Easter around the world is a spectacular events with lots of vivid colors and explosion of different tastes, flavors and odors. Get inspired by the various traditions of celebrating Easter worldwide.
Finnish culinary traditions.
On the occasion of Easter there are traditions related mainly to one old dessert called memes prepared from water, rye flour, rye malt, molasses and orange peel - traditionally baked at a low temperature in a sort of pan of birch bark. It is Eaten cold with sugar and cream, homemade, but an industrial version is sold everywhere in the country in cardboard containers.
In Poland the festive table serves a variety of dishes of meat, dairy and bakery delicacies as mazurka -a cake with fruits, nuts and marzipan. On the table there is placed a figure of a lamb made of sugar or oil. But the hostess of the house serves also grated horseradish, a reminder that not everything in life is sweet. In Russia, a festive meal is served at Passover - a cake of pressed cottage cheese, and kulich (a kind of cake), painted eggs, etc. In Poland a figurine of lamb is baked from dough with lots of sugar and butter. Since Easter is a celebration of the resurrection at the festive table people put wheat germ or oats, as grain symbolizes death and the budding leaves - the revival for new life. The Czechs bake mazanets - sweet buns with raisins and almonds.
The Greeks celebrate Easter solemnly and magnificently. Lunch begins with magiritsa - mutton or lamb tripe soup with eggs and lemon juice. They also Bake tsureki - cake, which is sometimes decorated with painted eggs. The traditional desserts are baklava and kulurakiya - Oil delicate cookies in the shape of a wreath with an icing from eggs, vanilla and sprinkled with sesame.
In Alsace Easter comes with asparagus, mushrooms, Morchella esculenta and lobsters. The celebration also includes a young lamb and all spring vegetables. A truly Loved fashionable specialty is bekyofe, like the moussaka dish but with sliced potatoes, onions and pieces of lamb marinated in white wine. The dish is prepared in a shallow casseroles with a lid and served on the table directly in it, together with hop sprouts for garnish.
In England except painted eggs they serve roast lamb with vegetables on the table. The Easter cake is prepared with lots of fruits, covered with marzipan and decorated with a marzipan figure of Jesus plus 11 marzipan balls, a symbol of the apostles without Judas. On Sunday morning breakfast is served including muffins decorated with a cross - these are the famous hot cross buns.
The Cake, which the Spaniards prepare for the feast is called Mona December Pasqua. Its dough consisting of flour, sugar, eggs and salt, that you have to knead very long and it requires at least one hour to rest before baking. On Sunday, the Spanish Easter table comprises of lamb chops, roasted rabbit, festive paella and, of course, wine. Easter sausage (longaniza de Pascua) is a dry sausage with a length of about 30 cm, typical for the region of Valencia and Aragon, prepared from lean pork and spices.
The Great Lent imposed by the Catholic Church excludes fish. So before and during Easter in Argentina people prepare empanadas (a kind of stuffed patties) with tuna and cod stew. In Chile, besides these empanadas people prefer seafood with vegetables and various sweet variations. Another Easter dish fritas December caisson or fried patties with cheese, prepared with the thousand-dough and stuffed with cheese. All kinds of fish and seafood are common for the Easter holidays. Among them are emblematic seviche and Courant. The latter is a dish of Chilean south region and a kind of kebab of fresh seafood cooked in hot stones in the ground.
Easter in Ecuador is celebrated with a festive meal called faneska - a kind of soup with vegetables, cereal grains and salt, usually accompanied by Molo (kind of mashed potatoes) and fig jam and cheese. In some places there are prepared choklotandas (or umitas) - something like a sandwich with milled corn, milk, eggs, cheese and butter, wrapped in corn leaves and steamed similar to the Mexican tamales. Food, obligatory for Easter in Paraguay is chips. Under this name come different kinds of small bread rolls or sweets - mostly chipas prepared with manioc flour, milk, cheese, eggs and butter. Finely milled flour makes them light and airy and allows the melted cheese to dominate the taste. Sometimes you can sprinkle them with seeds of anise. Bolivian kunyape include the same ingredients, but in different proportions.
In Australia, Easter menu mostly consists of roast mutton, beef or chicken with vegetables. A Pavlova dessert is served with kiwi, strawberries, pineapples and tangerines. There are also popular round buns with raisins.
Enjoy celebration and try out some of the above mentioned ideas.
Happy Easter 2015!