Categories Ambassadors Discover Food Edible Easter traditions from across the globe Author Minnie BrownNo Comments on Edible Easter traditions from across the globe Check out this selection of festive Easter treats from across the globe, that give the humble hot cross bun a run for its money… Ma’amoul, Lebanon These Lebanese shortbreads, made especially for Easter, are stuffed with dates, walnuts, pistachios and plenty of orange blossom water and rosewater. Crunchy, chewy and melt-in-your-mouth. Rosquillas, Spain The sweet treat across Spain during ‘Semana Santa’, Rosquillas are fried doughnuts served up in a number of ways depending on the region. Drenched in anise liqueur, topped with cinnamon or garnished with rosemary. Colomba di Pasqua, Italy Shaped like a dove as a symbol of peace and resurrection, this Italian yeast bread is rich with candied orange peel and raisins. It is then glazed with an almond crust, for a show-stopping Easter table spread. Kulich, Russia This sweet bread is eaten on Easter day and often blessed by a priest. To achieve the kulich’s characteristic height, it is cooked in a tall tin and accompanied by a pyramid of cheese pashka. Mämmi, Finland (Memma in Sweden) The classic celebratory dessert is made of rye flour, molasses and orange peel, served up with cream. Considered the marmite of Finland – you either love it, or you hate it. Bun and Cheese, Jamaica A descendent of the hot cross bun, the bun is sweetened with molasses and eaten withe cheese. The combo has become a staple in the island’s cuisine. Fanesca, Ecuador This Ecuadorian Easter stew is made according to every family’s special recipe. Laden with 12 different grains and beans, as well as salt cod and many accompaniments, it is a labour of love and devotion. Påskeøl, Denmark What better way to mark the coming of spring after a dark Scandinavian winter, than with a crisp seasonal beer! It is said that when the shops start selling Påskeøl, spring is on its way!