In almost all parts of Croatia cold
hors-d'oeuvres come in the form of a platter consisting of a combination of several types
of local specialities. Delicies offered most frequently are one or two types of meat and a
cheese typical of the region, all of this complemented to pleasure the eye and the taste
buds with various kinds of fresh and pickled vegetables.
(or "Štrukli a la Zagorje") is a
well-known dish from the Zagorje and Prigorje regions around the city of Zagreb. The rich
filling has for a long time made štrukli a much-appreciated speciality despite the fact
that the ingredients could be found in even the most impoverished rural homestead. Indeed,
it is the readily available character of necessary ingredients that resulted in several
variants of this dish, adapted to the customs of individual areas.
[Štrukli Zagorje style]
|Istrian Yota (Stew)
This dish is, as its name implies, a meal
characteristic of Istria and is prepared from sauerkraut, beans, smoke-dried meats and
various kinds of seasoning.
|Sauerkraut Lika style
This traditional dish from Lika will make a
welcome addition to the menu during the winter months. This meal always consists of
sauerkraut and smoked meat, sausage or bacon, and is eaten with a dish of potatoes boiled
in their jackets, or baked potato halves in their jackets.
[Sauerkraut Lika style]
|Turkey with mlinci
Mlinci is a kind of side dish prepared from
fat-free dough. It should be cooked trough but not to the point of being mushy.
This is a speciality typical of Hrvatsko zagorje
and its name originates from its shape, which resembles, in its uncooked state, a mill
stone. Mlinci go particularly well with poultry.
Hen turkey with mlinci is a dish that has become
almost a synonym for the cuisine of Zagorje and the areas surrounding Zagreb. It is served
at every festive gathering during autumn and winter, beginning with All Saints.
[Turkey with mlinci]
|Lamb baked in a čripnja
(saće or peka)
This renowned and extremely tasty dish
originates from times now long past, when rural communities prepared their meals on an
open fire and under an inverted bowl. It is called variously a čripnja, a peka or a
saće, in different regions. For the benefit of contemporary tourists through, this dish
is usually prepared in a round or oval oven proof enameled or stainless steel liddle
vessel which is placed on a hot, fire-clay slab.
[Lamb baked in a čripnja
(saće or peka)]
|Scampi or shellfish
As much as it almost primevally simple to
prepare, so is buzara an etymological mystery. Despite exhaustive research, no similar
word can be found in any affiliated language, nor in the languages of our geographical
neighbours. The closest expression, found in Venetian dialect, means a "folly,
stupidity, nonsense," or "slops a hotchpotch, a mixture of all and
everything." But it is hardly likely that anybody would describe scampi, mussels or
date shells - prepared only with oil, garlic, parsley and wine (but absolutely never with
onions) - as slops. It is far more likely that this is an autochthonous Croatian dish from
the Adriatic coastal regions.
This is a well-known fish dish with various
modes of preparation and containing various ingredients, two of which are standard: there
will always be a marinade made from oil and wine vinegar (kvasina) and, if
possible, several types of fish. This particular recipe comes from Novalja on the island
of Pag, where it is known as "ribe na saur" (savoury fish). Elsewhere along
Croatia's Adriatic coast we find names such as "riba na savur," "riba na
sajur," meaning simply "fish marinade."
DESSERTS AND CAKES
Creme caramel is a universally popular dessert,
and no less so in the region of Dubrovnik, where it is known as rozata, as well as in
other parts of the littoral and in Istria.
This is a simple sweet typical of the Dalmatian
Source: Croatia Cuisine, the modern way,
copyright Golden marketing, Zagreb, 1995.
Back to Croatian Cuisine