When my husband attended drama school and studied Chekhov, he took a pashka and kulich in for everyone to eat. He made them himself. Ever since then I have been crazy about it. I used to always have lamb but being the only meat-eater in my house, a leg of lamb is just too much for one. Whe my son was just walking (at 9 months- he was precocious) he helped himself to the lamb bone and spent an hour sucking on it. He's adored lamb ever since- the garlickier the better.
Our Easter dinner will be armo all the way with shish kebab, pilaf, bureg, hummus, labne, and a million other side dishes. I’ll be making choreg with my mom next weekend, the family recipe, which I’ve tweaked to incorporate your tangzhong method for a softer bun. It’s a huge recipe, we’ll each be using a 5 lb bag of flour, which makes about 60 individual size rolls each. Just pop those bad boys in the freezer and you have breakfast for a month, don’t forget the cheese!
My grandparents were Slovenian, so I make struklje for Easter. Its flavor is similar to noodle kugel, but is strudel dough filled with a slightly sweetened ricotta mixture, and rolled up. It is then tied in cheesecloth and boiled. Finally, it is cut into slices and drizzled with melted butter. It can also be sliced, browned in butter, and sprinkled with sugar.
I made my first hot cross buns the first and second Quarantine Easter and intend to do so again! My family will be visiting the Friday and Saturday before, so it'll be a little pre-Easter proper. Considering a carrot cake for the day with some mascarpone frosting and a lamb gyro or the day itself, hopefully using up some pita I have kicking' in the freezer that has become too full of bread!
Considering sourdough choreg as the recipe becomes available. Not decided yet, but sou boreg and yalanchi are family favorites. There will probably be lamb shish kebab. We buy our basturma and soujouk. Should also make tourshi. I work alone but my husband is expert at rolling grape leaves.
When my husband attended drama school and studied Chekhov, he took a pashka and kulich in for everyone to eat. He made them himself. Ever since then I have been crazy about it. I used to always have lamb but being the only meat-eater in my house, a leg of lamb is just too much for one. Whe my son was just walking (at 9 months- he was precocious) he helped himself to the lamb bone and spent an hour sucking on it. He's adored lamb ever since- the garlickier the better.
Our Easter dinner will be armo all the way with shish kebab, pilaf, bureg, hummus, labne, and a million other side dishes. I’ll be making choreg with my mom next weekend, the family recipe, which I’ve tweaked to incorporate your tangzhong method for a softer bun. It’s a huge recipe, we’ll each be using a 5 lb bag of flour, which makes about 60 individual size rolls each. Just pop those bad boys in the freezer and you have breakfast for a month, don’t forget the cheese!
My grandparents were Slovenian, so I make struklje for Easter. Its flavor is similar to noodle kugel, but is strudel dough filled with a slightly sweetened ricotta mixture, and rolled up. It is then tied in cheesecloth and boiled. Finally, it is cut into slices and drizzled with melted butter. It can also be sliced, browned in butter, and sprinkled with sugar.
I made my first hot cross buns the first and second Quarantine Easter and intend to do so again! My family will be visiting the Friday and Saturday before, so it'll be a little pre-Easter proper. Considering a carrot cake for the day with some mascarpone frosting and a lamb gyro or the day itself, hopefully using up some pita I have kicking' in the freezer that has become too full of bread!
Considering sourdough choreg as the recipe becomes available. Not decided yet, but sou boreg and yalanchi are family favorites. There will probably be lamb shish kebab. We buy our basturma and soujouk. Should also make tourshi. I work alone but my husband is expert at rolling grape leaves.