Women dye eggs in red, godparents buy news shoes, clothes and a candle to the kids and, in villages, the exterior of the houses and the streets are whitewashed.
During Good Friday, the day of mourning, the Epitaphio, the tomb of Christ with its icon, decorated with thousands of flowers, is taken out of the church and carried away through the village or the neighbourhood (in the big cities) to the cemetery followed by a slow procession. At the cemetery everyone lights a candle for the dead; then, the Epitaphio with its procession returns to the church where the believers kiss the image of the Christ.
During the night of the Holy Saturday (Megalo Savato), everybody dresses well and goes to the church where a ceremony is hold. Just before midnight, the priest turns off all of the churches’ lights, symbolizing the darkness and silent of the tomb; at midnight, the priest lights a candle from the Eternal Flame, sings “Christos Anesti” (Christ arises) and offers the flame to light the candle of the people that are the closest to him. Everyone passes the flame one to another while the priests sing the Byzantine Chant Christos Anesti. Then, everyone goes out of the church to the streets. The church’s bells ring continuously and people throw fireworks. People say one to another “Christos Anestis”, to which the reply to is “Alithos Anesti” (indeed he has rise).
People go home and share with their families the Resurrection Meal which consists of Mayiritsa (a lamb’s entrails soup), Tsoureki (Easter cake) and Easter biscuits.
The following day, Easter Sunday, is spend in family around a meal consisting of roasted lamb (turned over open pits), various appetizers and a lot of wine and ouzo. Everybody dances and celebrates until late in the night.
Ingredients:
12 cups of flour
3 tablespoons of active dry yeast
1 cup of melted butter
1 cup + 1 tablespoon of sugar
6 eggs
1/2 tablespoon of mahlab (or crushed aniseed, or vanilla extract) + 2 cups of water
2-3 pieces of mastic, crushed with 1/4 teaspoon of sugar (or grated peel of 1 orange)
1 cup of lukewarm milk
3/4 teaspoon of sea salt
egg wash - 1 egg lightly beaten with 1 tablespoon of water
sesame seeds or blanched sliced almonds (optional)
hard boiled dyed red eggs (optional)
Procedure:
1. Dissolve the yeast in lukewarm milk. Add a few spoonfuls of flour to make a paste. Cover and set aside in a warm place to rise.
2. In a bowl, combine 10 cups of the flour and salt, and add melted butter. Boil mahlab(mahlepi) in 2 cups of water, strain, and add the liquid to the flour. (Alternatively, add 1 teaspoon of mahlepi or other flavoring + 2 cups of liquid - 1 cup each of orange juice, milk or water.)
3. Add the eggs, mastic, sugar, and the risen yeast mixture. On a floured surface or in a mixer, knead the mixture well, adding in remaining flour until it becomes a malleable dough, about 15-20 minutes (or 10 minutes with a mixer). Cover and allow to rise in a warm place until doubled in bulk (1 1/2 - 2 hours).
4. Punch down the dough and create shapes:Braids: Form 12 or 15 ropes, each about 15 inches long. Braid sets of 3 ropes to form loaves, tucking ends in underneath the loaves. For the traditional Easter loaf, tuck one or more red eggs (choose eggs that have no cracks) into the braids.
5. Twists: Shape into ropes 20-24 inches long. Fold each rope in half and twist gently. Tuck a red egg into the top of the twist.
6. Other shapes: They can also be shaped into round loaves, rings, or shapes of your choice.
7. Place the loaves on greased cookie sheets or baking pans, cover, and allow to rise in a warm place until doubled in bulk. Brush with egg wash.
8. Preheat oven to 350°F (175°C).
9. (Optional) Sprinkle with sugar, sesame seeds, or blanched almond slices.
10. Bake at 350°F (175°C) for 30 minutes or until golden brown. (Tap on the bottom; they should sound hollow.) Cool for 5 minutes, then move to racks to cool completely.
This yields 4 to 6 loaves.
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