But Easter is also a time of beautiful traditions and a time to spend with loved ones.

For me this meant calmly explaining to the family why I would not be joining them for Easter dinner, and instead opting to spend Easter Sunday with a group of Greek and expat friends. (Easter is also a time of high drama, as it turns out…)

During the evening of Good Friday, I ventured out for a walk, to discover a very unusual side of Athens – ‘silence’. Streets were almost deserted, no music at the cafes, everywhere calm - people young and old were following some unspoken rule, all of them, at the same time. Believers or not, I was impressed by this cross-generational observance of a tradition, which resulted in a common cross-generational behavior.

At the Anastasi service on Saturday night, my local church was packed – overflowing - with at least as many people outside as inside. And again, a cross section of Greek society, at the same place, following the same unspoken rules, calmly and without fuss. Easter in Greece seems to cross generations – young and old following a tradition that is very strong in the national psyche. And it’s not just Easter – this country is one of the few places I’ve been where the dominant culture crosses generations to such a great extent. I’m sure there’s a lesson in there somewhere…

Sunday was a great day. The wine was flowing, the lamb was roasting, the faces were smiling. And I thought that this amazing reward, this ‘payoff’ of the fantastic Easter feast, really made following the rules quite easy. If A + B = ‘really awesome’ C, then surely I’ll endure A & B… hmm…

Xronia polla to all!

Until next week,

Jack

In this weekly space, keep up with ‘Jack’ as he navigates daily life in Athens… Anecdotes, stories, hits & misses, the good, the bad and, well, the rest…

Today Kozi invites everyone interested in eating good, clean & fresh meat to his still small but comfy space in Melissia.

Having recently been there ourselves, we definitely recommend the burger and the rib-eye. Beware - this restaurant doesn't take reservations - you must get there early!

Address: Panagi Tsaldari 32-34, Melissia, 15127, Athens

Tel: 210 81 01 584, email: eat@kozis.com

www.kozis.com

Do you have a recommendation or recipe to share? Send it to us at ideas@xpatathens.com!

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The olive paste and the Greek salad are new discoveries; Peloponnese makes them. I found them at the Hellenic Gourmet Shop at the Athens airport. I do have a few other specialty foods that are always on hand, one of which is my all-time favorite vinegar, which is so good you can drink it. Vassilis Vaimakis makes it in Ioannina and you can find it at a few select gourmet shops in Athens, among them the Pantopoleion.

Ingredients:
10 carrots
1 one-inch knob of ginger
1 large red onion
2 garlic cloves
1/2 cup extra virgin Greek olive oil
1 heaping teaspoon turmeric
1 teaspoon cumin
6 – 8 cups water
1/3 cup rice
Salt to taste
2 – 3 tablespoons sweet Greek vinegar or good balsamic
A few drops of Habanero or Chipotle Tabasco (to taste)
6 teaspoons Kalamata olive paste, preferably from Peloponnese, because it isn’t too salty
Olive oil for garnish
One jar of Greek salad in a jar (I used Peloponnese, again because it was flavorful without being salty)
Pinch of dried Greek oregano

Instructions:
1. Peel and chop the carrots and ginger and chop the onions and garlic. Heat the olive oil in a large, wide pot and add the carrots, ginger, onions, and garlic. Cover the pot, keep the heat on low, and let the vegetables cook without water for a few minutes, steaming in their own moisture. Stir in the spices and toss all together for a minute.

2. Add the water to the pot. Add the rice. Season with salt. Cover, raise heat to bring the soup to a boil then lower it again, simmer for about 45 minutes, or until all the vegetables are extremely soft.

3. Use an immersion blender or empty the soup into the bowl of a food processor and process until very smooth. Return to the pot if using a food processor. Adjust the consistency with a little water and adjust the spices to taste. Reheat for a few minutes, and add enough vinegar to balance the soup. Stir in the hot sauce, if using.

4. Serve the soup in individual bowls, spooning in a little of the olive paste and drizzling in Greek extra virgin olive oil. Drain the Greek salad and place in a small bowl. Drizzle extra virgin olive oil and a little oregano over it, and Voila, lunch is ready.

By Diane Kochilas

dianekochilas.com

 Sending our warmest wishes to you and yours for the 2017 New Year!

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