by: itisclaudio, created: 25 Dec 2016, updated: 26 May 2020 Public: Users can add dishes

Dishes eaten on Christmas season around the world

1. Bremer Klaben

Klaben (German)

A type of Stollen from Bremen, Germany. This celebrated bread is famous in Northern Germany. that gained its fame as it is traditionally eaten during the Christmas season. https://en.wikipedia.org/wiki/Bremer_Klaben

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2. Rumtopf

Romkrukke (German)

Literally rum pot, a German and Danish dessert, traditionally eaten around Christmas. A mixture of various kinds of fruit, high-strength rum, often Stroh's (beer), and sugar is filled into a large stoneware pot (the eponymous rum pot) and matured for several months until the fruit is very soft and completely saturated with rum. https://en.wikipedia.org/wiki/Rumtopf

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3. Paneton

panetón (Peruvian)

The loaf of fluffy cupola-shaped sweet yeast bread, usually baked with bits of candied fruits and raisins, originated in Milan in the early twentieth century and was brought to South American countries by northern Italian immigrants. It has become so popular in the region, where it is sometimes called pan dulce, that many countries now export versions of the product to North America, prompting Italian officials to ask the World Trade Organization to designate an official origin for the holiday dessert.

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4. Natilla


Natilla is a Colombian-style pudding. It is a sweet custard that is traditionally served during Colombian Christmas gatherings. There are many variations of this dish throughout the country.

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5. Bunuelo

Buñuelo (Colombian) (Mexican)

Are popular ball shaped fritters and eaten as a snack in many South American countries. The Colombian version is made with dough of curd of white cheese that get fried until golden brown. It is a typical Christmas dish in Colombia.

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6. Dulce De Lechoza


Sweet made of Papaya

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7. Hallaca

Ayaca, Hayaca, Guanimo, Tamal, Pasteles En Hojas (-Latin American-) (Venezuelan)

It is corn dough stuffed with a stew of beef, pork, and chicken, fish or other seafoods in some places, and it is "adorned" with raisins, capers, olives and wedges of fowl meat. Like some Mexican tamales it is folded in plantain leaves, tied with strings, and boiled. It is typically served in Christmas season and has several regional variants in Venezuela, Puerto Rico, Dominican Republic, Ecuador and Colombia.

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8. Pan De Jamon


Pan de jamón is a typical Venezuelan Christmas bread, filled with ham, fried bacon, raisins and green olives, most commonly with red or green pepper. Wikipedia

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9. Ensalada De Gallina


Chicken salad is any salad with chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards. Wikipedia

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10. Pernil De Cerdo

Pernil De Cochino, Pierna De Cerdo (Venezuelan)

Roasted pig leg served mainly for Christmas

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11. Ponche Crema

(Trinidad And Tobago) (Venezuelan)

Ponche crema is a Venezuelan and Trinidadian cream-based liqueur. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. Wikipedia

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12. Chocolate Crossies

Schokoladen Crossies (German)

Crunchy, corn flakes and coconut cookies full of chocolate. It is served mostly on Christmas time

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13. Bethmannchen

Bethmännchen (German)

Bethmannchen is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. Bethmannchen is a traditional cookie usually baked for Christmas Day.

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14. Springerle


Springerle is a type of German biscuit 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 show that springerle was baked for religious holidays and secular occasions throughout the year, they are now most commonly associated with the Christmas season. https://en.wikipedia.org/wiki/Springerle

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15. Bolo Rei


Bolo Rei is a traditional Portuguese cake that is usually eaten around Christmas, from December 25 until Epiphany (Dia de Reis in Portuguese, literally "Kings' Day," a reference to the Three Wise Men), on the 6th of January. Bolo Rei is a staple dessert in any Portuguese home during the holidays.

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16. Janssons Temptation

Jansson’s Temptation, Jansson’s Frestelse (Swedish)

Classic Swedish Christmas dish which consists of a creamy potato and anchovy casserole. The dish can be served at any time of the year, but the Swedes prefer to eat it during the holiday season. The dish was named after Pelle Janzon, who was a Swedish opera singer in the 1900s and was known for being a food lover.

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17. Ischoklad

(German) (Swedish)

Ischoklad is a candy originating in Germany which is now popular in both Germany and Sweden. It is a seasonal candy in Denmark and Sweden during Christmas. It is usually made using only chocolate (one-half to two-thirds) and coconut oil (one-third to one-half).

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18. Dominostein


A Dominostein is a sweet primarily sold during the Christmas season in Germany and Austria. Dominosteine consists of several layers, covered with a thin icing of (typically) dark chocolate.

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19. Ribbon Candy


Ribbon candy is a type of hard candy that in North America most often appears for sale around the Christmas holiday season. It acquires its shape by first being fashioned as warm sugar into flat strips. A strip is then folded back and forth over itself to form a hardened ribboned stick.

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20. Sugar Mice


Sugar mice are a traditional sugar candy popular in the United Kingdom, especially during the Christmas season. They traditionally consist of a boiled fondant formed from sugar and water. A modern non-cooked variation for children to make at home involves instead using icing sugar, egg whites, and golden syrup. Various flavors and matching food dyes can be added.

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21. Christmas Wafer


Christmas wafer is a central European Christian Christmas tradition celebrated in Poland, Lithuania, Latvia, and in some parts of Slovakia during Wigilia, also known as Christmas Eve Vigil.

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22. Bredele

Bredela, Bredle, Winachtsbredele (French)

Bredele (also referred to as Bredala, Bredle or Winachtsbredele) are biscuits or small cakes traditionally baked in Alsace and Moselle, France, especially during the Christmas period. Many varieties can be found, including new ones, so that assortments can be created. They can include anisbredela (cake with egg white and aniseed) butterbredle, schwowebredle (orange and cinnamon), spritzbredle, small pain d'épices and spice cakes that are made with sugar rather than honey.

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23. Cavallucci


Cavallucci is a rich Italian Christmas pastry prepared with anise, almonds, candied fruits, coriander, and flour. They are Sienese in origin, and the name translates approximately to "little horses". The chewy biscuits traditionally use Tuscan millefiori honey as an essential ingredient in the paste.

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24. Cuccidati

Buccellati, Italian Fig Cookie, Sicilian Fig Cookie, Buccellat, Cucidati, Cucciddati (Italian)

Cuccidati (cucidati or cucciddati), and also known variously as Buccellati, Italian fig cookies, or Sicilian fig cookies, are fig-stuffed cookies traditionally served at Christmas time.

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25. Leaf Bread

Laufabrauð, Snowflake Bread (Icelandic)

Leaf brad or Laufabrauð sometimes also called "snowflake bread" in English, is a traditional kind of Icelandic bread that is most often eaten in the Christmas season. Originating from northern Iceland but now eaten throughout the country, it consists of 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.

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26. Klenat

Klenät, Klena, Klejne, Kleina, Kleyna, Fattigmann (European)

Klenät, klena, klejne, kleina, kleyna, and fattigmann are all names for a fried pastry common in the Nordic countries. t is made from flattened dough cut into small trapezoids.

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27. Tirggel


Tirggel are traditional Christmas biscuits from Zürich, Switzerland. Made from flour and honey, they are thin, hard, and sweet.

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