New Year foods

Ashure, aşure, anoushabour, anoushabur, '''Noah's pudding or trigo koço''' is a sweet pudding that is made of a mixture consisting of various types of grains, fresh and dried fruits, and nuts.

thumb|200px|Cooking samanak in Isfara, Tajikistan

An '''''' (; plural ; or ; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, including the Samoan panikeke, eaten mostly with jam or butter on top.

traditional way of preserving herring

Gozinaki (, ) is a traditional Georgian brittle confection made of caramelized nuts, usually walnuts, and fried in honey. In the western Georgian provinces of Imereti and Racha, it was sometimes called "churchkhela", a name more commonly applied to walnuts sewn onto a string, dipped in thickened white grape juice and dried. In several of Georgia's rural areas, both walnuts and honey used to have sacral associations. According to a long-established tradition, Gozinaki is served at special occasions, and is a mandatory component of New Year's Eve and Christmas celebrations.

Vietnamese dish

Vasilopita (, Vasilópita, lit. '(St.) Basil-pie' or 'Vassilis pie', see below) is a New Year's Day bread, cake or pie in Greece and throughout Southeastern Europe which contains a hidden coin or trinket which gives good luck to the receiver, like the Western European king cake. It is associated with Saint Basil's day, 1 January, in most of Greece, but in some regions, the traditions surrounding a cake or pita with a hidden coin are attached to Epiphany or to Christmas. It is made of a variety of dough, depending on regional and family tradition, including tsoureki. In some families, instead of

Diples or Thiples () is a Greek dessert from the Peloponnese, made of thin sheet-like dough. They are essentially the same as angel wings, except that they are dipped in syrup rather than served dry.

Uyghur/Kazakh/Kyrgyz congee

rice and beans dish from the Southern United States

Iranian rice and herb dish

Khapse (from Tibetan: ཁ་ཟས་), Khapsey or colloquially known as amjok (from Tibetan ཨམ་བྱོག་ (Ear)) is a deep-fried Tibetan biscuit that is traditionally prepared during the Tibetan New Year or Losar. The dough for the khapse is usually made with flour, eggs, butter and sugar and is then shaped into different shapes and sizes. Some are sprinkled with powdered sugar, while other shapes, such as the donkey ear-shaped khapseys, are decorative.

Koloocheh or kleicha (), also known as Persian New Year bread, is a Persian stamped cookie or bread, originating in various parts of Iran. There are many variations on the recipe (bready texture vs. crispy; stuffed vs. unstuffed) made in Iran and in Persian diaspora communities, including in Eastern Europe and North America.

traditional Mongolian biscuit