- 1/4 of kilo sheep meat or beef
- a bone of cane of veal
- a slice of pork ear
- a slice of bacon
- a gizzard and some bits of a hen
- a leaf of cabbage
- some celery
- medium potatoes
- a slice of boiled Catalan sausage and a slice of black sausage
- 1/4 of kilo of sheep minced meat
- 1/4 of kilo of pork minced meat
- a garlic and an egg
- some white bread crumbs
- a bit of parsley
- some flour and salt
- some rice or pasta
Put a pot with 4 litres of water on the fire and throw the following ingredients: the sheep or beef meat, the bone of cane of veal, the pork ear, the bacon, the gizzard, the hen and the chickpeas. Add salt for flavour and let it boil for at least 2 hours. In the meantime, in a bowl mix the pork and the beef minced meat together with the egg and the white bread crumbs, some salt, some parsley and some flour. Knead and roll tiny meatballs. Next coat each meatball in flour and throw them into the pot with the cabbage, the celery, the potatoes and the boiled Catalan and black sausages. Again let it boil for one hour. Now the broth is ready. Add some rice or pasta and boil it together.
You can serve it all together or first the broth and then on a separate tray, the meat and the vegetables.
Coralia gave recipies about the two most typical Christmas sweets. I’d like to give you one more recipie about the traditional New Year’s Eve sweet bread (or cake) called Vassilopita (St. Basil’s pie). But first l’d like to share with you the tradition we follow. This cake is prepared, as I said before, for the New Year’s Eve. Probably it was named after Agios Vassilis (St. Basil, the Greek Santa Claus) because the 1st January is dedicated to him.Traditionally the head of the family cuts the cake just after midnight when the New Year has arrived and we all wish for a good year with love, fortune, health etc. The first piece goes to the curch (the Christ etc), the second to the house, then the father, the mother, the children (one by one from the eldest to the youngerst) and then to the guests if any. I forgot to tell you that a coin is hidden in the cake . The one who gets the coin (flouri) is considered to be extra lucky for the whole year that has come.
There’s isn’t one specific recipie for this cake as every housewife follows hers. Here I’m going to give you my mother’s recipie.
- 250gr butter
- 1 cup of sugar
- 4 eggs
- 1 glass of orange juice
- grated peel of 2 oranges
- 4 tablespoonfuls of brandy
- vanilla essense
- 1 packet of self-rising flour
and a coin (wrapped in foil)
Put the butter (which is in room temperature) into a mixing bowl and start beating it. Add the sugar(very slowly), the eggs (one at a time) and the brandy. Then sprinkle the orange peel. Add the orange juice and the vanilla essense. Finally goes the flour (very slowly). Pour the mixture into a floured round baking pan. Bake it for about 50′ in 175-180 oC (in preheated oven) Halfway through insert the coin into the dough. Allow to cool for about 10′. Invert it into a plate. Then take a second plate (the serving one), put it on the cake, invert it so you get the cake the right side up -it sounds more complicated that it actually is!!!!. At last you have to decorate it with caster sugar, almonds or anything that you prefer. You can have a look at the pictures to get ideas for the decoration.
- If you are interested in more Greek Christmas traditions there’s an article in our magazine written by Pavlos.