Easter Dinner Around the World

In 325 AD, during the reign of the early Christian emperor Constantine, church leaders decreed that Easter should replace pagan spring celebrations, and they set the date that marks Easter for most Christians today: the first Sunday after the first Full Moon following the vernal equinox.

Exactly how is the Easter date determined?

On that date, holiday tables around the world serve up dishes brimming with ingredients that symbolize rebirth, spring (in the Northern Hemisphere), and religious themes.

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Here’s a quick look at some traditional Easter specialties across the globe:

Africa

Nigeria and Senegal: Jollof Rice

This jambalaya-like rice dish probably originated in Senegal before spreading to other African countries.

Jollof is usually made by steaming long-grain rice in a tomato base, with chilies, onions, or meat added for heat and flavor. There are a lot of variations on this recipe, and spirited arguments can break out over which nation makes it best. In fact, the friendly debate between Nigeria and Senegal over the dish has earned the nickname the "Jollof Wars."

Other French-speaking countries of West Africa have their own version, known as riz au gras.

Europe

Italy: The Sweet—Chocolate Eggs and Colomba Pasquale

Families often finish off their holiday lunch with big chocolate eggs containing gifts for the children and a serving of Colomba Pasquale, the “Easter Dove” cake.

This bread-like pastry is stuffed with candied citrus peels, raisins, and nuts, then dusted with sugar on top. Similar to a traditional Italian Panettone cake, the Colomba is baked in a special dove-shaped form to honor the holiday.

The Savory—Torta Pasqualina

For many Italians, the main course on Easter Sunday comes from the Liguria region. Torta Pasqualina is a savory pie with a crust made of up to 33 layers of delicate pastry dough, each symbolizing a year of Christ’s life. This torta is usually filled with creamy ricotta cheese and infused with spring herbs like new onions and marjoram.

Poland: Żurek

A tart, tangy, and meaty soup, Żurek is a popular Easter appetizer in Poland.

This recipe starts with a traditional rye starter made of flour and water blended with aromatic herbs like garlic, marjoram, and bay leaves. Next, the mixture sits at room temperature for a few days to get the fermentation process going.

The end result is a smoky, creamy soup base that is often served with a boiled egg and pieces of meat. To the uninitiated, this dish can have a pretty strong taste profile, but for many Poles, a zesty bowl of Żurek is an essential part of Easter.

Easter Sunday in Poland

Portugal: Folar

Served sweet or savory, folar de Páscoa is a traditional Portuguese Easter bread, often served with a boiled egg to represent rebirth. This dish can also be stuffed with ham, pork, or sausage.

The sweet version of folar can be infused with seven layers of cinnamon, melted sugar, anise, and other spices.

The Americas

Argentina: Lechón

Easter heralds the start of autumn in the Southern Hemisphere. And, typical of Argentinian cuisine, meat takes center stage for traditional fall celebrations. Barbequed lechón (roast pig) is an Easter favorite, served with a squeeze of lemon for acidity.

Other popular Argentinian Easter dishes are a potato salad or ensalada rusa, sweet pan dulce, and a special cake known as rosca de Pascua.

Easter Sunday in Argentina

Mexico: Capriotada

Similar to bread pudding, capirotada is a Mexican dessert that is made by soaking bread in syrup, then filling it with cheese, fruit, and nuts, and finally adding New World spices like anise for extra flavor.

Capirotada traces its roots back to Europe, where it was a savory dish served during Lent. After the recipe was brought to the New World by Spanish conquistadors, local flavorings like Mexican cinnamon and Oaxaca cheese were mixed in, leading capirotada to become much sweeter than the European version.