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.
|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.
|Chorag (choreg) – perfect for Easter or Anytime!|
|Zadigi Kahke – Easter Cookies|
|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.
|Roasted Leg of Lamb|
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 (or mini Paklava), of course!