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What is Croatian Mushroom Goulash?Mushroom goulash is a dish that even vegetarians can feast on. We usually connect the word goulash with meat stews. But when cooked with a medley of mushrooms and spiced with fresh and dry porcini, gulaš od gljiva is as filling as any meat pot.

This creamy mushroom goulash is pungent from freshly sprouted shrooms and tangy from sour cream. Even carnivores will light up when they sniff it simmering on the stove. And here’s why.

Most Croatians are in love with mushroom picking. Even if we don't know how to recognize edible varieties, we have friends who are experts, or we stock up at farmers’ markets. Spring and autumn are the best seasons for cooking with mushrooms – they grow in warm and wet weather. But dry porcini mushrooms can and should be your friend all year long.

If you want to take your mushroom cooking to the next level, stock up your pantry first. Go to a continental deli and buy dry porcini, chanterelle and black trumpet mushrooms. These last several months.

Porcini and black trumpet mushrooms also come powdered. This amazing ingredient will compliment any traditional Croatian stew, not only this recipe.

Finally, most mushrooms keep well in the freezer. Only parasol mushrooms are best fresh. So, stock up and get ready for the mushroom bonanza.

Essential Ingredients for Traditional Croatian Mushroom GoulashA thick, flavorful mushroom goulash needs a medley of mushrooms. So, to give it substance and depth, procure at least three types of shrooms, one of which should be porcini mushrooms.

Next comes potato. Together with the onion, 4-5 potatoes give the goulash its body and creaminess. The final velvety touch is the magic that happens when potatoes and sour cream merge and blend.

You will want to balance the earthiness of the mushroom goulash with a handful of fresh herbs, such as dill or chives.

Best Mushroom Varieties for GoulashI make this creamy mushroom goulash whenever I get fresh porcini mushrooms. They are the star of the pot, taking the role of the main ingredient.

Porcini, vrganj in Croatian, are extra meaty and smelly in a good way—they are royalty in the mushroom kingdom. For the most irresistible aroma, I always mix fresh and dry porcini. The first one is for the texture—they do have a meat-like bite—and the second one is for the delectably pungent taste.

No matter how tasty, our porcini headliner needs a supporting band to deliver this dish. The beat, the bass, the back vocals—all this comes from other, smaller mushrooms.

My top picks are portobello, oyster, chanterelle, and black trumpet mushrooms.

Most shops sell portobello and oyster mushrooms fresh. If you can’t find fresh chanterelle and black trumpet mushrooms, look for the dried ones.

If you want to ramp up the mushroom flavor but cannot access fresh mushrooms, use a shortcut. Make this goulash with cream of mushroom soup, canned or powdered.

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get your cookbook now Tips for Preparing and Cleaning MushroomsThere is one basic rule for prepping the mushrooms: never wash them. This robs them of their earthy flavor and is unnecessary: the forest is clean. The best way to clean the mushrooms is to rub them with a paper towel or gently scrub them with a small brush.

You can peel the dark layer if a porcini is large and the cap looks dirty or damaged.

Now, all this goes down the drain in the case of dry mushrooms. These darlings go through various handling procedures where they might pick up dirt. So, wash the dry mushrooms under running water.

Here’s another reason this is a good idea. When you wash the dry mushrooms and rehydrate them in fresh water, you can use this liquid as stock. Yum—you’ll thank me later.

How do you cut, chop, and slice the mushrooms? This may sound incredulous, but such is the world of mushrooms. An experienced picker showed me that cutting mushrooms in uneven pieces makes them release more aroma.

So there’s your answer: slice and chop into uneven, rustic-looking pieces.

Spices and Herbs that Make the DifferenceThe essential aromatics in this Croatian mushroom goulash recipe are onion, garlic, and bay leaves. The usual Croatian spices gently round out the flavors, such as salt, black pepper. Also, always include the sweet paprika—this crimson powder is the soul of many Croatian stews, adding a subtle warmth. You can add a bit of chili for more heat.

What makes this vegetarian Croatian goulash explode are the fresh herbs. When you plate it, sprinkle a generous pinch of dill or chives. Their zing will push the potent earthy tones of the shrooms through your nose. It will feel as if you’re breathing in the entire forest.

Vegetarian vs. Vegan Mushroom GoulashYou might be wondering: is mushroom goulash vegan?

Well, this mushroom goulash recipe is naturally vegetarian. So, if you’re a lacto vegetarian, go ahead and enjoy it as is.

If you can’t tolerate lactose or want to make this recipe vegan, use something other than sour cream.

There are several options. A store-bought vegan or plant-based cooking cream is easiest. Tty both soy or oat options. If the cream is not tangy enough, add some lemon juice to the pot to replicate the flavor of naturally fermented sour cream.

