Chef Dimitra
Roumeli Arni sti Souvla (Αρνί στη Σούβλα)
Roumeli's whole Easter lamb turns for hours over quiet coals, seasoned simply with salt, oregano, lemon, and olive oil, until the skin crisps and the meat pulls cleanly from the bone.
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Chef Dimitra
Attica Taverna Biftekia (Μπιφτέκια σχάρας)
Attica taverna biftekia are grilled beef and lamb patties with grated onion, oregano, and soaked bread, charred outside and tender inside.
Chef Dimitra
Western Macedonian Arni me Giaourti (Αρνί με Γιαούρτι)
Western Macedonia's Easter lamb is roasted first, then given its yogurt, egg, and kefalotyri cover late, so the meat stays tender and the topping sets golden.
Chef Dimitra
Roumeli Lamb Exohiko (Αρνί Εξοχικό Ρούμελης)
Roumeli's exohiko is a sealed country parcel: lamb shoulder, potatoes, peppers, and sheep's cheese tucked into parchment and phyllo until the meat turns soft and the crust breaks crisp.
Chef Dimitra
Northern Greek Grill-House Spalombriza (Σπαλομπριζόλα)
Thessaloniki psistaria steak, thick beef shoulder salted early, grilled hard over charcoal, and finished with lemon, oregano, and green-gold oil. The fat is the point.
Chef Dimitra
Roumeli Paidakia Sta Karvouna (Παϊδάκια στα Κάρβουνα)
Roumeli paidakia are thin lamb chops grilled fast over charcoal until the fat blisters, then finished with lemon and oregano after the fire, never before.
Chef Dimitra
Roumeli Kontosouvli (Κοντοσούβλι Ρούμελης)
Roumeli kontosouvli is lamb cut big, marinated simply, and turned over coals until the edges char and the center stays juicy. Cut it small and you've lost the dish.
Chef Dimitra
Roumeli Kokoretsi (Κοκορέτσι Ρουμελιώτικο)
Roumeli kokoretsi is Easter's offal spit, lamb liver, heart, lungs, and sweetbreads wrapped tight in intestines, roasted until the casing crisps and the middle stays juicy.
Chef Dimitra
Attiki Moscharisia Brizola sta Karvouna (Μοσχαρίσια Μπριζόλα στα Κάρβουνα)
Attica's beef steak belongs to the hasapotaverna grill: thick-cut beef, fierce charcoal, no marinade, and a clean finish of oregano, lemon, salt, and olive oil.
Chef Dimitra
Aegean Island Katsiki sti Souvla (Κατσίκι στη Σούβλα)
Aegean Easter goat on the spit, lean and full-flavored, turned slowly over charcoal and basted with lemon, oregano, garlic, and good olive oil.
Chef Dimitra
Mainland Greek Arni sto Fourno me Patates (Αρνί στο Φούρνο με Πατάτες)
Mainland Greek roast lamb with potatoes is the Sunday and Easter tray: lemon, garlic, oregano, and potatoes cooked from the start under the meat.
Chef Dimitra
Cretan Antikristo (Αντικριστό)
Crete's mountain shepherd roast is lamb or goat salted only, staked in a ring facing the embers until the fat melts slowly and the meat turns brown at the edges.
Chef Dimitra
Roumeli Arni Kleftiko (Αρνί Κλέφτικο της Ρούμελης)
Roumeli's arni kleftiko is lamb and potatoes sealed in paper with lemon, garlic and oregano, slow-baked until the meat gives up the bone and the potatoes drink the juices.
Chef Dimitra
Patoudo Naxou (Πατούδο Νάξου)
Naxos keeps Easter in this caul-wrapped lamb or kid, filled with rice, wild greens, and graviera, then baked slowly so the filling drinks the roast juices.
Chef Dimitra
Roumeli Gardoumbakia (Γαρδουμπάκια Ρουμελιώτικα)
Roumeli gardoumbakia are small Pascha bundles of lamb pluck wrapped in cleaned intestine, baked low with lemon, oregano, and olive oil until the casing turns tender and glossy.
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