7 Must-Try Traditional Easter Dishes for a Memorable Celebration

Easter is a time of joy, renewal, and gathering with family and friends. While the holiday is often celebrated with egg hunts and festive decorations, it’s the food that brings people together around the table. Whether you’re hosting a large feast or enjoying a smaller meal, these traditional Easter dishes will add flavor, culture, and heart to your celebration. Let’s explore seven must-try Easter dishes from around the world that will make your holiday truly memorable.

1. Roast Lamb with Garlic and Rosemary (United Kingdom)

Roast lamb is one of the most iconic dishes of Easter, especially in the United Kingdom. The succulent lamb, seasoned with garlic and rosemary, is the perfect centerpiece for your Easter meal. This dish not only provides tender, flavorful meat but also carries symbolic meaning as a representation of Christ, the “Lamb of God.”

Ingredients:

• 1 leg of lamb (about 5 lbs)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup red wine (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the leg of lamb with olive oil, minced garlic, rosemary, salt, and pepper.
3. Roast the lamb for 1.5–2 hours, or until the desired doneness (internal temperature should be 145°F for medium-rare).
4. Let the lamb rest for 10 minutes before slicing. Optionally, deglaze the pan with red wine and serve as a sauce.

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2. Hot Cross Buns (United Kingdom)

Hot cross buns are a staple of Easter, especially in the UK. These spiced, sweet buns are studded with dried fruits and have a signature cross on top, symbolizing Christ’s crucifixion. They are perfect for breakfast, brunch, or as a snack with a cup of tea.

Ingredients:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon active dry yeast
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 1/4 cup butter, softened
• 2 large eggs
• 1/2 cup currants or raisins
• 1 egg yolk (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions:

1. Combine dry ingredients and mix with warm milk, butter, and eggs. Add currants and mix to form dough.
2. Let the dough rise, then shape it into buns and let rise again.
3. Brush with egg wash and bake at 375°F (190°C) for 15-20 minutes.
4. Pipe a cross on top with icing and serve warm.

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3. Magiritsa (Greece)

Magiritsa is a traditional Greek Easter soup, usually served after the midnight church service. Made with lamb offal (such as the liver and intestines), it is flavored with fresh herbs, lemon, and egg-lemon sauce (avgolemono). This dish is rich in history and celebrates the end of Lent with its comforting and hearty flavors.

Ingredients:

• 2 lbs lamb offal (liver, heart, intestines)
• 1 onion, chopped
• 1 tablespoon olive oil
• 1/4 cup rice
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 4 cups chicken or vegetable broth
• 2 egg yolks
• 1/4 cup lemon juice
• Salt and pepper, to taste

Instructions:

1. Clean and chop the lamb offal into small pieces.
2. In a pot, heat olive oil and sauté onion until soft.
3. Add the lamb offal and cook for 5 minutes.
4. Add rice, broth, dill, and parsley. Simmer for 30 minutes.
5. In a bowl, whisk together egg yolks and lemon juice.
6. Slowly add hot broth to the egg mixture to temper, then whisk it into the soup.
7. Stir until the soup thickens. Season with salt and pepper and serve hot.

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4. Torrijas (Spain)

Torrijas are a popular Spanish dessert made during Easter, similar to French toast but sweeter. This dish is traditionally made with day-old bread soaked in milk, egg, sugar, and cinnamon, then fried to golden perfection. Torrijas are a beloved part of Spain’s Easter traditions, enjoyed by families across the country.

Ingredients:

• 1 loaf of day-old bread (preferably a baguette)
• 2 cups milk
• 1/4 cup sugar
• 1 cinnamon stick
• 2 eggs
• 1/2 teaspoon cinnamon powder
• 1/4 cup honey (optional)

Instructions:

1. Slice the bread into thick pieces.
2. In a saucepan, heat milk with sugar and cinnamon stick until warm.
3. Dip each slice of bread into the milk mixture, followed by the beaten eggs.
4. Fry the bread slices in hot oil until golden brown on both sides.
5. Sprinkle with cinnamon powder and sugar. Drizzle with honey for extra sweetness.

