In the West, each country will have a traditional dish on the table to celebrate Easter. Easter is also coming very close, take a look around to see what they have prepared for this year’s holiday.
Easter is considered one of the most important holidays of the year for Christians to commemorate the resurrection of Jesus from the dead after his crucifixion.
Easter usually occurs on the first Sunday after the full moon of the Northern Hemisphere’s vernal equinox. On this day, besides many rituals, the making of traditional dishes is also extremely important. In each country, food on Easter is different.
The dish that is never absent from the table of American families on this important holiday is Jambon . For Catholics, pork is considered God’s food. Americans often use leftover food to celebrate the holiday, so the ham was born according to that tradition. This ham is even more unique when served with pineapple and cherry blossoms.
Koulourakia , a cake with a very special name, is the flavor that adorns the Easter meal of the Greeks. This is a sweet butter cake, fragrantly baked with dried nuts such as almonds, cashews… Pretty little cakes are molded in the shape of a spiral and are a very popular dessert by the people of this country.
Mexicans love cakes as well, so capirotada is a typical sweet for the holiday in this country. The cake is greasy with a layer of cheese evenly on the surface, plus raisins and a sharp sweetness in sugar syrup.
Flying to England, you will find the same point on every family’s holiday table is the cross bread, Hot Cross Buns . Fragrant cake with cinnamon powder and nutmeg. This dish brings sweetness and harmony in topping ingredients such as raisins and plums. A layer of sauce in the shape of a cross, representing the cross of the Lord is their traditional cake decoration.
In addition to Hot Cross Buns, there are also Simnel cakes. Simnel cake is a fruit cake made from familiar ingredients such as flour, almond flour, sugar, butter, dried fruit, etc. Simnel cake is a traditional dish in England every “Lent” – about 40 days from Easter.
The special feature of Simnel cakes lies in the cake decoration. The surface of the cake will be decorated with 11 or 12 round macaroons around representing the apostles of Jesus, this is the way to show people’s beliefs for their faith during the holiday. Easter.
Another novelty, Tsoureki , is a round cake with a filling decorated with red eggs. This is a dessert that countries in Central Asia often use as a symbol of Easter. Because the red egg bears the image of the blood of God. This dish is also popular at Christmas and New Year.
In Ecuador, it is more sophisticated with Fanesca soup . With rich ingredients from milk, gourds, pumpkins, beans, cereals, eggs and dried cod, this dish takes quite a while to prepare. Usually a week before the holidays, people have already started cooking them. This is considered the most nutritious and attractive soup in Ecuadorian cuisine.
Mammi is a family favorite in Finland during Easter. The cake is soft and sweet in the sweetness of molasses and the sweet aroma of orange peel. The best way to eat it is to eat it with milk or cream.
Torta pascualina, a mouthwatering cake made with ricotta, spinach and eggs. People in two neighboring countries Argentina and Uruguay often make large cakes to share among relatives. This is a cake that no people do not know about on Easter.
The last stop is Eastern European countries such as Serbia, Belarus, Ukraine, Georgia and the Russian states. Christians often make kulich cakes to celebrate this important holiday. The cake is similar to a cake but has a cylindrical shape. The top of the cake is attractive with melted cream and colorful chocolate toppings and toppings.
Advocaat and Passbrood are indispensable on the Dutch Easter table. Advocaat is a drink with a long tradition in the Netherlands, cream brandy is beaten with eggs, sugar and honey. And Paasbrood is a bread full of nuts with sweet and sour raisins, almonds, nuts …
In Jamaica , Christians eat currant and cheese cakes at Easter.
Slovenia, Poland : The typical Easter dish of these countries is a “sculpture” of a sheep made from butter with a red bow around its neck.
Rosquillas are traditional Spanish donuts, often prepared for festivities during Holy Week. Although there are many different types of rosquillas, the most common are made with eggs, sugar, milk, oil, lemon zest, flour, and baking powder. Once deep-fried, rosquillas are often topped with cinnamon sugar and served as a snack. Another popular version is the rosquillas de vino made with sweet muscat.
Chervil soup in German is called “kerbelsuppe” , which is made from a herb similar to parsley called chervil. Soup is usually eaten on Holy Thursday (the Thursday before Easter). Since in Germany this day is called “Green Thursday” , green foods such as chervil soup are eaten on that day.
Pizza rustica , also known as pizzagaina, is meat mixed with cheese and wrapped in a thin crust. Like most Italian recipes, rustica pizza varies from region to region and depends on the chef. It originated in the city of Naples (Naples in English and French), known as the birthplace of pizza.
White borscht soup, also known as “zurek”, is a traditional Polish dish not only for Easter but also for many other holidays. This soup is made from sour rye flour, sausages, boiled eggs, potatoes and many other ingredients with various religious connotations.
Pashka is a familiar Easter dessert in Russia, made with cream cheese, dried fruit and nuts. Traditionally, pashka has the shape of a truncated pyramid, representing the tomb of God, on the cake is also often covered with the word “XB” meaning “the Lord is risen”.
Flaouna is a type of cake with cheese filling combined with raisins and topped with sesame seeds, with a fatty and sweet taste. Flaouna cake means the end of “Lent” and the beginning of Easter in joy, celebrating the day of Jesus’ rebirth in Cyprus.