Eating into New Year

Many Zagrebians welcome the New Year in open air, at the traditional celebration on the main square and in the surrounding streets. Others opt for private parties or organized events in various clubs, restaurants and bars. And there are also those who prefer to spend the evening quietly, in front of TV. Still, around 19.00 or 20.00, almost all of them will gather around a dining table for their last meal of the year. And there will be nothing lean about it, Christmas fasting is so over.

“Francuska salata, the universal dish of holiday season.” Image credit: Suzy Josipović Redžepagić

Don’t be taken aback if you’re offered a brandy aperitif. Rakija is the proper Croatian introduction into anything. Only then can we go to a nice cold starter, usually a mix of homemade charcuterie and cheese of some sort, maybe some pickles on the side. This is also the perfect moment to dig into your at least 3-day-long supply of the beloved francuska salata (“French salad” - basically, a Russian salad without meat), a universal dish that will be your loyal companion for days to come. Traditionalists prepare their, idlers cheat and buy pre-prepared salads in supermarket. Regardless the origin, francuska is the saviour of New Year’s Eve and Day. It’s plentiful, long-lasting, filling, great foundation for all-night toasting and drinking, and afterwards a rewarding and resourceful meal for hungover, exhausted party animals. So after a rich cold starter, whether there will be a soup or not depends on how amibitious your hosts are. It is always welcome, of course, but can be time-consuming to make on the day when you also have other things on your mind (e.g grooming and partying).

“Roast duck with mlinci, the main act of the New Year’s Eve dinner.” Image credit: Taste of Croatia

The next step on the menu, and its central piece, is the main course in the form of a good ol’ roast. Whether it is pork, turkey, chicken, duck, lamb or something else depends on your personal taste, background and the ability to procure the best piece. The last but not least important condition is that this particular meat is also equally tasty when it becomes a cold leftover. This part is actually quite generic, not much different from, say, Christmas Day lunch. Typical example in Zagreb is roast turkey with mlinci pasta and salads, like lettuce or beans. The other iconic New Year’s main course is the famous sarma, rolled sauerkraut leaves stuffed with minced pork with rice, usually served with mashed potatoes. The trick is that sarma can last for days. It actually gets better with re-heating, so you’re carefree for days.

“Sarma sauerkraut rolls, New Year’s icon.” Image credit: Taste of Croatia

When you finally find some strength left in you to tackle dessert, beware. After all those miniature and humble Christmas biscuits, New Year’s Eve calls for a big luxurious cake. Nuts, chocolate, whipped cream... Layers and layers of bliss, less is not more in this case. All in all, the last dinner has to be sumptuous, to usher in the New Year with style and symbolize the abundance we wish for. As midnight is approaching, it’s time for clinking your glasses and that calls for bubbles. Luckily, Plešivica region south-east from Zagreb is the home to some of the best Croatian sparkling wines. So grab a glass and let’s make a toast to another happy new year!

Header image credit: Taste of Croatia

Author: Taste of Croatia