Christmas Eve Dishes tastes different everywhere. These 11 dishes show how food, family, and faith meet at the table. Short, clear notes follow so you can cook, or simply savor the idea.
Baccalà (Salted Cod) — Italy
Country: Italy
Why it’s served: Salted cod is central to the Italian “Feast of the Seven Fishes” — a seafood celebration before Christmas Day.
Main ingredients (metric / imperial):
- Salted cod, 500 g / 1.1 lb (soaked to remove salt)
- Olive oil, 60 ml / 4 tbsp
- Garlic, 2–3 cloves
- Cherry tomatoes, 250 g / 9 oz
- Fresh parsley, a handful
Preparation style / basic cooking method: - Rehydrate cod by soaking in cold water 24–48 hours, changing water often.
- Pan-fry or braise in olive oil with garlic and tomatoes.
- Finish with chopped parsley and a squeeze of lemon.
- Serve with crusty bread or polenta.
Fried Carp — Poland (Wigilia tradition)
Country: Poland
Why it’s served: Carp is the star of Wigilia, the meatless Christmas Eve supper; families share fish for luck.
Main ingredients (metric / imperial):
- Carp fillets, 800 g / 1.8 lb
- Plain flour, 150 g / 1¼ cups
- Eggs, 2
- Breadcrumbs, 150 g / 1½ cups
- Lemon, 1
Preparation style / basic cooking method: - Rinse and pat dry the fillets.
- Dredge in flour, dip in beaten eggs, coat in breadcrumbs.
- Shallow or deep-fry until golden and cooked through.
- Serve with lemon wedges and potato salad.
Lechón (Roast Whole Pig) — Philippines
Country: Philippines
Why it’s served: Lechón is the showpiece of Nochebuena (Christmas Eve feast). It feeds crowds and marks celebration.
Main ingredients (metric / imperial):
- Whole pig (or pork shoulder for small feast), 8–20 kg / 17–44 lb (or 2–4 kg / 4–9 lb shoulder)
- Salt, 50 g / 2 oz
- Black pepper, 2 tbsp
- Garlic, 50 g / 1.8 oz
- Lemongrass, several stalks
Preparation style / basic cooking method: - Season the cavity and skin; stuff with aromatics (garlic, lemongrass).
- Roast slowly over charcoal or in an oven until skin crisps.
- Carve at the table and serve with rice and dipping sauces.
Tamales — Mexico
Country: Mexico
Why it’s served: Families steam tamales together during Posadas and on Christmas Eve. Making them is a shared ritual.
Main ingredients (metric / imperial):
- Masa harina (corn flour), 1 kg / 2.2 lb
- Chicken or pork filling, 800 g / 1.8 lb (cooked, shredded)
- Lard or vegetable shortening, 200 g / 7 oz
- Corn husks, soaked (as wrappers)
- Red or green salsa, 300 ml / 1¼ cups
Preparation style / basic cooking method: - Make a soft masa dough with lard, masa harina, and broth.
- Spread masa on a soaked corn husk; add filling and salsa.
- Fold and steam upright 1–1.5 hours until firm.
- Unwrap and eat hot.
Jansson’s Temptation (Janssons Frestelse) — Sweden
Country: Sweden
Why it’s served: This creamy potato and anchovy bake sits on the julbord (Christmas buffet) and comforts winter appetites.
Main ingredients (metric / imperial):
- Potatoes, 1 kg / 2.2 lb (thinly sliced)
- Anchovy fillets (or pickled sprats), 150 g / 5 oz
- Heavy cream, 400 ml / 1¾ cups
- Onions, 2 medium
- Breadcrumbs, 50 g / ¼ cup
Preparation style / basic cooking method: - Layer sliced potatoes, onions, and anchovies in a baking dish.
- Pour cream over layers.
- Bake covered until potatoes are tender; uncover to brown and sprinkle breadcrumbs.
Hallacas — Venezuela
Country: Venezuela
Why it’s served: Hallacas are a labor-of-love: corn dough parcels stuffed with a rich filling, made and shared at Christmas Eve.
