Easter Delights: Dessert Traditions Around the World

Spain’s ‘holy week’ dessert – Torrijas:

This traditional Easter food in Spain can be considered a variation of French toast (described simply as sweet, cold French toast slathering in honey and spices). However, its origins date back to medieval Spain, where people would soak stale bread in milk and then fry it in oil, coating it in honey or sugar before serving in order to make better use of the bread.

Greece’s red egg tradition:

As many of us may know, Easter is one of Greece’s biggest holidays and in the lead up to Easter Sunday, Greek families dye their eggs together. Loaded with symbology, it is also an important time for Greek families to reflect on their importance to each other. These eggs are then used for decoration and games throughout the festivities.

Russia’s Kulich:

In many Eastern European countries, this Easter bread has become a popular tradition to serve and gift throughout the festivities. Originally this semi sweet bread-like cake was served to satiate the cravings of Lent (the fasting period before Easter). Stuffed full of candied fruits, almonds and flavoured with saffron and cardamom, a good rise on your home-baked cake is considered to be a sign of good fortune for the family.

Paçoca de Amendoim (a peanut candy) in Brazil.

Traditionally made with peanuts, sugar and cassava flour and ground in a mortar, this dessert was made as a high energy treat following Lent or on Good Friday. This was a common treat in the southeast Brazil and is very much like peanut brittle; yum!

Easter traditions in Egypt – Maamoul:

Sham El-Nessim, similarly a festival linked to astronomy and nature like other Easter traditions, has been celebrated for almost 5,000 years across all of Egypt, regardless of different religions, beliefs and social status. The desserts associated with this time of gathering and ‘re-birth’ involves Maamoul. Traditionally, these shortbread cookies were stuffed with date paste or chopped walnuts or pistachios and are considered a sweet reward after fasting throughout Ramadan or Lent. This dessert is commonly decorated with unique carvings and powdered sugar, often depicting a variety of subject matter including romantic motifs, phrases that described blessings and historical events.

Easter (Fasika) traditions in Ethiopia:

Following their 8 weeks of fasting, Fasika celebrations involve traditional mead, Tella, and Tej flow as families indulge in an elaborate feast. Difo Dabo, a round homemade bread, takes centre stage in households, crafted from wheat flour, spices, oil, and a hint of salt or sugar. This bread symbolises unity and shared blessings.

Thus, much of our current Easter traditions celebrated here in Australia have a rich and varied history – reflecting various cultures, customs and desserts!