Prosphoro
Prosphoro, or the Divine Liturgy, is the gift, the offering given by the faithful in order to perform the mystery of the Divine Eucharist. It is bread that is round (formerly, before the Fall of Constantinople, square was used), symbolizing the "beginningless" and "endless" nature of God. The seal on it has certain symbols. First, the cross stands out, each center of which has 3 equal-sized squares where we see in each square a cross with the letters IC-XC-NI-KA (Jesus Christ Conquers). On the horizontal part of the central cross, on one side we see a triangle representing the Virgin Mary with the initials MT (Mother of God), and on the other side the 9 orders of angels in 9 small triangles (3 rows of 3 triangles). The prosphoro is kneaded from pure first-quality wheat flour, and not other cereals (corn, rye, etc.). The leaven that we put in the prosphoro is made with basil from the Holy Cross or with holy water instead of yeast. This is also the proof of how wonderful our faith is. The kneading process of the prosphoro is accompanied by the corresponding sanctity and devotion. Silence prevails in the space, and the only thing heard is the prayer that is made parallel to the kneading.
The utensils to be used (bowl, towel, pan) are only for the prosphoro. We do not use them elsewhere. The waters with which we will wash our utensils are collected and poured onto ground that will never be trodden. The preparation of the space is necessary for the kneading process. The space must be spotlessly clean, we must have lit our vigil lamp, and incense and a candle should be burning on the table.
When the prosphoro is baked, we wrap it in a clean towel (which is only for the prosphoro) and thus offer it to the priest for the mystery of the Divine Eucharist.
The priest will cut it into 5 pieces. The central piece, which symbolizes the Lamb, is placed in the center on the Holy Paten. The next piece is that of the Theotokos (the left one, that is) which is placed to the right of the lamb on the Holy Chalice. Then the triangles of the ranks of Angels, 9 in total, are cut to the right and placed to the left of the Lamb, on the Holy Paten. The next piece is for remembrance for health, and the last piece for repose where the priest commemorates the names given to him by the faithful, taking out a crumb for each name.
OUR INGREDIENTS FOR AN 18-POUND PAN
200 g leaven ½ tsp salt
700 g high-gluten flour
200 g lukewarm water
1 small piece of pure candle wax.
Lazarakia
Lazarakia
When I was little, my grandmother Stergoula used to make us Lazarakia every year. I remember it like a dream... she would give them to us in our hands, and as we chewed, we played in the yard. My grandmother, you see, came from Kalymnos. In Kalymnos, as far as I remember my grandmother telling me, children sing the Lazarus carols as they go around the neighborhoods, and the housewives give kisses and tips. Back then, on the island's lordship, my grandmother, who worked as a cook, used to make little rolls, or eggs, and generally ingredients they had at home for preparing for Holy Week.
So, Lazarakia are stuffed. Everyone puts in whatever they have. A few walnuts, a few almonds, a few raisins... and more. That's why, because the filling is sweet, our dough is balanced to be sweet... just right. Personally, I really like to put in pieces of spoon sweets (orange, fig, etc.) or even jams. The shape of Lazarakia is characteristic, as we put the scarf Lazarus had on his head and crossed arms. For eyes, 2 cloves. This dough of ours, being fasting, is quite easy and you can use it generally to make stuffed with healthy products and give them to the children.
Our Ingredients
150g vegetable oil
240g sugar
360g warm water
900g soft flour (may need a little more)
A pinch of salt
15g dry yeast
1 tsp powdered mastic gum from Chios
? tsp cinnamon powder
For the filling
Walnuts, almonds, raisins, cognac, a little cinnamon, a little ground cloves.
Cloves for the eyes
Red velvet cake
The impressive red velvet cake with its wonderful velvety cream will steal the show wherever it is presented, not only for its striking appearance but also for its delicious taste. We serve it at festive tables, official birthday parties or celebrations, Christmas, Easter, and even Valentine's Day with heart decorations.
Ingredients:
• 500g cake flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tbsp cocoa powder
• 350g granulated sugar
• 125ml vegetable oil
• 125g melted butter
• 2 eggs
• 2 tsp vanilla extract
• 250ml buttermilk
• 3 tsp red food coloring
• 1 tsp vinegar
For the frosting:
• 250g cream cheese
• 380g powdered sugar
• 85g butter
• 200g whipped cream
• 1 tsp vanilla extract
• a pinch of salt
Tahini Soup for Good Friday
Tahini Soup for Good Friday
On Good Friday, when we abstain from oil, it is customary to prepare tahini soup. Most people make tahini soup with vegetables (TAGK) but without adding oil. Others make a simple tahini soup with small pasta, while some make tahini soup with mushrooms. Today, we will make tahini soup with mint, dill, and lemon—a soup that balances the flavor of tahini and gives it a light touch.
Our Ingredients:
250g Carolina or Gla?e rice (for a thicker consistency, you can use more rice)
1.7 liters of water
½ bunch of finely chopped dill
1 bunch of mint leaves, finely chopped
3 juicy lemons
Zest of one lemon
200g tahini
Salt and pepper
Tsoureki
It originates from the Turkish word "corek," meaning sweet yeast bread. In our country, it is an integral part of major Christmas and Easter celebrations.
Its significance is symbolic, linking Easter to the resurrection of Christ, where flour comes to life and becomes bread. The braiding symbolizes the expulsion of evil spirits.
For these unique tsourekia, fluffy, aromatic, and incredibly tasty, anyone who makes them will undoubtedly steal the show! I assure you that if you follow the steps, the result will be immensely satisfying.
Ingredients:
• 400g lukewarm to warm water
• 60g fresh yeast
• 140g melted butter (70g fresh, 70g vegetable) - Be careful not to burn it.
• 360g sugar
• 3 eggs
• 1,100g strong flour (hard type for bread, tsourekia, etc.) plus approximately 100g for kneading
• 4g mahleb
• 3g ground cardamom
• A pinch of salt
• ½ vanilla
• Sliced almonds
• +2 egg whites for brushing
Easter Cookies
Easter cookies, fragrant, fluffy, and very tasty, that will grace our festive table and accompany our coffee. Personally, I like to make these cookies relatively small, with attention to detail, cute enough to place on a saucer next to our coffee or on a plate where they will look like decorations with their various shapes.
Our Ingredients:
100g butter (room temperature)
100g margarine (room temperature)
130g sugar 35g milk (room temperature)
1 egg (room temperature) + 2 egg yolks for brushing
450g all-purpose flour
8g baking powder
1 vanilla bean
Orange zest (optional)
Lenten Tsoureki
Do you like tsoureki? Are you fasting or aiming for a lighter diet without eggs, milk, butter, etc.? Do you want a tsoureki that's full of flavor, aromas, and, above all, rich in fiber? Well, here's the recipe you've been searching for! You'll enjoy a delicious, fluffy tsoureki without any guilt. Let's go through the recipe step by step.
Ingredients:
1. For activating the yeast:
? 250g lukewarm water
? 20g dry yeast
? 80g tsoureki flour (in a yellow package)
? 1 tbsp sugar
2. Ingredients for our tsoureki:
? 1500g tsoureki flour (in a yellow package)
? 400g sugar
? 500g orange juice
? 250g vegetable oil
? 4g mahleb
? 4g ground cardamom
? A pinch of salt
? Powdered sugar for glazing: 2 tbsp powdered sugar, 4 tbsp water
LATEST RECIPES
-
1 -
2 -
3 -
4
