While this Greek Easter bread (tsoureki) is traditionally served in Easter and the three braids symbolise the Holy Trinity, it is also very popular throughout the year as a delicious mid day snack, breakfast or tea or coffee companion.

What gives Tsoureki its unique flavour?

Greek Easter bread owes its full and rich flavour to the two aromatic spices used in this traditional tsoureki recipe, mastic and mahlab, which give it a really characteristic flavour and smell. Once put in the oven, the intense aromas of the sweet spices permeates my house and brings back all those wonderful childhood memories!

Freshly ground mastic (masticha), which is an aromatic spice from Chios island, and aromatic mahlab or mahleb (mahlepi), a spice made from ground seeds of cherry, are essential to prepare this tsoureki recipe. They give the traditional Greek Easter bread its sharp and distinctive taste so try your best to source some. You can purchase mastic and mahlepi at Greek grocers or online. I have included some links in the ingredients section below.

Tsoureki recipe – How to make the perfect Greek Easter bread dough

It is a common myth that making your own Greek Easter bread (tsoureki) is challenging even for an experienced cook. But experience has shown me that it’s all about having the right recipe! This is a no-fail tsoureki recipe (with all the prep photos) for you to succeed on your first time! And don’t forget to check out my video above for a hands on recipe showing you all my tips and tricks! If you have a bread machine, I’ve also made a specific tsoureki recipe in a bread machine just for you! So lets get started!

How to get the right tsoureki dough consistency

What I love the most about a traditional Greek tsoureki is that its always so soft and at the same time “stringy” when you tear into it by hand. For this tsoureki recipe, make sure to use extra strong white bread flour, which has plenty of gluten (protein). When buying your flour, check that it has a 13% protein content. This will help your tsoureki hold its shape once baked and will give it its amazingly stringy texture.

The most common mistake most tsoureki novices make is adding more flour than needed. Once the dough is mixed the dough will be a little sticky. If you add more flour if will result in your Greek Easter bread loosing its fluffiness. So be careful when adding more flour than this tsoureki recipe calls for and do so only if the dough is very sticky after kneading it for 15 minutes.

How to prove your tsoureki dough to perfection

Tsoureki dough is all about the right proofing, which means that the right temperature, an active yeast and adequate time are key to its success. First off, before making your tsoureki dough, make sure that all ingredients are at room temperature. This will guarantee that your dough will rise in a reasonable time frame. 

In addition, make sure your yeast is nicely active. The first step in making tsoureki is activating your yeast and testing it to see whether it is alive. In the bowl of lukewarm water add a pinch of sugar and your yeast, dissolve it using a fork and cover with cling film. If the yeast is active you should see it bubbling up in about 6-10 minutes. If you don’t see bubbles, don’t use it as your tsoureki will turn out flat!

Finally give the dough time to rise. You will need to do 2 proves. The first prove is done after the dough is kneaded and is also known as bulk fermentation. This will take about 3-4 hours  depending on how warm your home is. If you want to speed up the process put the covered mixer bowl with your dough in the oven and turn the oven light on or warm it up to 30C/85F. This will raise the oven temperature a little bit and accelerate the dough proofing. Don’t rush this step – its very important for the dough to double in size, be light and airy before you shape your Tsoureki, else it will turn out too “heavy”.

The second rise is done after the dough is shaped to Tsoureki loafs and is also known as the final rise. This will take about 1 hour or so and it’s finished when the braided tsourekia have puffed up nicely and have almost doubled in size again. This will inflate the dough on the inside making it light and fluffy. 

How to shape your tsoureki dough

The secret to your tsoureki having that amazing stringy texture that we all desire while also being fluffy is the shaping.

1. Weigh your dough and cut it up in 6 equal pieces.
2. Form each piece in a little ball and roll with your hands.
3. Then hold each edge and shake it up and down stretching it to form a dough “rope”. This will stretch the gluten in the dough and align it horizontally giving you that delicious texture!
4. Finally shape it into barely tight braids. This will prevent the dough from expanding side ways when baking while allowing enough space for your tsoureki to grow during proofing and baking!

How long does tsoureki last?

Your tsoureki should last about 5 to 6 days in its top softness. Just make sure you cover it tightly in cling film. After that the tsoureki will start becoming stiff and stale. A little trick to revitalise old tsoureki is to cut a slice and pop it in the microwave for 10-15 seconds. This will warm the dough up and bring its softness back!

If you are making a large batch, you can bake them then freeze wrapped in cling film. They will last for up to 2 months. Defrost them by letting them sit at room temperature overnight, covered in some fresh cling film. They will taste just as amazing and fresh as when they came out of the oven!

Finally if you want your tsoureki to last even longer you can use my favourite trick and garnish this Greek Easter bread with syrup. This will give it extra moistness and help it keep fresh for up to 2 weeks.

Looking for more Greek Easter Recipes?

Why not take a look at my delicious hand picked recipes below

1. Easy Tsoureki in a bread machine
2. Tsoureki Muffins!
3. Dyed Greek Easter eggs
4. Koulourakia Greek Easter Cookies
5. Lazarakia bread (Greek Easter Lazarus breads)
6. All my Greek Easter Recipes

Oh and you can always read this recipe in Greek if you fancy Συνταγή για αφράτο πασχαλινό τσουρέκι με ίνες! Enjoy!

