Easter is one of the most important holidays in Portugal, alongside Christmas. On Easter Sunday, many families gather for a convivial lunch. Both Good Friday and Easter Sunday are national holidays, and in some regions, so is Easter Monday. Besides its religious significance, it is a day dedicated to family, and even those who are not religious often celebrate the day with a special meal.
In this article, we’ll explore what is eaten at Easter in Portugal, from the most typical dishes to the desserts, as well as some of the culinary traditions associated with this time of year.
Easter is also the day when godparents give gifts to their godchildren. In Portugal, the gifts are often food, which we call “folar.” It’s common for godparents to give a sweet loaf, a meat-filled folar, almonds, or a chocolate egg.
There are many regional variations in Easter cuisine, which we’ll explore below. But there is one thing in common: Easter is celebrated at home, with family. It’s not customary to go to restaurants, and most of them are closed on this day. It’s a time for sharing and celebration.
Traditional Easter Dishes in Portugal
Folar de Carne
Folar de Carne is a bread filled with meat and sausages, traditionally eaten at Easter. There are different variations of folar depending on the region of Portugal, but the base is always made with bread dough: flour, eggs, water, olive oil or butter, and baker’s yeast. The filling is usually made with pork and sausages, though it varies significantly from one region to another.
The most famous types of meat-filled folar are:
- Folar de Carne from Trás-os-Montes: It is round and filled with pork and sausages, with the folar from Valpaços being particularly well-known.
- Folar de Carne from Alentejo: This variety has a dense and compact dough made with pork and ham.
Folar can be eaten as an appetizer, snack, or part of the main meal. In Trás-os-Montes, it is an essential element on the Easter Sunday table and was also traditionally given as a gift to godchildren. In this region, sweet folar is not very common.
Roast Goat (Cabrito Assado)
Goat is consumed at Easter and has significant symbolism in both Christian and Jewish traditions. It relates to the sacrifice of the paschal lamb, which represents faith, trust, and innocence. It is the dish of choice in most of Portugal during this time and is enjoyed all across the country.
The way it is prepared and seasoned varies depending on the region, but generally, it is roasted in the oven, accompanied by roasted potatoes and some vegetables. The seasoning includes wine, salt, bay leaves, paprika, and lemon; it is left to marinate overnight. Then, it is roasted in the oven or a wood-fired oven for two to three hours, depending on the size of the goat.
Traditionally, milk-fed goats, slaughtered at up to a month and a half old, were used. Still, nowadays, goats weighing between five and seven kilograms are more commonly used, with younger animals preferred for their tender meat.
In Portugal, this dish is synonymous with family gatherings and sharing, a time to celebrate Easter in fellowship.
Roast Lamb
In some regions, roast lamb is preferred over goat due to personal preference or because more lambs are available. A lamb is a sheep under one year old with more tender meat and a higher fat content than a goat.
The preparation and cooking methods are similar to those for roast goat. The lamb marries overnight with wine, lemon slices, bay leaves, and rosemary. The next day, it is roasted in the oven with onion, salt, olive oil, bay leaves, and potatoes for two to three hours until the meat becomes tender and falls apart. It turns out delicious, tender, and juicy, with a rich sauce, and is typically served with white rice.
In some places, roasted “anho” (older lamb) is also prepared. The meat is tougher and has less fat, but the preparation is the same as for lamb, although it may require more time in the oven.
Chanfana
Chanfana is a traditional dish from the Beira Litoral region. While it is not exclusive to Easter, it is often enjoyed during this time, especially in places like Miranda do Corvo and Vila Nova de Poiares.
It is made with “anho,” or older lamb, slowly cooked in a black clay pot, submerged in red wine, and seasoned with bay leaves, salt, garlic, and pepper. The dish is served with boiled potatoes. The meat cooks for hours until it becomes tender and falls apart, gaining a dark color and a rich sauce. Despite the large amount of wine used, the long cooking time causes the alcohol to evaporate almost completely.
This dish is also known as “matrimony meat” because it was traditionally served at weddings.
Lamb Stew
Lamb stew is a traditional Easter dish from the Alentejo region. It is made with pieces of lamb slowly cooked in a broth of onion, garlic, bay leaves, white wine, and tomato. When the meat is nearly cooked, potatoes are added.
The lamb, broth, and potatoes are served over slices of Alentejo bread, which absorbs the broth. Hence, the dish’s name: “Ensopada de Borrego” (Lamb Stew).
In addition to Easter, lamb stew is also served on other festive occasions.
Traditional Easter Sweets in Portugal
Regueifa Doce or Folar Doce
Regueifa or folar doce is a sweet bread typical of Easter in Portugal. Traditionally, it is a gift from godparents to their godchildren on Easter Sunday and is a must on Portuguese tables on Holy Saturday.
