Easter is the celebration of the Resurrection of Christ. After observing Lent for 40 days and 40 nights, we’ve earned the right to enjoy some of the pleasures we’ve resisted for what seems like a very long time. One way to do this is to serve Traditional Paklava at your Easter table.
Some years ago, Susan Ounjian, a lecturer and performer, hosted a cooking video, “The Art of Traditional Armenian Cooking”. In it she explained her version of the origin of the word “paklava.” She stated that the word came from an old Lenten tradition: “With ‘pak,’ meaning Lent, and ‘halva’, meaning sweet, the story says that paklava was made with 40 layers of dough to represent the 40 days of Lent. After Easter services, paklava was served in celebration.”
So, with this in mind, here is our recipe for traditional paklava to serve and enjoy with your family and friends this Easter Sunday.