On Lazarus Saturday ('Lazarosavato'), in accordance with tradition, housewives knead special buns known as ‘Lazarakia’. These buns are shaped to resemble the figure of a man, symbolising the wrapped form of Lazarus as depicted in religious iconography. ‘Lazarakia’ or ‘Lazarides’ or ‘Lazaroudia’ are small fasting bread rolls offered on Lazarus Saturday.

‘Lazaros of Anogia’ is a rare Cretan custom paying homage to the deceased, still observed in Anogia today. Housewives prepare a special bread, on which they place a dough cross and a bunch of fragrant flowers. They also inscribe the name or initials of their loved one.

The bread is taken to the church on the morning of Lazarus Saturday, and in the afternoon, the priest cuts it into pieces and offers them to the faithful.

Ingredients:

• Sourdough starter or 3 sachets of yeast or 75 g fresh yeast

• 4 cups all-purpose flour

• 2 cups wheat flour

• 1 cup sugar

• 1 cup olive oil

• 1 to 1 1/2 cups lukewarm water

• Whole cloves

Ingredients for the filling:

• 2 teaspoons cinnamon powder

• 2 cups walnuts

• 2 cups raisins

Procedure:

Step 1: Soak the raisins in water overnight. The next day, place them in a colander to drain. Grind the walnuts and drained raisins, then mix them together in a bowl. Add the cinnamon and mix well. Refrigerate the mixture.

Step 2: Pour the lukewarm milk in a bowl. Add the yeast and stir to dissolve it. Then, add a small amount of flour to create a batter. Cover the bowl with a cloth and let it sit for 10 minutes.

Step 3: Gradually add the flour along with the rest of the ingredients. If necessary, add water gradually while kneading. Wet your hands with olive oil and continue kneading until the dough becomes soft. Allow the dough to rest and rise, covered with a towel, for about an hour.

Step 4: Once the dough has risen, divide it into equal pieces. Shape small balls, with 50 g for the body and 10 g for the arms. Place the balls on a clean towel and cover them.

Step 5: Gently press on each dough ball and roll it out into an oblong shape. Then, fill it with two teaspoons of the prepared filling (raisins and walnuts). Close the dough by gently pressing it to cover the filling and round the edges as much as possible.

Shape the smaller dough ball meant for the arms with a thin string. Pass the string crosswise from the back (the side where you closed the dough), so it ends up in an X-shape in front. Use cloves for the eyes and nose.

Place the ‘Lazarakia’ on a metal tray lined with parchment paper, ensuring they are spaced apart. Cover them and let them rise for about two hours.

Bake them at 160° C for 20 minutes or until they turn golden brown.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association