This is a list of Christmas dishes by country.

Albania and Kosovo

Baklava Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of th ...

* Gjel deti me përshesh

Andorra

* Sopa de Galets *

Trinxat Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is t ...

American Samoa (U.S.), Samoa, Tonga and Tuvalu

* Puaa umu

Argentina and Uruguay

Panettone Panettone is an Italian type of sweet bread and fruitcake, originally from Milan, Italy, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe, as well as in South America, Eritrea, Australia, ...

(known locally as ''pan dulce'') and

turrón ''Turrón'' (), ''torró'' ( / ) or ''torrone'' () is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. ' ...

are the most popular Christmas sweets in Argentina regardless of

socioeconomic status Socioeconomic status (SES) is a measurement used by economics, economists and sociology, sociologsts. The measurement combines a person's work experience and their or their family's access to economic resources and social position in relation t ...

, with 76% of Argentines choosing the former and 59% the latter in 2015. Mantecol, a typical peanut dessert, is also popular, being favored by 49% of Argentines in the same survey.

Sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne ( ...

cider Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest ...

s and

frizzante Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne r ...

s concentrate most of their sales during Christmas season; sparkling wine is mostly consumed by small families with high and medium socioeconomic status living in

Greater Buenos Aires Greater Buenos Aires (, GBA), also known as the Buenos Aires Metropolitan Area (, AMBA), refers to the urban agglomeration comprising the Autonomous City of Buenos Aires Buenos Aires, controlled by the government of the Autonomous City of B ...

and the country's largest cities, while cider and frizzantes are popular among lower classes and large families. * Vitel toné *

Turrón ''Turrón'' (), ''torró'' ( / ) or ''torrone'' () is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. ' ...

Pan dulce Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast, '' merienda'', or dinner. The pastries originated in Mexico following the introduct ...

Asado ' () is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional eve ...

(

beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

, calf,

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

suckling pig A suckling pig is a Piglet (animal), piglet fed on its pig milk, mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is Animal slaughter, slaughtered between the ages of two and six weeks. It is trad ...

) * Clericó (or ), a

sangria Sangria ( , ; ) is an alcoholic beverage originating in Spain and Portugal. A punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits. Under EU regulations only Spain and Portugal can ...

-like beverage that combines wine with chopped fruit. *

Cider Cider ( ) is an alcoholic beverage made from the Fermented drink, fermented Apple juice, juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and Ireland. The United Kingdom has the world's highest ...

(

apple An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...

, pineapple) and

sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne ( ...

* Budín *

Salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

s **

Russian salad Russian(s) may refer to: *Russians (), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *A citizen of Russia *Russian language, the most widely spoken of the Slavic languages *''The Russians'', a b ...

Waldorf salad A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes ...

Fruit salad Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side as a salad. A fruit salad is sometimes known as a ...

Pionono Pionono describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, . By country Spain Spanish Piononos are small pastries traditional ...

Matambre Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and also Paraguay. It is a rose colored muscle taken between the skin and the ribs of the steer, a sort of flank steak. It is not the cut known normally in ...

* Lengua a la vinagreta * Garrapiñadas,

dried fruit Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Drying may occur either naturally, by sun, through the use of industrial dehydrators, or by freeze drying. ...

s and

comfit Comfits are confectionery consisting of dried fruits, nuts, seeds or spices coated with sugar candy, often through sugar panning. Almond comfits (also known as ''sugared almonds'' or ''Jordan almonds'') in a muslin bag or other decorative conta ...

s * Mantecol * Sandwiches de miga * Pavita

Australia

* White Christmas, a sweet slice made of

copha Copha, a registered trademark of Peerless Foods under license from Unilever and Upfield, is a form of vegetable fat shortening made from hydrogenated coconut oil. Copha is produced exclusively in Australia. It is 100% fat, at least 98% of which is ...

and mixed fruit * Cold

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...

and cold

turkey Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armen ...

Seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

and

salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

s *

Roast Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizatio ...

, ham and turkey *

Stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a Starch#Food, starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and v ...

Christmas cake Christmas cake is a type of cake, often fruitcake, served at Christmas time in many countries. British variations Christmas cake is an English tradition that began as plum porridge. A traditional English Christmas cake is made with moist Zan ...

Christmas pudding Christmas pudding is sweet, boiled or steamed pudding traditionally served as part of Christmas dinner in Great Britain, Britain and other countries to which the tradition has been exported. It has its origins in England in the Middle Ages, me ...

Custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in con ...

Gingerbread Gingerbread refers to a broad category of baked goods, typically flavored with ginger root, ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly ...

in Christmas shapes * Christmas

damper A damper is a device that deadens, restrains, or depresses. It may refer to: Music * Damper pedal, a device that mutes musical tones, particularly in stringed instruments * A mute for various brass instruments Structure * Damper (flow), a mech ...

– in

wreath A wreath () is an assortment of flowers, leaves, fruits, twigs, or various materials that is constructed to form a ring shape. In English-speaking countries, wreaths are used typically as household ornaments, most commonly as an Advent and C ...

or star shape, served with

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

jam Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the meth ...

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

golden syrup Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar. It is used in a variety of baking recipes and desserts. It has an appearance and co ...

. Made in the

Australian bush "The bush" is a term mostly used in the English vernacular of Australia, New Zealand and South Africa, where it is largely synonymous with hinterlands or backwoods. The fauna and flora contained within the bush is typically native to the regi ...

in the 19th century. * Lollies, such as rocky road;

rum ball __NOTOC__ Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, ...

candy cane A candy cane is a Walking stick, cane-shaped stick candy often associated with Christmastide as well as Saint Nicholas Day. The canes are traditionally white with red Stripe (pattern), stripes and flavored with peppermint, but the canes also com ...

s *

Champagne Champagne (; ) is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, spe ...

Eggnog Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, added sugar, sweetened, dairy-based sweetened beverage, beverage traditionally made with milk, cream, sugar, egg yolk ...

Trifle Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of Lady fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascen ...

Pavlova Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova.Boylen, Jeremy (reporter) (20 August 2004)Pavlova''George Negus Tonight'', Au ...

Prawns Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (members of the order of decapods), some of which are edible. The term ''prawn''Mortenson, Philip B (2010''This is not a weasel: a close look at nature's most ...

Mince pie A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. The pies are traditionally served during the Ch ...

* Christmas cookies

Austria and Liechtenstein

Bock Bock () is a strong German beer, usually a dark lager. History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers ...

Bratwurst ''Bratwurst'' () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German , from , finely chopped meat, and , sausage, although in modern German it is often associated with the ver ...

Christmas carp Christmas carp () is a traditional dish for Christmas Eve in Central Europe. The fish is traditionally kept in a bathtub before preparation to remove muddy flavours and is commonly fried or served in dishes like gefilte fish. In some regions, le ...

* Christmas goose *

Glühwein Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is ...

Kaiserschmarrn () or (; ) is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains ra ...

Knödel Knödel (; and ) or Klöße (; : ''Kloß'') are Boiling, boiled dumplings commonly found in Central European cuisine, Central European and East European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, ...

Linzer torte The Linzertorte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. It is named after the city of Linz, Austria. Linzertorte is a very short, crumbly pastry made of f ...

* Red cabbage * Vanillekipferl

Bangladesh

Pitha Pithas () are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties ...

Nankhatai Nankhatai (; Burmese: နံကထိုင်; Hindustani: नानख़टाई (Hindi) ਨਾਨ ਖਟਾਈ ( Punjabi) / (Urdu); ; Tamil: நானஹத்தா) are shortbread biscuits originating from the Gujarat region of the Ind ...

* Pulao * Rôst * Musallam * Cha * Homemade

* Shobji * Mishti (

Bengali sweets Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian state of West Bengal, and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied ...

) *

Nakshi Pitha Nakshi Pitha () or Pakkon Pitha is a type of pitha made from rice flour. It is originally from Bangladesh. Various designs are made on the body of this pitha. Origin This pitha originated in the Narsingdi District in the Bengal region. The women ...

Chunga pitha Chunga pitha, Sunga pitha or Sunga saul ( ''suṅa pitha'', ''suṅgafuṛa fiṭa''), also known as ''chungapura pitha'', is a traditional rice cake ('' pitha'') originating in Assam, India, and the Sylhet region of Bangladesh. Though its main i ...

* Patishapta Pith * Bhapa pitha * Tel pitha

Belarus

Borscht Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukrainian origin, made with red b ...

Kutya Kutia or kutya ( ; ; ) is a ceremonial grain dish with sweet gravy traditionally served mostly by Eastern Orthodox Christians and some Catholic Christians predominantly in Belarus, Russia, Ukraine, but also in parts of Lithuania and Poland du ...

Belgium

Cougnou The ''cougnou'' or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries. It has various names according to the location: * ''coquille'' in Romance Flanders (Lille and Tournai) * ''cougnolle'' or s ...

(with various like ''cougnolle''), sweet bread in the form of the

infant Jesus The Christ Child—also known as Baby Jesus, Infant Jesus, Child Jesus, Divine Child, Divine Infant and the Holy Child—refers to Jesus Christ during his early years. The term refers to a period of Jesus' life, described in the canonical Gospe ...

