It’s definitely not too soon to think about Easter,
which comes the second Sunday of April this year, just as the forsythia
and daffodils begin their bloom, lovely reminders of the cycle of renewal.
But Easter is not the only deeply spiritual occasion to fall in spring.
In fact, Easter is just one of many major religious
observances that happen in and near April. This year the three major
religions in this country, Christianity, Judaism, and Islam all honor a
sacred event with ceremonies that occur within three weeks of each other.
Tellingly, for a season of renewal, the major celebrations are each
connected to a birth, if only metaphorically.
Besides Easter, on April 8, the Jewish observance of
Passover begins April 3 and Muslims celebrate the birth of the Prophet
Muhammad March 31. Easter commemorates the resurrection of Jesus Christ
from the tomb, His re-birth, as it were, from death to everlasting life
with God. Passover is a remembrance of the Exodus of the Jews from slavery
in Egypt and thus the birth of the Jewish nation. The celebration of the
birth of the Prophet Muhammad, founder of Islam, is known as Mawlid al-Nabi
or Maulid an-Nabi and, as with Easter and Passover, holds deep
significance for followers of the faith.
And, as is likely with any community celebration,
these religious observances include food. And there is one food
particularly that is at home in the houses of Christians, Jews and Moslems
celebrating Easter Sunday, Passover or Mawlid al-Nabi. That food is lamb.
Lamb
dishes are staples in the Middle East, birthplace of all three of these
religions. Lamb is the other favorite for Easter dinner, replacing ham. In
many Jewish homes, a roasted lamb bone symbolizes the lamb that was
sacrificed at the Holy Temple of Jerusalem on the eve of the Exodus. It
was lamb blood from that sacrifice that marked the doors of the
Israelites, so they might be "passed over", saved from the final plague to
strike Egypt. Lamb is also a traditional favorite at Muslim feasts.
Following is a recipe for a fried meat pie that comes
from the book “Taste of Russia” by Darra Goldstein (Russian Life Books,
1999). Many areas of Russia, especially in the Crimea area are peopled
with groups observing Easter, Passover and Mawlid al-Nabi. This recipe is
for a half-moon shaped little pie that can be stuffed with any meat, but
is usually made with lamb or lamb and beef. The oil for frying is
traditionally sunflower oil, but any vegetable frying oil will do.
Used as an appetizer or a main dish, the pies are
generally eaten by hand -- never with a knife and fork -- so that the
first bite sends a spurt of hot, meaty juice into your mouth. The pies are
delicious with any hot sauce or with sour cream, plain or flavored with
chives or rosemary.
