12 Tasty Holiday Foods from Around the World (and How to Make Them)

Originating in Quebec, tourtiere is a French-Canadian meat pie traditionally served at Christmas. Its buttery pie crust is typically filled with potatoes, onions, and spiced mincemeat. This dish is all about the meat, but which kind of meat depends on what's best and available in the region. For example, the tourtiere of Montreal is made of pork while those in the coastal region typically use fish.

What You'll Need:

• 1 pound ground organic pastured pork
• 1 pound ground organic pastured beef
• 1 large onion, finely chopped
• 2 tablespoon olive oil
• 2 medium-large baked potatoes, mashed with skins removed (or about 1 cup of mashed potatoes)
• 3/4 cup beef or vegetable broth (or just water)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon pepper
• 1 teaspoon salt

For the Butter Pie Crust:

• Non-stick pie tin
• Pastry blender
• 2 1/2 cups flour of choice (I use a mix of spelt and whole wheat)
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 cup ice cold water

Read the full recipe here.

Romania: Sarmale

In Romania, sarmale is a dish of minced pork, rice, and herbs rolled in cabbage leaves. Typically prepared in winter, it's a hearty staple on the holiday table served alongside polenta and hot peppers.

What You'll Need:  

• Paring knife
• Dutch casserole dish
• 1 whole head cabbage, about 4 pounds
• 6 tablespoons olive oil
• 1 finely chopped medium onion
• 2 minced garlic cloves
• 2 1/2 tablespoons raw rice
• 1/4 cup hot water
• 1 1/2 pounds ground pork
• 1 slice crustless white bread
• 2 tablespoons chopped fresh dill
• 1 teaspoon thyme
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon crushed hot red pepper (optional)
• 2 tablespoons water
• 1 cup sauerkraut juice reserved from drained sauerkraut (see below)
• 1 tablespoons of Vegeta
• 10 black peppercorns
• 4 bay leaves
• 3 cups sauerkraut, drained (reserve 1 cup juice, see above), rinsed and squeezed dry
• 6 strips bacon
• 6 fresh dill sprigs
• 2 pounds sliced tomatoes (fresh or canned)

Read the full recipe here.

Named for a famous Swedish opera singer in the early 20th century, Jannson's temptation is a classic meal on the Swedish Christmas smorgasbord. This casserole is a toasted delight made of thinly cut potato strips, onions, anchovies, and cream.

What You'll Need:

• 2 pounds potatoes
• 14 ounces onions
• 13 ounces spice-cured sprat filets
• 2 1/2 cups of heavy whipping cream
• salt
• white pepper
• breadcrumbs
• butter

 Read the full recipe here.

Philippines: Bibingka

Bibingka is a type of rice cake from the Philippines usually enjoyed during the Christmas season. Traditionally served in a clay pot lined with a large banana leaf, this spongy and buttery cake is topped with sugar, cheese, or coconut—but sometimes comes in more unusual toppings such as pineapple or duck eggs. The charring of the banana leaf at the bottom of the dish gives bibingka its signature smoky flavor.

What You'll Need:

• 2 cups rice flour
• 1 cup sugar
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 can (13.5 ounces) coconut milk
• 2 tablespoons butter, melted
• 5 eggs, beaten
• Banana leaves
• Terracotta serving pot

For Toppings

• 2 salted eggs, peeled and sliced lengthwise
• 2 ounces cream cheese, sliced thinly
• Margarine, softened
• Grated mature coconut
• Sugar to taste

Read the full recipe here.

Ethiopia: Yebeg Wot

In Ethiopia, preparations for Christmas dinner begin weeks before sitting down at the table. In order to properly make yebeg wot, a thickly spiced stew, farmers fatten up their lambs ahead of time specifically for this dish. It's served on Ethiopian flat bread.

What You'll Need:

• 2 pounds of lamb
• 2 cloves of garlic
• 2 cm piece of ginger
• 1/2 cup olive oil
• 2 tablespoons berbere
• 1 can of tomato
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Injera Mix

Read the full recipe here.

France: Buche de Noel

The typical yule log, or buche de Noel, is often the grand finale of the holiday feast. This chocolate cake with its alluring cream swirl is a beloved French dessert, and its iconic resemblance to a log speaks to the old tradition of burning holly-covered logs to symbolize a fresh start in the new year. Over time, the tradition of burning the log became the tradition of baking a cake.

