Celebrating Orthodox Easter on Cyprus: A Guide to Traditional Foods and Customs

Orthodox Easter is the most important religious holiday on the island of Cyprus, where the majority of the population follows the Greek Orthodox faith. The holiday is celebrated in April or May, depending on the lunar calendar, and marks the end of Lent and the beginning of a period of fasting and prayer.

History and Customs of Orthodox Easter on Cyprus

The origins of Orthodox Easter can be traced back to the early Christian church, which adopted the holiday from the Jewish festival of Passover. The holiday celebrates the resurrection of Jesus Christ from the dead, and is marked by a series of religious services and rituals.

On Cyprus, the celebrations begin on Holy Thursday, when families gather to dye eggs red, symbolizing the blood of Christ. On Good Friday, a solemn procession takes place in the streets, with participants carrying a symbolic bier of Christ. On Holy Saturday, a midnight mass is held, followed by a feast of traditional foods.

Traditional Foods of Orthodox Easter on Cyprus:

Magiritsa Soup: This traditional soup is made with lamb offal, lettuce, scallions, and herbs. It’s usually served after midnight on Holy Saturday as part of the Easter feast.

Flaounes: These savory pastries are filled with a mixture of cheese, eggs, and sometimes herbs. They are typically prepared during Holy Week and eaten on Easter Sunday.

Pastitsio: This dish is a layered pasta and meat casserole, topped with a creamy béchamel sauce. It’s a staple of Greek and Cypriot cuisine and is often served during special occasions, including Orthodox Easter.

Eggs Salad: This refreshing salad is made with hard-boiled eggs, romaine lettuce, spring onions, and olive oil. It’s a light and healthy addition to the Easter feast.

And for the main part of the Easter feast, Lamb Souvla, this is a beloved traditional dish in Cyprus, especially during the Easter period. It’s a delicious way to enjoy succulent lamb that’s been marinated in olive oil, lemon juice, garlic, and herbs. The meat is skewered on long metal rods and grilled over charcoal until it’s cooked to perfection. This cooking method gives the lamb a smoky flavor and a crispy exterior, while the inside remains juicy and tender. Lamb Souvla is typically served with pita bread, tzatziki sauce, and a variety of meze dishes, making it a fantastic addition to any Easter feast. It’s a perfect example of the delicious and unique flavors of Cyprus.

Conclusion

Orthodox Easter is a time of celebration, reflection, and renewal on Cyprus. The traditional foods served during the holiday are a testament to the island’s rich history and culture, and offer a delicious taste of the past. Whether you’re a local or a visitor, experiencing the customs and cuisine of Orthodox Easter on Cyprus is an unforgettable experience.