How Serbians Celebrate Easter
For Orthodox Christians, Easter is the holiest day of the year. It marks Christ's resurrection from the dead and the end of 46 days of fasting with a sumptuous feast.
A Serbian Easter feast wouldn't be complete without a platter of sausages, cured meats, roasted peppers and cheeses, ajvar, kajmak and pogacha, and red wine. But the real centerpiece is spit-roasted barbecued lamb. The best way to eat this delicacy is with your fingers. If barbecued lamb isn't available, roast leg of lamb or roasted lamb shoulder are the next most favored cuts of meat. The meal i…
Easter is considered the holiest day of the year for Orthodox Christians. It is a time for religious observance and feasting with family and friends after a strict Lenten fast.
This roasted eggplant and bell pepper mixture is great with grilled and spit-roasted meats like lamb.
Kajmak makes a great appetizer with bread for Orthodox Easter.
Serbian Lamb Vegetable Soup - Chorba od Janjetina- makes a delightful first course for Easter dinner.
These "Sarma" contain no meat or dairy and are perfect for the abstinence of Lent.
Sarma or stuffed cabbage rolls are a favorite at the Easter feasting table of many Serbians.
This is another recipe for "sarma," which are wonderful any time of year, but are a knockout for Easter.
Spit-roasted barbecued lamb or roast leg of lamb is the centerpiece of a Serbian Easter dinner.
This slightly sweet braided bread has red hard-cooked eggs decorating the top to signify the blood Christ shed.
Sophia Saliwonczyk's Serbian Nut Roll is a moist, nutty addition to an Easter sweets table.
Pogacha is served at most meals, including Easter along with special braided Easter bread.
When cut into narrow wedges, meat or cheese burek makes a great appetizer.