What You'll Need:

• Nonstick vegetable oil spray
• 1/4 cup unsweetened cocoa powder, plus more for dusting
• Powdered sugar (for dusting)
• 1/4 cup all-purpose flour
• 4 oz. bittersweet chocolate, coarsely chopped
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 6 large eggs, room temperature, separated
• 1/2 teaspoon. kosher salt
• 2/3 cup plus 2 Tbsp. granulated sugar
• 2 tablespoons Cognac, dark rum, or brandy
• Lightly sweetened whipped cream or Chestnut Mousse
• Chocolate buttercream (optional)

Read the full recipe here.

Greece: Melomakarona

Melomakarona is a traditional Greek Chrismas cookie dipped in hot honey or syrup. Often infused with cinnamon and citrus flavors, this delightful morsel is quite the treat.

What You'll Need:

• 1 1⁄2 cups light olive oil or 1 1⁄2 cups corn oil
• 1⁄2 cup butter, at room temperature
• 1 cup beer (or more) or 1 cup orange juice (or more)
• 1 tablespoon ground cinnamon
• 1 1⁄2 teaspoons ground cloves
• 2 oranges, zest of, grated
• 1 cup sugar
• 2 cups fine ground semolina
• 6 cups flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1 teaspoon salt

Read the full recipe here.

United Kingdom: Christmas Pudding

Christmas Pudding, or plum pudding, is one of the most iconic holiday traditions in the United Kingdom. Everyone has their own recipe for it, but this gelatinous dessert is typically made of dried fruits and spices held together with eggs and suet, a kind of raw fat. Sometimes a coin will be cooked into the mixture, and whoever finds it will have good luck.

What You'll Need:  

• 16 ounces dried mixed fruit
• 1 ounce mixed candied peel, finely chopped
• 1 small cooking apple, peeled, cored and finely chopped
• Grated zest and juice of 1/2 large orange and 1/2 lemon
• 4 tablespoons brandy, plus a little extra for soaking at the end
• 2 ounces self-rising flour, sifted
• 1 teaspoon ground mixed spice
• 1 1/2 teaspoon ground cinnamon
• 4 ounces shredded suet, beef or vegetarian
• 4 ounces soft, dark brown sugar
• 4 ounces white fresh bread crumbs
• 1 ounce whole shelled almonds, roughly chopped
• 2 large, fresh eggs

Read the full recipe here.

Peru: Spiced Hot Chocolate

Christmas in South America is warm, but that doesn't stop Peruvians from enjoying a traditional cup of hot cocoa. Peruvian hot chocolate is spiced with cinnamon and cloves, adding some kick to this sweet drink.

What You'll Need:

• 1/2 cup unsweetened cocoa powder
• 1/2 - 1/3 cup sugar to taste
• 1/2 teaspoon salt
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon or 2" stick
• 3 cups water
• 2 12-ounce cans evaporated milk

Read the full recipe here.

Japan: KFC

In Japan, Christmas Eve dinner is traditionally celebrated at KFC. One of the more bizarre holiday traditions, it began as a marketing campaign in the 1970s and took off from there. Now KFC offers many special deals and festive combos where you can even order cake and champagne along with your bucket of "Christmas Chicken."

Find your local KFC here!

Italy: Panettone

Originating in Milan, Panettone is a sweet loaf of bread baked with raisins or other dried fruits. Known for its iconic dome shape, it's a common treat for Italians at Christmas. It was also popularized throughout the world by Italian immigrants.

What You'll Need:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 eggs
• 3 egg yolks
• 3 1/2 cups all-purpose flour
• 1 cup milk
• 1 cup sugar
• 1/2 cup currants, soaked in warm water for 1 hour and drained
• 2 oranges, zested
• 2 teaspoons cream of tartar
• 1 1/2 teaspoons baking soda
• Pannetone mold 

Read the full recipe here.

Denmark and Norway: Kransekake

Kransekake is a Christmas tradition shared by both the Danish and Norwegians. Literally translating into "wreath cake," this festive almond-flavored cake takes the form of the Christmas tree, often with as many as 18 layers or more. Because of the signature shape and size of each cake layer, recreating this dish will require specialty cake pans.

What You'll Need:

• 1 pound ground almonds
• 1 pound icing sugar, sifted
• 4 egg whites, lightly whisked
• 1 teaspoon almond extract
• Vegetable oil
• Semolina
• Plain flour
• Kransekake dessert pans
• Icing

Read the full recipe here.