Paskha

Paskha is a traditional festive dish made in Eastern Orthodox countries which consist mainly of curd cheese. It is formed in a special wooden or plastic mold (called pasochnitsa) that allows it to be fashioned into the shape of a truncated pyramid (a symbol of the Church). Paskha is traditionally made during Holy Week and eaten on Easter Sunday.

Etymology

The word Paskha comes from the Greek Πάσχα, which means Passover and is related to the Hebrew Pesach. The dish is a symbol of the Resurrection of Jesus.

Ingredients and Preparation

The main ingredient of Paskha is Tvorog (curd cheese), which is mixed with butter, eggs, sugar, and vanilla. Some variations may include raisins, almonds, candied fruits, and lemon zest. The mixture is then placed in a special mold, traditionally in the shape of a truncated pyramid, and left to drain for a couple of days. The final product is often decorated with religious symbols, such as the letters XB (from the traditional Easter greeting Christos Voskrese, meaning Christ is Risen).

Cheese Paskha

Cheese Paskha is a variation of the traditional Paskha dish. It is made with quark, a type of fresh dairy product, instead of the curd cheese used in the traditional recipe. The ingredients are mixed together, placed in a mold, and left to drain, similar to the traditional Paskha. The result is a lighter, creamier version of the traditional dish.

Cultural Significance

Paskha is a significant dish in Eastern Orthodox cultures, particularly in Russia, Ukraine, and Belarus. It is traditionally made during Holy Week, the week leading up to Easter Sunday, and is eaten as part of the Easter meal. The dish is a symbol of the Resurrection of Jesus and the joy of the Easter celebration.

See Also

• Easter
• Eastern Orthodox Church
• Tvorog
• Quark (dairy product)

Paskha Resources
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