Christmas menu


The Living Force
The traditional Christmas dinner in Croatia

Roast duck on the Mediterranean way
1 duck, 2 cloves of garlic, 15 green olives, salt;

Marinade: 300 ml of wine, 3 tablespoons olive oil, lemon juice 2-3, pepper, thyme

The cleaned duck with salt and rub with chopped garlic. Wine, oil, lemon juice, pepper and thyme, mix and pour over the duck and let it sit for 1 hour. Remove from the marinade and place on a little greasy baking sheet. Bake at 225 ° C and often watering marinade. If necessary, pour the water. Roasted duck, cut into pieces and put on a heated plate. The gravy mix and olives, shortly boil the sauce and pour over the meat.

Harambašići the traditional Croatian way

Ingredients for 2 persons:
if necessary, olive oil
50g onion
100 g of bacon
250g minced pork
pepper to taste
optionally salt
optional nutmeg
250 g sauerkraut
if necessary, the hot water

Preparation :
On a lightly heated olive oil fry finely chopped onion and finely chopped bacon. When the bacon, fry lightly, add pepper, salt, ground nutmeg and ground pork.
All together and stir briefly stew. Let the mixture cool slightly and meanwhile in a deep pot pour the olive oil, the bottom lay the leaves of sour cabbage and bacon pieces.
At the widespread leaf sauerkraut spoon, place a mixture of ground beef and form rolls (stuffed) and place in a pot. Repeat until you have used material.
Stuffed in a pot with olive oil and pour over hot water (rolls must be covered with water), they cook over medium heat for about 2 hours.


2 kg of beef from the leg
2 kg of onions (yes, you read that right)
carrots, celery leaf, parsley leaf, garlic, prunes
salt, peppercorns, 4-5 cloves
1 teaspoon honey
1 liter of good red wine
The foundation of bovine bone

Ask the butcher to give you a piece of beef from the leg. Meat from all sides with a sharp knife, cut and fill it with finely chopped carrot, garlic and bacon. Put in a bowl and let stand for you overnight, and can 24 hours in vinegar (vinegar poured some meat, or you do not often turn).

In a large bowl put the fat and meat that you removed from the vinegar fry on all sides that slowly turns yellow, then remove it from the bowl and it put half of the total quantity of onions (about 1 kg), chop finely and sauté on low heat until link.

Then return the meat and meat put over the second half of onions, but you can chop coarsely. And so on, put a pound of carrots bigger chopped, a handful of dried black plums, celery bundle, a bundle of parsley, 1 whole head of garlic, 4, 5 cloves, peppercorns, a tablespoon of honey, salt, to simmer over low heat, covered. The ideal would be from bovine bone make a foundation, you are going to wet this Stews, and not if you are not of the will, will serve the water.

After half an hour stewing over low heat, place 2-3 tablespoons of good tomato juice (if you like), pour a liter of broth, half a liter to a liter of good red wine and let it cook almost two hours on low heat ..

When the meat is done (pierce with a knife to check), take it out, cut it into thin pieces and put in a container, not as big as the one in which you cooked Stews. Meat then little by little potted Strain the liquid together with vegetables. Do not mix because it will be vessels of vegetables interfere with the mixer, it will be too thick, use extractors.

What are your traditional Christmas recipes?


The Living Force
FOTCM Member
That looks fabulous.
In my family the tradition is changing as there is just too much food and too many places/people to visit, all of them serving a lot of food. Today, my mother offered coffee and orange sections. We were so happy for something light like that. Easy on her and easy on us!
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