Traditional Christmas Foods across Europe

Table of Contents

1. INTRODUCTION
2. AUSTRIA
3. CYPRUS
4. CZECH REPUBLIC
5. FRANCE
6. GERMANY
   1. Gebackener Karpfen (baked carp)
   2. Gefüllte Gans (Stuffed, roast goose)* with alternative stuffings
   3. Rohe Kartofelklösse (raw potato dumplings)
   4. Rotkohl or Rotkraut (red cabbage)
   5. Schlodderkappes (white cabbage stew)
   6. Fleischwurst mit kartoffelsalat (pork sausage and potato salad)
   7. Wildschweinbraten (roast wild boar) *
   8. Adventszopf (Advent bread plait)
   9. Lebkuchen or Lebzelten(Honey cakes)
   10. Liegnitzer Bomben (Liegnitz bombs)
   11. Christollen (fruit loaf) *
   12. Bratäpfel (baked apples)
7. GREAT BRITAIN
8. GREECE
9. HOLLAND
10. HUNGARY
11. POLAND
12. PORTUGAL
13. ROMANIA
14. SERBIA
15. SLOVENIA
16. SPAIN

Gebackener Karpfen (baked carp)

Ingredients:
1 carp of about 2 kg
rye or wheat flour
butter of lard
salt and pepper to taste

Preparation:
Rub off the scales of the carp and wash. Slit the back of the fish and gut it through the back so that the belly stays closed. Wash it again, salt it and dry it. One hour later turn the carp over in flour and bake it in a pan with butter or lard until golden. While baking, the pan should not be covered or the fish will get rather soft, but the flesh should remain firm.