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5. Żurek (Poland)

Żurek is a traditional Polish Easter soup made from fermented rye flour, giving it a unique sour flavor. It is typically served with sausage and hard-boiled eggs, making it a hearty and satisfying dish for Easter brunch or dinner.

Ingredients:

• 2 cups rye flour
• 6 cups water
• 1 tablespoon vinegar
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 smoked sausage, sliced
• 4 hard-boiled eggs, chopped
• 1 teaspoon marjoram
• Salt and pepper, to taste

Instructions:

1. In a large pot, combine rye flour and water. Bring to a boil, then simmer for 30 minutes.
2. Add vinegar, onion, garlic, sausage, marjoram, salt, and pepper. Cook for an additional 15-20 minutes.
3. Serve the soup with hard-boiled eggs and crusty bread.

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6. Agnello (Italy)

In Italy, Agnello (roast lamb) is a classic Easter dish, often served with roasted potatoes, garlic, and rosemary. The lamb is tender and flavorful, and the dish is perfect for family gatherings. It’s a symbol of Christ’s sacrifice and resurrection.

Ingredients:

• 1 leg of lamb (about 4-5 lbs)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup white wine

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the lamb with olive oil, garlic, rosemary, salt, and pepper.
3. Roast the lamb for 1.5–2 hours, or until the meat reaches your desired doneness.
4. Let the lamb rest for 10 minutes before slicing.
5. Optionally, deglaze the pan with white wine and serve as a sauce.

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7. Paska (Ukraine)

Paska is a traditional Ukrainian Easter bread that is rich, slightly sweet, and adorned with religious symbols. It is typically served with butter, cheese, and meats as part of the Easter feast. The bread is symbolic, representing the resurrection of Christ.

Ingredients:

• 3 cups all-purpose flour
• 1 cup milk
• 1/4 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 packet active dry yeast
• 1/2 teaspoon salt

Instructions:

1. Combine warm milk, sugar, and yeast, and let it sit for 10 minutes.
2. Add flour, butter, eggs, and salt, and knead the dough.
3. Let it rise, then bake at 350°F (175°C) for 45 minutes.

FAQs

1. Can I make these dishes ahead of time?
Yes, many of these dishes can be prepared ahead of time. For example, Torrijas, Żurek, and Paska can be made the day before and stored in the fridge.

2. Can I use lamb chops instead of a leg of lamb?
Yes, lamb chops can be used in place of a leg of lamb. Just adjust the cooking time accordingly, as chops cook faster.

3. What can I substitute for rye flour in Żurek?
If you don’t have rye flour, you can use regular flour, but the soup won’t have the same tangy, sour flavor. Alternatively, you could try whole wheat flour.

4. Can I make Magiritsa without lamb offal?
Yes, you can use ground lamb or chicken as a substitute for the offal. While the texture and flavor will be different, it will still capture the essence of the dish.

5. How do I store leftovers of Agnello?
Store leftover lamb in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2-3 months.

6. Can I make Paska without yeast?
While traditional Paska uses yeast to rise, you can try a no-yeast version with baking powder or baking soda, though the texture may differ.

7. How long can I keep Hot Cross Buns?
Hot cross buns can be stored at room temperature in an airtight container for 2-3 days or frozen for up to 2 months.

8. How do I prevent my Hot Cross Buns from becoming too dry?
To keep your Hot Cross Buns soft and moist, make sure not to overbake them. Additionally, brush them with a sugar syrup or melted butter as soon as they come out of the oven to retain moisture.

9. Can I substitute the raisins in Hot Cross Buns with other dried fruit?
Yes, you can substitute raisins with currants, sultanas, or even dried cranberries or cherries for a different flavor twist.

10. How do I store leftover Torrijas?
Leftover Torrijas can be stored in an airtight container in the fridge for up to 2 days. They can also be reheated in the oven for a crispy texture or microwaved if you prefer a softer result.