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Vitello tonnato is a popular Christmas dish in Argentina, where it is known as vitel toné. The Piedmontese dish is valued during the summer for its cold serving temperature, and is the legacy of the large Italian immigration to the country.
Panettone (known locally as pan dulce) and turrón are the most popular Christmas sweets in Argentina regardless of socioeconomic status, 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 wines, ciders and frizzantes 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 and the country's largest cities, while cider and frizzantes are popular among lower classes and large families.
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.
Christstollen – 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.
Pfefferkuchenhaus – a gingerbread house decorated with candies, sweets and sugar icing (in reference to the gingerbread house of the fairy tale Hänsel and Gretel)
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.
Christmas (fruit) cake or black cake – a heavy fruit cake made with dried fruit, wine and rum.
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.
KFCfried chicken – with turkey as a dish being virtually unknown in Japan the popularity of this item at Christmas is such that orders are placed as much as two months in advance.
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.
Pancit – Filipino style noodle dish made with sliced meat and vegetables
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.
12 dishes are served as a reminder of the 12 Apostles on Christmas Eve, 24 December. Polish people don't eat meat on this day, instead they choose from variety of fish and vegetable dishes. The meal begins when the first star is seen.
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.
Mantecaditos – Puerto Rican shortbread cookies. Made with shortening, coconut butter, flour, almond flour, vanilla, nutmeg and almond extract. They are usually filled with guava jam or pineapple jam in the middle.
Natilla – 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.
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 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:
Tobă – head cheese 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)
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.
Koljivo – boiled wheat which is used liturgically in the Eastern Orthodox and Greek Catholic churches
Česnica – Christmas soda bread with a silver coin to bring health and good luck baked in the bread.
Christmas is in the summer time in South Africa, so lots of summer fruits like Watermelon and cantaloupes are enjoyed around the time. Popular desserts include trifle, melktert and peppermint crisp tart. People in South Africa love to Braai, and would do that for Christmas or New Year's Day.
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.
Orthodox and Roman Catholic Christians in Ukraine traditionally have two Christmas dinners. The first is a Lent Dinner, it is held on the 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.
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 Christmas pudding, a heavy steamed pudding made with dried fruit, 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.