</post-id>	</item>
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		<title>Lamb on the Spit (αρνί-στη-σούβλα)</title>
		<link>https://www.kalofagas.ca/2015/04/03/lamb-on-the-spit-%ce%b1%cf%81%ce%bd%ce%af-%cf%83%cf%84%ce%b7-%cf%83%ce%bf%cf%8d%ce%b2%ce%bb%ce%b1/</link>
					<comments>https://www.kalofagas.ca/2015/04/03/lamb-on-the-spit-%ce%b1%cf%81%ce%bd%ce%af-%cf%83%cf%84%ce%b7-%cf%83%ce%bf%cf%8d%ce%b2%ce%bb%ce%b1/#comments</comments>
		
		<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
		<pubDate>Fri, 03 Apr 2015 21:40:00 +0000</pubDate>
				<category><![CDATA[Easter]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Greek Traditions]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Main]]></category>
		<guid isPermaLink="false">http://kalofagas.ca/?p=323</guid>

					<description><![CDATA[<p>It&#8217;s the day after Easter and it&#8217;s also the Feast of St. George so my best wishes and &#8220;Hronia Polla&#8221; go out to all the George&#8217;s out there. I have to admit I&#8217;m quite today. Yesterday was a huge success. Toronto basked in a glorious and sunny 20C with little wind. Greek Easter is meant [&#8230;]</p>
The post <a href="https://www.kalofagas.ca/2015/04/03/lamb-on-the-spit-%ce%b1%cf%81%ce%bd%ce%af-%cf%83%cf%84%ce%b7-%cf%83%ce%bf%cf%8d%ce%b2%ce%bb%ce%b1/">Lamb on the Spit (αρνί-στη-σούβλα)</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
										<content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/04/IMG_4038-2.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-12027" title="IMG_4038-2" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/04/IMG_4038-2.jpg?resize=600%2C384&#038;ssl=1" alt="" width="600" height="384" /></a>It&#8217;s the day after Easter and it&#8217;s also the Feast of St. George so my best wishes and &#8220;Hronia Polla&#8221; go out to all the George&#8217;s out there.</p>
<p>I have to admit I&#8217;m quite today. Yesterday was a huge success. Toronto basked in a glorious and sunny 20C with little wind. Greek Easter is meant to be enjoyed outdoors with song, dance, food and drink.</p>
<p>I tried my best to photograph food and moments of the day but I did get caught up in the food preparation, good conversations and more wine that I perhaps should have not had.</p>
<p>The &#8220;main event&#8221; of Greek Easter is the lamb. Our family has been enjoying lamb on the spit for 15 years after enjoying the whole experience at a friend of the family. I was hooked ion the whole experience immediately and I set out to purchase our own &#8220;pit&#8221; for lamb on the spit.</p>
<p>A friend of our family sold these rotisseries that were special for lamb and Greek Easter. Below you will read how my family enjoys Greek Easter and lamb on the spit.</p>
<p><span style="font-weight: bold;">Lamb on the Spit </span></p>
<p><span style="font-style: italic;">1 whole lamb (15-20 lbs)</span> <span style="font-style: italic;"><br />
1 1/2 cup salt</span> <span style="font-style: italic;"><br />
1/3 cup ground pepper</span> <span style="font-style: italic;"><br />
1/2 cup garlic powder</span><br />
1/2 cup <span style="font-style: italic;">dried oregano</span><br />
1/3 cup extra virgin olive <span style="font-style: italic;">oil</span> <span style="font-style: italic;"><br />
</span><span style="font-style: italic;"><br />
5-7 bags (18kg) charcoal, </span></p>
<p><span style="font-style: italic;">butcher&#8217;s twine</span> <span style="font-style: italic;"><br />
1 long upholstery needle</span></p>
<ol>
<li>Ensure the spit (or rod) is cleaned, free of any rust, scoured with steel wool and rinsed of any cleaning agents. Wipe the spit with lemon juice and then treat with vegetable oil.</li>
