Easter is approaching. Time for fasting, baking koulourakia & tsourekia and then indulging in a weekend of protein.
Magiritsa, which is my favourite soup of all time! Loads of finely chopped offal, lamb stock, herbs rice and finished with a lemony avgolemono. My mouth is drooling just thinking of it!…and the traditional Easter lamb on the spit…. However I will start with the recipe for koulourakia which are traditionally made on the Thursday before Good Friday along with the red dyed eggs.
1 1/2 cups sugar
1/2 cup orange juice
zest of 1 orange
6 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 egg, beaten with a little milk
¼ cup sesame seeds
Cream butter. Add sugar gradually in mixer.
Add eggs one at a time. Add orange juice & orange zest.
Add flour that has been sifted with soda and baking powder, a little bit at a time. The dough should be soft and springy.
Shape as desired and brush with egg and milk mixture. I roll them out to a 10cm skinny strand and twist together to form a plait. Brush with egg-milk mixture and sprinkle with sesame seeds.
Use greased baking try or silicone sheet. Bake at 180 C for about 15-20 minutes or until golden.