1. Food
No Greek Easter table would be complete without tsoureki (say: tsoo-REH-kee). Tsoureki is the name of this sweet bread, and Paschalino is an adjective meaning "Easter." Easter bread is traditionally home-baked on Holy Thursday, the Thursday before Easter Sunday. The loaves are baked with dyed red eggs, a symbol of the holiday. The color red symbolizes the blood of Christ, and the egg represents new life.

Tsoureki is a light yeast bread, made with lots of eggs, similar to challah. Loaves are usually braided or twisted, and the final shape can be a regular or round loaf, crescent, ring, or other shape devised by creative cooks. For this photo, I made a simple twist, coiled it into a circle, and tucked an egg in the center.

Tsoureki can also be made using a bread machine, although we haven't quite figured out how to get the egg in there for Easter. If you know of a way to do it, let us know on the Greek Food forum.

Great taste combinations: Tsoureki is delicious toasted and buttered with breakfast, and if you like the combination of sweet and salty, try it with feta cheese.

Tsoureki trivia: In 2005, baker Vassilis Pantazis, of Mytilini on the Greek island of Lesvos, made the Guinness record book with a loaf that was 165.3 feet long and weighed almost 214 pounds. It took 154 pounds of flour, 44 pounds of eggs, and who knows how many hours of kneading!

More about Greek Orthodox Easter and food traditions.

Photo N. Gaifyllia, licensed to About.com, Inc.

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