Paskha

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Paskha (also spelled pascha, or pasha; Russian: ??????; ['pasx?]; "Easter") is a festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter. Besides Russia, Ukraine, etc., pasha is also often served in Finland.

Cheese paskha is a traditional Easter dish made from quark (curd cheese, Russian: ??????, tr. tvorog), which is white, symbolizing the purity of Christ, the Paschal Lamb, and the joy of the Resurrection. It is formed in a mould, traditionally in the shape of a truncated pyramid (a symbol of the Church; this form is also said to represent the Tomb of Christ). It is usually served as an accompaniment to a rich Easter bread called paska in Ukrainian and kulich in Russian.

The pascha is decorated with traditional religious symbols, such as the "Chi Ro" motif, a three-bar cross, and the letters X and B (Cyrillic letters which stands for ???????? ????????. This is the Slavonic form of the traditional Paschal greeting: "Christ is Risen!"). All of these religious decorations symbolize Christ's Passion and Resurrection.

Video Paskha

Preparation

In addition to the main ingredient (tvorog), additional ingredients, such as butter, eggs, smetana (sour cream), raisin, almonds, vanilla, spices, and candied fruits can be used.

The paskha can either be cooked or uncooked (raw). Cooked paskha is made in the form of an egg custard, to which the remaining ingredients are folded in. An uncooked paskha is made simply of the raw curd and the other ingredients mixed at room temperature. Since uncooked curd cannot be conserved for a long period of time, these paskhas are typically made smaller.

The tvorog is first pressed in order to eliminate the maximum amount of liquid possible, then put twice through a sieve to make a homogenous mass. If the paskha is cooked, this mass is then heated. The pan containing the mixture is then placed in a container of cold water and progressively cooled. Afterwards it is placed in a traditional wooden mould assembly called pasochnitsa (?????????), with a layer of cheese cloth protecting the mould. The wooden mould can be taken apart for cleaning; however, more modern materials, such as plastics, are used nowadays. The mould is cooled for twelve hours in a cold, but not freezing place (typically in a cellar or refrigerator). Finally, the paskha is turned out of the mould, the cheesecloth removed, and put on a dish. It may then be decorated with candied fruits, nuts, or flowers. In contemporary times, cheese paska is not always formed in a mould and is sometimes served in a mound on a plate.

The paskha (or at least a portion of it) will be placed in an Easter basket together with other festal foods, and taken to church to be blessed.

Maps Paskha

Gallery

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See also

• List of Russian dishes
• Food portal

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References

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External links

• "Paskha". Marthastewart.com. 21 January 2016. Retrieved 28 December 2017. 
• "Paskha Cheese". Epicurious.com. 20 August 2004. Retrieved 28 December 2017. 
• "Sweetened Easter cheese (paskha)". Sbs.com.au. Retrieved 28 December 2017. 
• "Happy Easter! Recipe - RecipeStudio". Recipestudio.com. Retrieved 28 December 2017. 
• Design, Pallasart Web. "Easter in Imperial Times - Blog & Alexander Palace Time Machine". Alexanderpalace.org. Retrieved 28 December 2017. 

Source of article : Wikipedia