Every year around Easter, I invariably muse that it would be nice to post an Eastern European lamb recipe on these pages, and then realize that lamb isn’t really eaten with any regularity in that part of the world. Lucky for me, there are a few exceptions in regions with a Muslim population, in the […]
Happy Paskha 2014! Here are a few suggestions to keep your paschal meal interesting: For the first year ever, I’m proud to offer both my Paskha and Kulich recipes in time for Easter! Looking for lamb recipes? I have a couple of them still in preparation, but I would recommend the Roasted Leg of Lamb Stuffed with Uzbek Plov, […]
Two and a half years after publishing my recipe for baked paskha (one of my first blog entries!), I finally posted my kulich last week. So you can now prepare the two traditional Russian desserts for Orthodox Easter — or any other day you feel like having them, of course.
Once again, Orthodox Easter came and went, and I didn’t have the time to finish my kulich recipe on time. At least now I’ll have it ready for next year! A kulich is a kind of Easter bread, somewhat similar to a panettone, but usually denser. Just as with panettone, you’ll find many different recipes with […]
Paskha, the Orthodox Easter, usually falls on a different day from its Christian counterpart, because its computation is still based on the Julian calendar. I realize I don’t have many Paskha-themed recipes, and almost no new ones since last year, but here it comes: If you want to try something different, I suggest the roasted […]
Happy Easter everyone! If you’re still looking for recipes for today, take a look at some of my previous posts: For the sacrosanct lamb entrée, try the roasted leg of lamb stuffed with Uzbek plov, the lamb shanks Ufa, or the braised lamb tongues. Garnish your lamb with some flageolet beans. For dessert, bake a paskha.
Why not give a Central Asian twist to your Easter lamb roast this weekend? I took my Uzbek plov recipe, made some small changes, and stuffed it into a leg of lamb. The resulting rice is soaked in meat juices, absolutely phenomenal! The proportions are somewhat approximate, as the weight of the lamb roast and the […]
Paskha is a traditional dessert made of tvorog and shaped like a truncated pyramid. Culinary writer William Pokhlebkin notes that the cost of the dish used to mean that simple people could only afford it about once a year, and chose to time it for the end of the Lenten fast in the orthodox faith — in […]