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Greek Food

April 7 2007 Greek Food Newsletter

Dear Greek Site Reader,

Christos Anesti! After midnight tonight we can begin saying that phrase to each other. Translated, it means "Christ has risen." The standard reply is, "Alithos Anesti" or "Truly He has risen."

Easter is a big deal for the Greek culture. Some families roast whole lambs. Our family has done that in the past, but this year, I am roasting an eleven pound leg of lamb. I roasted a leg of lamb last year, too and it was quite tasty. Nothing special for the seasoning - just some lemon juice, lemon zest, salt, pepper, garlic, and some beautiful Greek oregano I found at the Greek store. I am roasting it at 300 degrees for approximately 5 hours. But my handy meat thermometer will tell me when it is done.

Lamb is a traditional favorite, and so are red Easter eggs. They are dyed red to symbolize Christ's blood. This week's article is a recipe for Tsoureki, the Greek Easter bread. In its traditional form, you braid it into large loaves and bake the red Easter eggs right into it.

Here is the recipe:

Greek Easter Bread Recipe m- Tsoureki
This article includes complete instructions for making Tsoureki, the traditional Greek Easter bread.

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I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends, because we all love free knowledge!

In future issues of this newsletter I will start including things like cookbook reviews and where to find ingredients and products. I understand that not everyone has the luxury of a Greek store nearby so you may need to do some hunting to find what you need. Fortunately, you can find ingredients online.

Until next time!

Katherine O. Huether, Greek Food Editor

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