An exploration of Easter foods around the world

On April 21st, Catholics around the world will celebrate Easter Sunday. Easter is a time for families and friends to get together to share a meal, and reflect on the death and resurrection of Jesus. Often there are culturally symbolic foods that are only enjoyed as part of this significant religious event. In this blog, we look at Easter culinary traditions from around the world.

Colomba di Pasqua

Colomba di Pasqua – which means 'Dove of Easter' in English – is the traditional sweetbread-cake eaten by Italians on Easter Sunday. Crafted in the shape of a dove (a symbol of peace), Colomba di Pasqua is in many ways similar to its Christmas cake counterpart panettone, both in taste and ingredients. Its base generally consists of eggs, flour, yeast, sugar, butter and candied fruit peel, which is then topped with sugar, almonds, and, for sweet tooths, chocolate.

Make Colomba di Pasqua with this Genius Kitchen recipe.

 

Hot cross buns

Hot cross buns have been enjoyed on Good Friday for centuries in places like the UK, Canada, and Australia. These spicy fruit buns are traditionally made with flour, yeast, butter, milk, sugar and eggs, and are given their unique taste through raisins, mixed spice, cinnamon and dried fruit peel. The top of each bun is glazed with a sugary white cross, which symbolises Jesus's crucifixion. Modern hot cross bun variations swap out the dried fruit for chocolate, coffee, or apple and cinnamon.

Make hot cross buns with this Donna Hay recipe.

 

Pashka

Pashka is a traditional Russian Easter dessert. It's made in the shape of a dome or pyramid with eggs, cream, cheese (usually ricotta or cottage cheese), dried currants and fruits (such as cherries, figs, pears and sultanas), nuts and spices. Pashka recipes vary between region and country, as other Eastern European countries have their own variations of the dish. Custom often sees the pashka taken to church on Good Friday to be blessed before it's eaten on Easter Sunday.

Make Maggie Beer's pashka recipe for Delicious.

 

Simnel Cake

Simnel cake is the United Kingdom’s most well-known Easter dessert going back to medieval times, which signifies the end of Lent. Made with rich fruits, spices and marzipan, this sweet treat is also topped with eleven marzipan balls which represent the eleven Disciples of Christ, after the exclusion of Judas. The Simnel cake is generally eaten on Easter Sunday.

Make Simnel cake with this BBC Simnel Cake recipe.

 

Tsoureki

Tsoureki is a sweet Greek brioche baked into the shape of a plaited ring or loaf and flavoured with aniseed, cardamom, or mahlep (ground cherry kernels). Tsoureki is eaten at different times throughout the year, such as Christmas, but come Easter, it is made with hard-boiled eggs, that been dyed red, placed within it. (The red of the eggs represents Christ's blood). Tsoureki is generally eaten on Easter Sunday and also made and gifted to family and friends.

Make tsoureki with this Gourmet Traveller recipe.

 

Capirotada

In Mexico, capirotada is the traditional dessert of choice during Lent and on Good Friday. This moreish bread pudding is made with eggs, butter, bread, spices, nuts, and cheese. Each ingredient has a religious connection, the bread, for example, is said to represent the Body of Christ.

Make capirotada with this SBS Food recipe.

 

Cooking Easter foods with family members – such as your children or grandchildren – is a lovely way to spend quality time together and share the traditions and religious symbolism behind the dishes.