<li>Either hang or lay your lamb and throughly rinse the the inside and outside of the lamb with water. Allow the water drain away and pat-dry the lamb (this step aids in getting rid of much of the gameyness people associate with lamb).</li>
<li>Place the spit through the lamb (rear to head) and if the head is still on your lamb, pierce the skull to help secure the spit.</li>
<li>Break the hind legs by the bending them backwards and to allow you to tie them easier to the spit. Secure the hind legs very tightly with your butcher&#8217;s twine. Repeat this step with the front legs and also securely bind the neck to the spit.</li>
<li>Using your butcher&#8217;s twine and an upholstelry needle, make a stitch across the length of the lamb&#8217;s spine, looping around the spit. It&#8217;s important that the stitch enters the meat near the spine, loops around the spit and then the needle comes back out of the body near the spine again. Loop the twine through your stitch and continue securing the spine to the spit until you&#8217;ve reached the shoulder.</li>
<li>Rub the inside of the lamb with some vegetable oil and sprinkle some sea salt, black pepper, garlic powder and dried oregano. Rub the the spices around with your hands for even distribution.</li>
<li>Using the butcher&#8217;s twine and needle, stitch and close the opening to cavity.</li>
<li>Rub the exterior of your lamb with vegetable oil (olive oil tends to burn) and season your lamb well with sea salt and black pepper.</li>
<li>Get your fire pit started with some kindling wood and newspaper. When some burning embers are present, Add two bags of charcoal into the pit and allow about 30 minutes for the charcoals to get white hot.</li>
<li>Separate your hot coals into two piles: one underneath the shoulder end, the other pile under the hind leg side. The mid-section of the lamb cooks the fastest and there&#8217;s enough residual heat from both piles to cook the mid-section evenly with the rest of the lamb.</li>
<li>Every hour, replenish your pit with another bag of charcoal with 2 piles at each far end of your pit. When your older charcoal starts losing heat, just push the newer charcoals over to your two main charcoal areas.</li>
<li>Your lamb should take 5-6 hours to be cooked through and during the last hour, mix a basting marinade of 1 part lemon juice, 3 parts olive oil with some salt and dried oregano to taste and baste frequently for the last hour.</li>
<li>Your lamb will show signs of being &#8220;done&#8221; when the carcass starts to crack as it revolves around on the rotisserie.</li>
<li>Transfer the lamb to a large baking tray, allow to rest 15-20 minutes then cut away all butcher&#8217;s twine and carve it into pieces for your dinner guests. At this point you may drizzle a Ladolemono sauce on the meat, some sea salt and more dried Greek oregano.</li>
<li>To make your job easier next year, wash and clean the rod and any other grilling utensils so that the cleaning for next&#8217;s year Easter becomes less of a task.</li>
</ol>
<div class="blogger-post-footer"></div>
<p><object width="700" height="525" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6, 0, 40, 0"><param name="flashvars" value="offsite=true&amp;lang=en-us&amp;page_show_url=%2Fphotos%2F15341674%40N03%2Fsets%2F72157629449708424%2Fshow%2F&amp;page_show_back_url=%2Fphotos%2F15341674%40N03%2Fsets%2F72157629449708424%2F&amp;set_id=72157629449708424&amp;jump_to=" /><param name="allowFullScreen" value="true" /><param name="src" value="http://www.flickr.com/apps/slideshow/show.swf?v=109615" /><param name="allowfullscreen" value="true" /></object></p>The post <a href="https://www.kalofagas.ca/2015/04/03/lamb-on-the-spit-%ce%b1%cf%81%ce%bd%ce%af-%cf%83%cf%84%ce%b7-%cf%83%ce%bf%cf%8d%ce%b2%ce%bb%ce%b1/">Lamb on the Spit (αρνί-στη-σούβλα)</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
					
