Belarusian Easter dish “Paskha”

Paskha – is a pyramid-shaped dessert. Usually it is served for Easter in the Eastern Orthodox countries, for instance, Russia, Belarus, Ukraine, Poland and Lithuania. In comparison to other typical Easter dishes, this one is fast and easy to make as it does not require baking. For it, the following ingredients are needed: farmer’s cheese, unsalted butter, sugar, egg yolks, hard-cooked, heavy cream, blanched almonds, lemon zest, finely chopped, vanilla and raisins. Below you can find directions for preparing Easter cheese treasure.

1. Drain 2 pounds of farmer’s cheese  overnight using a fine sieve or layered cheesecloth. Once you have done so, press through a medium sieve 1–2 times to make it smooth.
2. In a mixer, beat butter (1/2 pound (2 sticks)) and sugar (1/2 cups) until light (4–5 mins). Add 6 egg yolks one at a time. Lower speed and mix in the cheese, 1 cup of heavy cream, 1/2 cups of almonds, 2 tablespoons of lemon zest, and 1/2 teaspoons vanilla.
3. Line a pashka mold (the pyramid-shaped mold for paskha is called a “pasotchnitza”) or clean flowerpot (can be a great substitute for the mold) with damp cheesecloth. Fill with the mixture, cover with a lid or plate, and add a weight. Place in a bowl to catch liquid and chill for 12+ hours.
4. Unmold onto a plate and decorate with 1/4 cups of raisins if desired.

Additionally, the paskha cheesecake is traditionally decorated with the “Chi-Ro” (XP) symbol, which stands for “Christ is risen.” It is possible to use anything for it, for instance, raisins, candied fruit, nuts and even flowers. 

Bulgarian Easter bread “Kozunak”

As for most countries that celebrate Easter, breads and buns usually have a special treatment there. Thus, an unusual sweet bread recipe comes from the Southeast country in Europe, Bulgaria. “Kozunak” includes the following ingredients: milk, white sugar, grapeseed / sunflower, eggs, white flour, vanilla extract, salt, zest of lemons, instant yeast, raisins, soaked in rum, chopped almonds and egg white. And here is the step-by-step guide on how to prepare the most tasty traditional bulgarian bread.

1. Sift flour (2 lbs) into a large bowl. Set aside 1–2 cups. At the same time, heat milk with sugar (1 cup) and cool it down.
2. Add 100 ml oil, 14 grams of yeast, 2 tablespoons of vanilla, zest of 2 lemons, and salt. Mix.
3. Make a well in flour, pour in milk mixture, add eggs, and mix.
4. Knead on a floured surface, adding reserved flour, until dough is elastic and no longer sticky. Add remaining oil in parts, kneading until fully absorbed (10–15 mins).
5. Divide dough, cover with a towel, and proof until tripled (2–4 hrs). Simultaneously, it is possible to soak raisins in rum for 30 mins and then drain them.
6. Divide dough for braiding (3, 4, or 6 pieces per loaf) and stretch each piece by hand, fill with raisins, roll, twist, and lightly oil.
7. Braid and place in a lined pan. Cover and let rise again until doubled in size. Preheat oven to 325°F.
8. Brush with egg white, sprinkle sugar and almonds. Bake 40–50 mins. Cover with foil after 15–20 mins.
9. Cool uncovered. Serve with milk!

Romanian Easter meat dish “Drob de miel”

“Drob de miel” is an appetizer made primarily from finely chopped lamb offal like the liver, heart, and lungs – a delicious and traditional dish served during Easter in Romania. Usually, they’re mixed with eggs, green onions, and fresh herbs. To prepare this dish, you’ll need a few ingredients such as : lamb organs, caul fresh eggs, hard-boiled eggs, oil, green garlic, green onions, parsley, dill, caul fat (or breadcrumbs), salt and pepper. Here’s how to put all the ingredients together to achieve this delicious meal yourself.

1. Boil the lamb organs in huge chunks for 40-45 mins
2. Chop 4 bunches of green garlic, 4 of green onions, 2 of parsley and 2 of dill
3. Once the meat’s done cooking, let it cool
4. In a pan cook the green garlic and onions, by adding 3 tablespoons of oil and a pinch of salt, for 10 mins
5. Cut the boiled lamb organs into small portions, and put them in a large bowl 
6. Beat 6 fresh eggs, then place them into the bowl
7. Add the cooked green garlic and onion and garlic, parsley, dill, salt and pepper to the bowl. Mix them all together very well
8. Wash the caul fat thoroughly, then spread it in a baking tray. (if you don’t have caul fat, use breadcrumbs instead)
9. Pour half the mixture from step 7 into the baking tray
10. Place 3 hard-boiled peeled eggs on top
11. Pour in the remaining mixture
12. If you’re using caul fat, fold the extra edges over the top, so that everything is covered 
13. Place the baking tray in the oven at medium heat for 40-50 mins
14. At the end, if you spot too much leftover fat in the tray drain it

Spanish Easter dish “Mona de Pascua”

This is a cake prepared for “Semana Santa“, typical in the regions of Catalonia and Valencia and spread to the rest of Spain. This is a very colorful and delicious cake, as well as a symbol of spring, in wait of the sunny weather that comes ahead. Las Monas de Pascua were originally made up of marzipan and topped with boiled eggs, since many dedicated Catholics would give up meat or eggs during Lent. It is a traditional practice for godparents to give this cake to their godchildren, therefore the use of the word ‘Mona’, which is a Moroccan term meaning ‘gift’. The number of boiled eggs atop of the cake depends on the age of the godchild. Nowadays, La Mona de Pascua has changed, being served with less boiled eggs and more chocolate and other sweets. Many bakeries in Catalonia produce thousands of these cakes every year during Semana Santa.

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