New Year Feast Traditions

In Mexico and in New Mexico, pozole is typically served on New Year's Eve to celebrate the new year.

Sarma is a winter staple and is also traditionally served on New Year's Eve.

Today it is particularly known in that regard for its use in New Year celebrations, where it is accompanied by chanted verses expressing the desire for good luck in the forthcoming year, for both oneself and others.

An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year.

In Taiwan, people usually have a hotpot meal during the Lunar New Year's Eve.

Traditionally in Bulgaria, lucky charms are put into the pie on certain occasions, particularly on New Year's Eve.

Laab is considered to be an auspicious and lucky dish because traditionally meat was not readily available, and most Laotians would normally eat laab at special occasions, such as wedding, New Year celebrations and festivals.

On the day of Nowruz, a plate of this pilaf is served to guests, who are expected to consume at least some of it to show respect to the host, along with other local dairy products and fruits.

The dish originates in Armenian cuisine, and is a traditional Armenian Orthodox New Year dish, served with anoushabour and chi kufta.

Kiribath has a very important role for the Sinhalese in celebrating the Sinhalese New Year where it will be consumed as the first meal of the year.

A traditional dish in Iran is reshteh polow, which is served during the Persian new year with the noodles representing the threads of life and family intertwined.

The mainland Japanese custom of eating soba on New Year's Eve was introduced to Okinawa in 1968, but buckwheat noodles were replaced by wheat noodles.

Once the soup is ready, it’s typically eaten as breakfast, lunch, and dinner on New Year’s Day and consumed into the next day as part of Ancestry Day a holiday honoring Haitian revolutionaries on January 2.

In Russia and other post-Soviet states, as well as in Russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during New Year's Eve (Novy God) celebrations.

It is especially popular for holidays, and is commonly served as a "zakuska" at New Year (Novy God) and Christmas celebrations in Belarus, Ukraine, Russia, Kazakhstan, Kyrgyzstan and the United States.

It is commonly consumed during holidays such as Christmas and New Year's Day, as well as parties and gatherings.

An oliebol (Dutch pronunciation: [ˈoːlibɔl] ; plural oliebollen; West Frisian: oaljebol or oaljekoek; see more below) is a Dutch beignet, a variety of doughnut that is traditionally eaten on New Year's Eve.

In Russia, kholodets is a traditional winter and especially Christmas and New Year's dish, which is eaten with chrain (horseradish paste) or mustard.

Armenians make it as a Christmas pudding and for New Year's celebrations, where it is a centerpiece, Sephardic Jews prepare the dish to celebrate the Jewish holiday of Tu BiShvat.

The dish is also served at other major celebrations such as Christmas, New Year, Easter, and weddings.

Kralan is often eaten at Chinese and Khmer New Year.

Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods.

It is also traditionally eaten on New Year's Eve.

Considered an essential element of the family altar on the occasion of Tết