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			<slash:comments>41</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">323</post-id>	</item>
		<item>
		<title>Tzigerokeftedes</title>
		<link>https://www.kalofagas.ca/2014/05/07/tzigerokeftedes/</link>
					<comments>https://www.kalofagas.ca/2014/05/07/tzigerokeftedes/#respond</comments>
		
		<dc:creator><![CDATA[Peter Minaki]]></dc:creator>
		<pubDate>Wed, 07 May 2014 12:18:21 +0000</pubDate>
				<category><![CDATA[Easter]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Festive]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Greek Grill]]></category>
		<category><![CDATA[Greek Traditions]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meze]]></category>
		<category><![CDATA[Onions]]></category>
		<guid isPermaLink="false">http://www.kalofagas.ca/?p=16827</guid>

					<description><![CDATA[<p>Last month, we celebrated Easter and when I mean celebrate, we prepare a full-on Sunday feast with food being served from morning &#8217;til night. You would too if you fasted from meat and meat by-products for a 40-day Lent period. The center of the Greek Easter table is lamb (or goat) and nothing gets wasted [&#8230;]</p>
The post <a href="https://www.kalofagas.ca/2014/05/07/tzigerokeftedes/">Tzigerokeftedes</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description>
										<content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2014/05/IMG_4310.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16830" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2014/05/IMG_4310.jpg?resize=600%2C458&#038;ssl=1" alt="IMG_4310" width="600" height="458" /></a>Last month, we celebrated Easter and when I mean celebrate, we prepare a full-on Sunday feast with food being served from morning &#8217;til night. You would too if you fasted from meat and meat by-products for a 40-day Lent period.</p>
<p>The center of the<a title="Greek Easter v. 2011" href="https://www.kalofagas.ca/2011/04/27/greek-easter-v-2011/"> Greek Easter table</a> is lamb (or goat) and nothing gets wasted from the animal. Greeks have done &#8220;nose to tail&#8221; dining for ages. One of the more popular Easter mezes are Kokoretsi, pieces of lamb organ meat spit-roasted with lots of lamb intestines wrapped around it to give it a crispy and tender morsel mouth feel (not to mention it&#8217;s delicious).<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2014/05/IMG_4326.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16831" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2014/05/IMG_4326.jpg?resize=600%2C530&#038;ssl=1" alt="IMG_4326" width="600" height="530" /></a></p>
<p>There are lots of other mezedes and I like trying out a couple of new ones each Easter. Last month, I made Tzigerokeftedes, kind of like Tzigerosarmades but smaller and without any rice in the mixture.</p>
<p>Tzigerokeftedes are shaped like soutzoukakia and the filling is made of finely chopped lamb liver, minced lamb (or beef), lots of herbs and seasoning. They are then wrapped in caul fat and grilled.  The name is from Tzigeri (viscera) and keftedes (minced meat balls).</p>
<p>I loved these, a slight offal flavour in a delicious herbed meatball that&#8217;s great with wine or cold beer. Easy to make, add it to your meze roster!<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2014/05/IMG_4311.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16832" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2014/05/IMG_4311.jpg?resize=600%2C480&#038;ssl=1" alt="IMG_4311" width="600" height="480" /></a></p>
<p><strong>Tzigerokeftedes</strong></p>
<p>(makes about 25-30)</p>
<p><em>1 lamb&#8217;s liver</em></p>
<p><em>approx. 1lb. of lamb caul fat</em></p>
<p><em>2 medium onions, peeled and passed/minced through a box grater</em></p>
<p><em>1 large clove of garlic, minced</em></p>
<p><em>1 1/2 lbs. of ground lamb (or beef)</em></p>
<p><em>2-3 slices of stale bread, soaked in milk and squeezed dry and crumbled</em></p>
<p><em>1 large egg</em></p>
<p><em>2 tsp. sweet paprika</em></p>
<p><em>1/2 cup finely chopped parsley</em></p>
<p><em>2-3 Tbsp. chopped fresh mint</em></p>
<p><em>2-3 tsp. dried Greek oregano</em></p>
<p><em>3 1/2 &#8211; 4  tsp. sea salt</em></p>
<p><em>1 tsp. ground pepper</em></p>
<ol>
<li>Place a medium pot of water on your stovetop and bring to a boil. Season well with salt and place your liver in and once it comes to a boil, reduce and simmer for 5 minutes. Strain and allow to cool then finely chop and place in a bowl.</li>
<li>Place your caul fat in a large bowl and fill with hot water. Allow the caul fat to soften in the hot water for 20 minutes.</li>
<li>Into the bowl with the chopped liver, add the onions, garlic, ground lamb, bread, egg, paprika, herbs (parsley, mint, oregano) salt and pepper and mix well with your hands.</li>
<li>Take a small piece of the mixture and fry-off to taste then adjust seasoning and herbs. Grab a tablespoon of meat and roll in your hands to make an oblong rissole (shaped like a soutzoukaki).</li>
<li>Take the caul fat out of  the water and pat-dry. Stretch each piece out on your work surface and use a knife to cut them into 4&#8243; X 4&#8243; pieces. Place a rissole at the bottom of a piece of caul fat and roll up the bottom, fold in the sides and finally roll up. Repeat with remaining rissoles. You now have made Tzigerokeftedes.</li>
<li>Pre-heat your grill to medium. Lightly season your Tzigerokeftedes with salt and grill on all sides until brown on all sides and the caul fat has rendered.</li>
<li>Squeeze with some lemon juice, sprinkle of salt and serve as a meze with <a href="http://www.fix-beer.gr/en/" target="_blank">cold FIX beer.</a></li>
</ol>
<p><iframe style="border: none;" src="http://files.photosnack.com/iframejs/embed.html?hash=ptmq7fss&amp;t=1399464791" width="576" height="384" allowfullscreen="allowfullscreen"></iframe></p>The post <a href="https://www.kalofagas.ca/2014/05/07/tzigerokeftedes/">Tzigerokeftedes</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded>
					
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