In the United States and Canada a turkey In addition to Thanksgiving, it is also a symbol of Christmas. However, poultry meat is not only at the heart of the festive feast in these countries, but also in others. the Chef pen Every nation has its own delicacy idea of how to serve it. While in Peru, roast turkey slices are served with crème fraîche, a cream similar to sour cream, chicken broth, lime juice, jalapeño peppers, fresh cilantro, and chili peppers, in Chile, roast turkey is traditionally stuffed with apples.
In the United States, Canada, and the United Kingdom, roast turkey is served with a variety of fillings and sauces to keep it from drying out.
In the United Kingdom, stuffing with sage and onion is very popular, while on the American holiday table it is difficult to find a fresh roast turkey that is not served with cranberry sauce. Pumpkin is served with baked potatoes just about everywhere, and is a popular accompaniment in the United States and Canada.
In France, it is enriched with chestnut filling and sometimes served with roasted chestnuts and stuffed apples. Turkey is very popular in Greece, though Mediterranean people swear by pork; Of French influence, also stuffed with chestnuts and spiced with pine nuts. In Cyprus, on the other hand, chicken offal, rice, almonds, and raisins are mixed to make the filling.
The pig is famous
Although turkey is the most popular holiday meat, pork dishes are actually more popular around the world. According to Chef’s Pencil, this may be due to the fact that it is not only delicious and delicious, but also that it can be prepared in an endless variety of ways.
Pork is slow roasted in Spain until the skin is crispy and dark brown. It is usually served with caramelized potatoes and onions cooked under the meat. Cubans usually serve it stir-fry with black beans, rice and yucca with garlic.
Roast pork is a traditional dish in Central and Eastern Europe.
In Moldova, where Christmas is celebrated on January 7, it is the most popular dish, as it symbolizes the desire for wealth and success. In the Caribbean and Trinidad and Tobago, glazed or smoked ham takes center stage. Meanwhile, Paraguayans in South America marinate pork before roasting it for hours in a brick oven or grilling it over hot coals.
In Goa, India, which still retains traces of Portuguese influence, it was Lined up A popular holiday dish. This fiery pork broth is cooked and then marinated for a few days before serving—giving the flavors of the vinegar, spice, and chili time to mingle and simmer on the meat.
Fish and shrimp in the main role
All over the world, seafood dishes are the centerpieces of the Christmas table. The fish is a symbol of Christ, so offering it maintains a connection to the religious nature of the holiday. In addition, Christmas Eve in some cultures is considered the last day of fasting, so meat is replaced by fish in the menu.
Two types of fish are traditionally served in Europe: cod or carp. The production of the latter has a long tradition in Central and Eastern Europe, which is why it is on the Christmas table in many homes. In Austria, carp is fried in butter, in Slovakia and Czechia it is breaded, and in Poland it is soaked in milk, then coated with flour and baked.
In Hungary, carp is not only eaten fried, as the local feast can never be complete fish soup without.
Potato salad is served as a side dish for fish in Slovakia and the Czech Republic, while Poles are towersAnd in Croatia, fresh bread and salad. In Finland, pickled beets are a popular side dish for fish on Christmas Eve. But carp is not the only river fish that is used as a festive dish. In Ukraine, trout jelly is served cold, garnished with parsley, possibly carrots, boiled eggs, and peas.
In contrast, Italians, Portuguese and Brazilians have cod on their tables. In Italy, cod is cut into cubes, dipped in flour, fried and stewed in tomato sauce. The exact recipe varies by region. It may be too hot in Australia now for a meat menu, so they prefer prawns.
It’s not Christmas without stuffed cabbage
Stuffed cabbage cannot be missing from Central, Balkan and Eastern European Christmas tables. Our traditional food is also known by different names in the region: straw in Romania and Moldova, Holubtsy in Ukraine, Balandėliai in Lithuania, golubtsy In Russia, goląki in Poland, Sarma You are in Serbia Sarmi in Bulgaria and Germany coloroladen.
tamales
Tamales are an iconic dish of northern Central and South America. Usually made from corn dough (masa), it is filled with chicken or pork, then wrapped in banana leaves or corn husks and steamed until it looks like a biscuit.
Somewhere birds invade
Duck is not eaten much at Christmas, but there is a country in which it goes crazy, so it was added to the list of gastronomy portal.
In Denmark, it’s estimated that three out of every four people eat duck during the holidays, which are flavored with peaches as well as seasoning.
Roasted goose is a traditional Christmas meal in Central Europe. For Germans and Austrians, fish plays the main role on Christmas Eve, but roast goose is very popular at Christmas, stuffed with apples before baking, and served with potato pancakes and steamed cabbage.
It’s not really common to eat chicken at Christmas, but one of the most popular alternatives to turkey in Brazil is Chester. It is an oval shaped boneless chicken package made from a special breed of chicken that contains the best parts of the chicken. Maltese home cooks serve the fattest rooster, which is division Store. The Ethiopian way is the traditional way of preparing chicken Duro Watt: Excellent tasting, fragrant and rich slow cooked stew made for special occasions and family gatherings. For the Ethiopian Christian community, it is traditionally served as part of Christmas, poured over soft Ethiopian bread.
Those hungry for beef
Argentina has a long Christmas tradition Pour, roast beef or pork, horca with salad and red wine, while pan dulce, a kojlov-sized bishop’s bread, is eaten as the main dessert. Argentines are looking forward to Take him homeR. The Christmas meal includes veal chops, tuna and anchovy sauce.
(Cover photo: Stefano Guidi/Getty Images)
