Most Easters I remember fondly, but like Christmases gone by, Easter was also a reminder of the child I didn't have. Invited by friends or family and surrounded by children. Children I loved but were not mine. Watching their excited faces as they opened their Easter Chocolate Egg as it crumbled to their feet and smothered their cute faces. The rampant noise they made as they played with the new Autumn falling leaves. I now have that child and I look forward to his experience of Easter. My son will have his chocolate, but more so he will learn and acknoweldge its true meaning - of Christ, of Resurrection and of Christianity.
My post is simply a recipe and some humble traditions of a Greek Orthodox Easter.
Greek Easter is a week long celebration. There are no frisky bunnies in my household. Instead, there are many beautiful moments with my mother, godmother and sister dying eggs, baking bread and cleaning intestines! Loving memories of us being together gossiping and discussing life. One part I absolutely adore is dying the eggs particularly because of its meaning. The egg is seen by followers of Christianity as a symbol of resurrection. Easter eggs are dyed red to represent the blood of Christ, shed on the Cross.
The hard shell of the egg symbolises the sealed Tomb of Christ—the cracking of which symbolises his resurrection from the dead. We crack each others eggs on Easter Day and the person whose egg is still intact will have good luck for the rest of the year.
Another awesome tradition we Greeks have is cooking this amazing soup. I remember the day when I first started dating Shooter (who is from an Anglo-Celtic background) I had invited him to my family's Easter celebration. His mouth was watery when he entered the backyard and smelled the lamb roasting on the spit and the yalaktobouriko sweets baking in the oven. However he soon realised that in order to be welcomed to The Family and eventually as my spouse he would need to try the "special soup". We all hung to the moment he put spoon to mouth. Surprisingly he loved it, because in Scottish tradition, haggas resembles this soup dish.
Magiritsa Soup - (μαγειρίτσα) is a Greek soup made from lamb offal. Traditionally it is eaten to break the fast of the Greek Orthodox Great Lent, the 40 days before Easter. Its role and ingredients result from its association with the roasted lamb traditionally served at the Paschal meal. In its traditional form, Magiritsa simply consists of all the offal removed from the lamb before roasting.
• 2 lb lamb heart, liver, lungs (pluck) and other organs.
• 3/4 cup rice
• 1 bunch anise and barley
• 1 lb spring onions
• 3 eggs
• 2 tbsp butter
• Lemon juice of 3 lemons
• Salt and pepper to taste
• Boil the pluck and remove the foam.
• Add salt to it and let it boil for a while.
• Take it out and keep the broth.
• Cut the pluck into small pieces and place the broth in a big pot, after passing it through a strainer.
• Cut the onions and the anise/barley into small pieces, and combine them with the broth.
• Add the pluck and the butter, mix well.
• Reduce the flame and let them boil till they are almost done.
• Add the rice to it.
• Meanwhile beat eggs in a bowl very well and then add the lemon juice gradually.
• Take some of the soup and add it slowly to the sauce.
• Repeat the process several times, beating always the sauce and add the sauce to the pot, stirring the soup slowly.
Prepared by Greeks on Holy Saturday along with the next day's lamb, Magiritsa is consumed immediately after the Pascha midnight mass.
HAPPY EASTER BEAUTIFUL BLEEPS
Coming Soon - my submission for the Bust a Infertility Myth Blog Challenge - National Infertility Awareness Week 24-30 April.