Traditional Easter dishes in Warmia and Masuria

As with many other holidays, the celebration of Easter also involves eating large quantities of unique and delicious food. It is no different in our region. The Easter meal at a lavishly set table is an opportunity for many of us to gather with family and have conversations that we might not otherwise find time for.

It turns out that – in some respects – Easter was celebrated both in Warmia and Masuria in a similar way. Of course, one of the key elements was the festive dishes. Which of them most pleased the palates of Warmians and Masurians?

Lent

The time of Lent was a great test of character for our great-grandfathers living in Warmia in the 19th century. Eating meat was strictly avoided in the run-up to Easter. Not only meat dishes were on the list of products that were shunned as the consumption of butter was also limited, and vegetable oils were used instead when preparing meals.

With this restrictive diet in mind, it is hardly surprising that the once popular adage referred to the difficult anticipation for Easter time, and thus for the festive dishes: “One more night and it’s Easter, meat, come to me.”

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Easter

When Easter finally came, people gathered in Warmia’s huts over a modest breakfast: it consisted of hard-boiled eggs and butter shaped like a lamb. There were also dairy products, wholemeal bread and cakes. Only after that were meat dishes served – the hostess offered the guests ham, sausages or smoked meats.

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