Greek Food, Cooking and Recipe Community

What are some Greek Easter desserts?

1 - 9 of 9 Posts
nm1999

nm1999

Active member
What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
 
Greek Easter is an all-you-can-eat feast so I recommend to bring something refreshing that will go well with the lamb in your stomach!
If you can find baklava, ravani or "portokalopita" (served with ice cream) it would be great. Personally, I would enjoy more a strawberry shortcake or a lemon meringue tart.
 
  • Like
Reactions: greggd12
The Local Favour said:
Greek Easter is an all-you-can-eat feast so I recommend to bring something refreshing that will go well with the lamb in your stomach!
If you can find baklava, ravani or "portokalopita" (served with ice cream) it would be great. Personally, I would enjoy more a strawberry shortcake or a lemon meringue tart.
Click to expand...
Ravani is a great option! It's a bit more light and perfect to pair with heartier meats
 
This year Easter falls in Autumn (fall). We do things a bit different in our home. After our Easter prayer, we break our eggs and the feast begins. Kastellorizian pilafi and gemisi are a MUST at our Easter feast. We cater for all our guests. This year vegetarian curry including roti, organic beef casserole and chicken for the white meat only eaters. Haloumi cake, spanakopita, bread (of course) and the usual dolmades, tzatziki, fetta, olives, salad. For desert (including port, coffee and tea) we serve tsoureki, kouranbries, koulourakia, fruit platter and ice cream. Galatobouriko.and baklava. Easter cake - usually chocolate cake with lots of cream decorated by the little ones with candy and chocolate eggs. If you go home hungry - it your own fault! Lots of take away containers on hand.
 
  • Like
Reactions: cf_fraiser
Patisqua said:
This year Easter falls in Autumn (fall). We do things a bit different in our home. After our Easter prayer, we break our eggs and the feast begins. Kastellorizian pilafi and gemisi are a MUST at our Easter feast. We cater for all our guests. This year vegetarian curry including roti, organic beef casserole and chicken for the white meat only eaters. Haloumi cake, spanakopita, bread (of course) and the usual dolmades, tzatziki, fetta, olives, salad. For desert (including port, coffee and tea) we serve tsoureki, kouranbries, koulourakia, fruit platter and ice cream. Galatobouriko.and baklava. Easter cake - usually chocolate cake with lots of cream decorated by the little ones with candy and chocolate eggs. If you go home hungry - it your own fault! Lots of take away containers on hand.
Click to expand...
Sounds so tasty!!
 
nm1999 said:
What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
Click to expand...
nm1999 said:
What do you usually serve for desserts at Greek Easter? I'm invited to a socially distanced Greek Easter gathering but I've never been to an easter party before, and I want to bring a dessert. Thanks
Click to expand...
 
Koulourakia seems to be a dessert that is at all Greek Easter gatherings. There's a good recipe for that on the Food Section of greekboston.com . There are lots of different recipes out there. Once you try different ones, you'll come up with your own personal preference. It is very likely the hostess has already made some as that's one thing that can be made in advance. That being said, ANY dessert fits the bill if you're coming to our house! I often makes the likes of baklava, but I found that not necessary.
 
I love the traditional Greek desserts and cookies, you really can't go wrong with any of them. Koulourakia is the traditional Easter cookie. I am also a chocolate fiend so anything that features chocolate, even though it isn't traditionally Greek, has a special place in our dessert spread.
 
1 - 9 of 9 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top