Stuff it with chocolate!

If you like an extra something in your tsoureki, try adding some chocolate spread in the braids! When you have stretched the braids out, flatten them out with a rolling pin, add a thin strip of Nutella and fold and pinch back into shape. Then proceed with braiding.
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Tsoureki recipe (Traditional Greek Easter bread)

(820 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 300 min
• Cook Time: 35 min
• Total Time: 5 hours 35 minutes
• Yield: 2 breads (30 slices)
• Category: Bread
• Method: Baked
• Cuisine: Greek

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Description

A traditional Greek Easter Bread (Tsoureki) recipe! Discover all the secrets behind making the fluffiest, tastiest traditional Tsoureki with this step by step, no fail recipe!

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Ingredients

For the dough

• 24g dry yeast (0.85 oz.)
• 110g lukewarm water (3.9 oz.)
• 3g ground mastic (0.1 oz.) (buy online in Australia, UK, US/CA)
• 10g ground mahleb (0.35 oz.) (buy online UK, US/CA)
• 135g butter, from cow’s milk, at room temperature (4.7 oz.)
• 230g sugar (8.1 oz.)
• 150g milk, at room temperature (5.3 oz.)
• 4 medium eggs, at room temperature (200g/ 7 oz. without their shells)
• 870g strong white (bread) flour (30.6 oz.)
• zest of 1 orange

To garnish

• 1 egg and 1 tbsp water
• almond slivers

For the syrup

• 150g sugar (3.5 oz.)
• 150g water (3.5 oz.)

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Instructions

1. To prepare this tsoureki recipe (Greek Easter Bread), add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the Greek Easter bread to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
2. Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. These aromatic spices will give Greek Easter bread its distinctive taste and amazing smell. But be careful not to add any more mastic than this tsoureki recipe calls for, as it will leave a slightly bitter taste to your Greek Easter bread.
3. In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn’t ‘kill’ the yeast. Remove the pan from the stove and check the temperature. The mixture should be lukewarm – the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
4. Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
5. In the mixer’s bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn’t stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour than this tsoureki recipe calls for, as the dough should be really soft and not firm).
6. Cover the dough with plastic wrap and place in a warm environment, until at least it doubles in size (about 3-4 hours). If the environment is cold, preheat the oven at 30C/85F, turn it off and place the bowl inside.
7. Gently deflate the tsoureki dough with your hands and cut in 6 equal portions (three for each Greek Easter bread). Take one piece of the dough (do not flour the working surface!) and roll it a little with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. This technique will help the Greek Easter bread (tsoureki) form the characteristic stringy texture, as seen in the picture.
8. Form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Repeat the same procedure with the second tsoureki. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it puffs up and almost doubles in size, like in the pictures.
9. In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each Greek Easter bread with the egg, being careful not to deflate it, garnish with almond slivers and bake in preheated oven at 150C / 310F fan for about 30-40 minutes, until nicely browned and fluffy. If its getting too brown too quickly cover with some parchment paper and continue baking.
10. Although the traditional tsoureki recipe doesn’t call for syrup, garnishing Greek Easter bread with just a little syrup, always gives a little something! So it’s up to you to decide! Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
11. Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn’t become hard and dry. Store for up to a 5-6 days at room temperature or up to a couple of months in the freezer.

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Nutrition

• Serving Size: 1 slice
• Calories: 173kcal
• Sugar: 12g
• Sodium: 13.2mg
• Fat: 2.3g
• Saturated Fat: 0.9g
• Unsaturated Fat: 1.1g
• Trans Fat: 0g
• Carbohydrates: 33.3g
• Fiber: 0.9g
• Protein: 4.9g
• Cholesterol: 29.1mg

Keywords: Tsoureki, Greek Easter Bread recipe, Traditional, How to make Tsoureki

Tsoureki recipe image gallery:

The post Tsoureki recipe (Traditional Greek Easter bread) appeared first on My Greek Dish.

If you haven’t tried Greek tsoureki before, then you are certainly missing out! Why? Because its soft and amazingly fluffy and is flavoured with unique aromatic spices, which make this Greek tsoureki like no other brioche type bread you’ve ever tried before!

Tsoureki (Greek sweet bread) is traditionally served in Easter, but is very common to eat throughout the year as a delicious mid day snack, breakfast or tea or coffee companion. This is a variation of the traditional Greek tsoureki recipe, served as individual muffins, as they can be more versatile and can easily fit in your hand bag!

Freshly ground mastic (masticha), which is an aromatic tree resin from the island of Chios and freshly ground mahlab or mahleb (mahlepi), a spice made from ground  cherry seeds, are the essential ingredients that give this tsoureki recipe its sharp and distinctive taste. (You can purchase mastic and mahlepi at Greek or Arab grocers or online. I have included some links in the ingredients section below).

