elc team
By Sofia Triantou
The Easter table is a cherished Greek custom. Its true beauty lies in the gathering of the whole family—or close friends—who share each region’s traditional meal and clink their glasses together in celebration.
The meal is typically laid out in the courtyards of homes, where the air is filled with the fragrance of blooming purple lilacs and colorful violets surrounding them.
I would say that most people love the day’s preparations because they come with the joy of reuniting with loved ones and the warm feeling of caring for one another. I’d even call the table theatrical—you won’t find such a dazzling variety of flavours anywhere else in the world.
Village‑style tomato salads, the day’s roasted meats, classic tzatziki, crispy fried potatoes, herb pies with myronia and kavkalithres, cheese pies, little mizithra pies, smoky eggplant salad, wonderful dolmadakia, and herbed vegetable fritters all spread out across the table. When the savouries are finished, the sweet treats appear: homemade galaktoboureko, milk pies… Of course, both the savoury and the sweet dishes vary with each region’s traditions! What never disappears are the red‑dyed eggs, the homemade tsourekia and twin Easter butter cookies, and—right in the middle—a vase brimming with violets.
And amid this feast, everyone loves a beautiful braided herb bread to grace the Easter table!
How to make it
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup warm water
- 2 ¼ cups flour, plus ¼ cup extra for the braid
- ½ tsp salt
- ¼ cup mixed fresh herbs, finely chopped (rosemary, thyme, lemon zest, and garlic)
- ¼ cup olive oil, divided
- ½ tsp sugar
Instructions
- Stir the chopped herbs with 1 Tbsp of the olive oil and set aside.
- In a separate bowl, whisk together half the flour, the yeast, sugar, and salt.
- Add the warm water … (continue as you would normally finish the bread dough).
Add the remaining flour to form a soft dough, then knead until smooth. Cover and let it rest for about 10 minutes.
Divide the dough into three or four equal pieces. Dust the work surface or your fingers with flour whenever needed. Brush each piece with the herb mixture and braid—either with three strands or four, depending on the technique you prefer. Lightly pinch all the ends together. Cover and let the braid rise until doubled in size. Line a baking tray with parchment paper and transfer your braid onto it.
Bake at 180 °C (350 °F) for about 25 minutes, until golden. Brush with the remaining oil about 5 minutes before the bread is fully baked—while it is still in the oven—or immediately after you take the braid out.
Tip: You can tuck flavoured garlic butter or herb‑infused olive oil between the strands.
Variation: For a sweet twist, nestle cinnamon–sugar or your favourite jam between the braids.
Happy gathering, and have a wonderful Easter!
