I don’t know about you, but we’re all about tradition when it comes to Easter. Here’s a recap of some our Easter favorites.
 |
| Zadigi Kahke (Easter Cookies) |
If you haven’t already gathered onion skins to color eggs
for Easter, you’ll have to scurry to do so. If that isn’t an option, there are
other ways to color hard-cooked eggs naturally. Click here to learn how.
As far as baking goes, chorag takes center-stage at
Easter, as do Easter Cookies (Zadigi Kahke).
Just a suggestion: We sometimes have Easter Egg Salad to go with the chorag. It’s a nice way to jazz-up otherwise boring hard-cooked eggs.
Easter, as do Easter Cookies (Zadigi Kahke).
Just a suggestion: We sometimes have Easter Egg Salad to go with the chorag. It’s a nice way to jazz-up otherwise boring hard-cooked eggs.
The main meal? Lamb, of course! Lamb roast … Lamb shish kebab.
For side dishes, just scroll through our two recipe lists
and select what strikes you. (Our go-to side dishes include rice or bulgur pilaf, and fassoulia without the meat.)
Another side dish option, Easter Spinach Salad, comes from Rose Baboian’s “Armenian- American” cookbook.
and select what strikes you. (Our go-to side dishes include rice or bulgur pilaf, and fassoulia without the meat.)
Another side dish option, Easter Spinach Salad, comes from Rose Baboian’s “Armenian- American” cookbook.
There’s absolutely NO question what dessert will be …
Paklava, of course!
Paklava, of course!
(Visited 3 times, 1 visits today)