If you are expecting to see a recipe for the most delicious, moist, light and oh-so ‘melt in your mouth’ buttery brioche-style Greek Easter sweet bread (called tsourekia), then I’m sorry to say you’ll be disappointed.
It’s not because I don’t want to share the recipe. On the contrary, I love sharing recipes. It’s just that these tsourekia were made using my mum’s recipe which is a little unreliable because she keeps it in her head and, it’s only when we eat them, that we know if they are a hit or a miss.
I only recently found out that mum makes tsourekia from memory when I decided to help her bake some this Easter. You see, I usually work on the day she makes these sweet breads, but this year was a public holiday and I knew mum could use the help. She’s in her eighties now and not as strong as she used to be, but she still wants to follow tradition and do all the things she’s always done, even though she sometimes can’t.Tsourekia, koulourakia (Easter butter biscuits) and red eggs are the essence of a traditional Greek Easter. Preparing these Easter goodies, especially tsourekia, is lots of work and takes a lot of time, but the effort is so worth it and satisfying.
I really enjoyed baking tsourekia and dyeing eggs with my mum, because I know that one day she won’t be with us, and moments like these will be a memory that I will treasure.
As for the tsourekia recipe, once I’ve tried and tested it a few times, I’ll be sure to share it here on meatballsandmuffins.com 🙂 In the meantime Kalo Pasxa (Happy Easter)