Greek Food, Cooking and Recipe Community

Making Margaritsa for Easter?

1 - 2 of 2 Posts
nadellii

nadellii

Active member
Hi everyone! Just wondering—who else is making magiritsa for Easter this year?

I usually make it every year after the Resurrection service, more out of tradition than anything. It’s one of those dishes I grew up with, and while it’s definitely not everyone’s favorite, it always feels like part of the whole Pascha experience for me.

That said… does anyone actually like it? I know some people can’t stand the smell or texture, and others absolutely love it and look forward to it all Lent.

Do you have your own twist on the recipe? Or do you skip it altogether and make something else after midnight?
 
Yes—we’re making magiritsa again this year! For me, it’s pure tradition. I won’t pretend it’s my favorite dish flavor-wise, but there’s just something about sitting down to that warm bowl after the Resurrection service that feels right. It’s like the official start of Easter.

We’ve adapted the recipe a bit in our house over the years. My mom used to make it with all the traditional lamb innards, but now we do a “modernized” version with lamb shoulder or neck instead—it still has the depth of flavor but is more approachable for guests who aren’t into offal.

The avgolemono (egg-lemon sauce) is my favorite part—it brings everything together and gives it that comforting, tangy kick.

That said, we always have spanakopita and koulourakia on standby for the pickier eaters!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek Salads with Lettuce?

Horiatiki in Greece is by far the most common salad, and it really doesn't include lettuce. Note that I have seen some versions with a little lettuce in Greece, it's just not common there and lettuce is highly seasonal.

That being said, I have had delicious, lettuce - based salads in Greece before. Not all the salads out there are Horiatiki.

What kind of salads do you recommend I compose here outside of Greece that include lettuce? I am not interested in the "Americanized" Greek salad version. I want a proper Greek lettuce-based salad.

Great Mezze for Winter Spreads?

Now that the holidays are here, I’m really in the mood to put together some cozy, winter-inspired mezze boards, the kind that feel hearty, comforting, and a little festive. I usually make the classic dips (tzatziki, melitzanosalata, taramosalata), but I’m wondering what everyone else brings out specifically for the colder months.

Do you have favorite mezze that feel wintery? Maybe something with roasted vegetables, warm spices, or seasonal produce like beets, leeks, or citrus? I’d also love ideas for warm mezze, simple skillet dishes, baked cheeses, sausage bites, or anything that pairs well with tsipouro or wine on a cold night.

If you have go-to recipes, regional traditions, or creative twists you serve during the holidays, I’d really appreciate the inspiration. What’s on your winter mezze table this year?

Are there regional variations of Koulourakia?

I make koulourakia all the time and absolutely love them, but I’m starting to feel like it’s time to shake things up a bit. I grew up with one very specific version, simple butter cookies, lightly sweet, twisted by hand, and brushed with egg for that golden shine. They’re perfect, but also very familiar at this point.

It got me wondering: are there meaningful regional variations of koulourakia across Greece? Do some areas use orange zest more heavily, add spices, change the shape, or even swap out part of the fat or sweetener? I’d love to hear if anyone’s family makes them differently from the classic style most of us know. Thank you!

Wine pairing tips for Greek dishes?

I’ve been cooking more traditional Greek dishes at home lately, and it’s made me realize how much I still have to learn about pairing Greek food with the right wine. I’m used to just defaulting to a basic red or white depending on the dish, but I know Greek cuisine has so many regional flavors that probably shine more with thoughtful pairings.

For example, what wines do you like with tomato-based dishes like moussaka or pastitsio? Do you reach for something light and acidic, or a fuller-bodied red? How about seafood dishes like grilled octopus, shrimp saganaki, or whole roasted fish. Do you stick with crisp whites like assyrtiko, or branch out into rosé or even lighter reds?

I’d love to hear your favorite Greek wine pairings for classic dishes, whether based on tradition, personal taste, or what you’ve learned traveling in Greece. It's just that Greek wines are a bit different than what we are used to so if I want to pair Greek wines with Greek food, it takes a bit of extra thought for me.

Why is cinnamon used in Greek savory dishes?

I absolutely love the flavor cinnamon brings to Greek savory dishes, but I’ve always been curious why it’s used so often. In most Western cooking, cinnamon is associated almost entirely with desserts, yet in Greek recipes it appears in meat sauces, tomato-based stews, moussaka, pastitsio, soutzoukakia, even some kokkinista dishes. I adore that warm, aromatic depth it adds, but I’m wondering about the origin of this tradition.

Is the use of cinnamon in savory dishes something that came from older Middle Eastern or Ottoman influences? Or is it tied to specific regions of Greece, like Smyrna or the islands, where spice blends were historically more common? I’ve noticed that some families use a very light touch, while others lean into it more boldly.

For those who grew up with these dishes or know the culinary history, I’d love to hear your insights. Why cinnamon, and what does it traditionally signify in Greek cooking?
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