paskha

Paskha, also known as pascha, is a term used in Eastern Orthodox and Eastern Catholic contexts to denote Easter, and it also refers to a traditional cheese dessert served during Easter celebrations in Russia, Ukraine, Belarus, and other parts of Eastern Europe. The name derives from Pascha, the liturgical term for Easter, itself from the Greek word for Passover.

Traditional paskha is made from tvorog (drained curd cheese) or farmer’s cheese, which is kneaded until smooth and blended with butter, sugar, and vanilla. Some recipes include sour cream or heavy cream and occasionally egg yolks. Dried fruits such as raisins, candied citrus, and sometimes nuts are folded in. The mixture is packed into a mold lined with cheesecloth, typically in a pyramid or truncated cone shape, and chilled until firm. Unmolded paskha is often decorated with fruit, nuts, or icing and served with other Easter foods like kulich, a rich bread.

The dish is tied to the Easter feast after the period of Lent, during which dairy products are traditionally restricted. The white color and the mold’s form have been interpreted as symbols of purity and the Resurrection, though specific meanings vary by tradition.

Regional varieties exist: in addition to the cheese dessert, some languages use paskha or paska to name a separate Easter bread common in Ukrainian and Russian traditions. Recipes differ across countries and households, and dairy-free adaptations exist for dietary needs.