Transcript Easter recipes

Easter recipes
By Bozatzidis Apostolos
Tsourekia
• 2kg flour
• 200gr recent witchcraft
or 6 spoonful dry
witchcraft
• 3 and 1/3 cup of sugar
• 1 spoon of salt
• 2 spoons of seed-oil
• 1 spoon of grinding
cardamom
• 1 cup of boiling milk
• 10 eggs
• 1 and ¾ cup of melt
butter
• 2 spoons of scraping
lemon or orange
Tsourekia
• Mix well eggs,
warm milk, melted
butter and sugar
• After that mix the
other ingredients
together and put it
in the previous mix
• Finally knead well
to have a nice soft
dough.
• Give to the dough
nice shapes and
bake it for 1 hour
Easter eggs
• In the Great Thursday we draw eggs with
vegetable dyes. There are a big variety of colors
but the most usual is red. We use a variety of
leaves from small plants. We cover the eggs with
leaves and after we drop them in a big saucepan
with boiling water and with vegetable dyes. We
boil the eggs about 10 minutes and after we
spread them with oil to shine.
Magiritsa
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½ kg lamb intestines
1 lamb liver
3L water
½ kg butter
16 fresh onions in
pieces
½ cup of rice
½ cup of fine chopped
smell plants (mint,
meddler-parsley)
Salt and pepper
2 eggs
½ cup of lemon juice
Magiritsa
• Wash the intestines and let them enough
hour in a bowl with pieces of lemon. Wash
off and strain them. After cut to pieces
them with the liver. In a big saucepan pour
the water to boil. Drop the butter, the liver,
the intestines, the smell plants, the fresh
onions, the salt and the pepper and boil
them about 20 minutes. Drop also the rice
about 20 minutes by the time it be soft.
Prepare the egg with lemon juice and pour
it in the saucepan. Serve the soup hot.
Tzigerosarmas
• 1 lamb liver
• Lamp Lungs
• 1 omentum, the
membrane that
surrounds the stomach
of lamb
• 2 spoons butter
• fresh onions in small
pieces
• 1 teacup of rice
• 4 teacups water
• ½ teacup of fine
chopped smell plants
(mint, meddler-parsley)
• Salt and pepper
• 1 egg
Tzigerosarmas
• Wash the liver and the lungs well. After
that boil them well and cut them in small
pieces
• Cook the pieces of liver and lungs with
butter for 2 minutes and after put in the
onions and the rice.
• Put the smell plants and the water.
• Boil for 30 min.
• Wash the omentum well with warm water.
• Put the liver and rice mix in the omentum
and wrap well.
• Spread some egg on the top and bake it in
the oven for ½ hour
Kontosouvli
• 2kg soft pig meat
• Salt, oregano,
pepper
• Some oil
• Lemon juice
• Cut to pieces 2-3
peppers and
tomatoes and 1
onion
• 1 short spit
Kontosouvli
• Cut to big pieces the meat (6-7cm).
Mix them in a bowl with salt,
pepper, oregano, oil and some
lemon juice. Cover them and let
them to stay enough hour in the
fridge. Cross the pieces of meat in
the spit with peppers, tomatoes
and onion among. Bake
“kontosouvli” in charcoals about 1
to 2 hours
Lamp in spit
• Take out the intestines
of the lamb
• Powder the belly with
pepper, salt, oregano
and lemon juice
• Cross the spit parallel
with its vertebral column
and the spit should go
out from its head
• Blind with wire its
vertebral column, belly,
feet and neck
• Spread it with butter
• Bake it about 5 hours