The Ultimate List of Traditional Easter Dishes for Your Feast

Easter is a time for family, reflection, and of course, a delicious meal. Whether you’re planning a large feast or a smaller, more intimate gathering, traditional Easter dishes are the perfect way to bring people together and celebrate the season. From savory mains to sweet desserts, this list of classic Easter dishes is sure to create a memorable celebration. Let’s dive into some of the best traditional dishes from around the world that will elevate your Easter feast.

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

In many countries, especially in the United Kingdom, roast lamb is the centerpiece of the Easter feast. The tender lamb, seasoned with garlic, rosemary, and olive oil, offers a rich and savory flavor that’s perfect for a holiday meal.

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 lamb with olive oil, garlic, rosemary, salt, and pepper.
3. Roast the lamb for 1.5–2 hours, or until it reaches the desired doneness (145°F for medium-rare).
4. Let the lamb rest for 10 minutes before carving. 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 an iconic Easter treat, often served on Good Friday. These spiced buns are studded with dried fruits and have a signature cross on top, symbolizing the crucifixion.

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)

In Greece, Magiritsa is a traditional Easter soup made from lamb offal, such as liver and intestines, with fresh herbs and lemon. It is typically enjoyed after the midnight church service and marks the end of the Lenten fast.

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 it, 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 beloved Spanish dessert that is very similar to French toast but is sweeter and flavored with cinnamon. These fried slices of bread are soaked in milk, eggs, and sugar, making them a perfect treat for Easter morning.

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 with fermented rye flour. It’s typically served with sausage and hard-boiled eggs, making it a hearty and satisfying dish for the holiday.

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, roast lamb (Agnello) is a quintessential Easter dish. It’s often roasted with garlic, rosemary, and potatoes, creating a rich and flavorful meal that’s perfect for celebrating the holiday.

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 and slightly sweet. It is often served with butter, cheese, and meats as part of the Easter feast. The bread is adorned with religious symbols and represents 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.

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8. Colomba di Pasqua (Italy)

In Italy, Colomba di Pasqua (Easter Dove Cake) is a traditional dessert. It’s a sweet, soft bread flavored with citrus zest, often decorated with pearl sugar and almonds. Its dove shape symbolizes peace and resurrection.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1/4 cup candied fruit (optional)
• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1/4 cup sliced almonds
• 1/4 cup pearl sugar

Instructions:

1. In a large bowl, combine flour, sugar, yeast, salt, and citrus zest.
2. Add eggs, milk, and butter, mixing to form a dough.
3. Knead the dough for 5–7 minutes, then let it rise for 1 hour.
4. Shape the dough into a dove shape and place it in a baking pan.
5. Let it rise for 30 minutes, then top with almonds and pearl sugar.
6. Bake at 350°F (175°C) for 30-40 minutes, or until golden brown.

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9. Caponata (Sicily, Italy)

Caponata is a traditional Sicilian dish made with eggplant, tomatoes, olives, and capers, all simmered together in a sweet-and-sour sauce. It’s served as a side dish or appetizer, offering a balance of tangy and savory flavors.

Ingredients:

• 2 medium eggplants, diced
• 1 onion, chopped
• 2 cups tomatoes, chopped
• 1/4 cup green olives, pitted and sliced
• 2 tablespoons capers
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• Olive oil for frying
• Salt and pepper, to taste

Instructions:

1. Fry the diced eggplant in olive oil until golden and tender, then set aside.
2. In a pan, sauté onions until soft, then add tomatoes, olives, and capers. Cook for 10 minutes.
3. Add the eggplant back into the pan with red wine vinegar and sugar. Simmer for 10 minutes.
4. Season with salt and pepper, and serve at room temperature.

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10. Capirotada (Mexico)

Capirotada is a traditional Mexican bread pudding made with cinnamon, cloves, and sugar. It’s typically enjoyed during Lent and Easter, with its rich flavors symbolizing the cross and Christ’s passion.

Ingredients:

• 6 slices of day-old bread
• 1 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup raisins
• 1/4 cup walnuts
• 2 cups water
• 1/4 cup butter

Instructions:

1. Toast the bread slices and set aside.
2. In a saucepan, heat water, brown sugar, and cinnamon until the sugar dissolves.
3. Layer the bread, raisins, and walnuts in a baking dish.
4. Pour the syrup over the bread, dot with butter, and bake at 350°F (175°C) for 30 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. What are the best cuts of lamb for roasting?
The leg of lamb and rack of lamb are the most popular cuts for roasting. Both are tender and perfect for Easter.

3. Can I make Colomba di Pasqua without yeast?
Yeast is traditional for Colomba di Pasqua, but you could try using a different type of leavening agent like baking powder if needed.

4. Can I make Capirotada gluten-free?
Yes, you can substitute gluten-free bread in place of regular bread to make Capirotada gluten-free.

5. How do I store leftover Torrijas?
Store leftover Torrijas in an airtight container in the fridge for up to 2 days. Reheat them in the oven for a crispy texture.

6. Can I make Magiritsa vegetarian?
Yes, you can substitute lamb offal with vegetables such as mushrooms for a vegetarian version of Magiritsa.

7. What’s the best wine to pair with roast lamb?
A full-bodied red wine like Cabernet Sauvignon, Merlot, or Chianti pairs beautifully with roast lamb.

8. Can I make Żurek without rye flour?
If you don’t have rye flour, you can substitute it with regular flour, but the taste will be different. Rye flour gives Żurek its signature sour flavor.

9. How do I prevent my Hot Cross Buns from becoming dry?
To keep Hot Cross Buns moist, brush them with butter or syrup after baking to help retain moisture.

10. How do I store leftover 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.