25 Easter Dishes From Around The World You Should Make This Weekend

Fanesca is a very traditional soup only eaten once a year during Easter. It’s incredibly rich and made with twelve different kinds of beans and grains, figleaf gourd, pumpkin and salt cod cooked in milk. Recipe here.

The light and fluffy texture of this jam shortbread is the result of a rather odd technique: freezing the dough and grating it. Recipe here.

Also known as Easter Pie, this savory dish is made with a variety of cheese, cold cuts, and eggs baked within a bread crust. If you’re not drooling right now, you’re probably vegan. Recipe here.

Vellayappam is a fermented rice pancake popular in Kerala and Sri Lanka during Easter. It tastes better when served with a vegetable stew, mutton curry or egg roast. Recipe here.

Mämmi is a Finnish porridge made from water, rye flour, and powdered malted rye, seasoned with dark molasses, salt, and Seville orange zest. Though the brown hue may put you off at first, one try and you’ll get hooked. Recipe here.

Ma’amoul are small shortbread pastries filled with dates, pistachios and walnuts. These delicious treats are eaten at night during Ramadan and by Christians during Easter. Recipe here.

Le Gigot d’Agneau Pascal uses lamb that is specially reared for Easter. It sits atop a palette of garlic, spices and rosemary. Recipe here.