What do you eat on Easter Sunday

Traditional specialties at Easter - this is how the culinary Easter is perfect!

Easter is the most important festival in the Christian church year:

At Easter, many believers celebrate the death and resurrection of Jesus Christ. But Easter is also the beginning of spring, customs and above all the time of traditional dishes and extensive festive meals.

Editor's tip: Here you will find our top 10 Easter meals, clearly arranged by day. Of course, the roast lamb is the unbeaten classic, but the yeast plait and a couple of nice egg dishes shouldn't be missing at Easter either.

At Easter there is an end to every spring diet and slim line!

Lent, which begins on Ash Wednesday, ends with Easter, during which one does not consume meat-based food for over 40 days and voluntarily renounces all luxuries such as alcohol and sweets. During the Easter holidays, you can now enjoy sumptuous specialties and the common feast with family and friends.

Tradition at Easter - green on Maundy Thursday

Maundy Thursday symbolizes the day of the Last Supper of Jesus and his disciples before it was betrayed by Judas and captured by the Romans. An old custom says that on Maundy Thursday mainly greens were eaten, which is why the first fresh herbs were collected on this day in order to take in all the energy of spring after the long winter days. The first tender wild garlic is already growing in the gardens and forests, the rosemary is already hesitantly beginning to bloom and spinach, which is in season so early in the year, is eaten on Maundy Thursday.

The classic Maundy Thursday spinach is a meal made from fresh spinach leaves and served with potatoes and a fried egg. Try our easy recipe, which is simply delicious!

Spinach leaves on Maundy Thursday (for 2 people):

400 g fresh leaf spinach from the weekly market
1 onion
1-2 cloves of garlic
2 teaspoons butter
1 pinch of nutmeg
salt and pepper

Preparation of fresh spinach leaves:

Chop the onion and garlic very finely. Wash the spinach thoroughly.

Heat the butter in a sufficiently large, shallow saucepan and sauté the onions and garlic in it. Add the dripping wet spinach and blanch for 2-3 minutes with the lid on until the spinach has collapsed.

Season with nutmeg, salt and pepper and serve with suitable side dishes such as jacket potatoes or baked potatoes.

Tradition at Easter - fish on Good Friday

Good Friday is the day on which Jesus carried his cross on the Mount of Olives and was crucified there. It is the day on which traditionally no meat but only fish is eaten. Cod was once on the menu, but in remote areas it was mainly cooked as stockfish (air-dried) or clipfish (dried by strong salting) to make hearty stews. Today people like to eat light dishes made from local fish, such as wild garlic pasta with tartare from char or fresh trout and pikeperch. Fresh pasta with wild garlic and char tartare would be ideal for the spring season.

Tradition on Easter - on Holy Saturday we bake

Holy Saturday is the day of the rest of the grave and preparation for Easter Sunday. Traditionally, Easter flatbreads, Easter lamb made from biscuit dough and Easter braid are traditionally baked on this day, which are everywhere on Easter Sunday.

In addition, Holy Saturday is the day of the great Easter fires, which are lit on Sunday night. This custom is very old and is supposed to drive away winter and its evil spirits.
Tip: Find ours here Top 15 Easter dishes sorted by day!

Tradition at Easter - Easter Sunday as a culinary spring awakening

Easter Sunday is the feast day on which Jesus' resurrection is celebrated. It's a happy day, as it promises more than a sad ending.

Traditional Easter lamb, tender roast rabbit, fine Easter ham and hearty pies - meat can finally be eaten again on Easter Sunday.

Tradition at Easter - Easter eggs are the special highlight

Not only children love the tradition of the Easter bunny and the brightly colored, often richly decorated Easter eggs. Even in pagan customs, eggs were a symbol of spring and fertility. According to Christian tradition, the eggs that were not eaten during Lent were preserved by cooking and carried to church at Easter for the consecration of eggs.

Here you will find further articles and recipe ideas on the subject of Easter:

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