If you have time, you can use cashew nuts to make your own plant-based sour cream. Here’s a basic recipe:

Soak 150 g (1 cup) raw cashews in hot water for 15 minutes. Drain. Put the cashews and 200 ml (1 cup) warm water in a heavy-duty blender. Add salt, lemon juice, and 1 tbsp nutritional yeast. Blend for 5 minutes until you get a smooth mixture.

How to Make Beef and Mushroom Goulash - A Croatian TwistBeef and mushroom goulash sounds delicious. But to cook every ingredient properly, we need to plan well. Think the other way around instead of adding beef to this mushroom goulash. Add mushroom to the beef goulash.

Beef cubes need to be browned and then braised to become tender. So, go to my Croatian beef goulash and start from there. Then, add the mushrooms halfway through the cooking.

Best Side Dishes to Serve with GoulashRustic bread is the only thing you need with a bowl of mushroom goulash. You can choose Croatian pogacha bread, which is rustic white country bread. Or go for a denser cornbread with a wonderful sweet taste.

Some pickles on the side are a great pair, too. For example, the traditional Croatian pickled peppers add more tanginess to the palate. If you feel slow and sluggish, try this combo and see how each bite makes you more awake and alert.

Frequently Asked Questions about Croatian Mushroom Goulash?What mushrooms are best for goulash?

Any type of mushroom works great in a goulash. Your best options to make this creamy mushroom goulash are porcini, portobello, oyster, and chanterelle mushrooms. However, I advise against using truffles because, instead of adding to the flavor, they overpower it. Also, parasol mushrooms are not great in stews-they shine when fried or breaded.

If you want to cook with truffles, try my recipe for the creamy Istrian pasta with truffle sauce.

How long does mushroom goulash last in the fridge?

Preferably, you’ll gobble up your bowl in the same sitting. If you have leftovers, store the mushroom goulash in the fridge for up to one day. I recommend eating it as quickly as possible to keep the mushrooms as fresh as possible.

Can you freeze mushroom goulash?

It’s best to eat mushroom goulash straight away. If you have extra mushrooms, freeze the mushrooms raw and cook with them at a later date. This way your mushroom goulash will have the best texture and flavor.

Step-by-Step Guide to Cooking Mushroom Goulash PrintCreamy Mushroom Goulash - Old-style Croatian RecipeThis hearty dish celebrates the fruits of the forest - freshly picked porcini mushrooms - that impart earthy tones to your steaming bowl. Expect to be well nourished. Course Main CourseCuisine Central European, CroatianKeyword one-potPrep Time 30 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 20 minutes minutesServings 4 peopleCalories 441kcalIngredients 50 g dry porcini mushrooms * 1 medium onion chopped * 2-3 tbsp olive oil * 500 g assorted mushrooms portobello, chanterelle, black trumpet, porcini and oyster mushrooms * 5 medium potatoes cubed * 2 cloves garlic minced * salt, pepper, sweet paprika to taste * 2 bay leaves * 200 ml sour cream * 1 bunch chives to garnish US Customary - MetricInstructionsPrep the mushrooms: Wash dry porcini mushrooms under running water. Then soak them in hot water for 30 minutes to rehydrate. Save the water they soaked in for stock. * Sweat the onion in oil until translucent. * In the meantime, prepare the fresh mushrooms by brushing off any dirt with a paper towel. DO NOT wash the mushrooms. If the fresh porcini are larger than fist-sized, peel the thin outside skin. Chop up all the mushrooms, add them to the onion and cook for 10 minutes until they wilt. Cook the goulash: Add the potatoes and garlic to the pot. Season with salt, pepper and sweet paprika and pour in enough water to cover the contents. Simmer the mushroom goulash for another 10 minutes. * Drain the rehydrated porcini mushrooms and chop them into smaller bits. Add both the mushrooms and their stock into the pot. Pour in enough water to cover everything. Add bay leaves and cook the Croatian mushroom stew for 30 minutes, until the potatoes are done. * Ladle out a few potato cubes and some liquid into a separate bowl, add sour cream and blitz with an immersion blender. Pour back and stir to combine with the rest. * Serve the goulash garnished with freshly chopped dill or chives – both go well with mushrooms. Eat the same day and do not reheat. Chef's Tip: An experienced mushroom picker taught me never to wash fresh mushrooms because that's a sure way to remove their deep earthy aromas. Mushrooms should always be only brushed or wiped with a paper towel. When it comes to chopping them, aim for uneven pieces – this also enhances their flavour. NutritionCalories: 441kcal | Carbohydrates: 67g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 42mg | Potassium: 1983mg | Fiber: 9g | Sugar: 7g | Vitamin A: 355IU | Vitamin C: 56mg | Calcium: 115mg | Iron: 3mgThe post Creamy Mushroom Goulash – an Old Fashioned Croatian Recipe appeared first on Croatia Honestly.

