Christmas Feast Traditions

It is often served at special occasions like Armenian Christmas or Armenian Easter.

Numerous seasonal varieties of borshch exist in Ukrainian tradition: in spring and during summer, green borshch is traditionally cooked, meanwhile borshch with pork would be traditionally reserved for Christmas season, and in autumn borshch with mutton and chicken was also popular.

Other occasions for serving pozole include Mexican Independence Day, birthdays, Christmas, and other holidays.

It is also the centerpiece of the traditional Christmas Eve dinner (Noche Buena) in Cuba, and the Philippines.

It is a traditional dish for Easter and Christmas meals.

In the east baked pierogi are a common and well-liked Christmas dish.

Different Ukrainian regions favour specific fillings: Western Ukraine: potato-cheese and fruit varenyky Central Ukraine: cabbage and mushroom fillings Southern Ukraine: meat-filled versions Meatless varieties are customary on Christmas Eve.

Bigos is particularly associated with major Catholic holidays, such as Christmas and Easter, as it can be prepared in ample quantities beforehand and only reheated on the holiday itself and the following days.

These days, it is also commonly included in a Swedish julbord (Christmas smörgåsbord), and the Easter påskbuffé, which is lighter than a traditional julbord.

In Swiss cuisine, a variation of the traditional Chinese hot pot locally called fondue chinoise (lit. "Chinese fondue") is a popular Christmas meal.

Kidney beans and other similar cultivars like round reds are normally used to prepare the dish; however, pigeon peas (gungo peas) and Jerusalem peas (Phaseolus trinervius) are traditionally cooked during the Christmas season.

Traditionally, Bulgarians prepare and serve banitsa on two holidays, Christmas and New Year's Eve.

The meal is often made in larger quantities for family gatherings in the winter time (it is a common addition to the table at Christmas or family gatherings in the days after Christmas in both Serb and Croat communities in the area), and is used as both the main dish or as a meatless (made with onions and vegetables only) side dish.

When traditional ingredients are not available, the Armenian Christian community in West Bengal, India celebrates Christmas with potoler dorma, a local variation from Anglo-Indian cuisine.

Another southern Italian recipe, lasagne alla pugliese, is also associated with a religious festival, in this case Christmas: it uses a capon broth in place of ragù, and is layered with veal meatballs, mozzarella, prosciutto, and Parmesan.

The dish is traditionally served during the Christmas season and has several regional variants.

In both Portugal and Brazil, rabanadas are a traditional Christmas dessert.

Siemieniotka is a Silesian soup made of hemp seed, often eaten at the traditional Christmas Eve meal, Wigilia.

Pizzelle are popular during Christmas and Easter.

The cake is served during special occasions like the Eid al-Fitr, Christmas and other festivities.

Many regions have registered one or more types of ciambella in their official list of prodotti agroalimentari tradizionali (PAT), including: Calabria cuddrurieddru, a sweet fried doughnut made with flour and boiled potatoes, typically made at Christmas.

In the Czech Republic potato salad is eaten for Christmas as a side dish.

In some Polish Catholic homes (more commonly in the northern regions near the Baltic Sea), gefilte fish (Polish: karp po żydowsku, lit. 'Jewish-style carp') is eaten on Christmas Eve (for twelve-dish supper) and Holy Saturday, as these are traditionally meatless feasts.

In Poland, it is commonly served at Christmas and Easter.

It can be served as a Christmas dish.

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.

This kind of tumpeng is employed in cheerful and happy festivities and celebrations, such as births, engagements, marriage, Eid, Christmas, etc.

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

Devils on horseback are commonly served as part of a Christmas feast.

This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt.

Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.

It became tradition for the city of Gloucester to give the monarch a lamprey pie each Christmas.

It is often served on Christmas Eve.

It is also a popular Christmas dessert in Lebanon as a celebration of the birth of Jesus.

It remained in Portugal and incorporated into Portuguese cuisine, and began to designate the mass of very fine yarns, with which a typical Christmas candy, present in almost all regions of the country, is prepared.

It is consumed throughout central Italy year round, especially for Sunday Lunch, and is eaten as an Easter and Christmas dish.

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

They are often served at Christmas and are sometimes served warm.

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.

They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish.

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

In Sicily, it is traditionally associated with Christmas.

It is served during Christmas and celebration events such as weddings or funerals.

In Scandinavia, klenäter are traditionally eaten around Christmas, most commonly in the southern parts of Sweden, and Iceland, Norway, the Faroe Islands, Greenland and Denmark, the Baltic states, as well as Northern Germany.

Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve, alongside other traditional Mantuan dishes such as the agnolini's soup, sorbir d'agnoli, with abundant addition of Parmesan cheese.

It is also a common side dish to accompany mince and tatties or Christmas dinner, especially in the northeast of Scotland.

A kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions, particularly wedding celebrations, Christmas, Easter, and Dożynki.

Alsatian people often eat this dish for a special occasion, such as Christmas.

Traditionally maksalaatikko was eaten at Christmas but these days it is rather seen as a year-round daily dish.

The powdered sugar's resemblance to snow has been credited as responsible for the cookie's popularity at Christmas.

They are traditionally enjoyed at Christmas and Lent.

It is one of the thirteen desserts of Christmas in the Niçoise version of the Provençal tradition.

It is a traditional drink during winter, especially around Christmas.

Eggnog is traditionally consumed throughout Canada and the United States at Christmas every year