I don’t know about you, but we’re all about tradition when it comes to Easter. Here’s a recap of some of our Easter favorites.

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.

The main meal? Lamb, of course! Butterflied 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 with or without the meat).

There’s absolutely NO question what dessert will be … Paklava (or mini Paklava), of course!