Traditional Easter food from around the world

Beyond traditional hot cross buns and simnel cake, there are a myriad of tasty Easter delights and national seasonal dishes out there that might persuade you to widen your foodie horizons. We've taken a look at some of the most interesting dishes that are devouered throughout the world this Easter...

Mexico: Capirotada

Capirotada is a traditional Mexican bread pudding served at Lent. Each of the ingredients in the pudding has some religious meaning, and they also happen to be delicious together. Spices, raisins, nuts, coconut, bananas, sugar, and cream go into a custard, which is poured over torn pieces of bolillo, a Mexican bread. Serve warm with a little whipped cream.

Spain: Torrijas

Torrijas, are a variation on French toast enjoyed all over Spain and are a typical example of Easter indulgence. Slices of slightly stale bread, soaked in milk, sugar and spices overnight, then dipped in egg and fried in olive oil until crispy and golden brown. There are variations soaked in wine, syrup or honey but all torrijas are sprinkled with a delicious cinnamon sugar mix after frying. In Catalonia, these are traditionally served on Easter Monday.

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Poland: Żurek

There’s nothing more Polish than Żurek: A traditional Polish soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes and mushrooms. Oh! Don't forget the boiled egg!

Italy: Colomba di pasqua

During Easter, the shelves of Italian bakeries groan under the weight of this traditional cake, which falls somewhere between panettone and pandoro. It's flavoured with candied peel and topped with sugar and almonds, though modern variations come studded with chocolate chips and fudge for hardcore sugar fans. Before baking, it’s fashioned into a dove shape to symbolise the bird that flew back to Noah with an olive branch in its beak.

Austria: Reindling

Reindling is a speciality from Carinthia, originally served on festive days like weddings, baptisms, and especially Easter. Now a common dish in Carinthian cuisine, Reindling does not necessarily have to be sweet. It tastes delicious with butter and jam, but traditionally it was also served like bread with the Carinthian Easter meal of ham, smoked sausages, and eggs.

Greece: Koulourakia

Koulourakia are traditional Greek butter cookies flavored with orange, vanilla, and brandy. Traditionally made around Easter, these cookies are crispy with a tender crumb and go perfect with a cup of coffee!

These buttery Easter biscuits can be identified by their typical twisted shape, vanilla flavouring and crunchy sesame seed outer shell. Their fluffy, light-as-air texture and shiny, golden brown glaze makes them look extra inviting.

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