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Paskha

From Wikipedia, the free encyclopedia
This article is about the Slavic festive dish. For the lunar phase in the Hindu calendar, seePaksha.For other uses, seePascha.
Not to be confused withPaska.
Two paskhas with candles (with akulichandEaster eggsin the background)

Paskha(also spelledpascha,orpasha;Russian:па́сха;[ˈpasxə];"Easter") is a Slavic festive dish made inEastern Orthodoxcountries which consists of food that is forbidden during thefastofGreat Lent.It is made duringHoly Weekand then brought to Church onGreat Saturdayto be blessed after thePaschal Vigil.The name of the dish comes fromPascha,the Eastern Orthodox celebration of Easter. Besides Russia, Ukraine, etc. Pasha is also often served inFinland.

Cheese paskha is a traditionalEaster dishmade fromtvorog(likecottage cheese,Russian:творог,romanized:tvorog),[1]which is white, symbolizing the purity of Christ, thePaschal Lamb,and the joy of theResurrection.It is formed in a mold, traditionally in the shape of a truncatedpyramidwhich symbolizes the firstPassoverin Egypt, a nod to Christianity's early Jewish beginnings and a reminder that theLast SupperofJesuswas aPassover Seder.Others believe the pyramid is a symbol of theTrinity,theChurch;Tomb of Christ).[2]It is usually served as an accompaniment to richEaster breadscalledpaskain Ukraine andkulichin Russia (where the "paskha" name is also used in the Southern regions) and Poland “Pascha”.[3]The Easter foods; bread and cheese paska are very rich and made of many dairy items given up duringGreat Lent.They are brought to church on Easter to be blessed by the priest.

The pascha is decorated with traditional religious symbols, such as the Orthodoxthree-bar cross,and the lettersXandB(Cyrillic letterswhich stands forХристосъ Воскресе which translates to Christ is Risen.

A paskha mould

In addition to the main ingredient (tvorog), additional ingredients, such asbutter,eggs,smetana(sour cream),raisin,almonds,vanilla,spices,andcandied fruitscan be used.[4][5]

The paskha can either be cooked or uncooked (raw).Cooked paskhais made in the form of an eggcustard,to which the remaining ingredients are folded in. Anuncooked paskhais 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.

Thetvorogis firstpressedin order to eliminate the maximum amount of liquid possible, then put twice through a sieve to make a homogeneous 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. Afterward, it is placed in a traditional wooden mould assembly calledpasochnitsa(пасочница), with a layer ofcheeseclothprotecting 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 acellarorrefrigerator). 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.[6][7]

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

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  • An 18th-century Troitskaya church in St. Petersburg, known as "Kulich and Paskha", because the rotunda of the church resembles kulich, while the adjacent belfry has a pyramidal form reminiscent of paskha.[8]
    An 18th-century Troitskaya church inSt. Petersburg,known as "Kulich and Paskha", because the rotunda of the church resembleskulich,while the adjacent belfry has a pyramidal form reminiscent of paskha.[8]
  • Boris Kustodiev's Easter Greetings (1912) shows traditional Russian khristosovanie (exchanging a triple kiss of peace), with such foods as Easter eggs, kulich and a white, triangular cheese paskha in the background
    Boris Kustodiev'sEaster Greetings(1912) shows traditional Russiankhristosovanie(exchanging a triple kiss of peace), with such foods as Easter eggs, kulich and a white, triangular cheese paskha in the background
  • Postcard design by Ivan Bilibin displaying cheese paskhas around kulich. "Kulich-city is standing, glorifying itself; Lauding itself over other cities; There is no other place better than me!; For I am all tvorog and dough!"
    Postcard design byIvan Bilibindisplaying cheese paskhas around kulich. "Kulich-city is standing, glorifying itself; Lauding itself over other cities; There is no other place better than me!; For I am alltvorogand dough! "

See also

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References

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  1. ^"Pashka definition and meaning - Collins English Dictionary".Collinsdictionary.com.Retrieved28 December2017.
  2. ^"How to Make Eastern European Molded Cheese (Paska) Easter Dessert".Easteuropeanfood.about.com.Archived fromthe originalon 15 February 2017.Retrieved28 December2017.
  3. ^"Easter recipes: Kulich & Paskha".Archived fromthe originalon 2013-03-27.Retrieved2014-04-11.
  4. ^"Paskha (Russian-Style Farmers' Cheese)".Saveur.com.20 April 2011.Retrieved28 December2017.
  5. ^"BBC - Radio 4 Woman's Hour -Easter Cooking: Provencal Easter Soup and Pashka, Russia's traditional Easter dessert".Bbc.co.uk.Retrieved28 December2017.
  6. ^"Paskha".Recipes.latimes.com.26 April 2000.Retrieved28 December2017.
  7. ^"Paskha".Archived fromthe originalon 2017-11-09.Retrieved2017-11-08.
  8. ^"Wandering Camera - Notes about St.Petersburg and its suburbs".Enlight.ru.Retrieved28 December2017.
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