An Easter Week's Worth of German Recipes

For Christians the world-over, the week before Easter, known as Holy Week, is the most important week in the religious calendar. In Germany, as in other countries, the Easter season is marked by traditional dishes, cakes and confectionery. Here's a collection of recipes for each of the most important days during the Easter season, namely Gründonnerstag (Maundy Thursday), Karfreitag (Good Friday) and Ostersonntag (Easter Sunday).

Gründonnerstag is the Thursday before Easter, known as Maundy Thursday. It means "green Thursday", although it is thought that the word "grün" is actually derived from the word "greinen" meaning to weep. However, despite there being nothing traditionally green about "green thursday", Germans often eat green-colored foods such as herb soups.

Kerbelsuppe (Chervil Soup)

Eier in Grüner Sauce (Eggs in Green Sauce)

The Friday before Easter is known as Karfreitag (Good Friday in the US) or "Sorrowful Friday" and traditionally people eat fish for dinner with their family.

Fischfrikadellen mit Grüner Sauce (Fish Cakes with Green Sauce)

Lachs mit Sauerkraut und Kohl aus der Pfanne (Salmon, Sauerkraut and Green Cabbage Stir-fry)

The main day of German Easter celebrations is Easter Sunday. For Christians it is a time for the whole family to get together to celebrate the resurrection of Jesus Christ and the end of the Lent with a festive meal. A more festive breakfast is often on the menu since families have more time to relax and enjoy a more leisurely brunch-type meal after the children have exhausted themselves looking for Ostereier from the Osterhase !

A traditional Easter meal consists of lamb, which represents innocence and humility, accompanied by fresh vegetables and potatoes. Festive cakes are, of course, also a staple ingredient for a Easter Sunday afternoon "Kaffee und Kuchen"