Belize, Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua

Tamale A tamale, in Spanish language, Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalization, nixtamalized maize, corn, which is steaming, steamed in a corn husk or Banana leaf, banana leaves. The wrapping ...

s * Ponche (Christmas fruit punch served hot with much fruit) * pavo (turkey) *

Buñuelo A ''buñuelo'' (, alternatively called ''boñuelo'', ''bimuelo'', ''birmuelo'', ''bermuelo'', ''bumuelo'', ''burmuelo'', or ''bonuelo'', is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spa ...

s (fluffy sweet dessert made with corn with maple syrup) *

(prepared with different stuffings and accompanied with various side dishes such as salads or rice)

Bolivia and Peru

Apple cider Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the United States and Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in North ...

* Roasted chicken * Cuy Chactado *

Potato salad Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables. It is usually served as a side dish. History and varieties Potato salad is foun ...

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

Roast turkey Turkey meat, commonly referred to simply as turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally c ...

Brazil

* Lombo à Califórnia –

pork loin Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Chops and steaks Pork loin may be cut into individual servings, as chops ( bone-in) or steaks (boneless) which are grilled, baked or fri ...

s * Rabanada –

French toast French toast is a Dish (food), dish of sliced bread soaked in beaten eggs as food, eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor).''Oxfo ...

* Leitão assado – roasted piglet * Peru – roast

Farofa ''Farofa'' () is a type of Flour, meal made from toasted cassava. It is eaten mainly in Brazil. It can be found commercially produced and packaged but can also be prepared at home based on family recipes. Most recipes will also contain varying ...

* Pavê –

trifle Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of Lady fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that ascen ...

Ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term '' ...

Bacalhau () is the Portuguese word for cod and—in a culinary context— dried and salted cod. Fresh (unsalted) cod is referred to as ' (fresh cod). Portuguese and other cuisines dishes are common in Portugal, and also in former Portuguese colonie ...

– codfish *

Brazil nut The Brazil nut (''Bertholletia excelsa'') is a South American tree in the family Lecythidaceae, and it is also the name of the tree's commercially harvested edible seeds. It is one of the largest and longest-lived trees in the Amazon rainforest. ...

Arroz à grega (, "Greek-style rice") is a Brazilian dish, consisting of rice cooked with raisins and small pieces of vegetables, the most common of them small cubes of carrot, green peas, sweet corn and spring onions. Preparation Arroz à grega is made with a ...

* Salpicão – chicken salad with raisins *

Crème caramel Crème caramel (), flan, caramel pudding, condensed milk pudding, or caramel custard is a custard dessert with a layer of clear caramel sauce. History Custard has a long documented history, but crème caramel or flan in its modern form, with sof ...

Mousse A mousse (, ; ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as early ...

Grape juice Grape juice is obtained from crushing and blending grapes into a juice, liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as ''must''. The sugars in grape juice allow it t ...

Wine Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

Canada

Bûche de Noël A Yule log or bûche de Noël () is a traditional Christmas cake, often served as a dessert, especially in France, Belgium, Luxembourg, Switzerland, Vietnam, and Quebec, Canada. Variants are also served in the United States, United Kingdom, Camb ...

Butter tart A butter tart () is a type of small pastry tart highly regarded in Canadian cuisine. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter ...

s *

Candy cane A candy cane is a Walking stick, cane-shaped stick candy often associated with Christmastide as well as Saint Nicholas Day. The canes are traditionally white with red Stripe (pattern), stripes and flavored with peppermint, but the canes also com ...

s *

Fruitcake Fruitcake or fruit cake is a cake made with Candied fruit, candied or dried fruit, Nut (fruit), nuts, and spices, and optionally soaked in liquor, spirits. In the United Kingdom, certain rich versions may be iced and Cake decorating, decorated. ...

Cranberry sauce Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences ...

* Roasted turkey *

Brussels Sprouts The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (''Brassica oleracea''), grown for its edible buds. Etymology Though native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared i ...

Mashed Potatoes Mashed potato or mashed potatoes (American English, American, Canadian English, Canadian, and Australian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butt ...

and

Gravy Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food ...

Shortbread Shortbread or shortie is a traditional Scottish biscuit usually made from one part sugar, white sugar, two parts butter and three to four parts plain flour, plain wheat flour. Shortbread does not contain leavening, such as baking powder or bakin ...

(also known as Trimming or Dressing) *

Tourtière Tourtière (, ) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game meat such as bear or venison is sometimes used. It is a traditional part of the ...

* Ragoût de Boulettes (Meatball Stew) * Ragoût de Pattes de Cochon (Stewed Pig's Feet) * Salted Beef (commonly known as

Corned Beef Corned beef, called salted beef in some Commonwealth countries, is a salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to ...

) *

Fish and Brewis Fish and brewis (pronounced "brews") is a traditional Newfoundland meal consisting of cod and hard bread or hard tack. With the abundance of cod around the coasts of Newfoundland and Labrador it became synonymous with many Newfoundland household ...

cookies (or Ginger and Molasses cookies) *

Figgy duff (pudding) Figgy duff is a traditional bag pudding from the province of Newfoundland and Labrador most commonly served as a part of a Jiggs dinner. It is sometimes called a raisin duff. The word 'Figgy' (or figgie) is an old Cornish term for raisin; perha ...

* Christmas slush (made from a mixture of fruit juices, vodka, ginger ale, or lemon-lime soda) * Roasted chestnuts *

Christmas cookies Christmas cookies or Christmas biscuits are traditionally sugar cookies or biscuits (though other flavours may be used based on family traditions and individual preferences) cut into various shapes related to Christmas. History Modern Christm ...

* Snowball dessert (made with cocoa, rolled oats and coconut) *

Nanaimo Bar The Nanaimo bar ( ) is a bar dessert that requires no baking and is named after the Canadian city of Nanaimo in British Columbia. It consists of three layers: a wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard icing in ...

Mulled Wine Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is ...

Christmas Ham A Christmas ham, or Yule ham, is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere. The style of preparation varies widely by place and time. The tradition of eating ham is thought to have evolved fro ...

Tarte au sucre Sugar pie is a dessert in northern French and Belgian cuisine, where it is called . It is also popular in Canada. Various type of ''tarte au sucre'' are made. Some are a leavened dough topped with beet sugar or brown sugar, others have a crust ...

Hot chocolate Hot Chocolate are a British soul band formed by Errol Brown and Tony Wilson. The group had at least one hit song every year on the UK Singles Chart from 1970 to 1984. Their hits include " You Sexy Thing", a UK number two which also made ...

(also known as "hot cocoa", in various flavours like peppermint, white chocolate, etc.) *

Gingerbread house A gingerbread house is a novelty confectionery shaped like a building that is made of cookie dough, cut and baked into appropriate components like walls and roofing. The usual base material is crisp gingerbread, hence the name. Another type of ...

Sweet potatoes The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of the ...

or Yam * Hot

* Raw

Caribou The reindeer or caribou (''Rangifer tarandus'') is a species of deer with circumpolar distribution, native to Arctic, subarctic, tundra, boreal, and mountainous regions of Northern Europe, Siberia, and North America. It is the only represe ...

Seal meat Seal meat is the flesh, including the blubber and organs, of Pinniped, seals used as food for humans or other animals. It is prepared in numerous ways, often being hung and dried before consumption. Historically, it has been eaten in many parts of ...

, and

Muktuk Muktuk (transliterated in various ways, see below) is a traditional food of Inuit and other circumpolar peoples, consisting of whale skin and blubber. A part of Inuit cuisine, it is most often made from the bowhead whale, although the belu ...

(eaten in Nunuvut by the local Indigenous communities) *

Arctic char The Arctic char or Arctic charr (''Salvelinus alpinus'') is a cold-water fish in the family Salmonidae, native to alpine lakes, as well as Arctic and subarctic coastal waters in the Holarctic realm, Holarctic. Distribution and habitat It Spaw ...

(raw or cooked)

Chile

* Cola de mono – (literally, "monkey's tail") a Chilean Christmas beverage, with

aguardiente ( Portuguese) or ( Spanish) (; ; ) is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is t ...

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

coffee Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially a ...

, and flavoured with

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). ''Vanilla'' is not Autogamy, autogamous, so pollination ...

and

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...

s * Pan de Pascua – Chilean Christmas

sponge cake Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most do. Sponge cakes, leavened with beaten eggs, originated during ...

flavoured with cloves and with bits of

candied fruit Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel (fruit), peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually Food preservation, preserves it. ...

raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

walnut A walnut is the edible seed of any tree of the genus '' Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an i ...

s and

almond The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera ...

s. * Roasted turkey * Ponche a la romana – eggnog-style beverage made of champagne and pineapple-flavoured icecream.

China and Taiwan

Char siu ''Char siu'' () is a Cantonese-style barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' cha siu bao'' or pineapple buns. Five-spice powder is t ...

Crispy fried chicken Crispy fried chicken () is a standard dish in the Cantonese cuisine of southern China and Hong Kong.39World.39World.com." ''炸子鸡.'' Retrieved on 2008-11-19. The chicken is fried in such a way that the skin is extremely crunchy, but the whi ...

Crossing-the-bridge noodles Crossing-the-bridge noodles is a rice noodle soup that originates from the Yunnan province of China. It is one of the best-known dishes in Yunnan cuisine. According to Yunnan culinary tradition, Crossing-the-bridge noodles (过桥米线, ''Gu� ...

