GREEK CUSTOMS TILL EASTER

Orthodox Easter will be this year on april 30.

Greeks, as people attached to tradition, eat specific foods on fasting
days during the year depending on the season (winter, spring,
summer,autumn) and on what Greek soil has to offer at that particular
time of the year.
Before Lent, during Carnival time, preparations begin for the most
important period of fasting. Meat is allowed during till of Carnival,
its the of "Kreatini" ( meat-week). Only milk products are allowed
during the second week called "Tyrinis" ( Cheese-week). A sweet smell of
cheese and milk pittes (pies) permeates the air thoses days. Monday 13
march will be the "Kathara Deftera " (= cleen monday=Mardis Gras).
During that day every body goes to the country on pic-nic with some
"lagana"- a special bread for that day- and tarama, pickles, octapus,
sea food, halva, it's the begginning of the fast. The same day the sky
of Greece is full of kites.
Keeping up the tradition, during the feast of the Annunciation, in most
Greek homes is prepared "Bakaliaro Tiganito kai Skordalia" (Fried Cod
and Garlic Sauce) for the holiday meal.
On Holy Thursday the custom is to color in red Easter eggs and bake
Tsoureki (Easter Sweet Brioche). Out of the kitchens a smell of vinegar
fills the air since vinegar is necessary for the color to set on the
eggs. Some of the colored eggs are used to decorate the Sweet Easter
Bread.The others are placed in glass bowls or in baskets on the living
room table, filling the house with the spirit of Easter.
Another custom is to refrain from lighting a fire or cooking on Good
Friday. The meal, prepared the day before, is quite simple, usually
consisting of lentils boiled in plain water, vinegar, and oregano, and
served with olives, scallions, and halva, all considered fasting food
and on the evening evebody follows with a candle in the hand the dead
Christ's procession.
Nowhere else in the world can the spirit of the Holy Resurrection of
Christ be felt as it is expressed in Greece.
All the preparations for Easter, the characteristic foods , the Red-
Colored Eggs, the "Arni sti Souvla" (Lamb on the Spit), the Kokoretsi
(Lamb Entrails Grilled on the Spit), the Mayiritsa (Easter Lamb Soup,
first non fast meal after the Resurection liturgy),together with the
cheerful tolling of the bells, the midnight liturgy in church, the
white candles with their flames dancing in the spring wind, all this
make one feel from within the magnificence of this feast.

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Feta & Oregano Dip

500g crumbled Greek Feta 1/4 cup Greek-style natural yoghurt 1/4 cup
olive oil 4 teaspns chopped oregano 2 small fresh red chili, chopped
extra olive oil to seal
Combine cheeses, yoghurt, olive oil, oregano & chilli in a bowl & mix
well.
Process in foodprocessor for smoother consistency.
Store in a jar-pour over a film of oil & seal jar.

Serve with crusty bread .

Source: deja.comm.mediterraneanchefs