Easter Holiday Meal Ideas From Around The World

Easter Holiday Meal Ideas From Around The World

Around the world, a variety of foods is used to mark the completion of the Lenten fast. Whether you’re making a big Easter breakfast or cooking a lavish dinner feast, try out these classic Easter dishes from across the world.

From the delicious Mowi Salmon bites to meat dishes, lamb, pastries, etc. These recipes include ingredients that were forbidden during fasting. Get inspiration from our recipes from around the world.

Mowi Salmon Bites With A Crispy Pistachio Crust

Mowi’s salmon is rich in natural oils and Omega -3 making it a great addition to your recipes this Easter. Mowi offers farm-raised Atlantic Salmon from different countries around the world, including Norway, Iceland, Scotland, Ireland, the Faroe Islands, Canada, and Chile.

Mowi’s products have been certified by the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP), which sets it apart from the rest.

Try Chef Duran’s recipe for “Mowi Salmon Bites with a Crispy Pistachio Crust” to embark on a delightful salmon journey. The ingredients and preparation steps are provided, making it easy to create this mouthwatering dish.

Ingredients:

  • Mowi Atlantic Salmon Portions (6oz. ea.)
  • Unsalted finely chopped pistachios.
  • Parmesan cheese
  • Breadcrumbs (Italian seasoned is a good option)
  • Low-fat honey mustard dressing

Sour Cream Dip Ingredients (optional)

  • Low-fat sour cream
  • Parsley finely chopped.
  • Lemon juice from two lemons
  • Salt and pepper to taste

Preparation:  

  1. If your salmon is not skinless, you will need to remove the skin first.
  2. Cut your salmon portions into bites and set aside.
  3. Coat the air fryer tray or base with oil or non-stick oil spray.
  4. Preheat your air fryer to 400°F.
  5. In a medium bowl, mix the pistachios, breadcrumbs, and parmesan cheese and blend well.
  6. Pour honey mustard dressing into a shallow bowl and dip salmon bites in the dressing, making sure to cover them well.
  7. Then immediately coat all sides of the salmon bites in the pistachio mixture.
  8. Place the salmon in the air fryer. Keep it in a single layer only and cook for around 10 minutes, flipping once during the process. Cooking times may vary based on the thickness of portions. The internal temperature of Salmon should reach 145°F.
  9. While salmon is cooking, you have the option to prepare a yummy sour cream dip that will complement this dish well.
  10. Stir sour cream dip ingredients in a small mixing bowl. Season with salt and pepper and serve. Great for game day snacks or with your favorite side!

Roasted Lamb

Lamb is the one delicacy that numerous cultures share throughout their Easter practices. The roasted lamb dinner that many consume on Easter Sunday predates Easter, originating with the Jewish people’s first Passover Seder.

You may try making your roasted lamb with varying flavorings and spices based on the dish’s provenance, but a basic version employs certain universal elements, such as garlic, lemon, and herbs, which are sprinkled on the lamb before roasting. Plan carefully, since the lamb should marinate for at least six hours, ideally overnight.

Polish Żurek (Ryemeal Soup)

This Polish Easter meal often includes a ryemeal soup called żurek. The soup’s foundation is żur, fermented rye flour (also known as ryemeal sour), which is started a week before the celebration.

The soup includes homemade Polish sausage (biała kiełbasa), potatoes, and hard-cooked eggs. The soup is usually served in hot bowls with half a hard-cooked egg and a slice or two of rye bread on the side.

Neapolitan Grain Pie

The Neapolitan grain pie, or Pastiera Napoletana, is a classic Italian delicacy. This ricotta cake is flavored with orange flower water (the amount used may vary depending on the recipe) and a sweet pastry cream.

The cake calls for presoaked grain, which you may be able to purchase canned at some Italian delicatessens. You may make your own, but it will take around two weeks. Save yourself some time by not soaking the seeds manually, since the cake takes 16 hours to bake.

Lithuanian Vedarai (Potato Sausage)

Vedarai, or Lithuanian potato sausage, can be meatless or contain bacon. This recipe calls for bacon-sour cream gravy, but you may serve it with sour cream on the side instead.

The potatoes, onions, bacon, eggs, and seasonings are mixed and put into hog casings before being cooked for an hour. For a vegetarian potato sausage you can exclude the bacon.

Eastern European Molded Cheese Easter Dessert (Paska)

Desserts abound at a European Easter celebration. You’re likely to see paska, a molded cheese delicacy that isn’t your average cheese. The dry curd is sweetened, contains heavy cream and almonds, and is topped with fruits and candy. This delicacy, which tastes similar to a cheesecake without the crust, is commonly put ontop slices of kulich.

Paska, which means “Easter,” is a term that is frequently used in Eastern Europe. The word is also used to describe a variety of foods, including a delicious sweet bread in Ukraine.

Greek Tzatziki

Along with pastries, Greeks enjoy a variety of savory mezethes (appetizers). These frequently contain olives, feta dip, and tzatziki. Tzatziki is a Greek staple and one of its most well-known sauces.

It is a cucumber dip prepared with sour cream and yogurt, with a dash of garlic. It not only makes an excellent dip for warm pita triangles but it may also be served with grilled meats and vegetables on the Easter table.

British Hot Cross Buns

It appears that practically every country celebrates Easter with its own special Easter bread or cake, although hot cross buns are a popular choice in many places, particularly in Britain. These individual spiced yeast buns take little more than two hours to make, including mixing, rising, and baking time. They are filled with dried fruit and drizzled with lemon icing in the shape of a cross along the top.

The ritual is said to have originated with the ancient Anglo-Saxons, who cooked little wheat cakes in honor of Eostre, the spring goddess. Following conversion to Christianity, the church replaced those with church-blessed sweetbreads.