Food plays a crucial role in Greek and Cypriot Easter, from thick lamb soup to break the fast to boiled eggs that are thrown rather than eaten. Words: Georgina Hayden
There’s no feast like a Greek Easter feast. When I was a child, we’d spend the day in my grandparents’ Greek-Cypriot taverna in London with cousins and friends. Sometimes we’d go to Cyprus, to the Troodos Mountains near Limassol. At my grandfather’s village, everyone would be out, drinking ouzo after church until well into the night.