Easter Mageiritsa soup with chicken livers - A milder version of the classic recipe

Two years ago I posted the classic recipe of the "Mageiritsa soup" but it doesn't end to that one... We also could have a vegetarian version of mageiritsa and again it doesn't stop to that either! There are so many things we could say about this special, once a year, soup!! The main star of the Easter Saturday night feast after the Resurrection church service in most households around Greece. There are as many versions of it as there are people's preferences! Different versions from region to region but also from household to household! Others they prefer "mageiritsa" soup rather thin and others quite thick, with egg/lemon or tomato sauce. Housewives argue about things(probably silly to the rest of us) like"should the lamb liver be cut in small cubes or roughly chopped?...»! And there are families which cook the same soup but in two different versions so to please everybody: one pot with chopped lettuce included and the other pot without any!!!! What can you really say? You just give up!:-)) So, this year's version of "mageiritsa" is for those who would like to taste some of the traditional Greek Easter dishes but the idea of the innards of the lamb (traditionally used in this soup) puts them off.... Try this one out, it is very tasty and hearty! The original recipe demands of trahanas but you can substitute with rice or bulgur

Tahini soup with rice for Good Friday

The fasting period is in its peak for the Greeks since the Holy Week started last Sunday. During the last week of Lent, before the Greek Orthodox Easter, many Greeks around the world observe the olive oil-free fast. On Good Friday especially, the table is never really set and people observing Lenten customs to the letter will eat such things as steamed shellfish, dried pulses cooked in water without any oil in, lettuce dipped in vinegar (signifying compassion with the ordeals of Christ) and plenty of raw vegetables. Each region has its own customs like in Makedonia and Thrace, where people eat preserves made with dried fruit and without any sugar in, drinking up the juice, while in other parts of the country they eat raw broad beans soaked in water and sprinkled with rock salt and oregano as a fortifying snack... Tahini soup is one of those dishes that a lot of people love to eat during fasting periods and especially on Good Friday. It is so nutritious and so filling thanks to the sesame which is the base for the tahini paste. And although there is oil in the sesame seeds it seems that it is one of those ingredients that they are allowed to be eaten that day. There are a few variations of this soup around the country but all of them start and finish to this unique ingredient: the tahini paste. Here we have a version that the monks of the monasteries of Mount Athos follow and believe me that over there some of the most nutritious, healthy and delicious cooking is taking place all year round although meat is never involved in any recipe!

Amygdalopita No 2 - Easter almond pie with syrup

Almond is one of those ingredients that is so popular in traditional recipes coming from various Greek islands giving us some delicius desserts like this almond pie. In this version, without spoiling the tradition, a slightly modern twist is allowed so to give to the dessert a more refreshing taste

Easter egg salad with capers

The Greek Easter table is full of various delicious dishes which can feed a whole army!!! Every year many of us think "lets not do too many things this time, who is going to eat all this food?"... and yet again we get into our kitchens and we start cooking as if there is no tomorrow!!:-)) I suppose all these special Easter delicacies (some of them for once a year) are so tempting and we can not really resist them... not to mention of course that those of us who fast for at least one week before Easter Sunday are drooling only with the thought of the roast lamb and the red eggs and all those (full of cholesterole but who really cares!) meat meze... But don't think that meat is the only ingredient presented that day. So many different dishes are served and among them tasty and refreshing Spring time salads like the one I have for you today. It can easily be adjusted according to the number of guests of that day

Galatopita - Easter open sweet milk pie with phyllo pastry

Don't feel intimidated by the term "Easter" on the title of the recipe because "Galatopita" is one of those desserts that can be served any time in the year. It's only because of its light, airy and fluffy flavour and texture that, in my opinion, suits better to the Spring time mood which makes it ideal for an Easter Sunday dessert (especially after a rich Greek celebration feast...). It will remind you a little bit of "Galaktoboureko" the ultimate Easter Sunday (and not only) dessert but this version of Galatopita is not soaked in syrup and also is open on top. It can be served plain with some icing sugar and ground cinnamon dusted on top or along with a couple of dolops of "dessert-spoon sweets" like sour or sweet cherry

Baked cod fillets with potatoes for the Greek Palm Sunday

Palm Sunday in Greece not only means that the Holy Week before Easter starts but also that those who fast are allowed to break their fasting and eat fish that day. During the Lent period only twice fish is allowed to be eaten, on the 25th of March (if it happens to coincide with the Lent period) and on Palm Sunday. The most popular fish for that day is cod and especially the salted cod but other type of fish can be cooked as well. Last year I decided instead of the classic deep fried salted cod to cook this tasty fish in a different way for a change. Baked cod with potatoes is not an uncommon way of cooking this fish but it was time for us too to try it out in this way. It is not essential to use salted cod, fresh fillets are welcomed and in my opinion they are more meaty. I'm giving you though the classic recipe using the salted cod and then you decide. A small tip: if you want the salted cod to taste like the fresh (after soaking into the water to discard most of the saltiness) keep it in a bowl full of water and milk in a ratio of 50-50 for 1 hour