Holy Week is one of the richest festivities in traditions and gastronomic culture in Spain. Each community contributes its grain of sand through dishes y confectionery that stand out for their authenticity and rooting centuries. Although the religious meaning of the abstinence and fast has been the main engine that conditioned many of these flavors, today its popularity lies in the family enjoyment and historical heritage which represent.
Its greatest peculiarity? The absence of red meat in many of its dishes. traditional dishesa whirlpool bath, custom derived from the religious precepts of the Lent. This regulation gave prominence to ingredients such as cod, vegetables, vegetables and, of course, the confectioneryIn this article we will explore the main typical dishes of Holy Week, both salty , the confectionery, and we will bring you closer to the gastronomic wealth of our country.
History of Easter dishes
Holy Week gastronomy is deeply rooted in the christian tradition, which promotes abstention from meat during the period of Lent as part of the sacrifice and penanceAs a result, cooks and families throughout the centuries have created recipes who comply with these religious norms, but who also contribute Energy y pleasure to the palate.
The use of ingredients such as salted cod, spinach, vegetables y flours, and creativity in the elaboration of simple sweetsas the French toast y pestinos, allowed entire communities to be fed while respecting the dietary restrictions of the time. Over the centuries, this tradition has been kept alive, and every year, Spanish homes are filled with unique aromas and flavours that evoke the history and devotion of this celebration.
Typical Easter savoury dishes
Vigil Potaje
El Vigil Potaje It is without a doubt one of the signature dishes of Holy Week. This stew, humble but full of flavor, combines key ingredients such as chickpeas, spinach and salted codIt is a classic recipe that is not missing in homes and restaurants during Holy Week and is usually served with a touch of peppers or with a hard-boiled egg as a side dish.
A peculiarity of the stew is its versatility: some variants replace the cod with bread tortillas y egg, known as “San José Tortillas”.
Garlic soup
Also known as Castilian soupGarlic soup is a dish capable of comfort on cold Easter days. It is made with simple ingredients such as stale bread, it, peppers y eggAlthough its origin is clearly humble, its flavor and texture have made it a classic it's from the season.
In Castile and Leon, it is typical after the procession of Madrugá of Good Friday.
Widow potatoes
Originating from La Rioja, widow potatoes They are an austere dish, where the potato is the main ingredient. Its name refers to the absence of meat in the recipe, something common to respect the religious norms of the Lent. This stew includes peppers, onion, it, peppers y laurel to achieve a simple dish, but full of flavor.
jams
This typical dish de La Mancha arises as a thick puree elaborated with cod, potatoes, it y nutsIts name, so unique, legend has it that it "even fills donkeys" due to its satiating which is ideal for lovers of strong and rustic flavours.
hornazo
El hornazo It is a kind of pie filled with carneas the sausage, back y hard-boiled egg. Although it may seem to contravene the rules of abstinence, it is mainly consumed on Monday of waters, just after Easter, when restrictions are lifted. This dish is especially famous in Salamanca.
Easter sweets
- French toast: This dessert is made by soaking slices of pan en milk (o wine), coating them in egg and frying them in oilThey end with sugar y cinnamonThey are perfect for breakfast, snacks or desserts. Discover how to prepare them with condensed milk.
- Fritters: Of Andalusian origin, this sweet is a fried dough flavoured with anise and covered with miel o sugar. its texture crunchy and sweet taste make it a favorite.
- Fried milk: A delicious cream based on milk, flour y sugar, which is fried until golden. It is accompanied by cinnamon y sugar sprinkled.
- Easter cakes: Traditional of Spanish lift, this bun may include a hard-boiled egg or chocolate. Learn more about this delicacy here.
- Fritters: Although we have talked about salty frittersSweets flavoured with white wine, lemon zest or aniseed are also traditional.
- Donut: Although the donuts are eaten in many festivities, it is during Holy Week when more are made. Of Arab origin, each family has its own way of preparing and shaping them.
- Fried flowers: Another “pan-fried fruit”. Traditional in Galicia and Extremadura, its shapes leave no one indifferent. One of the prettiest Easter sweets, without a doubt.
- Borrachuelo: Typical of Malaga, it is characterized by having a dough very similar to that of the pestiño, but soaked in wine. In addition, they are usually filled with angel hair.
Holy Week is more than a religious celebration; it is an ode to the culinary creativity and gastronomic heritage. Getting involved in your kitchen is reviving traditions and, why not, creating new memories around the family tableWhich of these traditional Easter dishes have you yet to try? You can find many of the recipes here, so don't hesitate and try them out. They are all relatively easy to prepare, luckily for us!