Make the perfect tsoureki dough – Tips

It is a common secret, that making your own tsoureki dough is quite challenging even for the most experienced cooks. But experience has shown me, that actually it’s not that difficult after all. The secret is having the right recipe and following it to the letter. After lots of experimenting I have put together my very best, no-fail tsoureki recipe, with all the detailed prep photos for you to succeed on your very first time! Also if you are short of time, you can make a delicious tsoureki in a bread machine as well!

Tsoureki dough is all about the rising, which means that the right temperature is key. All of the ingredients must be at room temperature before added in the mixture; this will guarantee that your dough will rise. Give the dough time to rise and it will reward you with its distinctive airy fluffiness.

Make sure to use bread flour, which has elastic toughness that holds its shape well once baked. The most common mistake for the ones that haven’t made a tsoureki before is that once the dough is mixed, it appears to be a little sticky, so most just add more flour, making the tsoureki as hard as bread. So watch out! Finally, if you like, you can double the dose to make twice as many tsoureki muffins- the double doze will still fit in the large mixer’s bowl.

Garnish the tsoureki muffins with syrup or chocolate glaze or try adding some chocolate filling/Nutella/hazelnut paste or fruits. Your imagination is your limit!

Tsoureki Muffins!

(575 votes, average: 4.86 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 240 min
• Cook Time: 20 min
• Total Time: 4 hours 20 minutes
• Yield: 12 muffins
• Category: Bread
• Method: Baked
• Cuisine: Greek

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Description

A unique Greek inspired muffin recipe made with aromatic tsoureki dough! Tsoureki is a very popular Greek sweet bread, which texture resembles a brioche, only much better!

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Ingredients

For the muffins

• 65g butter, from cow’s milk, at room temperature (2.3 oz.)
• 65g milk, at room temperature (2.3 oz.)
• 100g sugar (3.5 oz.)
• 2 medium eggs, at room temperature
• 430g strong white bread flour (15.2 oz.)
• 10g dry yeast (0.35 oz.)
• 50g lukewarm water (1.8 0z.)
• zest of 1/2 orange
• 1/2 tsp ground mastic (buy online in Australia, UK, US/CA)
• 1 tsp ground mahleb (buy online UK, US/CA)
• 1 egg and 1 tbsp water

For the syrup

• 100g sugar (3.5 oz.)
• 100g water (3.5 oz.)

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Instructions

1. To prepare these tsoureki muffins, add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the tsoureki to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
2. Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. (These aromatic spices will give this Greek tsoureki its distinctive taste and amazing smell. Watch out not to add any more masticha, as the tsoureki will turn out a little bitter.)
3. In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn’t ‘kill’ the yeast. Remove the pan from the stove and check the temperature. The mixture should be at the same temperature as your finger. If it is warmer, then leave to cool down for a a few minutes and check again.
4. Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
5. In the mixer’s bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn’t stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky. (Be careful not to add any more flour, as the tsoureki dough should be really soft and not firm)
6. Cover the tsoureki dough with plastic wrap and place in a warm environment, until at least it doubles it’s size (for about 2-3 hours). If the environment is cold, preheat the oven at 30C, turn off and place the bowl inside.
7. Butter the bottom and sides of the muffin tins and divide the dough inside them. Do not add too much dough, as it will rise again. Let the tsoureki dough rise for about 40-50 more minutes at room temperature or in the oven.
8. In a small bowl add the egg and 1 tbsp water and whisk with a fork. Brush the top of each tsoureki muffin with the egg, garnish with almond silvers and bake in preheated oven at 170C for about 20-25 minutes.
9. Two -three minutes before you turn the tsoureki out of the oven, start preparing the syrup. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
10. Let the tsoureki muffins cool down and wrap with plastic wrap, so that they don’t become hard and dry. Store for up to 5-7 days at room temperature.
11. Enjoy these delicious Greek inspired tsoureki muffins, over a hot cup of tea or coffee.

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Nutrition

• Serving Size: 1 muffin
• Calories: 255kcal
• Sugar: 17.1g
• Sodium: 21.9mg
• Fat: 6.2g
• Saturated Fat: 3.2g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 43.4g
• Fiber: 1.1g
• Protein: 6.4g
• Cholesterol: 58.3mg

Keywords: Tsoureki Muffins

Recipe image gallery:

The post Tsoureki Muffins! appeared first on My Greek Dish.

This is the exact recipe my grandmother used to make Greek Koulourakia every Easter and I’m excited to share it with you to recreate this delicious traditional delight from scratch!

This recipe makes 80 of these delicious festive Greek Easter cookies which are plenty for everyone to try. And the best part? You will have tons of fun with the whole family kneading the koulourakia into braids, boats, little ‘S’s and so forth! Your imagination is the limit!

Koulourakia (Greek Easter cookies) – what leavening agent to use?

Greek koulourakia recipes are characterised by a butter base, shiny egg glaze (which makes them beautifully golden brown) and one of three potential leavening agents to make them fluffy and airy.

Nowadays most koulourakia recipes call for baking powder and baking soda as a leavening agent, but experience has shown me that nothing compares to the traditional koulourakia recipe, which calls for baking ammonia. 

