Easter food

Bigos (), '''hunter's stew''', is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.

Knafeh () is a traditional Arab dessert made with kadayif (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is popular throughout the Arab world, especially in Egypt, and the Levant. Knafeh is often served on special occasions, holidays and celebrating the month of Ramadan. The most common variant of knafeh in Jordan and Palestine, Knafeh Nabulseyeh, originated in the Palestinian city of Nablus.

Maqluba (also attested by a variety of other spellings in English; ) is a traditional Levantine dish, a variety of Pilaf that is popular across Palestine, Jordan, Syria, Lebanon, Israel, and Iraq. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.

Challah ( ; , ; [c]hallot, [c]halloth or [c]hallos, ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover and Yom Kippur).

Kokoretsi () or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.

traditional West Slavic soup

thumb|250px|Mämmi with cream and sugar

'''Ma'amoul''' ( ) is a filled butter cookie made with semolina flour. Originating in the Arab world, the filling can be made with dried fruits like figs, dates, or nuts such as pistachios or walnuts, and occasionally almonds or cheese.

cabbage, vine leaf, or other leaf roll

small bean-shaped type of confectionery

potato dish

Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (), harisa (), or korkot () is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is known throughout Armenia where it is served on Easter, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.

Magiritsa ( ) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. Accordingly, Greek-Americans and Greek-Canadians sometimes call it "Easter soup", "Easter Sunday soup", or "Easter lamb soup". In some parts of Greece, most notably Thessaly, it is not served as soup but rather as a fricassee, where it contains only offal and large variety of vegetables, but no onions or rice, as in the soup.

thumb|Two paskhas with candles (with a Kulich (bread)|kulich and [[Easter eggs in the background)]] Paskha (also spelled pascha, or pasha; ; ; "Easter") is an East Slavic festive dish made in Eastern Orthodox countries which consists of food that is forbidden during the fast of Great Lent. It is made during Holy Week and then brought to Church on Great Saturday to be blessed after the Paschal Vigil. The name of the dish comes from Pascha, the Eastern Orthodox celebration of Easter. Besides Russia, Ukraine, etc. Pasha is also often served in Finland where it is common among the Orthodox Karelia

traditional way of preserving herring

Koulourakia or Koulouria, or in Pontic Greek, are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday.

Pizzelle (; : pizzella) are Italian waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, or vanilla or lemon zest). Pizzelle are also known as ferratelle, nevole or catarrette in some parts of Abruzzo, as ferratelle in Lazio, and as ferratelle, cancelle or pizzelle in Molise.

Levantine dish made of raw meat

Pastiera (; ) or pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs and ricotta cheese, and flavored with orange flower water. It is usually eaten at Easter.

Fanesca is a soup traditionally prepared only on Good Friday and is eaten by households and communities in Ecuador. This dish is an Ecuadorian tradition that is prepared to give thanks to God for the food provided and blessings.

pastry

Sárgatúró (in literal translation: "yellow curd cheese") is a Hungarian Easter delicacy, prepared mostly in Eastern Catholic regions, notably in Szabolcs-Szatmár-Bereg County and in the Hajdúság.

220px|thumb|Lamb Drob Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter Drob), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk. The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper. The caul of the lamb is stretched over a loaf pan and filled with the mixture.

Traditional basket used at Easter to hold foods forbidden during lent which are blessed by a priest..In modern times, also describes an entirely different usage, to collect Easter eggs, Easter cake, chocolate and toys depending on culture

thumb|300px|Figolla with the shape of a heart. Figolla is a Maltese pastry stuffed with a marzipan-like filling and served as an Easter sweet. These are often shaped like hearts, crosses, stars, fish, bunnies, any symbol which links to Christianity, particularly Catholicism, but in modern times these can be shaped into anything the person you give one to is passionate about.

Flaouna () (Turkish: Pilavuna) is a cheese-filled pastry from Cyprus, also consumed in parts of Greece. Most recipes may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter. Regional names for flaouna include vlaouna, fesoudki (Greek:φεσούδκι) in Karavas, and aflaouna in Karpasia.

Capirotada () or Capilotade, also known as Capirotada de vigilia, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday.

Australian holiday character

Peeps are a marshmallow confection produced by candy maker Just Born since 1953 sold in the United States and Canada in the shape of chicks, bunnies, and other animals. Peeps were the earlier creation of the R. E. Rodda Candy Company of Lancaster, PA, and were offered for sale as early as 1948.

Abbacchio () is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. Abbacchio is a product protected by the European Union with the PGI mark.

piece of chocolate in the shape of a rabbit

Creole stew with pork, chicken, seafood and vegetables

variety of Italian salume

millet porridge

beer that has been festively dyed green for occasions such as Saint Patrick's Day or Maundy Thursday

traditional British cuisine

butter sculpture associated with Easter