13 Christmas Eve Dinner Traditions From Around the World Worth Starting at Home

For millions of families, the biggest meal of the holidays is not on Christmas Day at all. It happens the night before. From a table of seven seafood dishes in Italian American homes to a bucket of fried chicken in Japan, every country has its own way to celebrate. This Christmas Eve dinner tour shows you what families eat, why it matters to them and how to make it in your own kitchen. Maybe one of these will become your new tradition. Pull up a chair..

Italy: The Feast of the Seven Fishes Christmas Eve Dinner

Many Italian American families skip meat on Christmas Eve and serve a feast of seafood instead, often seven dishes. A big platter of spaghetti with shrimp, mussels and clams in garlic tomato sauce is the star. It looks impressive but cooks in about 30 minutes. Everyone shares from the middle of the table. Quick poll: A) shrimp, B) mussels, C) clams. Which would you fish out first?

You will need: 1 lb spaghetti, 1/2 lb shrimp, 1 lb mussels (cleaned), 1 lb small clams, 4 garlic cloves, 1 can (28 oz) crushed tomatoes, 1/4 cup olive oil, red pepper flakes, fresh parsley, salt.

How to make it: Cook the spaghetti until just firm. Warm the oil with garlic and pepper flakes in a large pan. Add tomatoes and simmer 10 minutes. Add clams and mussels, cover and cook 5 minutes until they open. Add shrimp for 2 minutes. Throw away any shells that stay closed. Toss with the pasta and parsley.

Crispy Fried Calamari

Fried calamari is one of the most loved dishes on the seven fishes table. Tender rings of squid get a light, crispy coat and a squeeze of lemon. Serve them hot with marinara or a garlic dip. They disappear in minutes, so make extra. Do you dip your calamari in red sauce or creamy aioli?

You will need: 1 lb squid (tubes and tentacles), 1 cup flour, 1/2 cup cornstarch, 1 tsp salt, 1 tsp paprika, 1 cup milk, oil for frying, lemon wedges, marinara or aioli.

How to make it: Cut the squid tubes into 1/2 inch rings. Soak in milk for 20 minutes. Mix the flour, cornstarch, salt and paprika. Heat oil to 375F. Toss the squid in the flour and fry in small batches for 2 minutes until golden. Drain, salt and serve with lemon.

Linguine With Clam Sauce

Simple, garlicky and fresh, linguine with clams is a classic part of the seafood feast. White wine is often used, but a good broth with lemon works just as well. The clams open up and release their own juices, which become the sauce. It feels fancy but takes 20 minutes. Red sauce or white sauce clams: which team are you on?

You will need: 1 lb linguine, 2 lb littleneck clams (scrubbed), 5 garlic cloves, 1/3 cup olive oil, 1 cup clam juice or broth, juice of 1 lemon, red pepper flakes, parsley.

How to make it: Cook the pasta until almost done. Warm the oil, garlic and pepper flakes in a big pan. Add the clams and clam juice, cover and cook 6 minutes until they open. Throw away any that stay closed. Add the pasta, lemon and parsley and toss for 1 minute.

Poland: Barszcz, the Ruby Red Christmas Eve Dinner Soup

In Poland, Christmas Eve is called Wigilia, and dinner starts when the first star appears in the sky. The meal is meatless, and the first course is often a clear, ruby red beet soup called barszcz. It is served with tiny mushroom dumplings. The color alone makes the table glow. Have you ever had beet soup?

You will need: 2 lb beets, 1 carrot, 1 parsnip, 1 onion, 4 dried mushrooms, 8 cups vegetable broth, 2 garlic cloves, 2 tbsp lemon juice, 1 tsp sugar, salt, pepper.

How to make it: Peel and slice the beets, carrot, parsnip and onion. Put them in a pot with mushrooms, garlic and broth. Simmer 1 hour. Strain the soup. Season with lemon juice, sugar, salt and pepper until it tastes sweet and sour. Serve hot in cups or bowls.

Poland: Pierogi for Wigilia

No Polish Christmas Eve is complete without pierogi. For Wigilia they are usually filled with sauerkraut and mushrooms or potato and cheese. Families make dozens together, and the kitchen fills with laughter and flour. Pan fried with onions, they are soft inside and golden outside. How many could you eat in one sitting?

You will need: 2 1/2 cups flour, 1 egg, 1/2 cup sour cream, 1/4 cup water, 2 cups mashed potatoes, 1 cup farmer cheese or cheddar, 1 onion, butter.

How to make it: Mix flour, egg, sour cream and water into a soft dough. Rest 30 minutes. Mix potatoes and cheese. Roll the dough thin and cut 3 inch circles. Fill, fold and pinch shut. Boil until they float, then 2 minutes more. Fry in butter with sliced onions until golden.

Mexico: Tamales Made Together

In Mexico and in many Mexican American homes, Christmas Eve means tamales. Families gather for a tamalada, a party where everyone spreads masa and folds husks together. Each person has a job. The tamales steam while the family talks for hours. Pork in red chile and chicken in green salsa are favorites. What filling would you choose?

You will need: 30 dried corn husks, 4 cups masa harina, 1 cup lard or shortening, 3 cups warm broth, 1 tsp baking powder, 1 tsp salt, 3 cups shredded pork in red chile sauce.

How to make it: Soak the husks in hot water for 30 minutes. Beat the lard until fluffy, then add masa, baking powder, salt and broth until soft like hummus. Spread 2 tbsp on each husk, add filling, fold the sides and bottom. Stand them up in a steamer and steam 1 hour 15 minutes.