Bakers ammonia (ammonium carbonate) was the primary rising agent used in baking, before baking powder and baking soda was invented. Baking ammonia makes the koulourakia amazingly airy and crunchy and, compared to other rising agents, their crispness will last longer. Also they won’t crack on the outside and they will keep that deliciously smooth texture!

Tip: If you have trouble finding baking ammonia, you could substitute with double acting baking powder (1:1 proportion). You could also replace all purpose flour and ammonia with self rising flour. Also don’t forget to open a window while baking as the ammonia smell can be strong but it will dissipate once the cookies are cooked.

How to shape your Greek Easter cookies?

Shaping the Greek Easter cookies is really easy. Just pinch off a small ball of the dough (approx. 1 inch/3cm in diameter) and roll it into a rope. You can then try to:

1. Twist it into “braids”
2. Fold them in 3 to form little boats
3. Shape into an S
4. Or just let your imagination run wild and form the dough in any shape you like!

Other delicious Greek Easter traditions to explore

As most holidays in Greece revolve around food, Greek Easter is no exception! These are the days when households are preparing delicious meals for the Easter Sunday and are making all these delicious traditional Greek recipes! So go ahead, explore them all below!

• Tsoureki (Greek Easter bread) 
• Easy Tsoureki in a bread machine
• Greek style roast lamb with potatoes
• Kontosouvli (spit roasted bbq pork)
• Magiritsa (Greek Easter soup)
• Dyed Greek Easter eggs
• Lazarakia breads
• Greek olive oil cookies

Finally why not check out my other delicious Greek Easter Recipes here and let me know what you think!

Koulourakia recipe (Greek Easter cookies)

(825 votes, average: 4.54 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 30 min
• Total Time: 1 hour 10 minutes
• Yield: 80 pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek

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Description

The fluffiest and crunchiest traditional Greek Easter cookies recipe (koulourakia) you have ever made! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! Discover how to bake them to perfection with this traditional Greek recipe.

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Ingredients

• 250g butter (8.8 oz.)
• 1 1/2 cup plain white sugar
• 13g powdered baking ammonia (2.5 tsp, flat). If you have trouble finding baking ammonia, or you don’t like the taste, you could substitute with 2.5tsp double acting baking powder.
• 1/2 cup lukewarm milk (130ml)
• 4 medium eggs
• 1 tbsp vanilla extract
• zest of 1 orange
• 1kg all-purpose (plain) flour (35 oz.)
• 2 egg yolks and 1 tbsp water for glazing the koulourakia

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Instructions

1. To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer’s bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
2. In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.
3. In the butter-sugar mixture, add the eggs one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and the milk & ammonia blend and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
4. Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 30 minutes.
5. Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
6. Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
7. In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C/400F fan for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
8. Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.

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Nutrition

• Serving Size: 1 cookie
• Calories: 88kcal
• Sugar: 3.9g
• Sodium: 4.9mg
• Fat: 3g
• Saturated Fat: 1.7g
• Unsaturated Fat: 1.1g
• Trans Fat: 0g
• Carbohydrates: 13.6g
• Fiber: 0.4g
• Protein: 1.7g
• Cholesterol: 19.5mg

Keywords: Koulourakia recipe, Greek Easter cookies, Koulourakia Pasxalina, Greek Easter Biscuits with Ammonia

Recipe image gallery:

Oh and you can always read this delicious recipe in Greek here Αφράτα Πασχαλινά κουλουράκια με αμμωνία.

The post Koulourakia recipe (Greek Easter cookies) appeared first on My Greek Dish.

The tradition of  Greek Lazarakia bread (“Lazarus breads”)

Lazarakia (little Lazarus breads) are traditional Greek Easter breads eaten on Lazarus Saturday. They symbolise the resurrection of Lazarus and are shaped like a little man wrapped in a shroud, just like Lazarus is depicted. 

Lazarakia are made in Greece and Cyprus and are usually small, sweet breads with spices. Unlike Greek Easter bread (tsoureki) Lazarus breads are Lenten as they don’t contain any eggs or dairy products. 

Prepare the dough for the Lazarakia 

Lazarakia can be made with any kind of dough you like. For this recipe I used some spices, ground clove and cinnamon, to lift the flavour and added sugar. So the breads are on the sweet side and really aromatic from the spices.

If you can find some mahleb it would be great to add some too. It will give the Lazarakia breads a really unique aroma and flavour.

Tip: Ground clove is a powerful spice, so be careful not to add too much, as the dough will become bitter. 

Dry yeast is used as a leavening agent, but you could substitute with fresh yeast by just tripling the amount of the dry. Let the dough some time to rise until it doubles its size. Rising time varies greatly as it depends on the temperature of the environment. The warmer the environment the less time it will need to rise. 

If you have a stand mixer it will be really helpful to use it, but the dough for the Lazarakia could be also made by hand. It will just take some more effort  

How to shape Lazarakia breads

Traditionally Lazarakia are shaped to resemble a little man wrapped in a shroud, just like Lazarus is depicted. You could be creative and shape them as you like. This is the way I made them shown in the photos below. It’s really easy and you could get your little helpers shape them and have lots of fun.

