• Ensaïmada (Spanish sweet bread) (Alan Benson)
Travel the globe with your Easter banquets this year, and discover the many delicious ways end-of-Lent fasting is celebrated.
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26 Mar 2018 - 5:06 PM  UPDATED 21 Mar 2018 - 5:20 PM

On the savoury side:

Italy

1. Silverbeet and ricotta Easter pie (torta pasqualina)

Eggs are included in this Italian classic to symbolise the rebirth of Christ, but they also provide a bit of extra colour and protein. On the pastry-making front, there is some good news: traditionally the pastry was 33 layers of dough to represent the 33 years of Christ, but this has been reduced to a more manageable four. 

France

2. Roast lamb with flageolets (gigot d’agneau aux flageolets) 

This hearty meal is the taste of Easter in the French countryside: roast lamb and beans, complete with a hefty dose of butter, garlic and cider. 

Cyprus 

3. Cypriot Easter bread (flaounes)

These crisp little cheesy, minty, fruity pastries are a little fiddly to prepare, so recruiting family members to help fold the parcels is the best way go—plus, it's a fun activity to bring everyone together and keep little ones entertained.

Russia

4. Beetroot, carrot and potato salad (vinegret)

A colourful salad that combines fresh, pickled, soft and crunchy vegetables in a dressing of mayonnaise, capers and dill—a sharp and refreshing side dish for any Easter feast. 

Lebanon 

5. Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul)

Grilling the snapper whole gives it that delicious balance of crispy skin and tender flesh, and marinating it first in a paste of garlic salt, cumin, paprika, vinegar and olive oil, gives it delicious flavour dimensions. 

Spain

6. Chorizo and egg pie (hornazo)

This dish is made and eaten in Spain on the Monday after Easter. It comes in several versions across the country, and often appears in stuffed bread-loaf form as well as pie-form. 

 

On the sweet side:

Greece

7. Patouda (Greek honey and date pastries)

The filling of these pastries is a smorgasboard of festive flavours: walnuts, almonds, sesame seeds, dates, cinnamon, nutmeg and honey.

Spain

8. Ensaïmada de Mallorca (Spanish sweet bread)

Traditionally, this buttery, flaky, spiralled beauty is an Easter bread in Mallorca, but it's so good that it's now eaten for breakfast at other times of the year.

Argentina

9. Easter bread ring (rosca de Pascua)

This decorative loaf is festive in appearance and meaning: it's topped with a party of vanilla pastry cream, glacé cherries and pearl sugar, and shaped in a ring shape to symbolise eternal life. 

Mexico

10. Bread pudding (capirotada)

In full celebration mode, this pudding brings together bread, booze, butter, spices and cheese. It's traditionally eaten on Good Friday. 

Romania

11. Romanian sponge cake (cozonac)

More brioche than sponge cake, but let’s not get wrapped up in semantics - this rich dough is filled with is a swirl of toasted walnuts, sugar, cocoa, rum and lemon rind - and that’s all that matters.

Russia 

13. Sweetened Easter cheese (paskha)

This pyramid-shaped confection celebrates Easter with by being made of ingredients avoided during Lent, like cream and butter. It has a texture similar to a raw cheesecake, and is traditionally spread on slices of kulich, a sweet Russian Easter bread. Get creative and decorate your paskha with symbols made from candied fruit, nuts, raisins and flowers.

England

14. Hot cross buns

You know Easter is on its way when hot cross buns hit the shops.

Buns at the ready: this recipe and more is waiting here for you!

Australia

15. Chocolate cupcakes with salted caramel frosting 

These dainty little sweet-and-salty cakes are a fun option for the chocolate-fest of Easter.

Ukraine

16. Babka 

Babka comes in many forms (which may have learnt from Seinfeld, when Elaine was mortified that the chocolate babka had sold out at her local bakery, and she had to settle for cinnamon), and this Ukranian version features plump raisins and is scented with citrus. 

 

Malta

17. Maltese Easter biscuits (figolli)

Bunny shapes are not a hard-and-fast rule for these marzipan-based biscuits, but they do add an unmistakably “Easter” touch. They're traditionally eaten on Easter Sunday, so could be a cute supplement to chocolate eggs on an Easter egg hunt. 

Easter eats
Taralli (Italian fennel seed and wine biscuits)

Traditionally served as a stuzzichino (an appetiser), these crisp fennel-scented biscuits hail from Puglia. Although typically associated with Easter, they are eaten throughout the year alongside an aperitif for dunking.

Hand-dyed Easter eggs

Every Easter, I am taken back to my childhood in Russia. I remember my babushka [grandmother] starting to collect onion peels weeks before so there would be enough to colour dozens of eggs. Then, on Easter Sunday, little knocks on our front door would begin and my granny with a big bowl of beautifully coloured eggs would be at the ready, opening the door to hear the neighbourhood children chant, “Christ is risen!” To which she would reply, “Risen indeed!” and give them each an egg. That went on for hours. The design on the eggs I have here is so beautiful yet so simple to achieve. Even better, it’s completely natural. 

Dried cherry and chocolate hot cross buns

An updated version of the traditional favourite, these hot cross buns are studded with chunks of dark chocolate and tart, dried cherries. They're simply too hard to resist – especially when served warm with lashings of butter!

Whole chargrilled snapper with black olive and honey oregano butter

This dish combines some of those excellent southern Italian flavours, the powerful herbiness of oregano matched with sweet honey and salty black olive combine to give an aromatic combination. The honey and oregano butter is happy on either meat or seafood as long as there’s the smoky element of having something chargrilled. A perfect dish for a summer barbecue.

Easter bread with red eggs (tsoureki)

This braided, brioche-like bread can be served with butter, or melted chocolate as a dipping sauce. It is common for this to be given as a gift from children to their godparents.