Baku Kitchen! An independent reference of traditional food

Croatia

Adriatic seafood and Istrian truffles meet continental cabbage rolls, slow-braised beef and paprika-laced stews. That is the short version of what Croatia cooks. Look for Pašticada (dalmatian beef braised with prošek and prunes, served with gnocchi), Peka (octopus, lamb or veal slow-baked under an ember-covered bell) and Black risotto (cuttlefish risotto dyed with its ink, coastal favorite). Dalmatian beef marinated and braised for a day in prošek and vinegar with prunes, served at weddings around Split and its hinterland. This atlas has 39 Croatia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

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  • Soparnik

    Thin chard pie baked under embers and brushed with garlic oil. Ready in 1 hr prep and 20 min cooking.…

  • Štrukli

    Zagorje dough parcels of cottage cheese, boiled or baked. Ready in 1 hr prep and 40 min cooking. 6 servings.…

  • Travarica

    Grape brandy infused with Dalmatian mountain herbs, drunk as aperitif. A wine & spirit recipe from Croatia.

  • Zagrebački odrezak

    Veal schnitzel stuffed with ham and cheese, breaded and fried. Ready in 30 min prep and 15 min cooking. 4…

  • Black risotto

    Cuttlefish risotto dyed with its ink, coastal favorite. Ready in 30 min prep and 40 min cooking. 4 servings. A…

  • Gemist

    Dry white wine cut with sparkling mineral water, drunk all afternoon. Ready in 2 min prep and None cooking. 1…

  • Peka

    Octopus, lamb or veal slow-baked under an ember-covered bell. Ready in 30 min prep and 2 hr cooking. 6 servings.…

  • Pašticada

    Dalmatian beef braised with prošek and prunes, served with gnocchi. Ready in 45 min prep and 24–48 hr marinating plus…

  • Sarma

    Sour cabbage rolls, fixture of holiday tables. Ready in 50 min prep and 3 hr cooking. 6 servings, about 18…