SlideShare utilise les cookies pour améliorer les fonctionnalités et les performances, et également pour vous montrer des publicités pertinentes. Si vous continuez à naviguer sur ce site, vous acceptez l’utilisation de cookies. Consultez nos Conditions d’utilisation et notre Politique de confidentialité.
SlideShare utilise les cookies pour améliorer les fonctionnalités et les performances, et également pour vous montrer des publicités pertinentes. Si vous continuez à naviguer sur ce site, vous acceptez l’utilisation de cookies. Consultez notre Politique de confidentialité et nos Conditions d’utilisation pour en savoir plus.
EASTER IN PORTUGAL Made by: André Santos and Pedro Sá EB 2,3 dos Olivais School, Lisbon
EASTER TRADITIONS IN PORTUGAL As all catholic countries Portugal has a long tradition in celebrating Easter. On Holy Friday, we can say, that almost all Portuguese Christians dont eat meat. This fasting ends on Saturday of Easter with the traditional roast kid in the family. This day there are on the table a set of typical delicacies such as “folares”, almonds, chocolate eggs and other sweets.
RELIGION Braga in the north of Portugal has afestive atmosphere during the “Semana Santa”(Holy Week). The Ecce Homo Procession onGood Friday, led by the Farricocos (barefootmen in tunics with hoods) ,is one of the mostpeculiar parts of the Portuguese religioustradition.
RELIGION In Castelo de Vide region in the south,you’ll experience a very different Eastercelebration, one with Jewish origins. In themorning of Easter Eve, the region’s shepherdsinvade the town centre to have their flocks ofsheep blessed. At night, during the “VigíliaPascal” (Paschal Vigil), people ask forforgiveness in secret. At the end of the mass,all those present bring cowbells that ring the“Cortejo da Aleluia” (Procession of Alleluia)through the town.
EASTER SUNDAY LUNCHApart from Christmas Lunch , we can say that Easter Lunch is the mostimportant meal of Portuguese Christians.Traditionally, on Easter Sunday, we have a meat plate: generally kidgoat or lamb, but a lot of times also Pig (roasted pig or ham). In someareas they include in Easter menu a stuffed pie of several meats andeggs.
The Easter Sunday Lunch Recipe• Cabrito ou borrego assado no forno (Kid goat or sheeproasted) Preparation:Ingredients:1 kid goat of medium size 1. Prick 2 onions, the cloves of garlic and the bacon125 butter gr or margarine finely. Join them 50 margarine gr and colorau and 1 dl of white wine and season with thick salt100 bacon gr and pepper.4 onions 2. Obtain the kid goat and clay it with the prepared.4 cloves of garlic 3.Dispose in the fund of recipient to roast the2 parrot leaves remaining onions cut in slices. On these place the kid goat, join a parsley branch and the parrot1 parsley branch and let to be like this 24 hours, in fresh place.2,5 dl of white wine 4. The following day water the kid goat with the1 colorau teaspoon remaining white wine and dispose the potatoes cut at rooms. Season with salt and pepper.500 gr of potatoesSalt and pepper 5. Spread the remaining margarine cut in mouthfuls on the kid goat and the potatoes and take to roast in the oven, watering once in a while with the sauce that is going forming. 6. Accompany with lettuce salad and fried potatoes.
THE “FOLAR” In Portugal, godparents and godmothers always offer a “folar”, the Portuguese Easter cake, to godchildren in tribute to the feast of Ressurrection of Jesus. “Folar” recipe:Ingredients:1 kg flour 5 dl of milk250 gr butter or margarine Salt35 gr of bakers ferment 1 spoon of coffee of herb-100 gr of sugar sweet3 eggs 1 teaspoon of cinnamon
PREPARATION OF THE “FOLAR”: Dissolve the ferment in some warm milk and, with 200 flour gr, make a mass. Let to leaven . Work the remaining flour with the eggs, the sugar and the milk, until obtaining a very light mass, with plenty of body. Add the margarine later, salt, to herb-candy and the cinnamon. Work well the mass and, finally, join it the ferment that was to leaven. Work the mass until it comes off of the hands and of the alguidar( plastic pot). Cover with a cloth and let to leaven during 2 at 5 hours in warm place. After that time, divide the mass in balls and flatten them. On each one it places 1 or more hard eggs, according to the size of the base of the mass. Hold the eggs with some mass ribbons. Paint with a brush with egg yolk and cook in hot oven.
EASTER CURIOSITIES The habit of German The word Easter offering coloured immigrants comes from eggs or introduced decorations Eastre,the pagan starts in Portugal the goddess of Spring. in the XVth tradition century. of theEaster symbols (baskets, Easter flowers, coloured eggs Before Easter Bunny and and rabbits) came from Day American the basket the pagan festivals. and British of eggs. people paint Easter eggs with bright colours and designs.