To shape the Lazarakia breads you just need to pinch a bit of the dough and shape separately the hands and the body. Roll the dough into a string and then place under the body and fold in front so that the hands are crossed in front of the belly. Then place 2 whole cloves for the eyes and you are done!

It is also very common to stuff the Lazarus breads with nuts and dried fruits. So, if you like you could make a separate stuffing and stuff the Lazarakia with finely chopped walnuts and raisins. Or you could just add some raisins and roughly chopped walnuts in the dough at the end (before rising).

Other traditional Greek Easter recipes

If you are looking forward to make all the tradition Greek Easter recipes and celebrate with your loved ones, then these are my favourite ones for you to try: 

• Traditional Tsoureki recipe (Greek Easter Bread)
• Easy Tsoureki in a bread machine
• Koulourakia recipe (Greek Easter cookies)
• Cypriot Flaounes recipe 
• Dyed Easter eggs 
• Magiritsa (Greek Easter soup)
• Greek roast Lamb with potatoes

Lazarakia bread recipe (Greek Easter Lazarus breads)

(599 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min (plus rise time)
• Cook Time: 20 min
• Total Time: 35 minutes
• Yield: 20 lazarakia
• Category: Breads
• Method: Baked
• Cuisine: Greek
• Diet: Vegan

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Description

This Easter try out this aromatic little Lazarakia (Greek Lazarus breads) recipe and combine tradition with family cooking creating wonderful memories for your family!

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Ingredients

For the “prozymi” (Mixture 1)

• 350g lukewarm water (12.3 oz.)
• 8g dry yeast (0.3 oz.)
• 10g sugar (0.35 oz.)
• 70g all purpose flour (2.5 oz.)

For the dough

• 635g all purpose flour (22 oz.)
• 90g sugar (3.2 oz.)
• 1/2 tsp ground clove
• 2 tsps ground cinnamon
• 2 tsp mahleb powder (optional)
• 50g olive oil (1.8 oz.)
• 25g vegetable oil (0.9 oz.)
• 1 tbsp sugar dissolved in 50g/ 2 oz. water for coating
• 40 whole cloves for the eyes

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Instructions

1. To prepare this Lazarakia bread recipe start by adding all the ingredients from the “mixture 1” into the bowl of a stand mixer. Mix to combine. Set aside for 10-15 minutes to allow the yeast to work.
2. In a separate bowl add the flour, spices, salt and sugar and mix with a spoon to combine. 
3. Add this mixture in the stand mixers bowl along the yeast mixture from step 1. Pour in the olive oil and vegetable oil. Use a dough hook to knead the dough until smooth and not sticky for about 10 minutes.
4. Cover the bowl with a towel and let it rise in a warm environment for about 1 hour, until it doubles its size. 
5. Gently deflate the dough with your hands and separate the dough in 20 balls. Shape each ball like shown in the pictures. 
6. Dissolve the sugar in the water and brush the top of the breads. 
7. Bake in preheated oven at 160-170C for about 20 minutes until golden and cooked through. Enjoy!

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Nutrition

• Serving Size: 1 little bread
• Calories: 184 kcal
• Sugar: 5.7g
• Sodium: 2mg
• Fat: 4g
• Saturated Fat: 1.4g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 33.2g
• Fiber: 1.2g
• Protein: 3.9g
• Cholesterol: 0mg

Keywords: lazarakia bread, easter lazarus bread

The post Lazarakia bread recipe (Greek Easter Lazarus breads) appeared first on My Greek Dish.

The tradition of cracking the Greek Easter eggs after ‘Christ has risen’, symbolises the resurrection from the dead and the new life, just like a little chicken cracks the shell and comes to life. The player who successfully cracks the eggs of the other players is the ‘winner’ and is said to be granted luck for the rest of the year.

Make the perfect dyed Greek Easter eggs – Tips

As Greek Easter eggs are not made for celebrating purposes only, here are some tips to make sure that your Greek Easter eggs in addition to vibrant and colourful are also perfectly cooked.

When boiling the eggs make sure that they are at room temperature; leave them out of the fridge for 3 hours before start preparing this Greek Easter eggs recipe. Boil the eggs starting with cold water. If you try placing the cold eggs in already boiling water, the shells are more than likely to crack immediately, due to the difference in temperature. Fresh eggs are less likely to crack, but will be more difficult to peel. Add pinch of salt in the water; this will help prevent your eggs from cracking while boiling and make them easier to peel.

After adding the water, the fresh eggs sink in the bottom of the pot. Get rid of the eggs that float on top, as you don’t want your Greek Easter eggs to have gone off.

Stir gently a little bit the eggs, while the water is coming to a boil. This will help centre the yolks (but be careful not to crack the shells). As soon as the eggs are boiled, place them under running cold water to stop the cooking process and help prevent the yolk from forming a less than attractive green crust around them.

For your Greek Easter eggs to have a vibrant colour, don’t forget to add the vinegar, or else your ‘red’ Greek Easter eggs will become pink and pale. Give a little shine on your dyed Greek Easter eggs by wiping them with a paper towel with olive oil.