Hotpot Hot pot ( zh, c=, s= 火锅, t= 火鍋, p=huǒguō, l=fire pot, first=t) or hotpot, also known as steamboat, is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables a ...

Jiaozi ''Jiaozi'' or Gyoza (; ) are a type of Chinese dumpling. ''Jiaozi'' typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. ''Jiaozi'' can be ...

Lamian Lamian (; "pulled noodles") is a type of soft wheat flour Chinese noodles, Chinese noodle that is particularly common in Northern and southern China, northern China. Lamian is made by twisting, stretching and folding the dough into strands, u ...

Peking duck Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by ...

Colombia

Colombian Christmas dishes are mostly sweets and desserts. Some of the most popular dishes include: * Buñuelos *

Natilla The manjar blanco (, or also in Spanish as manjar de leche), known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies. It refers to v ...

Manjar blanco The manjar blanco (, or also in Spanish as manjar de leche), known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies. It refers to v ...

* Hojaldres * Brevas (Candied figs with cheese) *

* Sweet bread filled with fruits like raisins and raspberries. * Lechona (rice baked inside a pig, with peas, the meat of the pig and other delicacies) * Tamales * Ponqué envinado (red wine cake) * Turkey * Pernil de Cerdo (pork leg, usually roasted) * Potato salad * Panettone

Cuba

* Crema De Vie – Eggnog made with rum, lemon rind, and spices. * Majarete – A pudding made with corn, cornstarch, milk, lemon rind, spices, and sugar *

Platillo Moros y Cristianos is a traditional Cuban dish served both in homes and in restaurants. It is a form of rice and peas; a dish found throughout Latin America and the Caribbean. Etymology means 'Moors and Christians'. refers to the Black turtle bean#Black beans ...

* Lechon asado *

Czech Republic and Slovakia

* ''Kapustnica'' – Christmas

cabbage soup Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup, with lentils, peas or beans in place of the meat. It may be p ...

* Fish soup *

with

mayonnaise Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...

hard-boiled egg Boiled eggs are typically from a chicken, and are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may l ...

s and boiled vegetables * ''Kuba'' –

groats Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endos ...

and

mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is ...

* Grilled white sausage * Vánoční cukroví –

* Christmas bread (

vánočka ''Vánočka'' () is a plaited bread, baked in Czech Republic and Slovakia (in Slovak called ''vianočka'') traditionally at Christmas time. Such special festive Christmas bread made from white flour, either in the form of a wedge or of plait, wa ...

) * Fruitcake *

Before the Christmas holidays, many kinds of sweet biscuits are prepared. These sweet biscuits are then served during the whole Christmas period and exchanged among friends and neighbours. Also very popular are a preparation of small gingerbreads garnished by sugar icing.

Denmark

Æbleskiver ''Æbleskiver'' (, ingular: ''æbleskive'' are spherical Danish snacks made from fried batter. The name literally means "apple slices" in Danish language, Danish, although apples are not usually an ingredient in present-day versions. The crus ...

– traditional Danish dough ball made in a special pan (a type of

doughnut A doughnut or donut () is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and fran ...

with no hole), sprinkled with

powdered sugar Powdered sugar, also called confectioners' sugar and icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent—such as corn starch, potato ...

and served with

raspberry The raspberry is the edible fruit of several plant species in the genus ''Rubus'' of the Rosaceae, rose family, most of which are in the subgenus ''Rubus#Modern classification, Idaeobatus''. The name also applies to these plants themselves. Ras ...

strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown Hybrid (biology), hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit ...

* Sylte – a form of

head cheese Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, ...

, a terrine or meat jelly made from pork, traditionally pig's head was used * Julesild – spiced

pickled herring Pickled herring is a traditional way of preserving herring as food by pickling or Curing (food preservation), curing. Most cured herring uses a two-step curing (food preservation), curing process: it is first cured with salt to extract water; th ...

often flavoured with Christmas spices such as

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, ...

and

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...

* Boiled whole potatoes * Brun sovs (

brown sauce Brown sauce is a condiment that is normally dark brown in colour. Its taste is either tart or sweet with a peppery note similar to that of Worcestershire sauce. A.1. Sauce was the first brown sauce and was introduced in 1831. Description Bro ...

) – a traditional dark gravy, used to cover meat dishes like roasted pork and duck (''flæskesteg'', ''andesteg'') and the boiled potato * Brunede kartofler – caramelised

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es * Julebryg –

Christmas beer A seasonal beer is a beer that is typically brewed during or for a particular season, holiday or festival period. Many breweries produce seasonal beers. Seasonal beers may be produced when fresh ingredients are available during various seasons, pe ...

* Gløgg – mulled red wine combined with spices, sugar, raisins and chopped almonds typically served warm *

Risalamande Risalamande ( also spelled as ) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with ei ...

–

rice pudding Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly c ...

. A dish made from rice, whipped cream and almonds, served cold with

cherry A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet '' Prunus avium'' and the sour '' Prunus cerasus''. The na ...

sauce (''kirsebærsauce'') *

Flæskesteg ''Flæskesteg'' (), the Danish version of roast pork, is considered to be one of Denmark's principal national dishes. Always prepared with crackling, it is also a favourite for the Danish Christmas dinner served as the evening meal on 24 Decembe ...

– roast

with cracklings * Andesteg –

roast duck In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in ir ...

with apple and prune stuffing * Rødkål –

red cabbage The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Cultivar group, Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its co ...

pickled, sweet-sour red cabbage served hot as a side dish * Christmas cookies – Vaniljekranse, klejner, jødekager, pebernødder, honningkager, brunkager and finskbrød * Konfekt, marzipan, caramelised fruits, nougat and chocolate-covered nuts * Ground nuts

Dominican Republic

Croquette A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick b� ...

Empanada An empanada is a type of baked or fried turnover (food), turnover consisting of pastry and stuffing, filling, common in Culture of Spain, Spain, other Southern European countries, North African countries, South Asian countries, Latin American c ...

* Ensalada Rusa –

Olivier salad Olivier is the French form of the given name Oliver. It may refer to: * Olivier (given name), a list of people and fictional characters * Olivier (surname), a list of people * Château Olivier, a Bordeaux winery * Olivier, Louisiana, a rural p ...

(Russian potato salad) * Ensalada verde – iceberg lettuce, onions, cucumber, and tomatoes salad *

Moro de guandules con coco Moro de guandules (Moorish pigeon peas) is a rice and pigeon pea dish from the Dominican Republic. Description Moro de gunadules is a one pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, lippia ...

– rice with

pigeon pea The pigeon pea (''Cajanus cajan'') or toor dal is a perennial legume from the family (biology), family Fabaceae native to the Eastern Hemisphere. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being com ...

s and coconut milk * Pasteles de hojas – Puerto Rican tamales * Pastelon – casserole *

Pig roast The pig (''Sus domesticus''), also called swine (: swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal. It is named the domestic pig when distinguishing it from other members of the genus '' Sus''. Some authorities consid ...

* Pollo al horno – roasted chicken * Telera – Dominican bread similar to Mexican

sandwich roll Sandwich rolls (), often referred as or Mexican sandwich rolls, are a type of white bread usually made from wheat flour, yeast, water and salt, used in various Mexican sandwiches. Etymology and terms A crusty french-style sandwich roll is oft ...

s Drinks: *

Anisette Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless and, because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette ...

– anise-flavored liquor *

Guavaberry ''Myrciaria floribunda'', commonly known as cambuizeiro, guavaberry or rumberry, is a species of plant in the family Myrtaceae. It can be found across South and Central America and the West Indies in dry or moist coastal woodlands, up to 300 metr ...

– a drink from the

Lesser Antilles The Lesser Antilles is a group of islands in the Caribbean Sea, forming part of the West Indies in Caribbean, Caribbean region of the Americas. They are distinguished from the larger islands of the Greater Antilles to the west. They form an arc w ...

historic

Saint Martin Saint Martin may refer to: People * Saint Martin of Tours (c. 316–397), Bishop of Tours, France * Saint Martin of Braga (c. 520–580), archbishop of Bracara Augusta in Gallaecia (now Braga in Portugal) * Pope Martin I (c. 595–655), bishop of R ...

natives now a part of the Dominican Republics Christmas tradition *

Ponche crema ''Ponche crema'' is a cream-based liqueur originating in Venezuela and brought to nearby Trinidad and Tobago, which has developed its own version, Ponche de Crème. Recipes vary depending on the region, but main ingredients typically include mi ...

– eggnog * Jengibre –

ginger tea Ginger tea is a herbal beverage that is made from ginger root. It has a long history as a traditional herbal medicine in East Asia, South Asia, Southeast Asia, and West Asia. Regional variations and customs Ginger tea can be drunk by itse ...

with spices and lemon *

Mandarin Mandarin or The Mandarin may refer to: Language * Mandarin Chinese, branch of Chinese originally spoken in northern parts of the country ** Standard Chinese or Modern Standard Mandarin, the official language of China ** Taiwanese Mandarin, Stand ...

