by Beth Mckinney

Created on: February 07, 2010   Last Updated: February 13, 2010

In and beyond Scotland, people of Scottish heritage gather often to reclaim ancestral traditions, nurture family bonds and enjoy great food. Highland Societies, clan associations other less formal groups hold vibrant meetings in cities as far away as New Zealand, as unlikely as Central Texas or as obvious as Edinburgh. Many less formally organized groups throughout the world hold Robert Burns suppers throughout the year.  However,  as disparate as they are in location and style, almost all of these events are enriched by the traditional foods of Scotland such as haggis, stovies and good Scotch whisky.

Traditional Scottish Haggis

While haggis is often a source of derision, queasiness, and pranks, most acknowledge its place as the most famous and traditional Scottish dish. Robert Burns called it the “chieftain o’ the pudden race” and the recitation of his ode to the dish is an obligatory part of any Burns supper.

Nonetheless, it is a mix of sheep organs stuffed into a sheep’s stomach.

Those who are willing to get past that description often describe it as a rich dish made of meats, seasonings and toasted oatmeal.  To make haggis, several sheep organs are boiled and then minced. The oatmeal is toasted and then mixed with the suet and the sheep meat mixture. All are seasoned with cayenne, nutmeg, salt and pepper and sewn into the sheep’s stomach. The haggis is then boiled.  The Guardian has published an excellent guide to making haggis on its website.  Some of the traditional ingredients, such as sheep lungs, may not be available in some countries outside of Scotland.

Scottish Shortbread and other Traditional Scottish Side Dishes

Scottish shortbread is an important part of many New Year’s celebrations. Many travelers to Scotland bring back tins of shortbread as souvenirs. Others send them as Christmas gifts, or prepare them as Christmas cookies. Good shortbread is rich in butter, and most agree that Walkers has been making good shortbread since 1898,

Other special dishes include Stovies and Bannocks. Stovies are somewhat like colorful, chunky mashed potatoes and are made from potato chunks boiled with onions that have been fried in pan fat and mixed with vegetables such as carrots, peas or turnips. Bannocks, which many people call Oatcakes, are biscuits made of barley and oat flour that is baked on a griddle. Queen Victoria is said to have preferred a Selkirk Bannock, which traditionally includes sultanas

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