Dyed Greek Easter Eggs recipe

(689 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 15 min
• Total Time: 20 minutes
• Yield: 12
• Category: Side
• Method: Boiled
• Cuisine: Greek

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Description

These brightly colored Greek Easter eggs are the ultimate symbol of Greek Easter! Preparing these vibrant and colourful Easter eggs on Holy Thursday, always makes me realise that it’s Easter time. Discover how to make them to perfection with this traditional easter egg recipe!

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Ingredients

• 12 eggs
• 1 package red egg dye powder
• 6 cups warm water
• 1/3 of a cup vinegar
• olive oil, for shinning

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Instructions

1. To prepare these colourful Greek Easter eggs, start by boiling the eggs. Wash thoroughly the eggs and place them (in one single layer) gently in an empty pot. Add enough cold water to cover the eggs by 3-4 cm.
2. Season the water with a good pinch of salt and bring to the boil. If you like your eggs hard-boiled, but juicy at the same time, boil the eggs for 6 minutes.
3. Remove the pot from the stove and place the eggs under cold running water for about 1 minute to stop the cooking process. Crack one egg to check if you are happy with the result.
4. After the eggs cool down, start preparing the dye for your Greek Easter eggs. Place the warm water and the dye powder in a large glass bowl and stir, until dissolved. Add the vinegar and stir to combine. Place carefully the eggs (comfortably) in the bowl and set aside for 2-3 minutes. Remove with a slotted spoon on a rack over some kitchen paper and let them dry for about 40 minutes.
5. To give a little shine on your dyed Greek Easter eggs, wipe them with a paper towel with a little olive oil.

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Notes

the proportions are indicative, see also the package instructions

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Nutrition

• Serving Size: 1 egg
• Calories: 63kcal
• Sugar: 0.2g
• Sodium: 62.5mg
• Fat: 4.2g
• Saturated Fat: 1.4g
• Unsaturated Fat: 2.4g
• Trans Fat: 0g
• Carbohydrates: 0.3g
• Fiber: 0g
• Protein: 5.5g
• Cholesterol: 163.7mg

Keywords: Greek Easter Eggs, How to Dye Greek Easter Eggs, Greek Red Eggs

Recipe image gallery:

The post Dyed Greek Easter Eggs recipe appeared first on My Greek Dish.

And if you are wondering if it is worth making pita bread at home, the answer for me is very simple! Nothing compares to the smell of some fragrant, warm, golden brown, fresh, homemade pita bread! Trust me, after you make this easy traditional Greek pitta bread recipe, you will never buy the store version again!

So go ahead, read on to discover my tips and tricks to make this Greek flat bread to perfection, my video showing you how to make it, my delicious whole-wheat pita bread variation, my no knead bread machine shortcut, my tips on how to prepare in advance and store them and of course the recipe!

Homemade Pita bread recipe – A traditional Greek delight

Pita bread (from Greek: πίτα) is a Greek flatbread that is a staple of countless Greek dishes. It is a firm favorite to serve with any assortment of meze’s and dips and spreads, like melitzanosalata, fava, feta cheese dip, tzatziki, hummus, vegan tzatziki sauce and many others.

Together with Moussaka and the vegan moussaka with lentils, Greek Pita bread is one of the most well-known Greek dishes! Where from? Look no further than souvlaki, the most popular Greek street food!

Souvlaki is nothing else than a pita bread sandwich, stuffed with a meat of your choice, a deliciously creamy tzatziki sauce, fresh, juicy tomatoes and zingy onion slices.

You’ll most commonly find Greek Pita breads served as a chicken souvlaki, pork souvlaki, beef souvlaki or lamb souvlaki, or even filled with some delicious lamb kofta kebab.

Also of course with the gyros variations, like pork gyros and chicken gyros, which is meat cut off in chunks from a spit. Who can really resist?

Traditional Greek Pita Bread Key Preparation Steps and Tips

Greek pitta bread is a very simple dish to prepare. In a nutshell, Greek pita is a plain, non-enriched dough which is left to proof and then pan fried in a skillet until fluffy and golden brown.

How to prepare your pita bread dough

A traditional Greek pita flat bread dough only needs 4 ingredients to make and the whole process is really simple. So lets get started!

Start by preparing your yeast: Dissolve your yeast in a bowl with the water and sugar and wait for it to froth. There are two reasons for this.

Firstly, and most importantly, it’s a great test to make sure the yeast is fresh and active and will get your pitta flat bread all nice and fluffy. Secondly, its ready to go and full of action when it’s mixed with the flour!

Knead your pita bread dough: Pour in your yeast mixture, flour and salt in a bowl and use your hands or a stand mixer to knead until its soft, elastic and a bit sticky.

If you find your dough being too sticky, before adding any extra flour, let the dough rest for 15-20 minutes and try handling it again. This will let the gluten in your pitta bread dough relax and make it easier to handle.

If your dough is still too sticky to handle, then add a couple of tablespoons of flour and knead for a bit longer.

Let it rest in a warm place: Coat your dough with some oil to prevent it from drying out and then cover your bowl with a kitchen towel and some cling film and let it rest in a warm place. Your dough is ready when it has doubled in size. 

