See what people in different countries serve in honor of the
holiday. Symbolic or steeped in tradition, these culinary mainstays make Easter
a front-runner of food-friendly holidays everywhere. Happy Easter.
Hot Cross Buns
Traditionally eaten in the UK during
Easter time, these little buns are flecked with currants or raisins and have a
cross etched and/or frosted along the top. Many believe the tradition was
started by the Anglo-Saxons, who crossed the buns to honor the four quarters of
the moon. Now the cross is widely used to symbolize Jesus’ crucifixion. Photo:
Shutterstock
Paskha
“Paskha” means “Easter” in Russian,
but it is also the name of this traditional Easter dessert. Made primarily of
cream cheese and cottage cheese—foods traditionally forbidden during Lent—it’s
speckled with dried fruit, molded into a pyramid shape and stamped with the
letters “XB,” which stand for "Christ has risen" in Cyrillic script. Photo:
Thinkstock
Paskelbrygg
Breweries in Norway began making
this special blend of “the best local beers” in 1934, but it met a lot of
opposition from Christian groups. After World War II, however, the tradition
picked up popularity and is still a common holiday brew today. Photo:
Shutterstock
Red or Green Easter Eggs
Outside the U.S., the Easter custom
of dyeing eggs (symbolic of rebirth and thus the resurrection) goes beyond DIY
crafts. In Greece, eggs are dyed red to represent the blood of Christ; in
Germany, eggs are dyed green and exchanged on Holy Thursday, when other green
foods, like veggies, are consumed, as well. Photo: Shutterstock
Paçoca de Amendoim
More commonly referred to as just
“Paçoca”—not to be confused with the salty meat dish of the same name—this
Brazilian Easter treat is made of crushed peanuts, sugar and cassava flour (and
has a taste likened to the insides of a Reese’s Peanut Butter Cup). The
easy-to-dole-out candy has long been served during holiday procession walks. Photo:
iStockphoto
Monas
Especially in Spain during Easter
time, one is likely to see elaborate chocolate sculptures called
"monas" (first established during the 15th century in Catalonia)
gracing displays. The figures and scenes, some of which can be seen at the
Chocolate Museum in Barcelona, celebrate history and are more or less intended
for entertainment. Photo: AFP/Getty Images
Colomba Pasquale
Made of natural yeast, butter,
flour, sugar and eggs, this traditional Easter loaf, commonly served throughout
Italy, is known for its panettone-like flavor and distinct shape: a dove, which
represents peace or Christ. Before being baked, the bread is coated with
almonds and coarse sugar. Photo: Getty Images
Herring
In Scandinavia, this saltwater
fish—which is caught during spring around Easter time—is enjoyed in one of many
preparations: pickled, raw or cured. Traditionally, the delicacy is served on a
bun or alongside rye bread, potatoes, sour cream and akvavit, a
special-occasion Schnapps. Photo: Shutterstock
Credit: http://www.womansday.com/food-recipes/traditional-easter-eats-around-the-world-117631
