Easter svítek – traditional Easter stuffing

Last Updated on December 5, 2024

Head, Easter bun, meatloaf, meatloaf, or Easter candle. This is the name given to Easter stuffing, a traditional festive dish and one of the most popular side dishes prepared in many variations around the world during Easter. According to tradition, it is served on White Saturday, when Lent ends. “Join us in preparing the traditional Old Bohemian version with nettles, you will not be able to resist the soft dough and golden crispy crust!

Ingredients:

Rule for 6-8 servings: 300 g of cooked smoked meat 50 g butter 150 ml milk 10 pcs of day old rolls 6 pcs of egg 3 handfuls of young nettles/parsley if you don’t have nettles sunflower oil to grease the baking dish a pinch of nutmeg freshly ground pepper salt

Procedure:

Preheat the oven to 180°C.

Cut the onions and cooked smoked meat into cubes and place them in a large bowl.

Separate the egg yolks from the egg whites and add them to the prepared mixture along with the chopped nettle leaves, milk and melted butter and mix together.

Whisk the egg whites until stiff and gently fold in the other ingredients.

Flavor the mixture with a pinch of nutmeg, fresh pepper and salt and pour into a baking dish greased with sunflower oil.

Let bake for about 40 minutes until the stuffing is firm and golden brown.

Note:

Recipe for article: Eggs play a major role at Easter. How to choose?