If your home is a bit on the cold side, you can accelerate the proofing by putting your dough in your oven pre-heated to 40C/100F or with the oven light on only. This will kick start your yeast and make it proof faster.

Split into portions and get ready to shape: After your dough is done rising, it’s time to shape your Pita breads. Gently deflate your dough, split into evenly sized portions, and shape them into some nicely tight balls.

I use my kitchen scale to make sure I get 6 evenly sized balls out of my dough! Finally, let it rest for 15 minutes before shaping. This will relax the gluten and make your pita breads easier to spread and hold their shape.

How to shape your Greek pita bread

There are two tips that make all the difference when shaping your pita breads – rolling them out in evenly sized round disks and poking them with your fingers or a fork like a focaccia!

Shaping your pitta bread: Firstly, shape your pita bread in an even 20cm / 8-inch-wide disk. You can use your hands or a rolling pin to shape your pitas.

Using a rolling pin will result in a slightly crunchier pitta as the air is partially knocked out of the dough. On the other hand, using your hands to stretch it like a pizza base will result in more air in the dough and a fluffier pita bread

If the dough springs back, let it rest for a few minutes and try again – its gluten just needs some time to rest.

Poking the all-important holes: What visually distinguishes a Greek pita bread from a traditional flatbread are its dimples! They help create pockets of fluffiness and areas where the pita is crunchier as well as create space for your dips to sit in when served! So, go ahead and poke some dimples by pressing down firmly with your fingers or with the back of a fork!

How to cook your Greek pitta bread

For the fluffier but slower way you’ll be using some steam! If you want an even fluffier pita bread, cut some aluminium foil in a round disk the size of your skillet, spread a generous sprinkle of olive oil on it, so the pita doesn’t stick to it and place your pita on it. 

In your hot pan, add a splash of water and immediately place the aluminum foil with your pita on top of it and cover with your lid. The steam will allow your pita bread to slowly rise and steam cook.

Whole wheat pita bread

If you want a healthier variation, you can make your Greek pita bread with whole wheat flour. Use 50% whole wheat flour and 50% bread flour and follow the same recipe for the rest.

The whole wheat flour will add a nuttier flavour to your pitta while at the same time making it healthier to eat!

No knead Pitta bread using a bread machine

Ever since I bought my bread machine it has been my go-to device for making pitta bread. Not only does it remove the hassle of kneading, but it also lets my pitta dough proof at the right temperature without me needing to monitor it.

To make your no knead pita bread in a bread machine, simply add all the pita bread ingredients in the pan in this order: salt, sugar, flour, yeast, water.

The salt needs to be as far away from the yeast as possible, so it doesn’t stop it from activating. So, add your salt and sugar first and then your flour which acts as a buffer between the two.

After you’ve added your ingredients, set your bread machine to the basic dough cycle, and let it do its thing. Once it’s done, let the pitta dough proof in your bread machine for about 20-30 minutes or until doubled in size. Then proceed to shape and bake as per the recipe!

Making Greek Pita breads ahead of time

No one knows when a bunch of pitas may come in handy! Luckily, you can make your pita breads and store them in the freezer and serve them at a moment’s notice!

Cook the pita breads and let them cool down completely. Place them in ziplock bags squeezing the air out. When you want to serve, sprinkle with some olive oil, salt and dried oregano and heat them up in the oven for about 10-15 minutes straight from frozen. There is no need to thaw them! They will keep in the freezer for up to 2-3 months.

If you have pita breads that you haven’t consumed right away, you can also store them in an airtight bag the fridge. They will keep for around 3 days. To serve, just lightly brush with olive oil, sprinkle with a pinch of salt and dried oregano and heat them in the oven for a few minutes.

What to eat pita bread with?

The easiest homemade Pita Bread recipe!

(1,430 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 45 minutes
• Cook Time: 25 min
• Total Time: 1 hour 10 minutes
• Yield: 6 pita breads
• Category: Breads
• Method: Fried
• Cuisine: Greek
• Diet: Vegan

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Description

The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.

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Ingredients

• 500–530g (17-18.5 oz.) strong white bread flour or 50% white and 50% whole-wheat flour
• 360g (12.7 oz.) lukewarm (40C/ 104F)
• 3 tsp dry instant yeast
• 1 tsp salt 
• 1 tsp sugar 

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Instructions

1. To prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
2. Add the flour and salt and mix using the dough hook for 6-8 minutes.  Alternatively you could mix the ingredients by hand. 
3. Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
4. When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it’s a little warm, switch it off and then let the dough rise in it.
5. Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
6. Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
7. To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
8. For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
9. For a faster baked pita, heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
10. For a fluffier pita use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat – it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
11. To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

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Nutrition

• Serving Size: 1 pita
• Calories: 308kcal
• Sugar: 0.2g
• Sodium: 4.7mg
• Fat: 0.9g
• Saturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 64.1g
• Fiber: 2.6g
• Protein: 9.1g
• Cholesterol: 0mg

Keywords: Pita Bread recipe, Easy Homemade Pitta Bread

The post The easiest homemade Pita Bread recipe! appeared first on My Greek Dish.