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What is Pita od Jabuka?If you love pie, it’s time to get acquainted with Croatia's answer to this classic dessert: Pita od jabuka. It's an apple pie with a few delicious twists. Two layers of homemade shortcrust pastry, a fragrant apple filling, and the added richness of ground walnuts. Familiar flavors, but with a Croatian soul.

Unlike typical pies cut into triangles, Croatian apple pie comes in squares. Some cheekily refer to it as lijena pita od jabuka—or 'lazy apple pie'. Yes, it's quick to rustle up. But this pie is always made by hand, and every baker puts heart and soul into it. The store-bought dough doesn't even cross our minds. When Croatian pie is on the menu, it's all about rolling up your sleeves and dipping your hands in flour.

Croatian pie crust is a variation of the typical shortcrust pastry. It's pleasantly flaky but at the same time soft and creamy. This effect happens thanks to egg yolks and a touch of sour cream.

Pairing crunchiness and moisture, a slice of Pita od jabuka is perfection contained. You won’t need any custard, whipped cream or ice cream needed. Just pick it up with your hands and enjoy.

And here's the best part: you can make this pie even when you're watching your calories. If you want to cut back on sugar, go for it—the texture of the apples stays just right. It's the ideal way to indulge your sweet tooth without compromising your waistline.

Key Ingredients For Pita od JabukaPita od jabuka has a shortcrust pastry (pie dough) and an apple filling. You might have heard about the Croatian pie called prhka pita od jabuka. It simply means apple pie with shortcrust dough. So, let's see what you need for each component of this classic Croatian recipe.

Tips for choosing the best applesApples are the star of this recipe, so it helps to know which variety to choose. In Croatia, go for firm, tart varieties like Jonagold, Idared, or Granny Smith. These beauties have a sweet-tart balance which gives Pita od jabuka that alluring zing.

Here's how you can substitute our preferred choice of apples.

USA: Granny Smith, Honeycrisp, or Braeburn.
Canada: Northern Spy or Cortland.
Australia: Granny Smith, Pink Lady or Sundowner.

The texture of the apple filling is another big topic to discuss. Croatian Pita od jabuka always uses grated apples. While American pies feature big, bold apple chunks, we grate our apples for a softer, juicier filling.

Moist filling is a double-edged sword. It makes the crust either melt-in-the-mouth tender or too soggy. But there’s a solution to everything. In the case of Pita od jabuka, it’s the addition of walnuts.

Walnuts - a Key Ingredient in the Apple FillingAdding walnuts to Pita od jabuka will open a new world for you. They boost the flavor with their nutty complexity but, at the same time, shape the texture of the filling. There is no oozing. The apple filling is compact but light; it holds its shape but has a delicate body.

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get your cookbook now I always use ground walnuts to add an airy quality to the soft apples. In fact, I still use my Baka's old walnut grinder. Chopping walnuts in a food processor will work, too. However, watch for the signs that they're beginning to stick - this is when you stop blitzing.

Either way, don’t skip walnuts. They are secret ingredient of our starinska pita od jabuka.

Preparing the Apple FillingSince we are making a cooked apple filling, let’s go over a few tips.

How to prep and cook apples for the fillingWhenever you're baking Pita od jabuka, buy more apples than the recipe says. Don’t settle for a recipe which says ‘6-7 apples’. You need to know the exact weight of the apples, and you need to weigh them after prepping.

So, first peel, core, and grate them. Then, take out your kitchen scale and measure if you have enough. It's almost impossible to predict how much weight apple scraps account for.

Place the grated apples in a saucepan, add sugar and sauté them over low heat until they release their juice. Watch for that moment when they're slightly mushy but still holding a bit of texture. This is when you turn the heat off.

A pro tip: you can freeze the apples at this stage. It’s quite handy when you have lots of organic apples which can quickly turn bad.

Adding sugar, cinnamon, and other spicesYou should wait for the apples to cool slightly. Then, add the ground walnuts, cinnamon, and a splash of rum for flavor.

I am just about to finish this section but I sense your surprise: no more spices? That’s right. You will recall from my previous recipes that Croatians like the taste of tradition. We are wary of anything that comes with a twist or is over the top.

Pita od jabuka welcomes cinnamon and a splash of dark rum for more depth. Please don't overpower this homely and gentle Croatian dessert with nutmeg, clove, or ginger!

We want the filling light. And to achieve this, there’s one more step to take. We’re folding in beaten egg whites for that exquisite airy texture.

