Easter is a special celebration, and the Easter meal represents a moment of family gathering and celebration. Culinary traditions are essential for this holiday, and the dishes are rich in aromas and ingredients that pay homage to ancient traditions. Here is a proposal for a complete Easter menu, which includes both traditional dishes and a few modern delights, to satisfy all tastes.
Appetizers
Platter of traditional cold cuts
Homemade cracklings
Boeuf salad with homemade mayonnaise
Homemade pâté with butter and spices
Chicken roulade with vegetables and cheese
Goat cheese with honey and nuts
Tuna-stuffed eggs
Boiled eggs filled with tuna paste and mayonnaise, sprinkled with fresh parsley.
Lamb meatballs with aromatic herbs
Lamb meat patties, fried and served with a mint yogurt sauce.
Mini grape leaf rolls
Traditional rolls with pork and rice, slow-cooked in a tomato and smoked-meat sauce.
Burduf cheese and smoked kashkaval
Platter of fine cheeses served with fresh homemade bread.
Main Course
Roast leg of lamb in the oven Tender lamb seasoned with garlic, rosemary, and olive oil, baked until succulent, served with a side of oven-roasted new potatoes.
Lamb soup with vegetables A light soup of lamb meat, fresh vegetables, and greens, served with sour cream and a slice of lemon.
Whole chicken stuffed with mushrooms and vegetables A whole chicken filled with a mix of mushrooms and vegetables, slow-roasted to retain its juiciness.
Lamb Drob Drob is a traditional Easter dish, essential for the festive table. It is made from lamb offal (liver, kidneys, heart), mixed with fresh herbs, onion, garlic, eggs and spices. These are wrapped in lamb bladder or plastic foil, then baked in the oven to obtain a tasty and tender dish. Drob is served cold, alongside mustard or a spring salad.
Spring crudités salad with boiled eggs Fresh salad with radishes, cucumbers, spring onions and boiled eggs, drizzled with a dressing of olive oil, lemon and mustard.
Tender lamb seasoned with garlic, rosemary and olive oil, baked in the oven until it becomes succulent, served with a side of oven-roasted new potatoes.
Garnishes
Polenta with cheese and sour cream
Fine polenta served with burduf cheese and sour cream, a perfect accompaniment to roast lamb.
New potatoes with aromatic herbs
New potatoes boiled and served with butter and fresh aromatic herbs such as rosemary and thyme.
Peas with carrots and butter
Peas and carrots steamed, finished with a drizzle of butter and fresh parsley for a refined taste.
Sautéed cabbage with bacon
Fresh cabbage sautéed with bacon and spices, a classic side for traditional Easter dishes.
Desserts
Chocolate and berry cake A delicate chocolate sponge, layered with chocolate cream and fresh berries, decorated with whipped cream and grated chocolate.
Fruitcake with candied fruit and nuts A fluffy fruitcake studded with candied fruit and nuts, scented with vanilla and orange zest.
Walnut and raisin sweet bread A fluffy sweet bread filled with walnuts and raisins, baked traditionally, perfect to end the Easter meal.
Pasca with cheese and raisins Pasca made with sweet cheese and raisins, flavored with vanilla and lemon zest, baked until golden and beautifully browned.
Drinks
Plum brandy or rachiu A traditional spirit, used to open the appetite and lend an authentic note to the Easter table.
White and red wine To accompany the festive meals, we serve selected white and red wines, which pair perfectly with lamb and chicken dishes.
Mint lemonade A refreshing drink, ideal for spring meals, made from freshly squeezed lemons and fresh mint leaves.
Additional Suggestions: To add a personal touch and delight your guests, consider placing on the table traditional dishes from your region or special family recipes. Also, remember to pay attention to the presentation of the dishes, decorating the table with spring flowers and candles for a festive ambiance.
The Easter meal is the perfect moment to enjoy time with loved ones, and this menu is designed to bring both tradition and flavor to every dish. Enjoy your meal and happy holidays!
