What is cooked for Easter?.

Easter is celebrated throughout Europe. At the same time, someone is driven by religious motives, for someone this day is a spring awakening, and someone just rests and eats. Gourmets think about what they cook for Easter in different countries, whether the festive menu is somehow different, and the hostesses want to please their relatives with delicious Easter cakes, painted dyes and other dishes. The Easter table is always plentiful and time consuming, so it is ideal to start preparing in advance.

What is cooked in Europe for Easter?

The Resurrection of Christ is celebrated very widely. Different countries have their own national cuisine, so it is always interesting what dishes are prepared for Easter by different nations. In Georgia, for example, traditionally on the festive table there should be such dishes as colored eggs, Easter cake and the main national dish - chakapuli - lamb or calf meat in a sauce of herbs and tkemali. Lamb is eaten in France and Ireland, and turkey or lamb is eaten in Finland. Passionate Spaniards prefer sweets to meat treats. Norwegians have no special traditional Easter dishes, so they cook mutton dishes. Residents of the Netherlands associate Easter with dyes and chocolate. They consume these products in large quantities.

Cooking lamb for Easter is historically conditioned. Innocent lambs have long been sacrificed to the ancient gods. And the flocks of sheep had to be periodically thinned out, selecting young male animals. An ordinary egg in all its forms is also considered an indispensable product for the holiday: baked in dough, cooked with salmon or even in the form of egg liqueur. In Denmark, eggs are usually eaten with a spicy mustard sauce.

Easter table in Russia

Due to the fact that the great Orthodox holiday is preceded by a seven-week fast and believers adhere to a vegetarian or lean menu, in Russia on Easter it is customary to cook meat dishes - from lamb, veal, poultry or pork. But you can refuse fish dishes on this day. But there are traditions according to which the main "trump cards" of the festive table are Easter cottage cheese, colored eggs and Easter cakes. In general, the Easter table looks different in different families. Someone observes all the canons, and someone takes liberties and tries to give the dishes a zest and diversify them to their liking.

Curd Easter

An integral dish of the coming holiday, curd Easter, is usually prepared on Clean Thursday. However, if you are afraid that the delicacy will not reach until Sunday, it is recommended to prepare it on Saturday. The recipe is quite simple: a kilogram of cottage cheese, eggs, sugar and dried apricots. You can change the filler, add lemon zest, vanillin, raisins, and more.

First of all, all ingredients should be passed through a meat grinder. They do not need to be cleaned after baking. All Easter cakes are decorated in the traditional style, with protein glaze and candied fruits.

The method of preparing festive Easter dishes depends on the characteristics of a particular country. Whatever it was, but all Orthodox Europeans converge in their national traditions and prepare Easter cakes, gingerbread cookies, meat dishes and always paint eggs, which in Easter paraphernalia represent a symbol of the Resurrection.