Liqueur – Mandarin peels fermented with rum and sugar Desserts: * Buñuelos – fried cassava dough balls covered in spiced flavored syrup *

– honey and almond nougat. Tradition from Spain * Vaniljekranse – Danish butter cookies * Fruits and nuts – a variety of nuts, fresh, and dried fruit

Estonia

* Hapukapsas * Mulgi kapsad * Piparkook * Sült * Verivorst

Finland

Christmas smorgasbord from Finland, "

joulupöytä ''Joulupöytä'' (; translating to "Yule table") is the traditional assortment of foods served at Christmas in Finland. It contains many different dishes, most of them typical for the season. The main dish is usually a large Christmas ham (meat) ...

", (translated "Yule table"), a traditional display of Christmas food served at Christmas in Finland, similar to the Swedish

smörgåsbord Smorgasbord or Smörgåsbord (, ) is a buffet-style meal of Swedish origin. It is served with various hot and mainly cold dishes. It assumed its present form in the 19th century, following old traditions. Smörgåsbord became known in the US ...

, including: *

Christmas ham A Christmas ham, or Yule ham, is a ham often served for Christmas dinner or during Yule in Northern Europe and the Anglosphere. The style of preparation varies widely by place and time. The tradition of eating ham is thought to have evolved fro ...

with

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, small, round seeds of ...

(almost every family has one for Christmas) * Freshly salted salmon (''

gravlax Gravlax (), gravlaks or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill. It is garnished with fresh dill or sprucetwigs and may occasionally be cold- smoked afterwards. Gravlax is usuall ...

graavilohi'') and whitefish ''graavisiika'' * Pickled

herring Herring are various species of forage fish, belonging to the Order (biology), order Clupeiformes. Herring often move in large Shoaling and schooling, schools around fishing banks and near the coast, found particularly in shallow, temperate wate ...

in various forms (tomato, mustard, ''matjes'' or onion sauces) *

Rosolli In Finnish cuisine, rosolli is a salad eaten mostly as a cold side dish, in particular as part of the traditional Finnish Christmas meal. Overview Rosolli is made of cooked, diced root vegetables, especially beetroot, carrot and potato, ofte ...

(cold salad dish with diced beetroot, potato and carrot – some varieties also incorporate apple) *

Lutefisk ''Lutefisk'' ( Norwegian, in Northern and parts of Central Norway, in Southern Norway; ; ; literally " lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye. It is made from aged stockfish (air-dri ...

and

Béchamel sauce Béchamel sauce or Biratta cream (, ) is one of the mother sauces of French cuisine, made from a white roux (butter and flour) and milk, seasoned with ground nutmeg. Origin The first recipe of a sauce similar to béchamel is in the book by ...

Whitefish Whitefish or white fish may refer to: Fish * Whitefish (fisheries term), referring to species commercially caught in the North Atlantic * Freshwater whitefish, members of the subfamily Coregoninae in the family Salmonidae, including: ** Atlant ...

and

pikeperch ''Sander'' (formerly known as ''Stizostedion'') is a genus of predatory ray-finned fish in the family Percidae, which also includes the perches, ruffes, and darters. They are also known as "pike-perch" because of their resemblance to fish in ...

* Potato

casserole A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...

( sweetened or not, depending on preference) * Boiled

es * Carrot

Rutabaga Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots language, Scots), an ...

casserole (''lanttulaatikko'') * Various

sauce In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

s * Assortment of

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

, most commonly (''

leipäjuusto Bread cheese ( or ''juustoleipä'' ; ; or ''brödost''), sometimes known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from colostrum, cow's colostrum. In America, cow's milk is generally used but ...

'') and Aura (''aura-juusto'') * Christmas bread, usually sweet bread (''joululimppu'') *

Karelian pasties Karelian pasties, Karelian pies or Karelian pirogs (, singular ; Livvi-Karelian: , singular ; , singular ; or Estonian: ''karjala pirukas'') are traditional Finnish pasties or pirogs originating from the region of Karelia. They are eaten t ...

, rice pasties, served with egg-butter (''karjalanpiirakka'') Other meat dishes could be: *

Karelian hot pot The Karelian hot pot (British) or Karelian stew (US) ('';'' ; ; ) is a traditional meat stew originating in the region of Karelia. It is commonly prepared using a combination of pork and beef, but elk or lamb can also be used. Along with the ...

, traditional meat stew originating from the region of

Karelia Karelia (; Karelian language, Karelian and ; , historically Коре́ла, ''Korela'' []; ) is an area in Northern Europe of historical significance for Russia (including the Soviet Union, Soviet era), Finland, and Sweden. It is currentl ...

(''karjalanpaisti'') Desserts: *

Rice pudding Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly c ...

or rice porridge topped with cinnamon, sugar and cold milk or with mixed fruit soup (''riisipuuro'') * Joulutorttu, traditionally a star-shaped piece of puff-pastry with prune marmalade in the middle *

, sometimes in the form of a

gingerbread house A gingerbread house is a novelty confectionery shaped like a building that is made of cookie dough, cut and baked into appropriate components like walls and roofing. The usual base material is crisp gingerbread, hence the name. Another type of ...

gingerbread man A gingerbread man is a biscuit or cookie made from gingerbread, usually in the shape of a stylized human being. However, other shapes, especially seasonal themes (Christmas, Halloween, Easter, etc.), and characters are also common. History Gin ...

(''piparkakut'') * Mixed fruit soup or prune soup,

kissel Kissel or kisel is a simple dish with the consistency of a thick gel, and made of sweet fruit, berry, grains (oatmeal, rye, wheat), peas, or from milk. It belongs to the group of cold- solidified desserts, although it can be served warm. Etymolo ...

(''sekahedelmäkiisseli, luumukiisseli'') Drinks: *

Glögg Glögg, gløgg or glögi is a spiced, often Alcoholic drink, alcoholic, mulled wine, or alcoholic spirit, spirit of Swedish origin. It is a traditional Swedish drink during winter, especially around Christmas. History In the Nordic countries, ...

mulled wine Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is ...

(''glögi'') * Christmas beer (''jouluolut''); local manufacturers produce Christmas varieties * "Home beer" (non-alcoholic beer-like drink, similar to the Russian beverage

kvass Kvass is a fermented, cereal-based, low-alcoholic beverage of cloudy appearance and sweet-sour taste. Kvass originates from northeastern Europe, where grain production was considered insufficient for beer to become a daily drink. The first wr ...

) (''kotikalja'')

France and Monaco

Oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but no ...

s *

Foie gras ; (, ) is a specialty food product made of the liver of a Domestic duck, duck or Domestic goose, goose. According to French law, ''foie gras'' is defined as the liver of a duck or goose fattened by ''gavage'' (force feeding). ''Foie gras'' i ...

* Smoked salmon *

Scallops Scallop () is a common name that encompasses various species of marine bivalve molluscs in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related famili ...

Crêpe A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served ...

s (

Brittany Brittany ( ) is a peninsula, historical country and cultural area in the north-west of modern France, covering the western part of what was known as Armorica in Roman Gaul. It became an Kingdom of Brittany, independent kingdom and then a Duch ...

) * Chapon (roasted chicken) * Dinde aux Marrons (

chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description ...

-stuffed turkey) * Ganzeltopf (goose) (

Alsace Alsace (, ; ) is a cultural region and a territorial collectivity in the Grand Est administrative region of northeastern France, on the west bank of the upper Rhine, next to Germany and Switzerland. In January 2021, it had a population of 1,9 ...

) *

Goose A goose (: geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera '' Anser'' (grey geese and white geese) and '' Branta'' (black geese). Some members of the Tadorninae subfamily (e.g., Egy ...

(

Normandy Normandy (; or ) is a geographical and cultural region in northwestern Europe, roughly coextensive with the historical Duchy of Normandy. Normandy comprises Normandy (administrative region), mainland Normandy (a part of France) and insular N ...

) *

* Kouglof (Alsace) *

Thirteen desserts The thirteen desserts (Occitan: ''lei tretze dessèrts'') are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" (''le gros souper'') ends with a ritual 13 desserts, representing Jesus Ch ...

(

Provence Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterrane ...

): The

thirteen desserts The thirteen desserts (Occitan: ''lei tretze dessèrts'') are the traditional dessert foods used to celebrate Christmas in the French region of Provence. The "big supper" (''le gros souper'') ends with a ritual 13 desserts, representing Jesus Ch ...

are the traditional Christmas

dessert Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, ...

in the

French French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), ...

region of

. The

Christmas Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus Christ, observed primarily on December 25 as a Religion, religious and Culture, cultural celebration among billions of people Observance of Christmas by coun ...

supper ends with 13 dessert items, representing

Jesus Christ Jesus (AD 30 or 33), also referred to as Jesus Christ, Jesus of Nazareth, and many Names and titles of Jesus in the New Testament, other names and titles, was a 1st-century Jewish preacher and religious leader. He is the Jesus in Chris ...

and the 12 apostles. The desserts are traditionally set out Christmas Eve and remain on the table three days until December 27. *

Walnut A walnut is the edible seed of any tree of the genus '' Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an i ...

Quince cheese Quince cheese (also known as quince paste) is a sweet and tart, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. In the Iberian Peninsula, this traditionally Mediterranean food is called ''ate' ...

Almond The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera ...

Raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

Calisson Calissons are a traditional French candy consisting of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. They have a texture similar to that of ...

