páskum

Páskum is a traditional dish originating from the Basque Country, a region spanning parts of northern Spain and southwestern France. While variations exist, the core of páskum typically involves slow-cooked lamb or mutton, often simmered with vegetables like potatoes, carrots, and onions. The meat is usually seasoned with local herbs, which can include thyme, rosemary, and bay leaves, contributing to its distinctive aroma and flavor.

The cooking process for páskum is characterized by its patience. The meat is often braised for several hours until it becomes exceptionally tender, easily falling off the bone. This slow cooking method allows the flavors to meld together, creating a rich and hearty stew. Some recipes may also incorporate a touch of garlic or a splash of wine to further enhance the depth of the dish.

Páskum is commonly served as a main course, particularly during colder months or for special gatherings. It is a comforting and nourishing meal that reflects the culinary heritage of the Basque people. The simplicity of its preparation, relying on quality ingredients and time, is a hallmark of traditional Basque cooking. While specific regional interpretations might differ in spice blends or added ingredients, the essence of tender, slow-cooked lamb remains central to the identity of páskum.