From lamb meatloaf to braided bread, Romanian cookbook author Irina Georgescu shares the dishes that accompany her home country's Easter celebrations
In Romania, Easter celebrations start on Saturday, Easter Eve, when we gather in church at midnight to cheer the resurrection of Christ. “Cristos a înviat” , chants the priest to the sea of people in front of him. “Adevărat a-nviat” , we reply in one powerful voice rising towards the sky. Then we light candles from one another, and soon the streets turn into streams of flickering holy lights. It’s a soul-stirring spectacle.
Stufat is a type of stew made with diced lamb and the green tops of spring onions and garlic scallions.5. Friptură de miel Romanian Easter roast lamb is a one-tray dish. My mum would stud the meat with garlic cloves, rosemary and winter savoury, then place it on top of sliced potatoes, cover and slow-cook until meltingly soft. It’s a simple dish that really makes the most of the lamb’s sweet flavour. You’ll find it served with a lettuce salad dressed with plenty of freshly squeezed lemon juice and dill. And, as is often the case in Romania, it’s customary to accept seconds as a gesture of appreciation to your host.
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