Typical Easter food around the world

Have you ever stopped to think that typical Easter foods say a lot about how the festivity is celebrated around the world? The ingredients that are used, how to prepare, how to serve, when and how to eat, represent much more than just a recipe. They are symbolisms and traditions of the most varied cultures and religions.

Roasted Ham – USA

American Easter is very different. The main meal is not lunch, but Sunday dinner. And the typical food is not cod, but a roast ham with a sweet taste. To achieve this effect, it is necessary to “glaze” it after roasting it with brown sugar or honey, sometimes it is covered with slices of pineapple.

Koulourakia– Greece

These easily recognizable traditional Greek Cookies, aka Koulourakia, are often associated with Greek Easter. Once you taste these not too sweet, slightly crunchy on the outside, and tender soft on the inside biscuits, with just a subtle hint of orange and vanilla, you will be making Koulourakia throughout the year.

Capirotada – Mexico

A typical Easter food from Mexico that begins to be consumed in Lent. Capirotada is a bread pudding with fruit, whose recipe changes depending on the region. But some ingredients cannot be missing, such as bread, fruits, cloves and cinnamon. This dessert symbolizes the crucifixion of Jesus: bread is the body; the cinnamon sticks, the cross; and the cloves, the nails.

Hot Cross Buns – England

Originally, these rolls were stuffed with dried fruit and consumed on Good Friday. Nowadays, it is easy to find them filled with chocolate and nuts all year round. The cross drawn on the rolls refers to the crucifixion of Christ and ward off evil spirits. Still according to tradition, offering Hot Cross Buns to friends strengthens the relationship.

Fanesca – Ecuador

More than a soup, Fanesca is a cultural heritage of Ecuador. Its ingredients come from all regions of the country and for this reason, the dish represents the diversity of food and the unity of the Ecuadorian people. In its recipe, fish, milk, cheese, beans, wheat flour, garlic and 12 types of grains, which symbolize the 12 apostles of Jesus Christ.

Mämmi – Finland

One of Finland’s typical Easter foods is Mämmi, a dessert based on rye flour, malt, molasses, water, salt and orange zest. It takes time to prepare and can take 3 to 4 days to be ready. For the hurried, it is easy to find it in supermarkets, serving it with some cream on Good Friday, the day you should avoid household chores and eat simple, cold meals.

Pascualina Pie – Argentina

The Easter table in Argentina has European inspiration. Pascualina Pie is of Ligurian origin, in northern Italy. It is a savoury dish filled with spinach, artichokes, parsley, ricotta and whole boiled eggs. The latter represents the resurrection of Christ. The 33 layers that make up the dough symbolize Jesus’ years of life.

Kulich – Russia

Kulich is delicious sweet bread commonly eaten in Russia on Easter day. Similar in shape and flavour to panettone, kulich is packed with fragrant spices, dried fruits and citrus peel. Bake up a batch for breakfast on Easter sunday or serve it with a slice of pashka – its traditional accompaniment – for an indulgent afternoon snack.