Main ingredients (metric / imperial):
- Pre-made corn dough (masa), 1 kg / 2.2 lb
- Beef, pork, and chicken mixed filling, 700 g / 1.5 lb (cooked, shredded)
- Raisins and olives, 150 g / 5 oz
- Annatto (achiote) oil, 60 ml / 4 tbsp for color
- Plantain or banana leaves or corn husks for wrapping
Preparation style / basic cooking method: - Cook a stew of meats with tomatoes, peppers, and spices.
- Spread masa on a leaf, add filling, fold and tie.
- Boil or steam the parcels until firm.
- Eat warm, often with family.
Bacalhau com Todos (Cod with Vegetables) — Portugal
Country: Portugal
Why it’s served: On Christmas Eve many Portuguese families eat cod with boiled vegetables — a humble, shared plate.
Main ingredients (metric / imperial):
- Salted cod, 1 kg / 2.2 lb (soaked 24–48 hours)
- Potatoes, 1 kg / 2.2 lb (boiled)
- Eggs, 6 hard-boiled
- Olive oil, 80 ml / 5 tbsp
- Onion, 1 large
Preparation style / basic cooking method: - Soak cod to remove excess salt.
- Boil potatoes and eggs.
- Sauté onions, flake cod and combine with potatoes and eggs.
- Drizzle generously with olive oil and serve family-style.
Christopsomo (Christ’s Bread) — Greece
Country: Greece
Why it’s served: Christopsomo is a decorated sweet bread baked for Christmas Eve as a blessing for the household.
Main ingredients (metric / imperial):
- Strong bread flour, 700 g / 5 cups
- Yeast, 10 g / 2 tsp
- Olive oil or butter, 100 g / 3½ oz
- Honey, 100 g / ¼ cup
- Spices and nuts (cinnamon, walnuts), to taste
Preparation style / basic cooking method: - Make an enriched dough with honey and oil.
- Let rise, shape into a round loaf and decorate with dough crosses or symbols.
- Bake until golden and cool before sharing.
Roast Goose (Weihnachtsgans) — Germany
Country: Germany
Why it’s served: Roast goose has been the traditional centerpiece for many German Christmas Eve feasts for centuries.
Main ingredients (metric / imperial):
- Whole goose, 3–5 kg / 6.5–11 lb
- Apples, 3–4 (for stuffing)
- Onions, 2–3
- Salt and pepper, to taste
- Red cabbage or potato dumplings to serve
Preparation style / basic cooking method: - Score the skin lightly, season inside and out.
- Stuff cavity with apples and onions.
- Roast low and slow until fat renders and skin crisps.
- Let rest, carve, and serve with classic sides.
Kentucky Fried Chicken (KFC) — Japan
Country: Japan (modern tradition)
Why it’s served: Eating KFC on Christmas Eve became a national trend in Japan in the 1970s; families queue for fried chicken as a festive treat.
Main ingredients (metric / imperial):
- Chicken pieces, 1.5–2 kg / 3.3–4.4 lb (family portion)
- Flour and spice mix for batter, about 200 g / 1½ cups
- Buttermilk or marinade, 300 ml / 1¼ cups
Preparation style / basic cooking method: - Marinate chicken, dredge in seasoned flour.
- Deep-fry until golden and cooked through.
- Serve with sides; many families buy special KFC holiday packs.
Pavlova — Australia & New Zealand
Country: Australia / New Zealand
Why it’s served: Pavlova is a light, festive dessert popular at Christmas in the Southern Hemisphere summer. It’s crisp outside and soft inside.
Main ingredients (metric / imperial):
- Egg whites, 4 large
- Caster sugar, 200 g / 1 cup
- Cornstarch, 1 tsp
- Fresh fruits (kiwi, berries, passionfruit), 300–400 g / 10–14 oz
- Heavy cream for whipping, 300 ml / 1¼ cups
Preparation style / basic cooking method: - Whip egg whites to stiff peaks, gradually add sugar to form glossy meringue.
- Shape into a disk with a slight well in the center.
- Bake at low heat until dry and crisp.
- Top with whipped cream and fresh fruits before serving.
Quick Tips for Cooking These Christmas Eve Dishes
- Read recipes fully first. Prep ingredients before you start.
- For salted fish dishes, soak enough time to remove salt.
- Many Christmas dishes are best when made ahead (tamales, hallacas, breads).
- Let large roasts rest before carving. This keeps meat juicy.
- Share the work: make assembly a family event. Food tastes better with stories.