Greek Easter Offal Tradition
Europe — Greece
Primarily lamb at Easter; beef versions consumed year-round.
The organizing framework for Greek offal culture. Multiple organs grilled, skewered, and roasted during Orthodox Easter celebrations. Easter is the principal annual driver of organ consumption in Greece.
Cuts in this tradition
Cultural context
Orthodox Easter is the most important food event in the Greek calendar. Whole animals are roasted on the spit. Organs are consumed separately — as kokoretsi, as mixed grills, or in soups. Head, sweetbreads, testicles, and liver are all part of the Easter offal tradition.
Preparation
Each organ grilled or roasted with olive oil, oregano, lemon, and salt. Kokoretsi is the centerpiece. Liver and heart are often grilled first as the fire establishes. Sweetbreads and testicles follow.