Aix-en-Provence Aix-en-Provence, or simply Aix, is a List of communes in France with over 20,000 inhabitants, city and Communes of France, commune in southern France, about north of Marseille. A former capital of Provence, it is the Subprefectures in France, s ...

Nougat Nougat refers to a variety of similar confections made from a sweet paste hardened to a chewy or crunchy consistency.. The usual version in Western and Southern Europe is made from a mousse of whipped egg white sweetened with sugar or ho ...

blanc *

noir au miel *

Apple An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...

Pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus ''Pyrus'' , in the Family (biology), family Rosaceae, bearing the Pome, po ...

Orange Orange most often refers to: *Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis'' ** Orange blossom, its fragrant flower ** Orange juice *Orange (colour), the color of an orange fruit, occurs between red and yellow in the vi ...

Winter melon ''Benincasa hispida'', the wax gourd, also called ash gourd, white gourd, winter gourd, winter melon, tallow gourd, ash pumpkin, Chinese preserving melon, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is nat ...

* Fougasse (Provençal bread)

Germany

Christstollen Stollen ( or ) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread. During the Christmas season the cake-like loaves ...

– Stollen is a fruitcake with bits of candied fruits, raisins, walnuts and almonds and spices such as cardamom and cinnamon; sprinkled with confectioners sugar. Often there's also a core of marzipan. * Pflaumentoffel *

* Pfefferkuchenhaus – a gingerbread house decorated with candies, sweets and sugar icing (in reference to the gingerbread house of the fairy tale Hänsel and Gretel) * Printen * Oblaten

Lebkuchen (), or () are honey-sweetened German cuisine, German cakes, moulded cookies or bar cookies that have become part of Germany's Christmas traditions. They are similar to gingerbread. Etymology The etymology of ''Leb-'' in the term is unc ...

Springerle Springerle () is a type of South German biscuit or cookie with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. While historical molds ...

* Weihnachtsplätzchen (

) *

Roast goose Roast goose is cooking goose meat using dry heat with hot air enveloping it evenly on all sides. Many varieties of roast goose appear in cuisines around the world, including Cantonese, European, and Middle Eastern cuisines. Roasting can enhance ...

, often paired with kartoffelklosse *

Venison Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into spe ...

– e.g. meat of roe deer usually served with red cabbage, brussels sprout and lingonberry sauce * Herring salad – salad of pickled or

soused herring Soused herring is raw herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring. As well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs (usually bay leaf), s ...

, beetroot, potatoes, apple * Kartoffelsalat (potato salad) with Wurst (sausages) is traditionally eaten in northern Germany for supper on Christmas Eve * Schäufele (a corned, smoked ham) usually served with potato salad in southern Germany for dinner on Christmas Eve *

Weisswurst , literally 'white sausage'; ) is a traditional Bavarian sausage made from minced veal and pork fatback. It is usually flavored with parsley, lemon, Mace (spice), mace, onions, ginger and cardamom, although there are some variations. Then the ...

– sausages with veal and bacon, usually flavored with parsley, lemon, mace, onions, ginger and cardamom *

Feuerzangenbowle ' () is a traditional German alcoholic drink for which a rum-soaked sugarloaf is set on fire and drips into mulled wine. It is often part of a Christmas or New Year's Eve tradition. The name translates literally as ''fire-tongs punch'', "Bowle ...

(hot spiced wine)

Greece and Cyprus

Kourabiedes Qurabiya (), also ghraybe, ghorayeba, ghoriba, ghribia, ghraïba, gurabija, ghriyyaba, kurabiye, or kourabiedes () and numerous other spellings and pronunciations, is a shortbread-type biscuit, usually made with ground almonds. Versions are foun ...

* Melomakarono * Diples * Tsoureki#Christmas bread, Christopsomo (Christmas bread) * Pork or Turkey (bird), turkey

Greenland

* Kiviak

Haiti

* Chicken Creole (Haitian stewed chicken) * Djondjon#:~:text=Djondjon (also spelled djon djon,dishes, such as diri djondjon., Djon Djon * Pikliz

Hong Kong and Macau

*Dim sum

Hungary

* Fish soup (''halászlé'') various recipes * Stuffed cabbage (''töltött káposzta'') *

* Duck (food), Roast duck * Pastry roll filled with walnut or poppy seed (''bejgli'') * Bread pudding with poppy seed (''mákos guba'' or ''bobájka'') * Szaloncukor * Cheesy Garlic Bread Sticks

Iceland

* Hamborgarhryggur – a smoked, cured pork roast. * Lambalæri - heated or smoked sheep meat from a sheep's foot. * Rock ptarmigan, Ptarmigan – gamebird in the grouse family * Hangikjöt * Turkey (bird), Oven-roasted turkey * Beverage combination of Malt and Appelsín. * Jarðarberjagrautur * Möndlugrautur – a Christmas

with an almond hidden inside (the same as the Swedish Julgröt) * Caramelised potatoes * Pickled

* ''Smákökur'' – small cookies of various sorts ** Jólasúkkulaðibitakökur ** Loftkökur ** Mömmukökur ** Sörur ** Spesiur ** Gyðingakökur ** Piparkökur ** Marens Kornflexkökur * Laufabrauð – round, very thin flat cakes with a diameter of about 15 to 20 cm (6 to 8 inches), decorated with leaf-like, geometric patterns and fried briefly in hot fat or oil

India and Pakistan

Indian Christians and Pakistani Christians in Indian subcontinent celebrate Christmas by enjoying several dishes, such as Allahabadi cake, Candy canes, Plum cakes etc. Some of the popular dishes eaten during

in India and Pakistan are: * Allahabadi cake. *

– a type of fruit cake. * Mathri – a traditional flaky biscuit. * Gulab Jamun – a traditional sweet prepared with khoa. *Walnut fudge * Jalebi * Mince pie, Mincemeatpie * Kheer – boiled rice cooked with milk, sugar, saffron and is garnished with nuts such as almonds and pistachios. It can also be made with barley. * Chhena Poda – a dessert made with Chhena (cottage cheese) which is slightly roasted and soaked in sugar syrup. It is garnished with cashew nuts and served. Chhena Poda is popular in the Odisha state of India. It is eaten during the Christmas season but is available throughout the year. *Ghee cookies *Rose Cookies, Rose cookies *Bolinhas de coco – a type of coconut cookies * chocolates, Chocolate covered fruit *Marzipan * Dumplings – dumplings filled with Indian spices with a sweet or savoury filling. * Tarts *

* Gujia#Neureos, Neureos – a kind of dumpling made of semolina, khoa and nutlet. * Roast chicken *Dates roll- a type of Christmas cookies with Date palm, dates * Bebinca – a dessert popular in Goa which is eaten during

season. * Biryani * Stew – stews prepared with chicken, mutton, fish. * Candy canes *Kidyo, Cormolas *Milk cream – milk fudge *Chocolate candies * Vindaloo – a spicy Goan curry with pork made during Christmas. * Fruits, such as apple, Orange (fruit), orange, guava. * Mixed nuts *Kidyo, Kulkuls *Pilaf *Duck curry *Jujube (confectionery), Jujubee * Cupcakes * Drinks, such as

, ginger ale, etc. Church services are also held in churches throughout India and Pakistan, in which Christmas dinners are held which include dishes such as Allahabadi cake, candy canes,

. The ''Koswad'' is a set of sweets and snacks prepared in the Christmastide by people of the Konkan region. South Indian states such as Kerala have traditions observed of home-brewed Indian wine, wine, mostly grapes but sometimes other fruits as well like apple and rose apple; ethnic recipes of slow-cooked Kerala beef fry, beef fry, rice and coconut Appam, Hoppers, Kerala cuisine, lamb stew, Indian Chinese cuisine, fried rice Indian and fusion style; desserts such as Falooda, pastry, and a whole array of steamed, boiled or baked sweets, often with coconut, jaggery, sugar and spices such as cardamom and cloves (Achappam, Murukku, Tapioca chip, Sukiyan, Neyyappam).

