1. Poland.-
In Poland, the easter tradition is called Śmigus-dyngus which means Easter Monday, which resembles the Armenian tradition of Vartavar the only difference is that boys do everything to drench girls. According to the legend of Śmigus-dyngus, the girl that is soaked with water it will marry within the year.
Some of the Polish traditional dishes:
- Easter Lamb: Made entirely of sugar and shaped like a lamb.
- Sernik: rich creamy baked cheesecake that differs from the American in cheese.
- Śledź: The fish is served gutted and filleted, in pieces that have been marinated in vinegar and oil, with or without vegetables.
2. Haux, France .-
The way France people celebrate Easter is pretty interesting. Each year on Easter Monday a giant omelet is prepared and served up in the town’s middle square, by saying giant I mean it is prepared to form more than 4500 eggs and feeds up to 1000 people. This tradition started when Napoleon traveled to southern France, ate omelet in one of the small towns and he liked it. The second day he ordered the villagers to assemble their eggs and make a giant omelet for his army.
Some of the classics in the Pâques menu:
- Cinnamon Palmiers: These palmiers cookies are all of that but also with a touch of comforting caramelized cinnamon
- French Onion Soup: Butter-soft, caramelized onions are cooked down into rich, seasoned beef stock, topped with fresh garlic croutons and melted bubbly Gruyere cheese,
- Seven-Hour Roast Leg of Lamb: Heartily seasoned with herbs, vegetables, and wine, this leg of lamb is roasted until it’s falling-apart tender.
3. Verges, Spain.-
The Spanish people in Verges weirdly celebrate Easter a bit. Their tradition is on the Holy Thursday, where they perform the traditional “dansa de la mort” which means “death dance”, and to recreate the Passions act people where skeleton costumes and parades through the streets. It ends with the macabre dance which starts at midnight and continues 3 hours through the morning.
Some of the main meals of the Pascua de Resurreción:
- Buñelos de Viento: These bite-size donut holes are fried in olive oil and rolled in sugar.
- Hornazo: Is often filled with pork loin, chorizo, and hard-boiled eggs.
- Sopa de Ajo: This soup, often made of garlic, chicken broth, egg, and sherry.
Դոնա Թովմասյան 