Top 10 Easter Foods From Around the World in 2026

Roast lamb is the quintessential Easter protein across the Mediterranean, Middle East, and much of Europe. Symbolizing the Lamb of God, whole spit-roasted lamb is central to Greek, Italian, and Spanish Easter feasts, while herb-crusted leg of lamb dominates in France and the UK.

A flat, richly decorated Easter cake unique to Poland, mazurek features a shortcrust base topped with caramel, chocolate, dried fruits, and elaborate icing designs. Families compete to create the most ornate patterns, often depicting religious symbols and spring flowers.

These spiced, fruit-studded buns marked with a cross have been a Good Friday tradition in Britain since the 12th century. Originally baked by monks, they were believed to have medicinal properties. Today they are eaten throughout Lent and Easter week, toasted with butter.

Italy's Easter dove cake is a yeasted bread in the shape of a dove, topped with pearl sugar and almonds. Created in the 1930s by Milanese confectioners, it shares a similar dough to panettone. The dove symbolizes peace and the Holy Spirit. Every Italian bakery competes for the best colomba.

A pyramidal dessert made from quark cheese, cream, butter, and dried fruits, pashka is unmolded on Easter Sunday in Russia and Eastern Europe. Stamped with the letters "XB" (Khristos Voskres — "Christ is Risen"), it is always served alongside kulich, the tall cylindrical Easter bread.

Portugal's beloved dried and salted cod takes center stage during Holy Week and Easter. The Portuguese claim to have 365 recipes for bacalhau — one for each day of the year. On Good Friday, Bacalhau a Bras (shredded cod with eggs and potatoes) is the most popular preparation.

A rich fruitcake with a layer of marzipan baked in the middle and 11 marzipan balls on top representing the apostles (minus Judas). Originally a Mothering Sunday treat, it became associated with Easter in the 19th century and remains a beloved British baking tradition.

A rich, creamy soup made with 12 different grains and legumes representing the 12 apostles, plus dried cod. Fanesca is only prepared during Holy Week in Ecuador and is one of the country's most labor-intensive dishes, sometimes requiring two days of preparation.

A tall, cylindrical Easter bread rich with butter, eggs, and dried fruits, kulich is topped with white icing dripping down the sides and colorful sprinkles. Brought to church on Easter Saturday to be blessed by the priest, it is the first food eaten to break the Lenten fast on Easter morning.

Roast lamb is the quintessential Easter protein across the Mediterranean, Middle East, and much of Europe. Symbolizing the Lamb of God, whole spit-roasted lamb is central to Greek, Italian, and Spanish Easter feasts, while herb-crusted leg of lamb dominates in France and the UK.

A flat, richly decorated Easter cake unique to Poland, mazurek features a shortcrust base topped with caramel, chocolate, dried fruits, and elaborate icing designs. Families compete to create the most ornate patterns, often depicting religious symbols and spring flowers.

These spiced, fruit-studded buns marked with a cross have been a Good Friday tradition in Britain since the 12th century. Originally baked by monks, they were believed to have medicinal properties. Today they are eaten throughout Lent and Easter week, toasted with butter.

Italy's Easter dove cake is a yeasted bread in the shape of a dove, topped with pearl sugar and almonds. Created in the 1930s by Milanese confectioners, it shares a similar dough to panettone. The dove symbolizes peace and the Holy Spirit. Every Italian bakery competes for the best colomba.

A pyramidal dessert made from quark cheese, cream, butter, and dried fruits, pashka is unmolded on Easter Sunday in Russia and Eastern Europe. Stamped with the letters "XB" (Khristos Voskres — "Christ is Risen"), it is always served alongside kulich, the tall cylindrical Easter bread.

Portugal's beloved dried and salted cod takes center stage during Holy Week and Easter. The Portuguese claim to have 365 recipes for bacalhau — one for each day of the year. On Good Friday, Bacalhau a Bras (shredded cod with eggs and potatoes) is the most popular preparation.

A rich fruitcake with a layer of marzipan baked in the middle and 11 marzipan balls on top representing the apostles (minus Judas). Originally a Mothering Sunday treat, it became associated with Easter in the 19th century and remains a beloved British baking tradition.

A rich, creamy soup made with 12 different grains and legumes representing the 12 apostles, plus dried cod. Fanesca is only prepared during Holy Week in Ecuador and is one of the country's most labor-intensive dishes, sometimes requiring two days of preparation.

A tall, cylindrical Easter bread rich with butter, eggs, and dried fruits, kulich is topped with white icing dripping down the sides and colorful sprinkles. Brought to church on Easter Saturday to be blessed by the priest, it is the first food eaten to break the Lenten fast on Easter morning.