So, you have some leftover Easter eggs and are wondering what to do with them? Here’s an idea… Teereet (Tirit) – Easter Egg Salad, Armenian style.
|The Kalajian family’s Teereet|
When Lucine Kasbarian emailed me her family’s recipe for ‘Tirit” over the weekend, I had startling realization. I wrote about my mother-in-law’s ‘teereet’ recipe 2 years ago, but neglected to include it in the recipe link on the website! Although our recipes are spelled a bit differently (I spelled ours ‘teereet’), the ingredients in both versions are pretty much the same. The Kalajian recipe is now officially added to the list, which you’ll be able to compare with Lucine’s family’s version below. “Armenians customarily served tirit following Lent on the Saturday before Easter, and on Easter Sunday after the egg competitions are done.
Lucine noted the following:
… the egg is a pagan symbol of rebirth, widely used in spring festivals before its adoption by early Christians as a symbol of the resurrection of Jesus.
Friend Arevig Caprielian, born in Armenia, tells that the “red” coloring of the eggs symbolizes the blood of Christ. In Armenia on Easter, after the egg competitions, families plant the cracked egg shells into the earth.“
Tirit (Egg salad) From Lucine Kasbarian
“Armenians customarily served tirit following Lent on the Saturday before Easter, and on Easter Sunday after the egg competitions are done.
6 hard-boiled eggs, chopped
1 medium-sized onion, finely chopped
1/4 bunch parsley, finely chopped
Chopped scallions optional
Salt and black pepper, to taste
Mix all of the ingredients together. Serve immediately.
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