A Celebration of Roasted Lamb, Seasonal Sides, and Traditional Sweets

Easter Sunday in Central Greece revolves around a large family feast cantered on lamb. Traditionally, a whole lamb is skewered and slow roasted on a spit over an open fire for several hours. It is seasoned with salt, oregano, garlic, and lemon. Some families opt for oven-roasted lamb or goat, baked with potatoes and herbs.

Vegetables play a supporting role, with roasted or boiled potatoes, artichokes, wild greens (horta), and seasonal salads commonly served. Fresh herbs like dill, parsley, and mint add flavor to side dishes.

As for sweets, tsoureki, a braided bread with mahlepi and mastiha, is prepared a day in advance, plus Koulourakia, butter-based Easter cookies, which before baking are twisted into shapes and baked until golden. To finish, Galaktoboureko, a semolina custard pie wrapped in phyllo and soaked in syrup. Wine, tsipouro are drunk in tandem as well as red-dyed eggs, marking the end of Lent and a day of celebration.