Easter foods from around the world!
From Wikipedia, the free encyclopedia
The holiday of Easter is associated with various food traditions that vary regionally. The preparation of these foods is among the Easter customs practiced. Preparing, coloring, and decorating Easter eggs is one popular tradition.
In Neapolitan cuisine, the main Easter dishes are the casatiello or tortano, a salty pie made with bread dough stuffed with various types of salami and cheese, also used the day after Easter for outdoor lunches. Typical of Easter lunches and dinners is the fellata, a banquet of salami and capocollo and salty ricotta. Typical dishes are also lamb or goat baked with potatoes and peas. Easter cake is the pastiera.
In Russia, red eggs, kulich and paskha are Easter traditions.
In Greece the traditional meal is mageiritsa, a hearty stew of chopped lamb liver and wild greens seasoned with egg-and-lemon sauce. Traditionally, Easter eggs, hard-boiled eggs dyed bright red to symbolize the spilt Blood of Christ and the promise of eternal life, are cracked together to celebrate the opening of the Tomb of Christ.
In Ukraine there are several traditional foods including paska (bread) and cheesecake desserts.
Paretak are traditional Serbian Easter pastries
From traditional to none traditional are recipe ideas. The roast Lamb caught my eye. My house Easter dinner with the family, Mom as the cook. Always a tradition Southern roots and macaroni pie! Baked ham, green beans, potato salad.
Easter Sunday Recipe Idea!
Roast Leg of Lamb
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh Herbs
Kosher salt, Grain mustard 1/3 cup
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Watch how to make this recipe.
Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the fresh herbs, 1 tablespoon salt,1/3 cup grain mustard, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.