Make the perfect Greek roast lamb – select the right cut

Making the perfect roast lamb doesn’t need be a chore. The secret to success is carefully selecting your leg of lamb. It must be a generous cut with plenty of lean, tenter meat covered with nice thin layer of fat. When slow roasting, the fat will melt and soak the meat, making it extra tender and giving it that fall-off-the-bone experience.

If you would rather go for a more economical meal go for the more fatty but much cheaper lamb shoulder. If you are looking to impress, the absolutely best cut is nothing else than a large rack of lamb (chops) but its the priciest part of all so reserve only for special occasions.

How to cook your Greek roast lamb to perfection

There are two tricks to make your traditional Greek roast lamb to perfection; strong, intense flavored seasoning and slow cooking. Lamb has a very intense flavor, so it is best seasoned with fragrant spices. Rosemary, garlic and freshly ground pepper are the perfect match for a traditional Greek take to this dish.

To make sure the flavours fully infuse the meat cut each garlic clove in 4 slices, make some small holes on the leg using a sharp knife and stuff the garlic in them. The garlic will melt when slow roasted and soak in the meat giving it an intense, fragrant flavour.

To get that fall-off-the-bone experience from your traditional Greek roast lamb, roast it at 180C (350F) for about 2.5 -3 hours, depending on the size of your cut. The best way to know if your lamb is cooked is using a meat thermometer. When it reaches 77°C (170°F) its fully done. For more tips on how to cook your lamb click here. Finally don’t forget to flip and baste the meat to keep it nice and moist!

How to cook the potatoes

In Greece when preparing Greek roast lamb it is almost a rule to add the potatoes in the same pan with the lamb, so that they get all the juices and aromas from the meat. The main drawback is that the potatoes are not that crispy as when baked on their own. So it’s up to you to decide if you want to sacrifice a little crispiness for extra flavour.

Love Lamb?

Of course if you love lamb, then my Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou), lamb kleftiko, lamb meatballs, lamb souvlaki, lamb chops and honey glazed lamb roast with lemon potatoes will amaze you!

If you choose to roast your potatoes on their own then try these extra delicious crispy Greek lemon potatoes. And finally serve it with some delicious tzatziki, warm pita bread or crusty bread to mop up all its delicious juices! Enjoy!

Honey-glazed Greek Roast Lamb with Potatoes

(740 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 160 min
• Total Time: 2 hours 55 minutes
• Yield: 4-5 portions
• Category: Main
• Method: Baked
• Cuisine: Greek

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Description

The perfect Greek roast lamb recipe! Greeks love their lamb dishes and they love them well done. But never dry, rather slow cooked, tender and moist. This recipe will cook your lamb to perfection. The fat from the lamb melts away and the connective tissues break down to give you this unbeatable, falling off the bone, succulent, flavorful experience!

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Ingredients

• 1 leg of lamb, 1.2 kg (45 ounces) or more
• 1.5 kg potatoes (50 ounces)
• 4 cloves of garlic
• fresh rosemary
• salt and freshly ground pepper
• 100g mild mustard (3.5 ounces)
• 100g honey (3.5 ounces)
• juice of half a lemon
• 1 tsp black sugar (optionally)
• 1 1/2 glass of dry white wine
• 4–5 tbsps olive oil

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Instructions

1. Preheat the oven at 180C / 350F. To prepare this super easy Greek roast lamb recipe, place the lamb in a large baking tray and scar the surface of the meat with a knife. Make little holes (8-9) on the surface of the lamb, using a sharp knife.
2. Chop the garlic into 3-4 pieces each clove. Fill each hole on the lamb with some garlic and some rosemary. Drizzle with 1-2 tablespoons of olive oil and season well with salt and pepper. Pour into the baking tray 1 and 1/2 glass of white wine and cover with aluminum foil. Bake in the preheated oven for 1 1/2 hour.
3. The potatoes and the lamb cook at different times, so you should add the potatoes later.
4. After 1 1/2 hour remove the baking tray from the oven, unwrap the aluminum foil and add the potatoes (cut into wedges and seasoned well with salt and pepper). Drizzle with 1-2 tbsps of olive oil. At this point, there should be enough liquid remaining into the baking tray.
5. Place some aluminum foil on the baking tray and bake for 1 more hour.
6. Turn the pan out of the oven and unwrap the aluminum foil. At this time, there should be a little wine still remaining in the pan and your Greek roast lamb should be almost cooked, but not colored.
7. Prepare the glaze for your Greek roast lamb. Into a microwave, heat the honey, until it becomes liquid. Blend the honey with the mustard and lemon juice. With a cooking brush, brush the glaze over the lamb and the potatoes. Sprinkle with some black sugar (optional), so that the meat becomes more crunchy.
8. Place back into the oven (uncovered) and bake for 20-25 more minutes until the lamb is nicely coloured. Let the meat rest for 5 minutes before serving.
9. Enjoy this delicious honey-glazed Greek roast lamb with a nice Greek salad and creamy tzatziki sauce!

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Keywords: greek roast lamb, honey lamb, greek leg of lamb recipe

The post Honey-glazed Greek Roast Lamb with Potatoes appeared first on My Greek Dish.