Traditional Easter Foods You’ve Got to Try

You’ve had your fill of eggs and chocolate bunnies. But did you know about these other delicacies enjoyed across the world at Easter time?

Le Gigot d’Agneau Pascal (France)

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A delicious leg of lamb is cooked every year on Easter Sunday throughout France.


Quick and easy to make, this recipe sees a juicy leg of lamb roasted and cooked with salt, pepper, olive oil and fresh rosemary.


Bon Appétit!


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Hot cross buns (England)

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No Easter celebration in the UK should be considered complete without a hot cross bun… or three.


This is a sweet, spiced bun that’s made with fresh fruit and marked with a cross on top — hence the name.


A hot cross bun is a tasty, warm treat that marks the end of Lent in countries such as the UK, Australia and New Zealand.


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Tsoureki (Greece)

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This is a special type of Easter holiday bread sprinkled with almonds that goes down a treat in Greece.


Two aromatic spices called mahla and mastic give Tsoureki its distinctive taste and flavour.


It’s soft, it’s light and it’s deliciously sweet.


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Osterchüechli (Switzerland)

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If you’re in the mood for a little bit of pie after your Easter dinner, then Switzerland’s got the answer.


Osterchüechli is a yummy little pastry pie that’s oozing with vanilla filling and lemon zest.


Tiny, delicate and elegant, they taste just as good as they look.


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Paska (Ukraine)

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Paska is a festive bread enjoyed in Ukraine around Easter time.


This fluffy, moist bread (baked with raisins) tastes sweet and slightly eggy.


It’s decorated in colourful religious symbols. Locals regularly bring baskets filled with paska bread to church so they can be blessed.


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Ma’amoul (Lebanon)

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Got a sweet tooth? Ma’amoul are yummy cookies made in Lebanon especially for Easter.


Semolina shortbread is bound with rose water, orange blossom and butter.


These little treats are then filled with either pistachios, dates or walnuts.


Take a bite and you’ll find them to be crunchy and sugar sweet on the outside, tasty and nutty on the inside. Delicious!


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Faszerowany jajka (Poland)

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If you’ve ever had the pleasure of enjoying a platter of deviled eggs, then you are going to adore Poland’s Easter specialty: faszerowany jajka.


These are stuffed eggs that feature a breadcrumb topping.


The best part? They are packed with ham, sour cream, cheese and mustard. An irresistible combo of flavours.


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Easter Smorgasbord (Swedem)

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Whether you opt for meatballs (köttbullar) or mini sausages (prinskorvar) or maybe cured salmon (gravad lax) or smoked salmon, a typical Swedish smorgasbord shouldn't be considered complete without pickled herring (sill).


This seafood dish forms the basis of every traditional Swedish buffet. With plenty of herring in both the North and Baltic Seas, Swedes have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation.


Pickled herring comes in a variety of flavours including mustard, onion, garlic and dill. Usually it's eaten with boiled potatoes, sour cream, chopped chives, strong hard cheese, sometimes boiled eggs and, not forgetting, the all-important crispbread.


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Osterschinken im Brotteig (Germany)

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Your belly will be nicely full after you’ve had a filling of ‘Osterschinken im Brotteig’.


This is a German specialty enjoyed at Easter where ham is wrapped in bread dough, baked and sliced.


Translated it means ‘ham in a bread blanket’.


You’ll need to let your belt out an extra few inches  after spending Easter in Germany.


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Mämmi (Finland)

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Dessert is definitely the best part of any meal, and an Easter feast in Finland is no different.


Mämmi is a beloved pudding enjoyed all across Finland, from Helsinki to Tampere.


It’s made from flour, orange zest, malted rye and seasoned salt.


Mämmi is shared between friends, families and neighbours to celebrate Easter together. Just don’t be put off by its strange texture.


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Simnel Cake (Ireland)

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Easter wouldn’t be complete without some cake.


Simnel Cake is a rich, sweet, fruit cake that’s traditionally eaten in  the UK and parts of Ireland just before Easter.


The cake is smothered in a layer of marzipan (almond paste) and it’s traditionally decorated with 11 tiny marzipan eggs on top, depicting the 11 Disciples.


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