Easter is the most important religious holiday in Greece.
There are many customs and traditions that take place around the country, that make this time of the year unique, not only for Greeks but for travellers too.
However, if you want to feel the Easter spirit while being abroad, there two important customs that you shouldn’t miss.
#1. CRACKING EASTER EGGS
Easter eggs are dyed red to represent the blood of Christ, shed on the Cross, and the hard shell of the egg symbolizes the sealed Tomb of Christ—the cracking of which symbolizes his resurrection from the dead.
The Rules:
The game is called tsougrisma (τσούγκρισμα in Greek) and it involves two players and red eggs. Each player holds a red egg, and one taps the end of her/his egg lightly against the end of the other player’s egg. The goal is to crack the opponent’s egg. When one end is cracked, the winner uses the same end of her/his egg to try to crack the other end of the opponent’s egg. The player who successfully cracks the eggs of the other players is declared the winner and, it is said, will have good luck during the year.
How to dye your eggs?
You will need: Eggs, water, pot & red cabbage.
Put the eggs in the pot, cover them with cabbage leaves and fill the pot with water. Put the pot on the stove, in medium heat, for 23 minutes. Put them on plate and let them dry. You can decorate them with ribbons.
#2. GREEK SWEET BREAD (TSOUREKI)
What is Tsoureki?
It’s a traditional Greek Easter bread- soft, slightly sweet, and enriched with aromatic spices like mahlepi and mastiha. Its signature texture comes from its rich dough and long kneading, which creates beautiful strands inside.
Ingredients
(for activating the yeast)
- 100 g fresh yeast (or 4 packets dry yeast)
- 40 g sugar
- 80 g lukewarm water
(for egg wash) - 1 egg yolk
- 1 tbsp sugar
- 2 tbsp water
(for the dough) - 250 g unsalted butter
- 300 g sugar
- 3 large eggs
- 2 extra yolks
- 350 g full-fat milk
- 1,100 g strong flour (bread flour)
- ½ tsp salt
- 3 crushed mastiha tears (or powder)
- 2 level tsp ground mahlepi
- 50 g melted butter (for folding)
- Sliced almonds for topping
Equipment
- Saucepan
- Stand mixer with hook attachment
- Mixing bowls
- Whisk
- Baking trays
- Parchment paper
Step 1: Activate the yeast
Dissolve the yeast in a bowl with sugar and lukewarm water. Cover and let it sit for 5–10 minutes until bubbly — that means it’s activated and ready to use.
If using dry yeast, follow the same method.
Step 2: Prepare the dough
Melt the butter and sugar in a saucepan over low heat.
In a bowl, beat the eggs, yolks, and milk. Slowly combine with the warm (not hot!) melted butter mix.
In your mixer bowl, add flour, salt, the activated yeast, mahlepi, and mastiha.
Add the liquid ingredients and knead for 10 minutes using a dough hook — until it forms elastic strands (cordes) and no longer sticks to your hands.
Fold it a few times with buttered hands to build texture.
Let the dough rise, covered, until it triples in size (around 3 hours). You’ll know it’s ready when you poke it and the dent stays.
Step 3: Shape & proof
Divide into 3 parts (or more for smaller loaves). Braid into traditional shapes and place on lined baking trays.
Let rise again in a turned-off oven for 2 hours — they’ll become huge and fluffy!
Brush with the egg wash and sprinkle with almonds or sugar.
Step 4: Bake
Bake at 160°C / 320°F with fan for about 40 minutes (or 20 for smaller loaves).
If they brown too quickly, slightly open the oven door or lower the temperature.
Cool completely before wrapping to keep them soft for days.
This recipe makes around 2.3 kg of dough — enough for 3 large tsourekia or several smaller ones.
It takes time (about 5 hours total), but the result is absolutely worth it!
