Easter Foods Ideas Across The World

Like many other holidays, Easter is celebrated with plenty of unique and scrumptious food.

Keeping holiday traditions makes us connected to our roots, and it’s also a way to create positive memories, teach values, build relationships and foster a sense of belonging.

Around the world, a variety of dishes help commemorate the end of the Lenten fast.

Irrespective of the hour you intend devouring any kind of Easter dish, try lay your hands at some traditional Easter recipes from around the world.

Surprise yourself, family and friends with any of the Easter dishes and treats eaten across the world listed below.

Enjoy the ride!

UNITED KINGDOM: Hot Cross Buns

Hot Cross Buns


Traditionally prepared and eaten on Good Friday in the United Kingdom, India, Ireland, Australia, South Africa, New Zealand and some parts of the Americas, including Canada and the United States, these subtly sweet spiced hot buns are made with rich yeast dough and dry fruit such as raisins or currants.

The buns mark the end of the Lenten season. Different parts of the buns vary in meaning; the top of each bun symbolizes a cross. The spices used signifies the spices used to embalm Christ after his death during his burial.

Hot cross buns are typically made from short crust pastry, a mixture of flour and water, or icing sugar, while it is assumed that the cross was originally merely incised with a knife.
The buns can be enjoyed plain or toasted and served with butter.

FRANCE: Le Gigot D Agneau Pascal (French Roast Leg of Lamb)

French Roast Leg of Lamb


Lamb is an incredibly common main dish for Easter celebrations in France, and in much of Europe.

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A roast leg of lamb is an impressive main dish for any celebration. This traditional French Easter dish of roast leg of lamb is the perfect dish to blow anyone’s mind away!

French cooking might be known for being a bit complicated and over the top, but even with a seemingly fancy name, the preparation for this roast leg of lamb is so incredible, very simple to prepare and full of flavour.

ITALY: Colombia di Pasqua

Colomba di Pasqua


Colomba di Pasqua also known as Colomba Pasquale and means “Easter Dove” in English” is an Italian traditional Easter bread which is a sweet sign of spring every year.

The dough for the colomba is a sweet and fluffy cake which is traditionally made with flour, eggs, sugar, natural yeast and butter. It usually contains candied peel and no raisins.

The dough is then fashioned into a dove shape and finally is topped with pearl sugar and almonds before being baked.

Delicious on its own, colomba is often served with fresh berries, drizzled in dark chocolate, slathered in sweet spreads, or paired with whipped cream. Italians even will enjoy a slice with coffee for breakfast or dessert wine.

UNITED STATES: Baked Ham

Baked Ham


Baked Ham is very simple to make any time of the year but is prepared specially for occasions such as Easter and Christmas.

It is moist, succulent, juicy and delicious on the inside while the outside is having a crispy, charred and sticky edges brushed with a brown sugar glaze and caramelized for a hint of sweetness.

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The perfect ham for your Easter celebration!


GREEK: Tsourike (Easter Bread)

Tsourike (Easter Bread)


Greek Easter sweet yeast bread is a traditional dense braided loaf that’s adorned with red-dyed eggs (the red symbolising the blood of Christ).

Tsourike is baked at Christmas and New Year and other celebrations, but it’s at Easter that it really comes into its own this is because Easter is by far the most important and most enthusiastically celebrated religious festival on the Greek Orthodox calendar.

It’s given as a gift to family and friends, a blessing for the festive season.

You can serve it as part for brunch with a little honey and feta.

POLAND: Barszcz Bialy (White Borscht)

Barszcz (White Borscht)


White Borscht is a popular hearty classic Polish dish that has been gracefully prepared in Poland for centuries which is usually eaten on Easter Sunday morning.

White Borscht is a tasty Polish Easter soup that is garnished with sausage, eggs, potatoes, and other ingredients that bring a lot of religious symbolism to each bite of this delicious soup.

Traditionally, this soup is made with items in the basket of food taken to church by Polish families take on Holy Saturday for blessing.


NIGERIA: Jollof Rice

Jollof Rice


Personally, I call this dish “Party Jollof. Eating this dish will make you feel like you are in heaven already.

Jollof Rice is a legendary, rich, classic, common and incredibly tasty one-pot dish popularly eaten in West African in regions such as Nigeria, Senegal, Ghana, Togo, Ivory Coast, Liberia, Mali, Senegal, Gambia and Cameroon.

It is a very versatile dish, colourful and flavorful. it is usually made from scratch using Rice, Tomatoes, Pimento peppers, Tomato paste, Scotch bonnet, Onions, Salt, and other spices. It is inexpensive and easy to make, yet very delicious.

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Because of its popularity, there have been several debates as to its origin. All I know for sure is that it’s a dish that will keep you craving for more.

NAPLES, ITALY: Pizza Chiena

Pizza Chiena


Pizza Chiena sometimes pronounced Pizza Gaina, or Pizza Chena is a southern Italian savory pie made with a variety of cheese, cold cuts, and eggs baked within a bread crust which is unlike any pie you’ve ever tasted.

With beautiful layers, this impressive pie is the perfect dish for Easter brunch!

ARGENTINA: Torta Pascualina (Spinach Ricotta Pie)

Torta Pascualina (Spinach Ricotta Pie)


Torta Pascualina is originally an Italian pie that has taken up residence in Argentina and Uruguay as a popular Easter dish.

Torta Pascualina is traditionally served during Lent, but it makes an excellent lunch or supper any time of year.

This dish is a delicious combination and can fit in throughout the Easter period. With fresh greens, eggs and cheese wrapped up in crisp pastry. It’s a great meatless meal in shareable form.

LITHUANIA: Vedarai (Potato Sausage)

Vedarai (Potato Sausage)


Being Lithuania’s specialty, Vedarai is a simple Lithuanian dish with a memorable taste stuffed with grated potatoes and onions.

It can be made entirely meatless and can be well garnished with sour cream or sauté onions and greaves.

How are you celebrating Easter this year? What are your must-eat foods for this Easter celebration? I hope you try out some of the listed dishes at home and let me know how it turned out.

Lets share some more ideas in the comment section below!

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