Bake your koulourakia and dye your Easter eggs

Neos Kosmos has chosen a bulletproof Paschalina koulourakia recipe passed down from Dora Gogos and the most natural way to colour your Anastasi eggs ahead of Good Friday

Greek Easter is a time of joy, family gatherings, and culinary delights, and at the heart of it all are the koulourakia . These traditional treats are made with butter, eggs, and sugar, infused with zesty aromas and warm gourmand spices that create a symphony of flavors in every bite.

The art of making koulourakia is a cherished tradition that dates back to ancient Greece, where these cookies were offered to the gods during important religious festivals. Made with honey and sesame seeds, they were believed to bring good luck and prosperity to those who enjoyed them. Today, koulourakia come in a variety of shapes and flavors, but the goal remains the same – to achieve a perfect balance of crispy on the outside and soft and crumbly on the inside.

With their irresistible charm and rich history, koulourakia hold a special place in Greek culture and are a highlight of Easter celebrations. Whether enjoyed with a cup of coffee or shared among loved ones, these delectable cookies are a cherished part of Greek culinary heritage that continues to delight generations with their delightful taste and significance during the festive season. So, indulge in the magic of Greek Easter with the deliciousness of koulourakia, a true delight for the senses!The Easter koulourakia come in many shapes and flavours, the goal is to get them crunchy on the outside and soft and crumbly on the inside.

The tradition of making Greek Easter cookies can be traced back to ancient Greece, where they were made as an offering to the gods during important religious festivals. The cookies were often made with honey and sesame seeds and were believed to bring good luck and prosperity to those who consumed them.

As Christianity spread throughout Greece, the tradition of making these cookies evolved to include Christian symbolism. Today, Greek Easter cookies are made in the shape of a cross or a twist, representing the resurrection of Jesus Christ.

They are also often flavoured with orange zest, mahlepi or vanilla and can also be sprinkled with sesame seeds or cinnamon.

Traditionally the cookies are made during Holy Week, which begins on Palm Sunday and ends on Easter Sunday. In Greece, it is common for families to gather together and bake a large batch of cookies to share with friends and family members. It is also customary for many to bring these cookies to church as an offering during the Easter season, something Melbournians also have the pleasure to enjoy in Orthodox churches.

Now that you know the history of Greek Easter cookies and when people bake them, it’s time to try making them yourself, by Good Thursday. It is worth mentioning that most families try to have their koulourakia and coloured eggs done end dusted before the Epitaph and the mourning of the Nymphios (Christ).

Ingredients:

For the Koulourakia

250 g butter unsalted, room temperature

1 cup sugar caster

2 eggs large, room temperature

zest of 2 oranges

1/4 cup fresh orange juice

1 teaspoon vanilla extract

1/4 teaspoon frozen mastiha resin

2 teaspoons baking powder sifted

1/8 teaspoon bicarbonate soda sifted

1/8 teaspoon salt

4 cups plain flour sifted

1 egg yolk for egg wash

1 tablespoon milk for egg wash

Method:

1. Beat the softened butter and the sugar with a hand-held mixer in a medium-sized bowl, until the mixture resembles thickened cream

2. Add the eggs, one at a time and mix well into the batter

3. Add the orange zest, orange juice and vanilla extract and mix well

4. Place the frozen mastiha resin pieces between two layers of baking paper and crush them into a fine powder by tapping them with a rolling pin

5. Add the mastiha powder to the batter

6. Add the baking powder, bicarbonate soda and salt, mixing them in well

7. Add the flour in small amounts and mix through, initially with the hand-held mixer or a whisk and finally with your hands

8. When the dough is soft, but not sticky, form it into a large ball, place it in a bowl and cover it with cling wrap

9. Leave the dough to rest for no less than 30 minutes

10. Line your baking sheets with baking paper

11. Using a soup-spoon, scoop some of the dough, roll it into a ball between your hands and then into a thick sausage shape

12. Place it on a clean work surface and roll it into an 18cm log that can be shaped in many ways – see photograph for ideas and video for demonstration

13. Whisk the egg yolk with the milk and baste the koulourakia well

14. Bake in an oven pre-heated to 170°C for 20 minutes or until golden brown

15. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Easter Eggs

Another important tradition that brings friends and family together is the colouring of Easter eggs.

Greek Easter eggs are dyed a deep, vibrant red colour. The story dates back to ancient times when eggs were believed to symbolise fertility, rebirth, and new beginnings. In Greece, it is believed that the egg is a symbol of the resurrection of Jesus Christ and the red color represents the blood of Christ shed on the cross.

Working with the cookie dough. Photo: Gaelle Marcel/Unsplash

The eggs are typically boiled on Good Thursday, as families gather together to dye their eggs in preparation for the Easter celebrations. The eggs are often boiled with red onion skins or other natural dyes like beetroot to create the deep, rich red color. Alternatively, you can use turmeric and berries. Those most daring can use the petals of flowers to create more intricate shapes by covering the eggs as they boil in colour. There are also special commercial Easter dyes available. At Neos Kosmos we chose the natural way to do it.

One can use flowers to cover traditional Easter eggs as they boil. Photo: Selini/Unsplash

Ingredients:

White eggs (as many as you like)

1 cup white vinegar

2 tablespoons salt

2 tablespoons light brown sugar

Water

Colouring ingredient:

Red and/or yellow onion skins; or 2 small shredded red beets; or 2 tablespoons ground turmeric; or 1 cup blueberries; or 1 cup blackberries

Method:

1. Gather your eggs and rinse them with warm water

2. In a large pot, place the eggs and cover them with cold water

3. Add the colouring ingredient to the pot, making sure that the eggs are completely covered (for different colour results use different pots)

4. Add the vinegar to a non-reactive pot, which helps the colour to adhere to the eggs

5. Bring the water to a boil, then reduce the heat to low and simmer for 20-25 minutes.

6. Carefully remove the eggs from the pot with a slotted spoon and place them in a bowl

7. Let the eggs cool completely, then gently wipe them with a paper towel to remove any excess onion skin.

8. Rub each egg with a small amount of vegetable oil to give them a shiny finish.

Display your beautiful Greek Easter eggs in a basket or on a platter for all to enjoy!

Naturally coloured Easter eggs. Photo: Unsplash