GREEK CUSTOMS TILL EASTER

Orthodox Easter will be this year on april 30.

Greeks, as people attached to tradition, eat specific foods on
fasting days during the year depending on the season (winter, spring,
summer,autumn) and on what Greek soil has to offer at that
particular time of the year.
Before Lent, during Carnival time, preparations begin for the most
important period of fasting. Meat is allowed during till of
Carnival, its the of "Kreatini" ( meat-week). Only milk products are
allowed during the second week called "Tyrinis" ( Cheese-week). A
sweet smell of cheese and milk pittes (pies) permeates the air thoses
days. Monday 13 march will be the "Kathara Deftera " (= cleen
monday=Mardis Gras). During that day every body goes to the country
on pic-nic with some "lagana"- a special bread for that day- and
tarama, pickles, octapus, sea food, halva, it's the begginning of the
fast. The same day the sky of Greece is full of kites.
Keeping up the tradition, during the feast of the Annunciation, in
most Greek homes is prepared "Bakaliaro Tiganito kai Skordalia"
(Fried Cod and Garlic Sauce) for the holiday meal.
On Holy Thursday the custom is to color in red Easter eggs and bake
Tsoureki (Easter Sweet Brioche). Out of the kitchens a smell of
vinegar fills the air since vinegar is necessary for the color to set
on the eggs. Some of the colored eggs are used to decorate the Sweet
Easter
Bread.The others are placed in glass bowls or in baskets on the
living room table, filling the house with the spirit of Easter.
Another custom is to refrain from lighting a fire or cooking on Good
Friday. The meal, prepared the day before, is quite simple, usually
consisting of lentils boiled in plain water, vinegar, and oregano,
and served with olives, scallions, and halva, all considered fasting
food and on the evening evebody follows with a candle in the hand the
dead Christ's procession.
Nowhere else in the world can the spirit of the Holy Resurrection of
Christ be felt as it is expressed in Greece.
All the preparations for Easter, the characteristic foods , the
Red-Colored Eggs, the "Arni sti Souvla" (Lamb on the Spit), the
Kokoretsi (Lamb Entrails Grilled on the Spit), the Mayiritsa (Easter
Lamb Soup, first non fast meal after the Resurection
liturgy),together with the cheerful tolling of the bells, the
midnight liturgy in church, the white candles with their flames
dancing in the spring wind, all this make one feel from within the
magnificence of this feast.

HERE IS THE 1ist EASTER RECIPE

EASTER COOKIES
(KOULOURIA, GREECE)

Koulouria are butter cookies made in various shapes - little circles,
braids, coils, figure eights, etc. The recipe makes a large amount,
but these cookies keep well - if you can keep them from all being
eaten right away.

Ingredients

4 sticks (1 pound) unsalted butter at room temperature 2 cups sugar 6
eggs 2 teaspoons vanilla extract 8 - 9 cups all-purpose flour 2
tablespoons double-acting baking powder 1 egg beaten with 1
tablespoon water

Preheat oven to 375 degrees.
Cream butter and gradually beat in sugar. Beat eggs until light; add
to butter mixture and beat thoroughly. Add vanilla extract. Sift
together flour and baking powder. Carefully blend in flour mix to the
butter-egg mixture to form a soft dough.
Shape dough with lightly floured hands into desired shapes and
arrange on greased cookie sheets. Brush with beaten egg and water.
Bake for 20 minutes or until golden brown and cool on racks.

JUST ONE DIP

Feta & Oregano Dip

500g crumbled Greek Feta 1/4 cup Greek-style natural yoghurt 1/4 cup
olive oil 4 teaspns chopped oregano 2 small fresh red chili, chopped
extra olive oil to seal
Combine cheeses, yoghurt, olive oil, oregano & chilli in a bowl & mix
well.
Process in foodprocessor for smoother consistency.
Store in a jar-pour over a film of oil & seal jar.

Serve with crusty bread .


AND 2 SPANISH RECIPES

ARRIERA SALAD

This is a traditional dish which comes from many parts of Andalucia (
Spain)

Ingredients

Tomatoes.
Onions.
Oranges.
Salt Cod.
Olives.
Olive Oil.
Vinegar.
Salt.

The day before, cut the salt cod into pieces and soak in water,
changing the water three or four times to thoroughly de-salt the
fish. Chop the tomatoes and the onions and mix together. Drain the
salt cod for half an hour and remove the skin and bones. Crumble
into large pieces and add the tomatoes and onions. Taste for salt and
rectify if necessary. Dress with the vinegar and a good slosh of
oil.Peel the oranges and cut into slices. Arrange on top of salad
with the olives and add a little oil.

TORTAS de VƒLEZ

This name is used for a variety of cakes made with olive oil in the
various towns of the district. It is a typical local sweet ,

Ingredients

1 glass milk.
1 glass oil.
1 glass sugar.
1 steaspoonful matalauva (grape spirit).
1 envelope yeast.
Flour.
Almonds.
Salt.



Make a dough with the flour, warm water and a pinch of salt, mix
until compact and add the sugar and the oil previously fried with the
matalauva.
- Cooking time should be around 20 minutes
- The dough, or portions of it, can be painted with beaten egg before
placing in oven.

AND ... AND... THE REAL BOLONIESE !!!

SPAGHETTI BOLOGNESE ( THE REAL!!!)
Serves 4

8 ounces sweet Italian sausage, preferably without casings 8 ounces
lean ground beef 4 ounces chicken livers 1 small onion, about 4
ounces 1 rib celery
Two 15-ounce cans tomato sauce 1/4 cup dry white wine 1 pound fresh
spaghetti 1 tbs salt plus more to taste 1/3 cup heavy cream 1/2 to
3/4 teaspoon ground nutmeg, Freshly ground black pepper Grated
Parmesan cheese for the table

1) Run the hot-water tap cover and bring to a boil over high heat.

2)Meanwhile, put a large deep heavy skillet over high heat. Remove
the casings from the sausage, if there are any, and briefly crumble
the sausage and beef together in a mixing bowl. Add the sausage and
beef to the skillet and cook while you pat dry and cut the chicken
livers into 1/2-inch pieces. Add to the skillet and cook for 3
minutes, breaking up any large clumps of meat, until the meat loses
its red color.
3)While the meat cooks, peel and quarter the onion. Trim the celery
and cut into 4 crosswise pieces. Put the onion and celery in a food
processor and pulse several times until just chopped. Add vegetables
to the skillet and cook for 2 minutes, stirring. Add the tomato sauce
and wine to the skillet, cover, and bring to a boil, stirring.
4)When the water boils ádd the 1 tablespoon salt and the pasta. Stir,
cover, and return to a boil. Stir again, partially cover, and cook
for 3 to 4 minutes or until the pasta is done to your taste.
5)Meanwhile, add the cream, nutmeg, and salt and pepper to taste.

Bring to a simmer (do not boil once the cream is added), stirring
periodically, and cook until the pasta is done. When the pasta is
cooked, drain, and divide among individual soup plates or pasta
bowls. Top with the sauce. Pass the cheese at the table.

HAVE A NICE TIME AND WRITE ME SOMETIME

AL THE COOK-Y ;-{)