Festive feasts across the world
Christmas is a special occasion when friends and family come together to enjoy the festivities. One of the best parts of the season is, undoubtedly, the feasts. Lowvelder has compiled a list of unique dishes from a number of countries across the world.
France: Les treize desserts (The 13 desserts)
The 13 desserts are native to France. The course comes directly after le gros souper (the big supper). It features 13 desserts to symbolise Jesus Christ and the 12 apostles.
The number of desserts does not change, but the dishes vary according to the area and family tradition. The dishes comprise dry figs and nuts, fresh fruit and various traditional sweets.
Brazil: Arroz à grega
The dish is formed by cooking rice with raisins and vegetables. Usually it is cooked with small blocks of carrots, green peas, sweet corn and spring onions.
Modern versions of this meal have contained broccoli. Meat may also be used, but it is not common to find two of them used. The type is usually cold meats such as ham, sausage or smoked turkey breasts. If pieces of chicken or shrimp are used, the dish becomes known as risotto.
Serbia: Cesnica
An alternative name for the dish is Božicna pogaca. It is a traditional circular loaf of bread. The dish is a must-have for any Serbian Christmas table. Often the preparation is followed by various rules and rites. Coins or other small objects are often inserted into the dough when it is being prepared. Before it is cut up and shared at the table the dish is rotated three times anticlockwise before members of the table break the food up among themselves. It is believed that the person who gets the coin will be exceptionally lucky in the coming year.
America: Oyster stew
The dish can be seen adorning many a Christmas table in the Southern states over Christmas Eve. A number of different explanations exists as to why it is consumed over this period. Some suggest that the tradition developed from the period before refrigerated-food transport was a reality.
As a result the only time when the oysters could be transported was during the cooler December period, over Christmas. The dish thus becomes a symbol of the winter holiday season.
Others claim that the tradition stemmed from the Irish who refused to eat meat. During this period, many Irish immigrants would substitute Lin fish stew with oyster stew due to the similarity in taste. The dish is customarily made with milk and cream and served with oyster crackers.
Sweeden: Köttbullar
These Christmas treats are made with bread crumbs, diced onions, mince and butter and adorn many a Christmas table in Sweden.
Information provided by Theresa Knott
