What is a traditional Easter meal in Armenia?

1. Paska/Yeghetsin

- Easter Bread: Sweet Armenian yeast bread decorated with an egg in the center.

- Represents Jesus Christ's resurrection and is baked on Holy Thursday.

2. Harissa

- Grain Porridge: Whole grain wheat kernels traditionally cooked with lamb but also made with chicken or beef.

- Simmers overnight in a tonir (traditional Armenian earthen oven).

3. Khash/Khashlama

- Meat Soup: Beef or lamb soup, often paired with boiled beef knuckles.

- Traditionally consumed for breakfast on Easter morning as a comforting, hearty dish.

4. Khorovats/Kebab

- Grilled Meat: Lamb, chicken, or beef skewers grilled over coals or in a special clay oven called a mangal.

- Served with lavash (thin Armenian bread), herbs, and vegetables.

5. Zakhmi Dolma

- Stuffed Zucchini: Hollowed-out zucchini stuffed with a mixture of rice, herbs, spices, and often minced meat.

6. Gata

- Sweet Pastry: Similar to a puff pastry, layered with butter and filled with sugar, nuts, cinnamon, or dried fruit.

7. Baklava

- A layered pastry with chopped nuts, syrup, and thin layers of filo dough, often served during holidays and special occasions.

8. Dried Fruits

- Armenians place dried fruits like apricots, raisins, prunes, and figs on the Easter table to honor Jesus' time in the desert.

9. Cheese and Eggs

- Fresh cheese, boiled or decorated Easter eggs, and traditional charcuterie are also part of the Easter spread.

10. Armenian Coffee and Tea

- Coffee or black tea are common beverages enjoyed throughout the Easter celebration.