An Un-Orthodox Greek Easter
About a month ago I was reading Jeffrey Eugenides’ book Middlesex and became a bit enthralled by his descriptions of certain Greek Orthodox customs related to Easter. Even as a Catholic, a religion that is full of tradition infused with a small amount of pomp and circumstance, I never experienced an Easter practice as cool as the red egg-breaking game!
No really, there is a “red-egg breaking game,” traditionally known as Kokkina avga. In this game, all Easter eggs are dyed red. Players select an egg and in a “Cheers!” toasting kind of motion they bring the eggs together. The egg that does not crack wins and that player is free to go on to play against the next un-cracked egg. The ultimate winner is the egg-holder that outlasts all the rest. The competitor in me thinks this a great reason to have another Easter activity outside of just egg-hunting. But of course, like most religious holidays, there is real meaning: the red dye represents the blood of Christ and the crack of the eggs symbolizes Jesus’ release from the tomb.
However, with the Greek Orthodox Church following a modified Julian calendar and the rest of the Western world on a Gregorian calendar, it is not often that as a Catholic I could embrace the Greek traditions, such as Kokkina avga, on my own Easter day of celebration and feel that I wasn’t some poseur. That is why this year, when both calendars celebrate Easter on the same day, I feel I am fully justified in embracing all Greek Easter traditions, red-egg cracking game and all.
Beyond the game, of course, there is the food. Lamb or goat is requisite, the preparation of which is the literal interpretation of the Lamb of God and the sacrifice He made. I’ve done it as a boneless leg, but this year I think I will cut the time by doing chops. This will be as individual as this unique celebration each topped with a biting combo of herbs, feta and garlic.
Beyond that there is indeed room for interpretation, as long as your “Greek Salad” does not count lettuce as an ingredient. A dear restaurateur friend, Petros, has lectured me many a time about how a true Greek salad NEVER has lettuce. Fair enough Petros, although my homemade version of the salad will not come close to that served at your eponymous restaurant unless you care to share the secret source of your rich and salty feta! But fine, I will make due with cucumber, kalamata olives, tomatoes, dill, shallots, and avocado, the last ingredient only because I live in California.
To round it all out, I’ll serve orzo, in the spirit of my beloved avgolemono (chicken, lemon, rice) soup, but adapted as a side instead of starter. Orzo, chicken broth and herbs, for there is nothing like fresh heaping tablespoons of chopped dill and parsley to ring in the bright notes of spring.
I may not be Greek, but this year we celebrate the same holiday on the same day so I suppose there is room for both traditions in the celebrations this April 8th. Salad sans lettuce, herbed orzo, and lamb for Christ: a menu to make a Greek Mama and my Catholic Mother proud. Plus a game that is sure to be a cracking good time, a tradition that might just linger on, for many Easters to come.
Made with parsley, chicken broth, lemons, orzo pasta, olive oil, black pepper, salt, dill
Serves/Makes: 6
- 3 1/2 cups rich chicken broth
- 2 lemons, juiced
- 2 cups orzo pasta
- 2 tablespoons olive oil
- black pepper
- salt
- 1/4 cup minced dill
- 1/4 cup finely chopped flat leaf parsley
Bring chicken broth, lemon juice, orzo, olive oil, couple cracks of pepper, and pinch of salt to a boil in a medium pot over high heat. Reduce heat to medium and stir occasionally to prevent sticking. Continue to cook until all liquid has been absorbed. Remove from heat.
Stir in dill and parsley. Cover with lid and let rest 5 minutes. Fluff with fork and serve.
Made with fresh flat leaf parsley, cucumbers, kosher salt, Roma tomatoes, feta cheese, garlic, avocado, kalamata olives, shallots, fresh dill
Serves/Makes: 6
- 4 cucumbers
- kosher salt
- 7 Roma tomatoes
- 6 ounces feta cheese, crumbled
- 2 cloves garlic, minced
- 1 avocado
- 1/4 cup pitted kalamata olives, sliced
- 2 shallots, peeled and sliced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh flat leaf parsley
- 1/8 teaspoon crushed red pepper flakes
- 3 tablespoons red wine vinegar
- 6 tablespoons extra virgin olive oil
Peel the cucumbers with a vegetable peeler or knife. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon. Place the cucumbers cut-side down on a cutting board and slice them in 1/2-inch pieces. Place the sliced cucumbers in a colander over a bowl or the sink. Sprinkle liberally with kosher salt.
Slice the tomatoes into quarters and remove the seeds and stems. Place the tomatoes in a large mixing bowl and sprinkle with the feta cheese and garlic.
Slice the avocado in half and remove the pit. Using a spoon, carefully separate the flesh from the peel. Slice the avocado into 1/2-inch cubes and add to the mixing bowl. Add the olives, shallots, dill, parsley, crushed red pepper, vinegar, and olive oil.
Rinse the cucumbers with cold water. Spread out on paper toweling and pat dry. Add the cucumbers to the bowl and mix gently. Serve immediately.
Made with lamb chops, kosher salt, feta cheese, parsley, garlic, olive oil, breadcrumbs, black pepper
Serves/Makes: 6
- 8 ounces feta cheese
- 1/2 bunch flat leaf parsley, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 6 tablespoons breadcrumbs
- black pepper
- kosher salt
- 3 pounds individual lamb chops
- olive oil
Preheat the oven to broil and oil a large baking dish.
In a medium bowl, mix feta, parsley, garlic, olive oil, breadcrumbs and a few cracks of pepper. Mix with fingers, blending well.
Season chops lightly with salt and pepper (feta is very salty). Arrange chops in pan and place under broiler. Broil 3-4 minutes. Remove from oven and turn to other side using tongs.
Place about two tablespoons of the feta mixture on each chop, pressing lightly with the back of a spoon or palm of hand to secure on chop. Return to oven for another 3-4 minutes until feta begins to brown. Remove from oven and let rest five minutes before serving.
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