But the world of regueifas and folares doces is vast and full of variations! Each region has its own recipe and unique touch. They can be round, shaped like a classic regueifa, topped with a boiled egg with a dough cross, or even feature layers, like the famous folar de Olhão.
The essential ingredients are usually wheat flour, baker’s yeast, eggs, butter or olive oil, water or milk, and often lemon or orange zest and cinnamon. In the country’s south, some add fennel seeds to give it a special aroma.
Some of the most famous folares in Portugal include:
- Regueifa doce – It has the shape of a traditional regueifa and is typical of the Central region. If you want to learn how to make regueifa doce, check out this article with a family recipe.
- Folar doce – This one appears as a cake with a boiled egg on top, surrounded by a dough cross.
- Folar de Olhão – Made with layers of dough interspersed with butter and brown sugar, this is a specialty from the city of Olhão in the Algarve.
Each has its charm and unique flavor, but all are part of Portugal’s Easter traditions!
Massa Sovada
Massa sovada is a sweet bread typical of the Island of Terceira in the Azores. Due to Portuguese immigration, it became especially famous in the United States, where it is known as Hawaiian bread. The recipe was brought over by Azorean immigrants and became a highly appreciated sweet bread in Hawaii and later across the rest of the United States.
Massa sovada uses the usual ingredients – flour, sugar, eggs, milk, and butter. In the traditional version, sweet potato is added, giving it a moister texture and slightly denser consistency. However, there is also a simpler version, very similar to regueifa doce.
In addition to being a tradition at Easter, massa sovada also plays an important role in the Holy Spirit Festivities on the Island of Terceira.
Pão de Ló (Portuguese Sponge Cake)
Although consumed throughout the year, Pão de Ló is a traditional Easter sweet. Just as Bolo-Rei is associated with Christmas, Pão de Ló is linked to Easter. This cake is quite old, dating back to the 18th century, and was originally known as “pão de Castela” (Castilian bread).
The cake is made with many eggs, a little flour, and sugar. Depending on the region, it can be more moist, like the Pão de Ló from Ovar and Alfeizerão, or drier, like the Pão de Ló from Margaride.
Some of the most famous Pão de Ló in Portugal include:
- Pão de Ló from Ovar – It is very moist, with the inside of the cake almost liquid. Check out our family recipe to learn how to make Pão de Ló from Ovar.
- Pão de Ló from Alfeizerão – Also moist but with a creamy center, although not as runny.
- Pão de Ló from Margaride—Dry and fluffy and very voluminous, it is typical of the Margaride parish in Felgueiras.
- Bolinhol – A dry Pão de Ló with a sugar coating on top, traditional from Vizela.
Whether you prefer moist or dry, Pão de Ló is a must-have sweet for Easter.
Bolo Podre
Bolo Podre is a traditional sweet bread from the Castro Daire region in Viseu. It is a compact, sweet cake made with olive oil, wheat flour, baker’s yeast, and eggs. The dough is leavened, becoming dense but very flavorful. On top, this sweet bread is marked with a cross-shaped cut. It is typical for Easter.
Fun fact
The name Bolo Podre, which translates to “rotten cake” in English, might seem odd initially, but it refers to the cake’s rustic and hearty nature rather than anything spoiled.
Easter Almonds
A strong Easter tradition in Portugal, especially in the 20th century, is the offering of sugar-coated or chocolate-covered almonds, which godparents typically give to their godchildren on Easter Sunday.
Portugal is a large almond producer, particularly in Trás-os-Montes, Alto Douro, Alentejo, and Algarve. These areas are also beautiful for admiring the almond trees in bloom during February and March. In addition to the sugared almonds, it was once traditional to offer natural almonds, symbolizing fertility.
One of the most famous almonds in Portugal is the sugar-coated almonds from Moncorvo, which originate from Torre de Moncorvo. These almonds peeled and roasted, are covered with a sugar paste. Traditional for Easter, they are indeed delicious.
In addition to the Moncorvo almonds, you can also find classic white or colored sugar-coated almonds, dark, milk, or white chocolate almonds, and caramelized almonds covered in caramel.
Chocolate Eggs
Chocolate eggs at Easter in Portugal are a relatively recent tradition, emerging towards the end of the 20th century, but they are now very popular. Children love receiving a chocolate egg from their godparents on Easter Sunday.
These eggs can vary in size, be simple or filled, and feature different decorations. They are a tradition throughout Europe, symbolizing renewal and new life and being associated with the resurrection of Christ.
In Portugal, egg hunting on Easter Sunday is not as traditional as in other European countries, such as the United Kingdom and Germany. But we eat chocolate eggs; who doesn’t like chocolate eggs?
Pin it for later!
