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.
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| Dying Easter eggs with onion skins |
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.
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| Chorag (choreg) – perfect for Easter or Anytime! |
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| Zadigi Kahke – Easter Cookies |
As far as baking goes, chorag takes center-stage at Easter,
as do Easter Cookies (Zadigi Kahke).
as do Easter Cookies (Zadigi Kahke).
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| Easter egg salad with chorag |
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.
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| Roasted Leg of Lamb |
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| Shish Kebab |
The main meal? Lamb, of course! Roasted Leg of Lamb or 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.)
and select what strikes you. (Our go-to side dishes include rice or bulgur pilaf, and fassoulia without the meat.)
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| Bulgur Pilaf |
Another side dish option, Easter Spinach Salad, comes from
Rose Baboian’s “Armenian- American” cookbook.
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| Mini Paklava! |
There’s absolutely NO question what dessert will be …
Paklava (or mini Paklava), of course!
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