All about Zakynthos

It is the festive soup of the Zakynthians. A few days before Christmas before the earthquake, the flocks of turkeys would enter the town. The turkeys would arrive in Zakynthos by boat while they were still small birds. They were taken by the villagers and taken back to the orchards, where they were fed with the olives that fell from the trees, grew, fattened and became particularly tasty. To make egg lemon sauce, they boil the meat of the turkey with beef and pork meat. The quantity of eggs depends on the number of people. More people means more eggs. As a result, the soup becomes very thick, so much so that some people eat it with a fork. Egg lemon soup was usually cooked at Christmas, New Year's Day and Easter. It was baked in the oven on the second day of Christmas (the second day of Panagia -Virgin Mary-) and St. John's Day (the day after the Epiphany). It was filled with a spicy stuffing consisting of bird innards, stale bread, oil and cheese, salt and pepper and garlic, and baked in the oven with potatoes.