By Chef Georgia Koutsoukou – “SoulChef”
As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she brings together the defining dishes of Greek Easter, from the moment of the Resurrection to the Sunday feast.
A table of tradition, faith and family
Greek Easter is a journey — from the quiet of the Resurrection night to the abundance of Sunday. It is a time when families gather, traditions are honoured, and food becomes the centre of connection.
Magiritsa – The Resurrection Dish
Ingredients
- 1 lamb pluck (liver/lights, blanched and chopped)
- 2 lettuces, finely chopped
- 5–6 spring onions
- Fresh dill
- 2 eggs
- 2 lemons
Method
- Sauté spring onions and pluck.
- Add lettuce and dill, simmer for 40 minutes.
- Prepare avgolemono and add to the pot.
Slow & Low Lamb with Mediterranean Herbs
Ingredients
- 2 kg lamb (leg or shoulder)
- 1.5 kg potatoes
- 3 cloves garlic
- Oregano, salt, pepper
- Lemon juice
- Olive oil
Method
- Place lamb and potatoes in roasting pan.
- Insert garlic and season well.
- Roast at 180°C for 2.5–3 hours until tender.
A Message from SoulChef
Easter is about the people around the table, the memories we create, and the love we share. Oceans may separate us, but the soul of our kitchen is one.
Georgia Koutsoukou – Soul Chef
Connect with the SoulChef
- Connect with the SoulChef:
- Email: gkouts.gk@gmail.com
