Wedding Feast Traditions

In some parts of Ukraine, the third day of a wedding celebration is called do nevistky na borshch, which translates to "visit daughter-in-law to eat borscht".

As a signature dish in Southeast Asian Muslim cuisines-Malay, Minangkabau (as samba randang), and Moro (as riyandang), rendang is traditionally served at ceremonial occasions and festive gatherings, such as wedding feasts and Hari Raya (Eid al-Fitr and Eid al-Adha).

It is also a popular dish at wedding dinners or a party for a baby's completion of its first month of life.

In Portugal, caldo verde is typically consumed during events such as weddings, birthdays and popular celebrations.

Derelye is consumed primarily as a festive food for special occasions such as weddings; it is also eaten for regular meals, but this tradition has become rare.

Eventually, there is the custom of inviting guests with small casseroles of locro at wedding celebrations.

Once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays.

The pastry was mentioned in Vuk Stefanović Karadžić's Serbian Dictionary in 1818 and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is "a must at wedding festivities and is also served to workers after finishing a big project".

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.

Wedding cabbage is a traditional Serbian dish.

It is a staple dish served with rice and other tarkaris at poojas, yajnas, Indian weddings, and Hindu religious festivals.

It is considered a festive or ceremonial dish (majlesi), prized for its vibrant crimson accents, balanced sweet-tart flavor, and aromatic saffron notes, and is commonly prepared for gatherings, weddings, and special occasions.

The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests, and was also very popular among the British in Calcutta.

It is especially popular in Syria, and often served for special occasions like weddings or to guests.

Harees was only made by the wealthy during Ramadan and Eid, for the duration of a three- to seven-day wedding.

It is one of the most popular Polish soups, served during family dinners and a traditional soup for weddings; it is also a traditional cold remedy.

It is associated with hospitality and traditionally served to guests on festive occasions, including weddings, celebrations, and religious holidays such as Eid and Ramadan.

It is traditional food most associated with the region of Trøndelag where it is customarily served on festive occasions, such as weddings and confirmation ceremonies.

Jeok is typically made with a large variety of meats, vegetables and mushrooms and is usually served on special occasions such as birthdays (hwangap) and wedding ceremonies.

Halva usually is served at wedding celebrations, religious ceremonies, and funerals.

They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies.

It was originally consumed during buffets, family dinners, or weddings.

It is also eaten at Turkish Jewish weddings to symbolize the sweet life that lies ahead.

In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings.

Rogel is considered a classic, and a wedding cake favourite.

The soup is traditionally served during Polish weddings-as one of the "hot meals".

Tumpeng Robyong, This kind of tumpeng usually served in the traditional Javanese siraman (bridal shower) ceremony.

In Turkey, lokum is a staple during festive occasions such as weddings, where it symbolizes sweetness and prosperity in the couples' life together.

It is often served at traditional marriage ceremonies and family gatherings.

In Southern Thailand, it is often featured in wedding ceremonies and festivals.

It is traditionally associated with Malay cuisine in the Sumatra, Malay Peninsula, Singapore, southern Thailand and the Riau Archipelago, where it is commonly served during weddings, kenduri, religious celebrations and other ceremonial occasions.

In the past, Khanom Thuai was generally made only for important cultural dates and festivals, such as weddings, ordinations, and events similar to Songkran day.

The dessert was traditionally given by a suitor but is now part of many wedding banquets.

Bagara rice is also a popular dish at weddings and functions in Hyderabad and Telangana Region.

For a wedding, kurniks were made for both spouses.

The sweet is popular for festivals, religious occasions and weddings in the Telugu states.

Pontic Greeks who migrated from the Black Sea as a result of the Lausanne Conference call them tsirichta (τσιριχτά).Tsirichta are served at Pontian weddings.

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

They became widely available in the later part of the 19th century, and became associated with weddings and christenings.

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

Instead of baking a traditional wedding korovai, they make an "embroidered" honey cake called medivnyk.

It is served at home and, sometimes at ceremonies like weddings, birthdays, burials, and festivals, mostly in the southern part of Nigeria.

While it is now eaten regularly as a breakfast food in the region, it retains an association with weddings and religious celebrations.

Hochzeitssuppe is eaten in northern Germany and southern Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception.

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.

Because of its perceived favourable fortune and auspicious meaning, nasi kuning is often served as a special dish for celebrations; e.g. community rituals, ceremonies, birthdays, weddings, anniversaries and also the independence day celebration.

Due to the romantic association, this dish is often served in Hong Kong wedding dinners.

Kue bingka is one of the cakes used in the Banjar tradition to serve 41 types of cakes for special occasions such as weddings.