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What is everyone cooking for Easter this year?

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francescool

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Easter is really the best part of the year, especially when it comes to food! I am so curious to see and find out what everyone is cooking this year, so please if anyone would like to share I would love to know what everyone will be cooking this year. I am not Greek, but I will be attending a lovely Easter party and making some desserts (I am thinking to bring baklava because its super simple). If you would also like to share any recipes that would be great too. I am always looking to make new dishes :)
 
francescool said:
Easter is really the best part of the year, especially when it comes to food! I am so curious to see and find out what everyone is cooking this year, so please if anyone would like to share I would love to know what everyone will be cooking this year. I am not Greek, but I will be attending a lovely Easter party and making some desserts (I am thinking to bring baklava because its super simple). If you would also like to share any recipes that would be great too. I am always looking to make new dishes :)
Click to expand...
I am cooking our family sweet bread rolls (like Tsoureki but in rolls), grilling two lamb legs, serving potatoes, salad, koulourakia... For us, it's nothing new but all of our old favorites.
 
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Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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 herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What Is the Best Way to Serve Taramosalata?

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