Today, Palm Sunday, marks The Armenian Kitchen’s 6th
anniversary, and the beginning of Holy Week. It also means that we are preparing for Easter
Sunday, and the all-important Easter meal.
We’ve shared recipes for chorag, roasted lamb,
paklava, explained how to dye eggs naturally and the tradition of cracking
Easter eggs to see who the ‘winner’ will be. We also included recipes showing
how to use leftover Easter eggs and lamb, and still keep meals interesting.
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| Photo from ArmeniaNow; photo credit: Nazik Armenakyan |
A few years back our friend Ara sent a link from
ArmeniaNow, an online magazine, depicting a very traditional Easter meal. The story was written by reporter Gayane Mkrtchyan.
It
is this story that I would like to present to you. Please click here to read this most-interesting account
of a traditional Easter meal as done in Armenia.
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