Table of Contents
Croatian Cuisine
Peka
A traditional Croatian method of cooking meat (usually lamb, veal, or octopus) and vegetables under a bell-shaped lid covered with embers. This slow-cooking method creates tender and flavorful dishes. 1)
Pašticada
A slow-cooked beef stew from the Dalmatian region, marinated in vinegar and spices, and cooked with prunes, carrots, and red wine. It’s typically served with gnocchi. 2)
Sarma
Cabbage leaves stuffed with a mixture of minced meat, rice, and spices, then slow-cooked in a savory broth, similar to other Balkan versions of the dish. 3)
Crni Rižot (Black Risotto)
A seafood risotto made with cuttlefish or squid, ink, garlic, onions, and wine, giving it a distinct black color and rich flavor. 4)
Ćevapi
Grilled minced meat sausages made from a mixture of beef and lamb, served with flatbread, chopped onions, and ajvar (a red pepper relish). 5)
Štrukli
A traditional pastry from the Zagorje region, made with dough filled with fresh cheese, eggs, and sour cream, then boiled or baked. 6)
Gregada
A fish stew from the island of Hvar, made with layers of white fish, potatoes, onions, garlic, and parsley, all cooked in white wine and olive oil. 7)
Pasticada
A traditional Dalmatian dish of beef marinated in vinegar and spices, then slow-cooked with prunes, carrots, and wine, typically served with gnocchi. 8)
Brodet (Brudet)
A fish stew made with various types of fish, tomatoes, onions, garlic, and wine, served with polenta or bread. 9)
Fritule
Small, round doughnuts flavored with citrus zest, raisins, and sometimes rum or brandy, dusted with powdered sugar. 10)
Papaline
Small, fried fish similar to anchovies or sardines, often served as an appetizer with lemon wedges. 11)
Manestra
A hearty bean and vegetable soup from Istria, often including cured meats like pancetta or sausage for added flavor. 12)
Soparnik
A savory pie from the Dalmatian region, filled with Swiss chard, onions, and parsley, encased in a thin dough and baked until crispy. 13)