17 traditional Easter dishes from around the world – and one of mine

what are you doing for easter are you going away?
Then have fun in traffic jams, in line at the airport, on a crowded train or when you’re stressed out on the hiking trail!

Oh, are you staying home? Good decision – and also a good reason to serve you and your loved ones a savory Easter menu!

What’s up with you?
Very classic: the Easter lamb? So a giant?
Or something more historic: the Swiss Ostergitzi?

But maybe it could also be something else. And if you’re still in doubt, here’s a selection of traditional Easter dishes from around the world! Please:

A typical Argentinian Easter dish originates from Liguria: La Pascualina is a savory pie filled with spinach, artichokes, parsley, ricotta and boiled eggs. The latter represent the resurrection of Christ, the 33 layers of filo pastry symbolize the years of Jesus’ life.
Recipe HERE (Spanish)

Pashka – an Easter dessert made with cream cheese, butter, sugar, egg yolk and dried fruit. The pyramid-like shape is meant to refer to Christ’s tomb and is decorated with religious symbols. According to tradition, the Pashka is served on Easter Sunday along with red-colored eggs and Kulichanother typical Easter dish.
Recipe HERE.

In Brazil, it is customary to prepare cod and stockfish recipes, a culinary tradition that originates from the Portuguese. One of the Easter recipes is bacalhoada, where the fish is cooked with vegetables and topped with hard-boiled eggs and olives.
Recipe HERE (English)

Fanesca – this is more than a soup, but rather a cultural heritage of Ecuador. The ingredients come from all regions of the country, which is why the dish represents the diversity of food and the unity of the Ecuadorian people. The recipe contains fish, milk, cheese, beans, wheat flour, garlic and 12 grains, which symbolize the 12 apostles of Christ.
Recipe HERE (Spanish)

These sandwiches are traditionally eaten on Good Friday and sold while still warm. And usually eaten on the spot. The cross of light dough refers to the crucifixion of Christ and is supposed to ward off evil spirits. Traditionally, giving Hot Cross Buns strengthens the friendship.
Recipe HERE.

In many European countries, the Easter lamb is part of the traditional menu on Easter Sunday. The lamb symbolizes Christ, ‘the Lamb of God’, who sacrificed his own life to save the world. In France you serve le gigot d’agneau Pascalwhich is served with beans and potatoes.
Recipe HERE (French)

The typical Georgian Easter meal consists of a white wine-based lamb stew called tarragon leaves called green plums tkemali, chives and green chillies. Although it is eaten all year round, the demand is highest at Easter, when the plums are not yet fully ripe.
Recipe HERE

The Greek is no different from the Swiss plaited bread tsoureki slightly sweeter and has both pagan and Christian symbolism. For both, the bread represents life, while the braid has different meanings: in pagan culture it is said to ward off evil spirits, while for Christians, the triple braid symbolizes the Holy Trinity. After baking, red-colored eggs, representing the blood of Christ, are placed on the bread.
Recipe HERE

The ‹Easter Pigeon› (colomba = pigeon) is usually baked before Easter, decorated in various ways and given to family, friends and acquaintances. Shaped to resemble a pigeon with spread wings, the sweet pastry is made from a wheat sourdough that usually also contains ground almonds, apricot kernels, hazelnuts, cashews, and candied orange and lemon zest. According to legend, its custom dates back to the Battle of Legnano in 1176. At that time, two pigeons are said to have landed with the Milanese troops, which was interpreted as a promise of divine help for the Lombard League. To commemorate the event, two pigeons are released each year during Easter Mass at the Basilica of San Simpliciano in Milan.
Recipe HERE

capirotada is a bread dessert with fruit, the recipe of which varies from region to region. But some ingredients should not be missing, for example cloves and cinnamon. The bread symbolizes the body of Jesus, the cinnamon sticks the cross and the cloves the nails.
Recipe HERE (Spanish)

Especially in Naples there are pizza china, which is traditionally prepared on Good Friday and eaten on Holy Saturday. And yes, despite its name, it looks and tastes very different from the traditional Neapolitan pizza. It is more like an English pie: the crispy dough contains lard, and the filling can contain cold cuts, cheese and eggs.
Recipe HERE (Italian)

back – the traditional, slightly sour soup based on rye flour and with sausage, carrots, basil and other herbs: it is served with boiled eggs and often in a bread.
Recipe HERE

A hearty Romanian cheesecake said to be of pagan origin. In Romania, the cake is prepared at home on Holy Saturday to be blessed at Mass on Easter Sunday. According to tradition, the person should enjoy prosperity in the new year.
Recipe HERE

As with lamb, the custom of eating gitzi meat at Easter came from the cultural concept of purity associated with a young goat. What used to be considered a feast for the poor has long since become a rare specialty that is most strongly experienced in Tessin.
Recipe HERE

In some regions of Spain, especially in Catalonia, children look forward to Easter Monday when their godparents give them Eastermonas received as a gift, a kind of pastry similar to brioche, decorated with boiled eggs.
Recipe HERE (Spanish)

Easter Sunday supper in the United States is peppered oven-baked ham glazed with brown sugar or honey.
Recipe HERE (English)

Barbecue party at Easter? Easter Sunday lunch is traditional in Cyprus souvla – Lamb skewers (also here: the Lamb of God etc.).
Recipe HERE (English)

Gigot in the classic Indian way: slowly cooked and with a lot of spice. Raan that’s what it’s called, a dream.