~ How
do you say Merry Christmas in Croatia ?"Sretan
Božic" ~
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There are a number of different
Croatian cuisines which can be grouped according
to three main regions:
Mediterranean cuisine, the mountain cuisine of the
south, and the continental cuisine of the northern
plains, each with its own particular customs. The north
begins the holiday's food-related celebrations. Custom
dictates that each family sow some wheat on the feast
of St. Lucy (December 13) in a plate with a little
water, to be used as a table decoration. The sprouts
are then tied with a tricolor (red, white and blue)
ribbon called a "trobojnica" around three
candles.
In Dalmatia, bakalar (dried cod) soup is the traditional
dish for Christmas eve. On Christmas day, it's customary
to eat pasticada (Dalmatian pot roast), sometimes sarma
(stuffed cabbage), raisin doughnuts, krostuli (traditional
Christmas doughnuts, finely knotted, fried and dusted
with icing sugar), as well as dried figs and nuts.
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In the north
Christmas eve is a fast day. Only plain bread is
eaten, whereas in the evening "fat" beans are
served with sauerkraut and onions fried in oil. Try
the wonderful strukli (a kind of large vegetable
ravioli) served with a compote of dried fruits (prunes,
pears and apples).
When it
comes to Christmas Day, there once was a time when
everyone made a traditional bread called "cipov" (also
prepared for Easter) from wheat, yeast and milk. Lunch
is a three-course meal composed of cold meats, turkey
and walnut and poppy seed rolls. Dinner is more elaborate
and starts with a clear soup with fresh noodles. Next
comes a spit-roasted suckling pig, a goose or turkey
accompanied by the traditional strukli. There is an
extravagant array of desserts with countless cakes
and cookies. Among them we should mention Croatian
Kuglof that bears no resemblance to its Alsatian namesake.
It's a walnut and poppy seed cake glazed with egg,
crowned for the occasion with a candle and a pine bough.
The Croatian baking tradition is evident everywhere.
There are two kinds of bread: Badnji Kruh, or Christmas
eve bread made with honey, walnuts and dried fruit;
and the braided Christmas bread. Nutmeg, raisins and
almonds are mixed into the dough before it is woven
into the shape of a wreath. It often serves as the
centerpiece for Christmas dinner and stays on the table
until Epiphany.
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