Amazingly (considering how much I like food!), this is the first time I've looked at this thread. I couldn't help but notice all the talk of Russian Pashka and Greek Easter bread and note that, once again, Romania is somewhere in the middle. Does anyone here (other than the Romanians, of course), know Romanian Pasca? I make it every year, but I'll need to consult a recipe to get the proportions right.
To give a rough description, though, it's a very rich, eggy yeast dough (rather like panettone but minus the fruit), made into a flat, round almost flan-like base and trimmed with a plaited edge. In the middle you put a mixture of (most commonly but there are other variants), branza de vaca (a pretty soft, crumbly, white cow's cheese used for sweets in Romania - the best substitute I've found in Britain is Ricotta, though you need to drain it or it's too wet), a handful of raisins, some flour, eggs, sugar, vanilla and lemon zest, finish it off with a cross of plaited dough and a washing of egg yolk and then bake the whole thing in the oven. It's wonderful.
I'll also try to get a recipe for Cozonac (which I make at Christmas - it's a similar dough to the Pasca and the version I make - because I like it best - is made in a square, covered with a paste of walnuts, icing sugar and milk and rolled up like a Swiss role before baking) and mici otherwise known as mititei, which are small 'sausages' of mince meat, herbs, spices and a lot of garlic, cooked over charcoal - the best thing about summer in Romania. I might even throw in my wife's recipe for piftele (chiftele as they are called by non-Moldovans, I believe) assuming she lets me.