Philippines: Noche Buena Christmas Eve Dinner Ham

In the Philippines, families go to late evening Mass and then sit down to Noche Buena, a midnight feast. A sweet glazed ham called hamon is often the centerpiece, next to cheese balls and spaghetti. The pineapple and brown sugar glaze makes it shiny and sweet. Would you stay up until midnight for this feast?

You will need: 1 fully cooked ham (6 to 8 lb), 1 cup pineapple juice, 1 cup brown sugar, 2 tbsp honey, 1 tbsp mustard, pineapple rings.

How to make it: Heat the oven to 325F. Score the ham and place it in a roasting pan with a little pineapple juice. Bake 1 1/2 hours. Simmer the rest of the juice with sugar, honey and mustard until syrupy. Brush the glaze on the ham, add pineapple rings and bake 20 minutes more.

Puerto Rico: Crispy Pernil

In Puerto Rico, Nochebuena is a big family party with music, and roast pork called pernil is the main event. The pork marinates in garlic, oregano and citrus overnight, then roasts for hours until the skin turns into crackly chicharron. Everyone fights over the crispy bits. Do you love the crispy skin or the tender meat more?

You will need: 5 lb pork shoulder with skin, 10 garlic cloves, 2 tbsp oregano, 2 tbsp olive oil, 1 tbsp salt, 1 tsp pepper, juice of 2 limes, 1/2 cup orange juice.

How to make it: Mash the garlic, oregano, oil, salt, pepper and citrus into a paste. Cut slits in the meat and rub the paste in. Marinate overnight. Roast covered at 325F for 4 hours. Uncover, raise to 425F and roast 30 to 40 minutes until the skin is crisp. Rest 20 minutes.

Japan: A Fried Chicken Christmas Eve Dinner

In Japan, Christmas Eve is a time for couples and friends, and one of the most famous traditions is eating fried chicken. It started with a clever ad campaign in the 1970s and became so popular that people order weeks ahead. You can make a crispy batch at home instead. Would you try fried chicken for Christmas?

You will need: 8 chicken pieces, 2 cups buttermilk, 2 cups flour, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp black pepper, 2 tsp salt, oil for frying.

How to make it: Soak the chicken in buttermilk with 1 tsp salt for 4 hours or overnight. Mix the flour with spices and the rest of the salt. Dredge the chicken well. Fry at 325F for 12 to 15 minutes, turning, until golden and 165F inside. Drain on a rack.

France: Oysters for Le Reveillon

In France, the long Christmas Eve dinner is called Le Reveillon, and it often begins with fresh oysters on ice. They are served with lemon and a sharp shallot vinegar sauce. The meal can go on until after midnight with many courses. Oysters are not for everyone, but fans love them. Quick poll: A) raw, B) grilled with butter, C) no thank you?

You will need: 24 fresh oysters, crushed ice, 2 lemons, 1 shallot, 1/3 cup red wine vinegar, black pepper, brown bread and butter.

How to make it: Scrub the oysters under cold water. Mince the shallot and mix with vinegar and pepper. Open each oyster carefully with an oyster knife and a towel, keeping the juice inside. Set on crushed ice. Serve with lemon wedges, the shallot sauce and buttered bread.

Denmark: Roast Duck Christmas Eve Dinner

In Denmark, families celebrate on Christmas Eve with roast duck or pork, caramelized potatoes and red cabbage. After dinner, they hold hands and dance around the Christmas tree singing carols. The duck is stuffed with apples and prunes and roasts until the skin is crisp. Would you dance around the tree after dinner?

You will need: 1 whole duck (5 lb), 2 apples, 1 cup prunes, 1 tbsp salt, 1 tsp pepper, fresh thyme, braised red cabbage and potatoes to serve.

How to make it: Heat the oven to 350F. Prick the duck skin all over and season inside and out. Fill with chopped apples, prunes and thyme. Roast on a rack for about 2 1/2 hours, pouring off the fat now and then. Raise to 425F for the last 15 minutes. Rest and carve.

Hungary: Paprika Fisherman’s Soup

In Hungary, Christmas Eve dinner often starts with halaszle, a bright red fisherman’s soup full of paprika. It is made with river fish like carp, and it is hearty, warming and a little spicy. Families say the fish scales bring money, so some even tuck a scale in their wallet. Would you try that for luck?

You will need: 2 lb firm white fish fillets, 2 onions, 1 green pepper, 2 tomatoes, 3 tbsp sweet Hungarian paprika, 1 tsp hot paprika, 6 cups fish or vegetable stock, salt, crusty bread.

How to make it: Simmer the chopped onions, pepper and tomatoes in the stock for 30 minutes. Blend until smooth. Stir in both paprikas and salt. Bring back to a gentle simmer and add the fish in large chunks. Cook 8 to 10 minutes without stirring hard. Serve with bread.

Ukraine and Romania: Stuffed Cabbage Rolls

In Ukraine, the Holy Supper on Christmas Eve has 12 meatless dishes, and stuffed cabbage rolls are a favorite. In Romania, sarmale with pork are a holiday must. Tender cabbage leaves wrap rice and filling and bake in tomato sauce. Which of these Christmas Eve dinner ideas will you try? For dessert, see these peppermint treats.

You will need: 1 large head cabbage, 1 cup rice, 1 onion, 1 carrot, 1 cup chopped mushrooms (or 1 lb ground pork), 3 cups tomato sauce, 1 cup broth, 2 tbsp oil, dill, salt, pepper.

How to make it: Boil the cabbage head and peel off 16 soft leaves. Cook the onion, carrot and mushrooms in oil. Mix with the rice, salt, pepper and dill. Fill each leaf and roll tightly. Layer in a pot, cover with tomato sauce and broth. Simmer 1 1/2 hours on low.