Holy Week recipes for modern kitchens

Holy Week plans and activities begin to appear on the horizon for many families and communities. The period is observed around the world with a wide range of traditions, and alongside religious practices, food plays a central role. This season brings a rich assortment of beloved recipes that appear across tables, turning the last supper into a broader celebration of flavors and shared meals.

Christian customs influence the dishes commonly enjoyed during this time. Some people choose meatless meals for the period, embracing a broader spectrum of tastes that includes sweet treats and comforting pastries.

These are the five most typical recipes for Holy Week:

french toast

Contents

• Bread

• Milk

• Lemon

• Cinnamon

• Sugar

• Eggs

• Oil

Torrijas are an irresistible Easter dessert.

Preparation

1. Bread is sliced to a thickness that yields a crisp crust without being too thin; the pieces should hold together when dipped and fried.

2. Milk is heated with sugar, cinnamon sticks, and a hint of lemon zest. The mixture is removed from heat, covered, and allowed to cool. Once cooled, the bread slices soak in the milk until thoroughly saturated. Day-old bread absorbs the mixture more evenly, so extra time may be needed.

3. Eggs are whisked while oil is heated to a high temperature. The soaked bread slices are dipped in the egg and fried until both sides are golden. They rest on paper towels to drain excess oil, then are dusted with sugar and cinnamon.

pestinos

Contents:

• 250 ml extra virgin olive oil

• 250 ml white wine

• 1 lemon peel

• 1 stick cinnamon

• 1 tablespoon salt

• 750 grams flour

• extra virgin olive oil

• Sugar

pestinos verified

Preparation

1. Oil, lemon peel, and cinnamon sticks are warmed in a pan and fried briefly over medium heat.

2. After cooling, remove the cinnamon and lemon. In a separate bowl, combine the oil with white wine and salt. Gradually add the flour until a soft dough forms that can be handled by hand.

3. Small balls are formed and rolled flat. The ends are joined to prevent opening during frying, which requires plenty of oil. When golden, the pastries are drained on paper and dusted with sugar.

cod fritters

Contents

• 300 grams desalted cod crumbs

• Parsley

• Onions or green onions

• 3 eggs

• 150 grams flour

• 10 grams baking powder

• Oil

• Salt

Cod fritters are a classic Easter dish. verified

Preparation

1. If the cod needs to be crumbled, ensure there are no bones. Finely chop onion or scallion and mix with the cod. Sift the flour into a bowl and whisk in the yeast. Break the eggs and stir into the mixture until smooth.

2. Fold in the cod with onions and the chopped parsley. Let the batter rest for about a quarter of an hour before frying. Use a generous amount of oil in a deep pan.

3. Fry the fritters in small batches when the oil is hot but not smoking. Shape them with a spoon if needed. They should be golden all over. Drain on paper to remove excess oil before serving.

Vigil Potaj

Contents

• 1 leek

• 2 tomatoes

• 1 onion

• 1 Italian green pepper

• 300 g cod

• 2 eggs

• 300 g chickpeas

• fresh spinach

• 500 ml fish stock or smoked

Vigil Potaj verified

Recipe

1. Boiled eggs are peeled after about ten minutes of cooking. Cod is cut into thin strips, spinach is torn, and a sauce is made from onions and green peppers. Leeks are added and simmered for ten more minutes before the tomatoes and stock are added.

2. The sauce is blended and returned to the pot. When it boils again, add spinach and cod and simmer for about five minutes. Add the cooked chickpeas and simmer for another minute. If using dried chickpeas, soak them the night before.

3. Turn off the heat, gently shake the pot, and distribute the ingredients. Place boiled eggs on top, and the casserole is ready to serve.

Bacalao Al Ajoarriero

Contents

• 1/2 kg cod

• 2 tablespoons vinegar

• 5 cloves garlic

• 1 teaspoon red pepper

• 1 bay leaf

• olive oil

• Salt

Preparation

1. After desalting, the cod is scaled carefully and laid skin side up on a baking sheet or casserole.

2. In a separate pan, chopped garlic is fried in plenty of oil until golden.

3. When the garlic turns golden, add a bay leaf, red pepper, and vinegar and cook briefly, stirring well.

4. When the sauce thickens, pour it over the cod and season with salt. Cook for about fifteen minutes over high heat, stirring to prevent sticking.

5. Serve immediately once cooked.