Christmas Eve is also called Sukna Koleda (Dry Christmas) or Kadena vecher (Incensed night). The Yule- log, the festive dishes, incensation and the ritual breads played an important part in the Christmas Eve festival. The Yule- log (badnik) is a three-year old timber, specially cut down. A young man who brought it home and built the fire with it cut it in the wood. According to the popular belief, the Yule- log kept the fire in the hearth during the whole year. There were three kinds of ritual bread. The first was dedicated to Christmas. The second one blessed the rural occupations- field farming, cattle breeding, as well as the house and the household goods. The third kind of bread was made for the so-called koledari or carolers. Special rituals and songs accompanied the preparation of all the three kinds of bread.
The Christmas Eve feast should be plentiful and the dishes- vegetarian should be odd in number. Traditionally, wheat is boiled and dishes like boiled haricot, vine or cabbage leaves stuffed with rice or grouts and stewed dried fruits are cooked. The Christmas Eve fare provided at table also garlic, walnuts, honey, onion, and wine, homemade brandy. - Everything that has been produced during the past year. Straw was spread under the table. Different objects were placed around the table- the thong of the plough, a mitten full of grains, a bowl of sand, a purse full of coins, a bunch of basil and garlic tied up to it with a red thread. Only family members attended the supper and it was censed. The eldest man or woman incensed first the table and then all the other premises in the house, as well as the courtyard and the cattle –shed. People believed that the incensation drove the evil spirits away. The supper meal on Christmas Eve began early in order to make corn ripe early. People were not supposed to leave the table before finishing their meal- in order to make hens sit on their eggs and brood chickens. Only the head of the family is allowed to leave the table, but he had to bend when stepping- the way the crop was expected to bend with gains. The remaining bread was shelved- to have the crop grow high in summer. After supper the children rolled over on the straw on one side, so that the corn stems would weigh down. The walnuts, the wheat gains and the rest of the candle burnt at the Christmas Eve table were preserved for the next incensed nights. A place at the table was left vacant for the dead. The table was not cleared for the night because people believed that the deceased would come to supper. At midnight on Christmas carolers (sourvakari) started their round. They visited the houses of their relatives, neighbours and other people in the village. Carol- singers were boys aged 8 to 12. Each caroler carried a cornel stick called sourovacha with which they pat the back of their parents, grandparents, friends wishing them health, wealth, happiness. It is believed that the patting will make all the wishes come true during the next year and will make sure the year will be fertile. The sourovachka is decorated with little balls made of cotton, strings of popcorn, raisin, dried apple slices, dried peppers etc. The hostess had prepared (early in the morning) ring- shaped cakes and when the carolers came she gave them of these cakes together with dried pears, plums, apples, gapes, walnuts.
The Christmas Eve requires much time and efforts. However you should know that before this festival women used to get up very early in the morning and were engaged in preparing the festive meals during the whole day. They spared no time and pains to be ready with everything and observe the tradition when Christmas Eve came. It is believed that the way Christmas Eve goes is the way life during the following year will go. Therefore the whole family were involved in performing the rituals and preparing the dishes. Besides, there was no work to be done in the fields and everybody’s efforts were home- centered. A festival as important as Christmas Eve deserves to be celebrated in the proper manner.