Easter around the world

We Brits love chocolate eggs and roast dinners at Easter. But what does the rest of the world eat at this time of year?

Russia

The Paskha cake (pictured above) is a pyramid-shaped dessert bearing the Cyrillic letters 'XB', which stands for "Khristos voskres!" or "Christ is risen!" It's made from curd cheese, which results in a dense, creamy cheesecake. We’d quite like to try this one out. It looks a bit weird, but will likely make up for its bizarre looks with its taste.

South Africa

In South Africa, it’s traditional to eat pickled fish on Good Friday. This ties in with the traditional Christian belief that you should abstain from meat on this day. But when fish is prepared in this delicious way, it’s doubtful that many will miss meat anyway. 

Scandinavia

This article suggests that in Scandinavian countries 'Easter food' is less specific than, say, Christmas-time food. Having said that, pickled herring and meatballs are among the favourite foods included in the ‘påskbuffé’ selection laid out during Easter. Easter is called påsk in Sweden; påske in Norway/Denmark; and pääsiäinen in Finland.

France

“Poisson d’Avril!” – another relation, perhaps, to the custom of not eating meat on Good Friday. On 1st April, children (and some adults) make paper fish and try to stick them to their friends’ backs, before running away shouting “poisson d’Avril!” Chocolate fish are also enjoyed throughout the Easter season. The same joke is played in Italy and Belgium. However, paper fish are definitely not as flavoursome as the traditional Agneau Pascal – a big lamb roast. Lamb is a popular main course dish for Easter Sunday in several European countries.

Bulgaria

Bulgarians bake Kozunak for Velikden, which is a slightly sweetened loaf of braided bread that looks impressive and tastes delicious. The juice and zest of a lemon, sultanas, and/or a dash of rum are optional additions, and the bread is brushed with egg yolks that produce its glossy coat. This type of braided bread is called Challah by Jewish people, Vánocka in Slovakia and Zopf by the Swiss (among other names).

Italy

Savoury tarts (Torte Pasqualina) are popular in Italy around this time, often prepared using flour, eggs, herbs and cheese. Dove-shaped Easter cakes known as Colomba Pasquale are also enjoyed. Vegetarians might find the Italian menu particularly appealing, as sauteéd artichokes and potatoes are also included in the meal in many households. Even without a meaty main course, it's beginning to sound pretty satisfying.

Ecuador

In Ecuador, a soup called Fanesca and a version of mashed potatoes called Molo are popular fare during Pascua. The soup is made primarily from cod, beans and squash, while Molo has its potato base enriched by garlic, cheese and onions before it's served up with avocado, eggs, hot peppers and other garnishes.

Colombia

Colombians also make a soup with cod (Potaje de la Vigilia), though they use chickpeas and fresh spinach to add bulk and flavour, as well as tomatoes, spices and onions. They also commonly eat fishcakes, fish fritters and shrimp ceviche around Easter time. Pastries are popular for dessert, as are Arequipe Bars, which look rather like flapjacks but are coated with dulce de leche (which is known as 'arequipe' in Colombia and Venezuela).

Do you know any other Easter treats that are equally appetising? Let us know in the Comments box below!

Main image (Paskha cake) courtesy of Mitrius; pickled herring image courtesy of Kagor; challah image courtesy of Aviv Hod; Colomba Pasquale image courtesy of J.P.Lon; fanesca image courtesy of Micah Yoder.

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