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Why is lamb a celebratory food in Greece?

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greggd12

Active member
I always thought that lamb was eaten very often in Greece, until I went to Greece and I realized it was only reserved for special occasions. Does anyone know why lamb is eaten on. holidays like Easter? Since sheep and lamb are so abundant in Greece, I always assumed that they would be cheap and easy to eat, but I guess that's not the case. Any insight would be appreciated! :)
 
greggd12 said:
I always thought that lamb was eaten very often in Greece, until I went to Greece and I realized it was only reserved for special occasions. Does anyone know why lamb is eaten on. holidays like Easter? Since sheep and lamb are so abundant in Greece, I always assumed that they would be cheap and easy to eat, but I guess that's not the case. Any insight would be appreciated! :)
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Weddings, Easter, sometimes Christmas. The typical, every day Greek diet is filled with vegetables, legumes, cheese, seafood. Meats like lamb appear to be special occasion food. But I do notice that foods like souvlaki and gyros are eaten fairly regularly.
 
k_tsoukalas said:
Weddings, Easter, sometimes Christmas. The typical, every day Greek diet is filled with vegetables, legumes, cheese, seafood. Meats like lamb appear to be special occasion food. But I do notice that foods like souvlaki and gyros are eaten fairly regularly.
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You're right, but the further away from the coast the less seafood you eat, which is strange because Greecee is a tiny country that is literally has the sea on 3 sides. Once you get about 20-30 minutes from the coast people eat more beef, chicken, and pork. Souvlakia and gyroi are eaten fairly frequently... it may be less frequent now that the souvlaki and gyros prices are getting increased to €4.00 which is outrageous.
 
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I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
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  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
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    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
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    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
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    • Remove the bougatsa from the oven and let it cool slightly before serving.

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