Indonesia

* Klappertaart * Poffertjes * Ayam rica-rica * Lampet * Kohu-kohu * Kidney bean soup

Iran

* Ash-e doogh * Aush reshteh * Baghali polo * Chelow kebab * Kafbikh * Nan-o-kabab * Tahchin

Iraq

* Kleicha * Masgouf * Gheimeh, Qeema

Ireland

* Christmas cake *

* Irish coffee * Minced pie * Sherry Trifle * Spiced beef (traditionally served in Ireland and Northern Ireland) * Roast turkey

Israel

*Challah *Latke *Sufganiyah

Italy

Christmas in Italy (, ) is one of the public holidays in Italy, country's major holidays and begins on 8 December, with the Feast of the Immaculate Conception, the day on which traditionally the Christmas tree is mounted and ends on 6 January, of the following year with the Epiphany (holiday), Epiphany ( ). According to tradition, the Christmas Eve dinner must not contain meat. A popular Christmas Day dish in Naples and in Southern Italy is , which is a female eel. A traditional Christmas Day dish from Northern Italy is capon (gelded chicken). Abbacchio is more common in Central Italy. The Christmas Day dinner traditionally consists by typical Italian Christmas dishes, such as abbacchio, agnolini, Cappelletti (pasta), cappelletti, Pavese agnolotti, panettone, pandoro, torrone, panforte, struffoli, mustacciuoli, bisciola, cavallucci, veneziana, pizzelle, zelten, or others, depending on the regional cuisine. Christmas on 25 December is celebrated with a family lunch, also consisting of different types of pasta and meat dishes, cheese and local sweets. * Abbacchio (Central Italy). * Agnolini (Mantua) – a type of egg-based Filled pasta, stuffed pasta. * Bisciola (Valtellina) – an artisanal Italian sweet leavened bread. * Cappelletti (pasta), Cappelletti (Emilia-Romagna and Marche) – a ring-shaped Italian cuisine, Italian stuffed pasta so called for the characteristic shape that resembles a hat (''cappello'' in Italian language, Italian). * Capon (Northern Italy). * Cavallucci (Siena) – a rich Italian cuisine, Italian Christmas pastry prepared with anise, walnuts,

s, coriander, and flour. * Eel (Southern Italy). * Pandoro (Verona) – a sweet originally from Verona. Pandoro is today the most consumed Italian Christmas dessert together with panettone. * Panforte (Tuscany) – a traditional chewy Italy, Italian

containing fruits and nuts. *

(Milan) – a type of List of sweet breads, sweet bread and fruitcake, originally from Milan, usually prepared and enjoyed for

and New Year in Western Europe, Western, Southern Europe, Southern, and Southeast Europe, Southeastern Europe, as well as in South America, Eritrea, Australia, the United States and Canada. * Pavese agnolotti (Oltrepò pavese) – a type of egg-based Filled pasta, stuffed pasta of the Lombard cuisine served hot or warm. * Pizzelle (Ortona) – an Italy, Italian waffle cookies made from flour, egg (food), eggs, sugar,

or vegetable oil, and flavoring (usually anise or anisette, less commonly

or zest (ingredient), lemon zest). * Prosecco (Veneto) * Mustacciuoli (Naples) – a dessert having a soft, spicy, cake-like interior covered in chocolate. * Spumante (Piedmont) * Struffoli (Naples) – a type of deep-fried dough. * Torrone (Northern Italy) – a sweet containing whole hazelnuts, almonds and pistachios or only have nut meal added to the nougat. * Veneziana (Milan) – a sweet covered with sugar grains or almond icing. * Zelten (Trentino) – a sweet prepared using rye flour, wheat flour, dried and candied fruits, orange zest, and various spices.

Jamaica

* Christmas (fruit) cake or black cake – a heavy fruit cake made with dried fruit, wine and rum. * Roselle (plant), Sorrel – often served to guests with Christmas cake; Sorrel is made from the same sepals as Latin American drink "Jamaica," but is more concentrated and usually flavored with ginger. Adding rum is traditional at Christmas time. * Curry goat * Rice and peas – a Sunday staple, at Christmas dinner is usually made with green (fresh) gungo (pigeon) peas instead of dried kidney beans or other dried legumes. *

* Chicken (food), Chicken * Pine and ginger

Japan

* Christmas cake – the Japanese style Christmas cake is often a white cream cake,

frosted with whipped cream, topped with strawberries and with a chocolate plate that says Merry Christmas. Yule log (cake), Yule Logs are also available. * Christmas cookies - A Christmas sugar cookie's main ingredients are sugar, flour, butter, eggs, vanilla, and baking powder. Sugar cookies may be formed by hand, dropped, or rolled and cut into shapes. They are commonly decorated with additional sugar, icing, Christmas sprinkles. Decorative shapes and figures can be cut into the rolled-out dough using a cookie cutter. * Christmas cupcakes *

pudding in Japan - a crème caramel ubiquitous in Japanese convenience stores under the name custard pudding. Made with eggs, sugar and milk, sometimes served with whipped cream and a cherry on top. * French fries * Fruit parfait - Made by boiling cream, egg, sugar and syrup to create layers differentiated by the inclusion of such ingredients as corn flakes and vanilla ice cream. Topped with melon, banana, peach, orange, apple, kiwi, cherries and strawberries and whipped cream. *

* Ice cream * KFC fried chicken – turkey as a dish is virtually unknown in Japan and the popularity of KFC's fried chicken at Christmas is such that orders are placed as much as two months in advance. * Nabemono * Poached egg

* Shōyu ramen * Tamagoyaki - Japanese Omelette * Yakiniku

Korea

* Budae-jjigae * Korean barbecue, Gogigui * Korean royal cuisine * Makgeolli

Latvia

* Jāņu skābs * Piparkūkas

Lithuania

* Twelve-dish Christmas Eve supper – twelve dishes representing the twelve Apostles or twelve months of the year – plays the main role in Lithuanian Christmas tradition. The traditional dishes are served on December 24. ** Poppy milk (''aguonų pienas'') ** Slizikai ( or kūčiukai) – slightly sweet small pastries made from yeast, leavened dough and poppy seed ** Auselės (Deep fried dumplings) ** Herring with carrots (''silkė su morkomis'') ** Herring with mushrooms (''silkė su grybais'') ** Cranberry Kissel - thickened and sweetened juice normally served warm

Malaysia and Singapore

* Bolo Rei – a type of cake *

s *

* Chap chye – a vegetable stew * Devil's curry – from the Eurasian tradition * Egg salad * Hotpot, Steamboat – a hotpot dish for communal *

* Kue semprong * Pineapple tart * Semur (Indonesian stew), Semur * Vindaloo – a spicy Goan curry made usually with pork

Malta

– from the Italian tradition *

– from British influence * Christmas/Yule log (cake) – a log (similar to a tree's) that is made from chocolate and candied fruits * Mince Pies – from British influence * Timpana – traditionally served as a starter * Roast Turkey – from British influence

Mexico

* Meat ** Roasted

– stuffed, roasted turkey served with gravy. ** Glazed ham – ham glazed with honey or sugar dressed with cherries and pineapples. ** Jamón (Spanish Dry-Cured Ham) ** Suckling pig, Lechon **

*** Bacalao (cuisine), Bacalao – cod Basque style. Traditionally eaten in the central and southern states of Mexico. *** Shrimp – cocktail or prepared in Torrejas (dried shrimp pancakes) *** Octopus – cocktail *** Crab * Stews ** Menudo (soup), Menudo – a Christmas morning tradition in northwestern states, Menudo is a tripe and hominy soup. Menudo is often prepared the night before (Christmas Eve) as its cooking time can take up to 5 hours. ** Pozole – hominy soup with added pork * Salads and other side dishes **

s – can sometimes replace the traditional turkey or Bacalao with romeritos, particularly in northern and southern parts of Mexico. ** Ensalada Navideña – Christmas salad with apples, raisins, pecans, and marshmallows. ** Ensalada de Noche Buena – Christmas Eve salad ** Ensalada Rusa – potato salad, particularly popular in northern states. ** Romeritos – also a Christmas tradition of the central region, romeritos are small green leaves similar to rosemary mixed generally with mole and potatoes. * Sweets **

– fried sweet pastry ** Capirotada – bread pudding **

** Cocada – coconut candy ** Volteado de piña – pineapple upside-down cake. Turned-over cake with cherries and pineapples. ** Carlota de Chocolate – cake ** Mantecados and polvorón, polvorones – crumbly cakes ** Marzipan, almond cakes ** Pan dulce – sweet rolls ** Churros * Fresh Fruit ** Tejocotes ** Guayabas ** ''Caña de azucar'' - Sugarcane, Sugar cane * Drinks ** Champurrado – thick hot chocolate ** Chocolate – hot chocolate ** Cider, Cidra – apple cider ** Atole – corn based drink ** Rompope – similar to eggnog ** Ponche Navideño – a hot, sweet drink made with apples, Sugarcane, sugar cane, prunes and Crataegus mexicana, tejocotes. For grown-ups, ponche is never complete without its "piquete" – either tequila or rum

Netherlands

* Banket (pastry), Banket * Mandarin orange * Marzipan * Mixed spice * Mulled wine * Oliebol (more widely considered as a New Years' classic) * Speculaas * Kerstkransjes * Rollade

New Zealand

* Cherry, Cherries * Christmas Pudding, Christmas pudding * Christmas mince pies *

* Hāngī * Lamb and mutton, Lamb * Candy, Lollies (candy) such as candy canes *

* Strawberry, Strawberries *

Norway

Freshly baked gingerbread - Christmas 2004

* Akevitt – Akvavit, a spirit flavored with spices like caraway and aniseed * Gløgg –

* Julepølse – pork sausage made with powdered ginger,

s, mustard seeds and nutmeg. Served steamed or roasted. * Pinnekjøtt – salted, dried, and sometimes smoked lamb's ribs which are rehydrated and then steamed, traditionally over birch branches * Pork ribs, Svineribbe – pork belly roasted whole with the skin on. Usually served with red or pickled cabbage, gravy and boiled

es. * Rice pudding, Risgrøt – Christmas rice porridge with an

hidden inside * Julebrus – Norwegian soft drink, usually with a festive label on the bottle. It is brewed by most Norwegian Brewery, breweries, as a Christmas drink for minors. * Julekake – Norwegian yeast cake with dried fruits and spices * Sosisser – small Christmas sausages * Medisterkaker – large meatballs made from a mix of pork meat and pork fat * Raudkål/Rødkål – sweet and sour

