I was Protestant when I first met and dated my wife (daughter of Greek immigrants). I'll never forget the first Pascha I spent with her and her family. I nearly broke down crying when the priest stepped through the Royal Doors with his candle and proclaimed, "Come receive light from the Undying Light, and glorify Christ, who is risen from the dead!"
Then to her cousin's house with various Greek dishes and the wonderful Greek Easter bread tsoureki! I've since learned to make tsoureki for the family.
Good morning Irina. That's a lovely looking pasca.
Have to say, though, that the curd cheese and currant/sultana filling is something I have seen before, a long way from Romania. I did some of my growing up in rural Yorkshire, and during the summer many villages put on a summer agricultural show. There were usually classes for home cookery, and one of the standard classes was a Yorkshire curd tart - with a filling made of eggs, curd cheese, sugar, milk and lemon. (No sour cream, though).
Good morning James. The mix of dairy, eggs, and dried fruit is found in many places, but a dish’s identity lies in its details—the cheese, the pastry, the ritual behind it. What matters most is the meaning it holds within its culture: the memories and traditions that make it unique, even when ingredients overlap.
Regarding Romanian cuisine, the ingredients may be familiar—we’re part of Europe, after all—but the stories and customs around them are distinct. The Yorkshire curd tart is lovely, btw.
I was Protestant when I first met and dated my wife (daughter of Greek immigrants). I'll never forget the first Pascha I spent with her and her family. I nearly broke down crying when the priest stepped through the Royal Doors with his candle and proclaimed, "Come receive light from the Undying Light, and glorify Christ, who is risen from the dead!"
Then to her cousin's house with various Greek dishes and the wonderful Greek Easter bread tsoureki! I've since learned to make tsoureki for the family.
It’s a beautiful ceremony ❤️
One of the first things to push me toward Orthodoxy.
Good morning Irina. That's a lovely looking pasca.
Have to say, though, that the curd cheese and currant/sultana filling is something I have seen before, a long way from Romania. I did some of my growing up in rural Yorkshire, and during the summer many villages put on a summer agricultural show. There were usually classes for home cookery, and one of the standard classes was a Yorkshire curd tart - with a filling made of eggs, curd cheese, sugar, milk and lemon. (No sour cream, though).
Good morning James. The mix of dairy, eggs, and dried fruit is found in many places, but a dish’s identity lies in its details—the cheese, the pastry, the ritual behind it. What matters most is the meaning it holds within its culture: the memories and traditions that make it unique, even when ingredients overlap.
Regarding Romanian cuisine, the ingredients may be familiar—we’re part of Europe, after all—but the stories and customs around them are distinct. The Yorkshire curd tart is lovely, btw.
A lovely article to read .Really engaging.Thank you
Thank you for reading it @Mrs Joy Scurr
What a treat to see these beautiful baked items, thank you for sharing!
My pleasure @SMcCann