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Easter Food around the World part 2

With Easter Sunday upon us tomorrow, we hope you have everything ready.   This is the second part of our Easter Food around the World posts.  We hope you enjoyed the first post and were eagerly awaiting the second part !!

 

Egypt – Fesikh

Fermented, salted, and dried gray mullet, often served with vegetables and lots of lemons.
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Italy – Casatiello

Particular to Naples, Casatiello is a savory, brioche-like bread stuffed with cheese and salami.
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Sweden – Boiled eggs with Shrimp

Halved boiled eggs are served with mayonnaise, shrimp, and dill. Fish in general is popular at Swedish easter celebrations – particularly salmon and cured/salted fish.
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Switzerland – Osterchüechli

Mini shortcrust pastry-based pies filled with rice pudding flavored with vanilla and lemon zest. Often covered in powdered sugar, sometimes with a bunny stencil.
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Poland – Babka Wielkanocna

This spongy cake is usually unfilled, but glazed with icing and decorated with almonds or candied fruit. Sometimes rum is added.
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Portugal- Bacalhau à Gomes de Sá

Bacalhau, dried and salted cod, is a popular Easter dish in Portugal. Here it is served in a casserole with onions, potatoes, olives, and hard boiled eggs.
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German – Osterschinken im Brotteig

German Easter ham is often served wrapped in a thick, whole-wheat bread.
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France – Le Gigot d’Agneau Pascal

 Roast leg of lamb is a popular Easter entree in France. It is sometimes seasoned with rosemary or herbes de Provence and accompanied by green beans and almost or oven-roasted potatoes.
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South Africa – Cape Malay Pickled Fish

Particularly popular in Cape Town, this white fish dish is pickled in a curried pickle brine and flavored with onions and bay leaves.
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Iceland – Páskaegg

Though chocolate eggs are popular in almost every country that celebrates easter, they are particularly special in Iceland, where the Nói Síríus company produces 300,000 eggs each year Iceland’s population of 290,000. The gigantic eggs have floral decorations on the front, a chick perched on top, and are filled with candies.
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Nigeria – Frejon with Obe Eja

Frejon, a traditional Easter puree of beans and coconut milk, is often served with Obe Eja, a tomato fish stew.
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