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Easter is one of the most important spring holidays, bringing together religious and folk traditions. They are a time of joy, new beginnings and hope, celebrated in the circle of family and friends. Inherent in these holidays are also rich gastronomic traditions, when dishes full of spring flavours and aromas appear on the table.
Easter is associated with many customs and symbols that have been passed down from generation to generation. Many of them have deep meaning and give the holiday a unique atmosphere.
One of most well-known Easter custom is the pomlázka - a braided twig made from young willow twigs, which boys symbolically whip girls with on Easter Monday to keep them healthy and beautiful throughout the year. In return, they receive painted eggs, sweets or sometimes a small shot of homemade liquor. This custom is still widely observed today, especially in the countryside.
Painted eggs, known as kraslice, are one of the most beautiful symbols of Easter. Techniques for decorating them vary by region, from traditional dyeing in natural dyes to wax batik to engraving designs into the shell. Each motif and colour has its own meaning and decorated eggs are often given as a friendly symbol of good luck and health.
Easter sees town squares come alive with Easter markets, where you can buy handmade decorations, Easter eggs and traditional Easter delicacies. Stalls offer a variety of sweet and savoury delicacies and the streets are filled with a joyful atmosphere of music and spring cheer.
The Easter table is full of specialties made from fresh ingredients - eggs, herbs, yeast dough and meat. Each dish has its place and meaning, with many recipes preserved for centuries.
One of most traditional dish is Easter stuffing - a delicious baked mixture of eggs, soaked bread, milk, smoked meat and plenty of herbs such as marjoram, parsley or young nettles. The stuffing has a lovely crispy crust and the inside is soft and moist. It looks especially beautiful when served on a decorative glass plate, garnished with fresh herbs and slices of roasted meat, which enhances its festive character. It is baked in the oven and can be served as a side dish with meat or as a stand-alone dish, for example with fresh spring salad.
Another essential part of the Easter menu is Mazanec - a leavened sweet bread made from flour, eggs, butter, milk and raisins. Traditionally, it is sprinkled with sliced almonds and before baking, a cross is formed on it as a symbol of blessing. Mazanec is great with butter and homemade jam and is one of the most popular Easter sweets.
Inherent to Easter is the lamb, which is sponge or butter dough baked in the form of a lamb. This traditional symbol of innocence and rebirth is usually decorated with sugar or covered in chocolate icing and is often placed in the middle of the festive table. Sometimes a red ribbon is tied around its neck as a protective mark.
Easter lunch is usually associated with roast meat. The most common dish is roast lamb, which symbolizes sacrifice and renewal of life. In some households, roast pork or chicken is prepared instead with potatoes and steamed vegetables.
Special pastry, Green Thursday is jidas - sweet yeast doughnuts in the shape of a spiral or rope. According to tradition, they resemble the rope on which Judas was hanged, and should be eaten on Maundy Thursday as protection against disease and evil forces. After baking, the Judas are brushed with honey, which gives them a slightly sweet taste.
Easter celebrations mark the end of the Lenten season and the arrival of spring, which brings with it rich flavours and joyous moments. Whether Easter is primarily a spiritual holiday for some or more of a joyous celebration of spring, it is a time full of colour, tradition and delicious foods that bring families and friends together. This festive time is the perfect opportunity to meet, share and enjoy new beginnings.
