Kokoretsi and other Greek Easter Delicacies

 The caul fat, kept in vinegary water, is unwrapped width=

The caul fat, kept in vinegary water, is unwrapped

Symposiast Aglaia Kremezi on the most sought after Greek Easter delicacy

The mass slaughtering of Easter lamb reaches its peak the week before Greek Easter and not just vegetarians but even meat-loving Americans, and Europeans express shock at the site of whole, head-on carcasses of young animals spit-roasted over charcoal fire. They are even more appalled seeing the animal’s entrails – the liver, lung, and sweetbreads – meticulously threaded and enclosed in the caul fat, wrapped tightly with the intestines in order to make kokoretsi, the most sought after Greek Easter delicacy.
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