I’ve recently fallen head over heels over head over heels in love with Greek food. When I say “recently,” I don’t mean that I used to dislike it – I simply mean I’ve only recently tried true, authentic Greek food. It is simply addictive-ly delicious. So fresh, flavorful, and.. well, beautiful. Finding ingredients to make your own Greek food at home can be a challenge, but that’s where companies like Kontos come riding in on a white horse.
I always encourage everyone to, not only try different foods and recipes from around the globe, but to learn about the different fascinating cultures. There’s a huge, beautiful, and exciting world out there and if you never open your kitchen window, you’re sorely missing out.
*Steps down from soapbox.
In Greek culture, celebrations with family and friends are the most important part of community life. When it comes to breaking bread together, Easter is no exception.
This year, Greek Orthodox Easter and the Western Christian Easter fall on the same day (April 20) – something that only happens every four years!
If you’d like to try out something exciting and ethnic for Easter, here’s a recipe for a delicious Easter bread called Tsoureki.
A braided yeast bread, Tsoureki is known for the decorative red eggs that are baked right into the loaf. The red eggs, a Greek tradition, represent the blood of Christ.
Every family has its own version of this recipe. This one can be attributed to the Kontos family, owners of Kontos Foods, a Paterson, NJ-based provider of traditional Mediterranean foods.
Tsoureki Easter Bread
2 pkgs. yeast
¼ cup sugar
Flour (follow below instruction)
2 cups warm water
1 tsp. salt
¼ cup oil
2 eggs beaten
Couple/few colored hard-boiled eggs
Dissolve yeast and sugar in warm water. Add enough flour to mix to heavy batter. Add salt, oil and all but 2 teaspoons of beaten eggs. Add enough flour to make a firm dough. Knead for 5 minutes.
Cut dough in half, and each half into thirds. Make 3 long ropes and braid. Bend braid into a tight straight, or circle, loaf.
Let dough rise for 45 minutes. Use remaining 2 teaspoons of egg to brush on dough.
To decorate your bread, gently press a red, or other color, egg into the center of your loaf.
Bake at 400 degrees for 35 minutes.