Zazulete Ynn Anuca Romanța Ion
Everything is blooming in the garden today!
Preparations for a fluffy cozonac with butter, orange zest and Corinthian raisins.
A traditional Easter meal in our family infuses the Romanian tradition with our mixed background (Italian, Greek, Turkish). It usually starts with a series of appetizers, and apart from the Romanian traditional starters such as salata de boeuf, we use the occasion to invent at least one two appetizers each year. This is part of the Easter fun! Aside from the "inventions", the beginning of the meal will usually include a fish, cheese and cold meats platter.
Painted eggs are the star of the meal, and it is the custom in my family to eat them with a delicious roasted beet-horseradish garnish and the omnipresent during this time: spring onions and spring garlic.
As the tradition says, everything coming next will be the little lamb: lamb sour soup (borș de miel), lamb roast and drob de miel.
Ahhh the dessert...finally! :)
Traditional Romanian sweet bread, cozonac.
This year's special dessert creation, my sister Diana's blackberry brownie (totally yum).
Wherever you are, feel our joy and celebrate with us!
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!