, as a side dish * Kålrabistappe/Kålrotstappe – Purée of rutabaga, as a side dish * Peparkake/Pepperkake – gingerbread-like spice cookies flavoured with black pepper * Lussekatter – St. Lucia Buns with saffron * Multekrem – a dessert consisting of Cloudberry, cloudberries and whipped cream * Riskrem – Risalamande

Palestine

*Knafeh *Maqluba *Mujaddara *Warbat *Zalabiyeh

Panama

* Arroz con Pollo * Tamales *

* Turkey (food), Turkey * Grapes * Fruit cake * Egg nog *

* Pan de Rosca * Pan Bon * Spaghetti

Paraguay

* Beef tongue sometimes covered in vinaigrette *

* Clericó (citric alcoholic drink made out of a mix of fruits and wine) * Roasted chicken *

* Sopa paraguaya

Philippines

* Adobo (Filipino cuisine), Adobo * Almondigas (meatballs) * Arroz valenciana * Bibingka – traditional dessert made with rice flour, sugar, clarified butter and coconut milk; baked in layers and topped with butter and sugar. * Biko (food), Biko * Buko salad (young coconut salad) * Caldereta * Callos * ''Castañas'' (roasted chestnuts) * Champorado * Chicken galantina * Chicken pastel * Churro * Crema de fruta * Embutido (Filipino cuisine), Embutido *

* Filipino spaghetti *

* Hamonado * Inihaw * Kinutil * Leche flan * Suckling pig, Lechon * Lengua estofado * Lumpia * Mango float * Macaroni salad * Mechado * Dulce de membrillo, Membrilyo * Menudo (stew), Menudo * Morcón (Filipino cuisine), Morcon * Paelya * Pancit * Puto bumbong – a purple-coloured Filipino dessert made of sweet rice cooked in hollow bamboo tubes placed on a special steamer-cooker. When cooked, they are spread with margarine and sprinkled with sugar and grated coconut. * Queso de bola (edam cheese) * Relyenong bangus (stuffed milkfish) * Sapin-sapin * suman (food), Suman * Tsokolate * Turon (food), Turon * Ube halaya

Poland

On 24 December, Christmas Eve, twelve dishes are served as a reminder of the Apostles in the New Testament, Twelve Apostles. Polish people often do not eat meat on this day; instead, they choose from a variety of fish and vegetable dishes. The meal begins when the first star is seen. Uszka-aasica

* Borscht, Barszcz (beetroot soup) with uszka (small dumplings) - a classic Polish Christmas starter. * Pierogi with sauerkraut and forest

; filled with cottage cheese and

es * Zupa rybna – fish soup * Żurek – soup made of soured rye flour and meat * Zupa grzybowa – mushroom soup made of various forest mushrooms * Bigos – savory stew of cabbage and meat * Kompot – traditional drink a light, refreshing drink most often made of dried or fresh fruit boiled in water with sugar and left to cool and infuse. * Gołąbki – cabbage rolls * Pieczarki marynowane – marinated mushrooms * Kartofle gotowane – simple boiled

es sprinkled with parsley or dill * Kulebiak – with fish or cabbage and wild mushrooms filling * Ryba smażona or ryba po grecku – fried fish laid under layers of fried shredded carrots, onions, root celery and leek * Sałatka jarzynowa – salad made with boiled

es and carrots with fresh peas, sweetcorn, dill cucumber, and boiled egg, mixed with mayonnaise. * Łamaniec – type of flat and rather hard pancake that is soaked in warm milk with poppy seeds. Eaten in eastern regions such as around * Białystok * Poppy seed roll, Makowiec – poppy seed roll

Portugal

– codfish * Cabrito assado – roasted goat * Borrego assado – roasted lamb * Polvo cozido – boiled octopus * Polvo à lagareiro - dish based on octopus, olive oil, potatoes (''batatas a murro''), ''grelos'' and garlic. * Carne de Vinha d' Alhos – mainly served in Madeira – pork dish * Bolo de mel – mainly served in Madeira - Cake made with molasses * Bolo Rei (king cake) – a beautifully decorated fluffy fruitcake * Bolo-Rei escangalhado (broken king cake) – it is like the first one, but has also cinnamon and chilacayote jam (doce de gila) * Bolo-Rainha (queen cake) – similar to Bolo-Rei, but with only nuts, raisins and almonds * Bolo-Rei de chocolate – it is like the Bolo-Rei, but has less (or no) fruit, nuts, chilacayote jam and many chocolate chips * Broa castelar – a small, soft and thin cake made of sweet potato and orange * Fatias douradas – slices of pan bread, soaked in egg with sugar, fried and sprinkled with powdered sugar and cinnamon * Rabanadas – they are like fatias douradas, but made with common bread * Aletria – composed of pasta, milk, butter, sugar, eggs, lemon peel, cinnamon powder and salt * Formigos – a delicious dessert made with sugar, eggs, pieces of bread, almonds, port wine and cinnamon powder * Filhós / Filhozes / Filhoses – depending on the region, they may be thin or fluffy pieces of a fried dough made of eggs, honey, orange, lemon, flour and anise, sprinkled - or not with icing sugar * Coscorões – thin squares of a fried orange flavoured dough * Azevias de grão, batata-doce ou gila – deep fried thin dough pastries filled with a delicious cream made of chickpea, sweet potato or chilacayote, powdered with sugar and cinnamon * Tarte de amêndoa – almond pie * Tronco de Natal – Christmas log – a Swiss roll, resembling a tree's trunk, filled with chocolate cream, decorated with chocolate and mini – 2 cm Christmas trees * Lampreia de ovos – a sweet made of eggs, well decorated * Sonhos – an orange flavoured fried yeast dough, powdered with icing sugar * Velhoses – they are like the sonhos, but made with pumpkin * Bolo de Natal – Christmas cake * Pudim de Natal – Christmas pudding, similar to flan * Vinho quente – mulled wine made with boiled wine, egg yolk, sugar and cinnamon * Turkey – on the island of Terceira, turkey has recently taken over as the traditional Christmas dish over Bacalhau, due to the influence of American culture on the island, home to the United States Air Force's 65th Air Base Wing.

Puerto Rico (U.S.)

* Arroz con gandules – yellow-rice, pigeon peas, olives, capers, pieces of pork, spices and sofrito cooked in the same pot. * Escabeche – pickled green bananas or cassava and chicken gizzards. * Macaroni salad – with canned tuna and peppers. * Morcilla – blood sausage. * Pasteles – Puerto Rican tamle made from milk, broth, root vegetables, squash, green banana, plantain dough, stuffed with meat, and wrapped in banana leaves. * Hallaca – tamale made from grated cassava and stuffed with meat wrapped in banana leaves. * Pastelón – sweet Plantain (cooking), plantain "lasagna". *

– Puerto Rico is famous for their pig roast. It is also a part (along with arroz con gandules) of their national dish. *

– most commonly made with apples, chorizo and hard-boiled egg (food), eggs. Potatoes are sometimes replaced with cassava. Drinks: * Bilí – Spanish limes or cherries fermented in rum with spices, brown sugar, citrus peels, bay leaves, avocado leaves, often cucumber, ginger, and coconut shells. * Coquito – spiced coconut eggnog. * Coquito de guayaba - spiced guava eggnog with cream cheese or coconut milk added. * Piña colada * Rum punch – rum, orange liqueur, grenadine, ginger ale, grapefruit juice served with fruit, lemon and lime slices. * La Danza – champagne with passion fruit juice, orange liqueur, lime juice, lemon juice, and strawberry juice. Dessert: * Rice pudding#Latin America and the Caribbean, Arroz con dulce – Spiced coconut and raisin rice pudding. * Bread pudding – soaked in coconut milk and served with a guava rum sauce. * Dulce de cassabanana – musk cucumber cooked in syrup topped with walnuts and sour cream on the side. * Dulce de papaya con queso – Fermented green papaya with spices and sugar syrup served with ausubal cheese or fresh white cheese. * Flancocho –

with a layer of cream cheese and Puerto Rican style spongecake underneath. * Majarete – rice and coconut custard. Made with coconut cream, marshmallows, milk, rice flour, sugar, vanilla and sour orange leaves with cinnamon served on top. * Rum cake * Tembleque – a pudding made with cornstarch, coconut cream, sugar, milk, orange blossom water and coconut milk. *

– Sesame brittle or almond brittle. *Mantecaditos – Puerto Rican shortbread cookies. Made with shortening, coconut butter, flour, almond meal, almond flour, vanilla, nutmeg and almond extract. They are usually filled with guava jam or pineapple jam in the middle. *

– Milk, coconut cream and egg yolk custard made with additional cinnamon, cornstarch, sugar, vanilla, lemon zest and orange blossom water. Served in individual ramekins with cinnamon sprinkled on top.

