Rabbit is the perfect meat for modern requirements. Rich in protein and vitamins, low in calories and cholesterol. Today we will combine it with exquisite noodles that give extra flavor and have the warmth of the village.
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When we talk about tradition and Easter, our mind goes to the cooking of the lamb or the goat and, of course, to raki.
In Crete, cooking meat on the spit over a BBQ, until a few decades ago, was virtually unknown except for a few exceptions. The lamb or goat on the skewer was country food and was eaten festivals or large groups in the countryside and in predominantly rural areas. Soup and boiled meat were the first food after the Resurrection on Easter Saturday night mainly in mountainous areas of western Crete. Men from the mainland and from the Peloponnese brought the custom of the spit to Crete.
In Eastern Crete, the Easter menu on the night of the Resurrection was lamb or goat. Lamb and goat were two household animals that weren’t missing from any home in those times. In December or January lambs or goats were born. The earliest were even born in early November. Each household had at least two to three small lambs or goats. What they didn't sell to the butcher was kept for the family's Easter table. The meat was eaten either at carnival time or Easter. In Crete, there was a very good habit of offering each other meat. Anyone who slaughtered and had carnival meat would give it to friends or neighbors. Conversely, those who had...