We discover for you: Easter – Customs in food preparation – Sarajevo Food Dictionary

We discover for you: Easter – Customs in food preparation

Religious holidays represent a return to the traditional and remind us that true values ​​are hidden in the quality time we spend with their neighbors and fostering peace and prosperity.

In this series of holiday texts, we write about customs related to food.

Easter, although celebrated on Sunday, connects for four days, and follows the last days of Jesus’ life before the resurrection. Great Thursday is the day Jesus had the last dinner. The day after, on Great Friday, Jesus is crucified and it is forbidden to serve sacred mass. After Great Friday comes the Great Saturday, which is a day of silence and prayer, and this day commemorates Christ’s resting in the tomb. During this day, food preparation for Easter breakfast and lunch begins, ie for a great Sunday.¸

Easter is the greatest Catholic holiday because it is believed that Jesus then resurrected, and marks a new birth, as well as symbolic entry into the spring.This is felt in every aspect of this holiday, especially through the choice of food that is being prepared for holiday meals. Easter customs are quite mixed up with the differnet beliefs and customs that existed in our space. Eggs, the main symbol of Easter, symbolize fertility and new life, and so every year Easter announces the beginning of the annual season in which everything is reborn – the spring.

On Saturday, a weekly breakfast is being prepared, and on a Sunday morning, the prepared food is brought to bless.

There are a couple of foods that enter the Easter breakfast. In the first place, are the already mentioned eggs, which were once only painted with natural colors, using a beets, a shell of red onion or parsley. Once upon a time, love messages were written on the eggs, are then delivered to lovers.

The second inevitable food is a ham that is wrapped in ordinary or leafy dough and wafers. The delicious taste of ham, with crunchy crust of dough is the delicacy most commonly eaten for breakfast.

Of course there is a French salad, as well as every bigger holiday. There is no special recipe to follow, it is important to have as much color as possible.

Breakfast can be complemented with rocket salad, young onions, green salads, and everything that reminds of spring birth. The asparagus has come very well, as spring is their time, and eaten with eggs, cherry tomatoes, goat’s cheese in the frittataa and are surely the breakfast of the winner.

Orders are different from country to country, so in France, after traditional masses and search for hidden eggs in the garden, the family gathers around the roasted lamb in the dining room, while in the southwest of the country Easter Monday is a celebrated with a giant omelet.

In most cases, but it can be said everywhere in the world, for lunch roasted young lamb with potatos and big salad from spring onion, radish and other young vegetables is served.

Of course, the sweet part of the holiday is obligatory, but it differs from midday to midnight, so let’s say the Russians make kuliča cake, an acid dough with rum and saffron, and the cheesecake that is traditionally called paška and in the form of a pyramid. Spanish make a golden cake, called mona, sometimes made with eggs that are drawn on the surface of dough before baking. In Italy this same cake is called Colomba. In Dalmatia, sirnica (cheesepie) is served, which is neither cheesecake nor it has cheese in itself, but is the airy cake that reminds most of the Italian panettone.

As far as different customs are concerned, it is again all about the feeling of warmth and communion that every religious holiday needs to awaken in people and remind us of the true distribution of human values inside each and everyone of us.


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By SFD
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