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:

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?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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?
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