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 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.
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!