May 3, 2013
It’s Easter Sunday and the celebrations of the Resurrection culminate with grand festivities and banquets. Food is the center of Easter Sunday festivities, with delicious tastes to savour. Here are some traditional gastronomic delights in Santorini:
On Saturday after the Resurrection the gala dinner necessarily includes the traditional local delicacy, the “sgardoumia.” A feast of flavors that will thrill you!
Please see recipe below:
What we’ll need:
• 1/2 kilo fresh onions
• 1 cup chopped dill
• 3 eggs, one lemon
• 1/2 cup oil
• 1 glass of white wine, salt and pepper
From the Easter lamb we get the pluck, the intestines, the tripe, the legs and head. We wash and chop the livers and pass them in sprigs of rosemary after we have removed the leaves, as skewers. (These “skewers” are called sgardoumia). We fasten at one end and tie an intestine at the edge. We wash and finely chop the tripe, clean the foot and head.
We chop the onion in a large heavy-bottomed saucepan, add the oil and we sauté onion, dill and add the wine at the end. We put in the sgardoumia and the rest of the meat, cover with water and boil it on low heat. When it is ready, we remove the legs, the head and sgardoumia. In a bowl we beat the eggs and the lemon and we slowly add some hot broth. We serve each plate with a sgardoumi and soup.
Complete the bliss for your taste buds with luscious traditional pastries:
– “Melitinia”, the eminently Easter dessert of Santorini. “From the moment you reach out your hand and you get to taste a successful melitini, rejoice three of your senses, sight, smell and taste,” writes William Syrigou – Monioudi in her book “My Santorini”.
Melitinia are so much related to Easter that “as the swallows bring us the Spring, indeed, melitinia bring to Santorini Easter”.
Experience the fascinating Holy Week folklore in Santorini and perfect your Easter Break with your accommodation in one of the best hotels in Santorini.
Kalo Páscha to everyone!
Kalo Páscha to everyone!
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