What’s on the table for New Year’s Eve across the world
Every country has its own traditions, but they all share one thing in common – the desire to celebrate the New Year with delicious dishes. Kazinform News Agency has compiled a collection of unique foods from around the world.
Italy and lentils
On New Year's Eve, it's common to serve lenticchie or lentils, whose coin-like shape symbolizes good luck and prosperity in the coming year. Traditionally, lentils should be eaten just after the stroke of midnight. The more you eat, the more money will come your way.
In some regions of Italy, lentils are traditionally paired with zampone – a stuffed pig's trotter – or with cotechino, a type of sausage, both of which are essential parts of the New Year's table.
The tradition of eating lentils at New Year's has been around in Italy for centuries and dates back to ancient Romans, who would exchange bags of lentils, wishing each other prosperity for the upcoming year.
Japan and toshikoshi soba
Toshikoshi soba, buckwheat noodles, is considered an essential dish for the New Year's table in Japan. The dish is served simply – noodles in a hot broth made from dashi, mirin, and soy sauce, garnished only with finely chopped green onions. However, it can also be topped with tempura, fish cakes (kamaboko), or a raw egg.
The dish symbolizes a long life. The Japanese believe that eating soba on New Year's Eve helps to rid oneself of the past and start the new year with a clean slate. The tradition of eating soba on New Year's Eve dates back to the 13th century.
Mexico and tamales
In Mexico, one of the traditional New Year’s dishes is tamales – dough made from nixtamalized corn flour, wrapped in corn (or banana) leaves and steamed. It becomes firmer when steamed, and the tamale can be unwrapped and eaten on the go. The fillings for tamales can vary: meat (pork, chicken, beef), vegetables, cheese, or even sweet versions with fruits. Almost every region or restaurant in Mexico has its own unique take on tamales.
This dish has an ancient history, dating back to the Mayan and Aztec civilizations. Back then, tamales were made with beans and vegetables and cooked over an open flame. Tamales were easy to carry and could be stored for long periods. Over time, the dish evolved, incorporating new ideas and flavors from different cultures.
Netherlands and oliebollen
In the Netherlands, the New Year wouldn’t be complete without the scent of freshly made oliebollen, which translates to "oil balls." Oliebollen are made from a dough of flour, eggs, yeast, milk, and sugar, often enriched with raisins, currants, or finely chopped apples. The dough is shaped into balls and deep-fried until golden brown. After frying, the doughnuts are generously dusted with powdered sugar.
Oliebollen have ancient roots, tracing back to the Germanic tribes, who ate these fried doughnuts during Yule, the winter holiday from December 26 to January 6. It is believed that oliebollen acted as a charm to ward off the goddess Perchta, who, along with evil spirits, flew across the sky. According to legend, Perchta would slit the bellies of those she encountered, but the greasy dough of the oliebollen caused her sword to slip, sparing those who ate them.
The USA and Hoppin' John
In the southern United States, there is a special New Year's tradition of serving "Hoppin' John", a dish made of black-eyed peas, rice, and pork. This simple yet symbolic dish is associated with good luck, abundance, and prosperity in the coming year. Collard greens represent paper money, black-eyed peas symbolize coins, and the cornbread served alongside represents gold.
The origins of Hoppin' John date back to the early 19th century, with its roots closely tied to African culinary traditions brought to America by slaves. The origin of the name “Hoppin’ John” is unclear. Some attribute it to a hobbled man who sold peas and rice in Charleston, while some historians believe it likely derives from the French term for dried peas, “pois pigeons.”
Greece and Vasilopita
In Greece, New Year's celebrations are incomplete without Vasilopita, a traditional bread, cake or pie. The name "Vasilopita" is derived from Saint Basil, whose feast day is celebrated on January 1st. He was known for his kindness, distributing gold to the poor by hiding coins in baked goods.
Today, a coin is still hidden in the cake, symbolizing good luck for the entire year to whoever finds it in their slice. The head of the family starts by cutting the first piece for Jesus Christ, the second for the Virgin Mary, and the third for Saint Basil. After that, a piece is dedicated to the hosts, followed by slices for family members and guests in order of age.
Germany and Austria - marzipan pigs
Marzipan pigs are a traditional New Year’s treat, popular in both Germany and Austria. According to tradition, these sweet marzipan figurines are given to friends and loved ones on New Year’s Eve. The pigs symbolize good luck and prosperity in the coming year.
To make homemade marzipan pigs, one blends almond paste, powdered sugar, and egg whites into a dough. The dough is shaped into pig figures, with details like snouts and ears carved using a knife. The pigs are colored with pink food coloring, and small chocolate pieces are added for eyes. They are left to dry before serving.
The tradition of eating marzipan pigs on New Year's dates back to the Middle Ages, when the pig was a symbol of wealth and abundance, and marzipan was considered a luxury treat reserved for the wealthy. The German phrase "Schwein gehabt" ("to have a pig") means "to be lucky." In those times, a farmer who had many pigs to eat over the winter time was considered truly fortunate.
Scandinavia and Poland - pickled herring
Pickled herring is a traditional New Year's dish, popular in Poland and Scandinavia. Rich in nutrients and abundant in these regions, herring is associated with abundance and prosperity. The fish is usually served with onions, mustard, and sometimes pickled cucumbers.
In Poland, a particularly popular dish is "Sledzie Marynowane." Whole salted herring is soaked in water for 24 hours, then marinated with onions, pepper, sugar, and white vinegar, arranged in layers.
European countries and mulled wine
Mulled wine is one of the most popular winter drinks, widely enjoyed across Europe. This beverage, usually made with red wine and spiced with herbs and fruits, has different regional variations.
The earliest mentions of a drink similar to mulled wine date back to Ancient Rome, where the Romans made "Conditum Paradoxum" — a mixture of wine, honey, spices, and dates, which was then heated. This drink was also used as a remedy for colds.
In the Middle Ages, the tradition of making hot wine-based drinks with various herbs and spices spread across Europe. These beverages were believed to have medicinal properties and were thought to help strengthen the body.
Watch step-by-step video to learn how to make delicious mulled wine.
Earlier Kazinform News Agency shared how people around the world celebrate the New Year’s Eve.
