In Georgia,People prepare for Easter by dying eggs red on Good Friday and by baking Easter Bread, called Paska. The eggs symbolize the blood of Christ. They are placed on green wheat grass, which symbolizes new life, resurrection, and eternity. People grow this wheat grass on flat plates two weeks before Easter. On the Saturday evening before Easter, people take the eggs and Easter breads to church for a blessing. After the service, people take the bread and eggs home and crack the eggs during the next days. The person who ends up with the last unbroken egg is believed to have a year of good luck.
See what people eat on Easter in other countries
Mexican families traditionally often spend Good Friday eating capirotada, a sweet bread pudding covered in sugary syrup, various fruits, berries, and nuts, and a layer of cheese.
Hot cross buns, the English bread made famous by a nursery rhyme, is an Easter tradition. They are baked with currants or raisins and have a signature cross on the top, usually made with frosting.
Advocaat is a long-standing tradition in the Netherlands and is often drank on Easter. It is a creamy Brandy-based alcohol, thickened with eggs and sugar and flavored with honey and vanilla. It is drank by itself or added to puddings, as it is below.
Koulourakia are small butter pastries and are a traditional treat in Greece. The dessert, which has a hint of vanilla and is said to be meant to resemble a snake, is eaten on Holy Saturday.
Also a favorite in Greece as well as countries in Western and Central Asia, tsoureki is a braided brioche-like sweet bread that traditionally comes with eggs dyed red to signify the blood of Christ. The treat is served not only on Easter, but also on Christmas and New Year’s.
In Eastern European countries like Serbia, Belarus, Ukraine and in parts of Russia, Orthodox Christians dine on kulich, a tall cylindrical cake topped with white frosting. During Easter services, the kulich is often decorated with flowers and blessed by a priest.
Easter in Finland is often marked by eating mämmi, a soft and chilled bread flavored with molasses and orange zest and served with a dousing of milk or cream. Mämmi is a long-standing tradition in the area and is included in many other Easter dishes as well.
Torta pascualina is a savory pie made with spinach, ricotta, and whole eggs that cook as the pie is baked. This traditional Easter dish is a favorite of both Argentine and Uruguayan families.
In the United States, the go-to meal on Easter Sunday is the classic Easter ham, often served with pineapples and cherries.
The butter lamb, arguably the cutest of all the Easter meal traditions, is a common centerpiece on the Easter tables of Russian, Slovenian, Polish Catholics. True to its name, the dish is a sculpture of a tiny lamb made out of butter, often with peppercorns for eyes and a red bow around its neck.