Easter food from around the world
We may not be able to travel anywhere this Easter, but we can still take a virtual trip around the world in search of food inspiration.
People celebrate Easter through food in different ways all around the world, and it’s not just about chocolate eggs and hot cross buns. Here are a few of our favourites.
The key ingredient in this variation on French toast is slightly stale bread. Yes, really. The bread slices are soaked overnight in milk, sugar and cardamom. The next day, they are dipped in egg, fried in olive oil until crispy and golden – and finished with a sprinkle of cinnamon sugar. The milk can be substituted with wine or maple syrup for different and delicious results.
This traditional Russian dessert has a similar consistency to cheesecake and is usually presented in a pyramid shape with the letters “XB” (“Christ is risen”) imprinted on it. Pashka is made from tvorog, or cheesecurds, and tastes rather like a rich custard.
Ma’amoul are Lebanese cookies or small pastries, usually filled with dates, nuts or figs. These sweet delicacies are often eaten in the days surrounding Christian, Muslim and Jewish holidays, so their enjoyment doesn’t have to be confined to Easter weekend.
In Mexico, it’s traditional to serve capirotada on Good Friday. This bread pudding-style dessert is made from bolillo bread, soaked in a mixture of sugar, cloves and cinnamon sticks. It can be topped with just about anything, but nuts, dried fruit and sugar sprinkles are popular choices.
If you’re planning to give this a try, you’ll need plenty of time for preparation as the Finns recommend chilling it for at least three days before serving. Mämmi’s ingredients include molasses, malted rye, rye flour and orange zest and it’s usually served with milk or cream.