Romania

Romanian Christmas foods are mostly pork-based dishes. Five days before Christmas, Romanians are celebrating the Ignat Day, a religious holy day dedicated to the Holy Martyr Ignatius of Antioch, Ignatius Theophorus, associated with a practice that takes place especially on villages scattered around the country: the ritual of slaughtering the pigs. And they are using everything from the pigs: from their blood to their ears. Five days later their tables are filled not only with generous pork roasts but also with: * Aspic, Piftie – Aspic, pork jelly, made only with pork meat, vegetables and garlic * Lebăr – liver sausages, a local variety of liverwurst * Caltaboș – sausages made from organs * Cârnaţi – pork-based sausages * Sângerete – blood sausages * Tobă –

made from various cuttings of pork, liver boiled, diced and "packed" in pork stomach like a salami * Sarmale – rolls of cabbage pickled in brine and filled with meat and rice (see sarma (food), sarma) * Salată de boeuf – a more recent dish, but highly popular, this type of salad uses boiled vegetables and meat (beef, poultry, even ham). It can include potatoes, carrots, pickled red peppers and cucumbers, egg whites bits. Everything is mixed together with mayonnaise and mustard. *Cozonac, the Romanian equivalent of panettone or List of sweet breads, sweet bread. * Strong spirits: Palinka, Rachiu, Ţuică

Russia

San Marino

* Bustrengo

Serbia and Montenegro

* Česnica – Christmas soda bread with a silver coin to bring health and good luck baked in the bread. * Koljivo – boiled wheat which is used liturgically in the Eastern Orthodox and Greek Catholic Churches. * Fish soup, Riblja čorba for Christmas Eve

South Africa

Christmas is in the summer in South Africa, so many summer fruits such as watermelon and cantaloupes are enjoyed at this time. Popular desserts include trifle, melktert and peppermint crisp tart. Many people in South Africa hold Regional variations of barbecue, Braai barbecues for Christmas or New Year's Day. *Beef tongue *Gammon (meat), Gammon *

*Garden Salad *Turducken *Turkey (bird), Turkey *Braaivleis *Boerewors *Potjiekos *Breyani *Bobotie *Meatballs *Fried chicken *

*Mince Pies Influenced by British tradition, mince pies filled with dried fruits and spices are enjoyed over the holidays. *

*Ice cream *Melktert *Peppermint crisp tart – fridge tart made with peppermint crisp, caramel treat and tennis biscuits *Yogurt tart – fridge tart *Cookies *Hertzoggies *Lamingtons *Watermelon *Melon *Mango *Pineapple *Strawberries * Peanuts * Lollies such as candy canes

Spain

* Jamón, jamón ibérico (Spanish dry-cured ham). * Fish: oven gilt-head bream, oven sea bass, Eel, elvers. *

: Langostinos (Prawn, king prawn), Shrimp, Lobster, Crab. * Meat: Roasted

, Lamb and mutton, Roasted lamb. *Sweets: **

** Yemas de Santa Teresa, Yema – egg-based dessert ** Mantecados and polvorón, polvorones – crumbly cakes ** Marzipan – almond cakes ** King cake known as roscón de Reyes in Spanish and Roscón, tortell in Catalan. ** ''Aragonese cuisine, Frutas de Aragón'' - a confit of fruit covered in chocolate ** ''Peladillas'' - sugared almonds ** Churros

Sri Lanka

* Congee, Kanji * Lamprais * Pol Pani

Sweden

* Julebord, Julbord - Christmas Smörgåsbord, smorgasbord ("Christmas table"), a catch-all term for all the dishes served during Christmas Eve: ** Köttbullar – Swedish meatballs ** Julskinka – Christmas ham ** Dopp i grytan ("dipping in the kettle") – dipping bread slices in the ham broth after boiling the Christmas ham. ** Prinskorv – small hot dog sausages ** Fläskkorv – big pork sausage ** Isterband – smoked fresh pork sausage ** Revbensspjäll – spare ribs ** Inlagd sill – pickled

(usually of different types) ** Gravad lax – lox ** Janssons frestelse ("Jansson's temptation") – warm, scalloped potato

with "ansjovis" (a type of swedish spiced and pickled european sprat), not to be confused with Anchovies as food, anchovies. ** Vörtlimpa – Swedish rye bread with grated Orange (fruit), orange peel made for Christmas, with or without raisins. ** Knäckebröd – dry crisp bread ** Rödkål – sweet and sour red cabbage, as a side dish ** Grönkål – sweet and sour kale as a side dish ** Brunkål ("brown cabbage") – cabbage flavoured with syrup, hence the name ** Rödbetor – sliced beet root ** An array of cheeses – bondost, herrgårdsost, prästost, brunost, mesost (hard goat milk cheese) * Lutfisk – lye-fish (whitefish) that has been boiled served with white gravy * Julmust – a traditional, very sweet, stout-like, Christmas soft drink, originally intended as an alternative to alcohol (drug), alcohol beverage called Mumma *

–

* Knäck or Christmas butterscotch – Christmas toffee * Pepparkakor (gingerbread) – brown cookies flavoured with a variety of traditional Christmas spices * Julost – Christmas cheese * Julgröt – Christmas

with an

hidden inside * Lussekatter – Saint Lucy saffron buns * Limpa bread – orange and rye spice bread

Switzerland

* Springerle, Anisbrötli * Basler Läckerli * Kürtőskalács, Baumstriezel * Cardon argenté épineux genevois * Fondue * Stutenkerl, Grittibänz *

* * Pain d'épices *

* * Tirggel

Thailand

* Khao khluk kapi * Pad see ew * Pad thai * Tom yum

Trinidad and Tobago

In Trinidad and Tobago traditional meals consists of generous helpings of baked ham, pastelles, black fruit cake, sweet breads, along with traditional drinks such as sorrel, ginger beer, and ponche de crème. The ham is the main item on the Christmas menu with sorrel to accompany it. *

*Sorrel *Pastelles also known as Hallacas *Ponche de crème – a version of eggnog *Black cake

Ukraine

Orthodox and Roman Catholic Christians in Ukraine traditionally have two Christmas dinners. The first is a Lent Dinner, it is held on January 6 and should consist of meatless dishes. The second is a Christmas Festive dinner held on January 7, when the meat dishes and alcohol are already allowed on the table. The dinner normally has 12 dishes which represent Jesus's 12 disciples. Both Christmas dinners traditionally include a number of authentic Ukrainian dishes, which have over thousand-year history and date back to pagan times. * Kutia * Uzvar * Varenyky * Borshch * Deruny * Pampushky * Holubtsi * Poppy seed roll, Makivnyk

United Kingdom

In the United Kingdom, what is now regarded as the traditional meal consists of roast turkey with cranberry sauce, served with roast potatoes and parsnips and other vegetables, followed by

, a heavy steamed pudding made with

, suet, and very little flour. Other roast meats may be served, and in the nineteenth century the traditional roast was goose. The same carries over to Ireland with some variations. * Beef Wellington (alternative main course) * Brandy butter * Bread sauce * Brussels sprouts * Candy canes * Bûche de Noël, Chocolate yule log *

(usually a honey or marmalade glazed roast or boiled gammon joint) *

* Devils on horseback * Dundee cake (traditional Scottish fruit cake) *

s * Mulled wine * Nut roast (a popular vegetarian alternative) * Pigs in blankets (Chipolata sausages wrapped in bacon) * Turkey (food), Roast turkey * Roasted chestnuts * Duck (food), Roast duck *

* Common pheasant, Roast pheasant * Spiced beef (traditionally served in Ireland and Northern Ireland) *

* Tunis Cake * King cake#United Kingdom, Twelfth Night Cake (traditionally eaten on the final day of Christmas)

United States

* Boiled custard *

s *

, or sparkling apple cider * Fudge, Chocolate fudge *

* Fish as part of the Feast of the Seven Fishes *

, often in the form of a

* Hawaiian bread * Hot buttered rum (drink), Hot buttered rum *

* Mashed potatoes * Mixed nuts, chestnuts, dried figs, dried Date (fruit), dates * Oyster stew, composed of oysters simmered in cream or milk and butter. * Persimmon pudding * Pie ** Apple pie ** Pecan pie ** Pumpkin pie ** Sweet potato pie * Pork Loin * Red velvet cake * Roast Beef, often made using more expensive/luxury cuts such as Beef Tenderloin or Prime Rib * Russian tea cakes *

, sometimes referred to as “dressing.” * Sweet Potato, Sweet Potatoes, often roasted with sugar and spices (“candied yams”) or baked into a

* Tom and Jerry (mixed drink), Tom and Jerry * Turkey (food), Turkey, perhaps the archetype, archetypal main course in the traditional American Christmas Dinner. ** Other fowl - especially duck (food), duck, goose, chicken or pheasant - sometimes take the place of turkey as a main course, but are much less common. See also: Thanksgiving Dinner (many dishes tend to be similar)

Venezuela

* Hallaca – rectangle-shaped meal made of maize, filled with beef, pork, chicken, olives, raisins and caper, and wrapped in plantain leaves and boiled to cook. * Pan de jamón – ham-filled bread with olives and raisins and often sliced cheese. * Dulce de lechosa – dessert made of cooked sliced unripe papaya in reduced sugar syrup * Ensalada de gallina – salad made of potato, carrot, apple and shredded chicken (hen usually home or locally raised as opposed to store bought chicken) * Pernil – commonly referred to as roast pork

Vietnam

* Bò 7 món * Bún thịt nướng * Canh chua * Chả giò * Congee, Cháo * Gỏi cuốn * Hot pot, Lẩu * Pho * Roast chicken, Thịt gà nướng * Vietnamese tea

References

External links

{{DEFAULTSORT:Christmas Dishes Christmas food, * Lists of foods World cuisine Cuisine-related lists Christmas-related lists, Dishes