Adding raisins to the fillingThough raisins and walnuts are a classic duo in Croatian sweets, not everyone is crazy about them. There is a raisin-lovers and raisins-haters camp. I am in the first one.

If you are, too, include about 100 grams of raisins in the filling to give your Pita od jabuka a new identity. They'll soak up the moisture in the filling and offer a touch of chewiness.

How to Prepare the Dough for Pita od JabukaEvery great pie crust starts with cold butter. But not in my kitchen. I give my butter a 10 minute recess on the counter before I rub it into flour. It’s so much easier on your fingers without ruining the pastry.

Adding egg yolks and sour cream is a signature move for Croatian bakers. This recipe is possibly over 100 years old. My Baka got it from a home chef who baked batches of sweets for Croatian weddings.

These two ingredients make the pie crust tender and creamier while keeping its flakiness intact. There is something about this ratio of ingredients that makes the dough easier to roll, too.

But, to make your rolling a breeze, we need to chill the dough. Divide it in half and shape each part in a disc. Wrap the dough in cling film and chill for 1 hour.

My Trick for Rolling out the DoughRolling out pie dough can be messy. You need to work with the chilled dough to stop it from crumbling. This means working fast. At the same time, though, you have to aim for the shape and size of the dough that will fit your baking pan. In other words, we need speed and precision.

Here’s my trick to achieve this. I flip the dough once or twice while rolling it so it stays evenly thin. To keep it in a rectangle shape, I push the sides back in. There, I get straight corners.

Next, I hold the cake pan over the dough to see if it's the right size. When I’m happy with it, I roll the dough onto my rolling pin. As quickly as I can, I carry it to the cake pan and let it unroll and settle on the bottom. Don’t worry - it sounds more complicated than it is.

Blind-Baking the Bottom Pie CrustWhat’s the use of creating a gooey moist filling if ruins the bottom crust? I never let that bottom of the pie go soggy. My solution is to blind-bake it for 10 minutes.

You don’t have to wait for the dough to chill. Apply the filling as soon as you take the pan out of the oven. Spread it all over it and repeat the dough manoeuvring from the earlier step.

Roll it out, shape, measure, carry it over on the pin and let it unroll on top of the filling. Bingo!

Pita od Jabuka With Store Bought CrustIn Croatia, we don’t even have the option of store-bought pie crust. This tells you how we feel about making Pita od jabuka.

The apple pie magic has many layers. It first unfolds as a memory of all the pies you had as a child. And you know they were made from scratch. The whiffs of cinnamon and buttery pastry from the past merge with the aromas you can detect in the kitchen right now.

If you’re the home baker, baking Pita od jabuka is a journey, not a calorie-filled goal. Each attempt is a new experience. It’s the same for the tasters. Don’t be surprised when your husband tells you: ‘this apple pie is the best so far’. You might be using the same recipe, but the flavors are always slightly different.

That’s the beauty of the homemade pie crust. But that said, I don’t want you to miss out on Pita od jabuka whenever you crave it. If you’re short on time, or feel like you need more baking experience, go for the ready-made dough. And pick the all-butter crust so it’s closest to our Pita od jabuka recipe.

Did you know that you can make pie dough ahead? It keeps in the fridge for up to 2 days or in the freezer for up to 2 months.

Serving Suggestions for Pita od JabukaI doubt there is a Croatian person who eats fewer than two pieces of pie. So let this thought guide you when you serve apple pie to family and friends.

Don’t bother with whipped cream, custard of ice cream. Just bring out the plate with apple pie squares and we’ll grab our share with fingers. It can be still warm or at room temp, sit back and enjoy the pie’s disappearing act.

To counteract this uninhibited pie grab, I always stash a few pieces somewhere safe. It’s because I adore Pita od jabuka for breakfast. My plan doesn’t always work and my last hiding place, in the cupboard (behind the plates) was busted very quickly.

Pairing with ice cream or whipped creamThe first time I had apple pie in London, I was shocked. A crumbly piece of dough, half-drowned in custard came out in a bowl. Talk about cultural differences. I came to like the English apple because I learned how to eat it - with a spoon!

So, here’s how to eat the traditional Croatian apple pie if you want to fall for it. Forget creamy sides (custard or ice cream). Eat the pie with your hands from a serving plate. No one expects you to use cutlery.

If the pie was made by someone in your home, you can even steal a piece from the cake pan. Find a moment when no one is looking. Mama or Baka will know it was you but they’ll just smile.

Best Occasions to Bake Pita od JabukaThe best time to bake Pita od jabuka is for a Sunday lunch. It’s comforting, fits the lazy Sunday mood and fills your home with wonderful aromas.

But our pie has another side to it: fit and active. Bake it a day ahead to take on a walking or hiking trip. Pita od jabuka shines as a portable, healthy and mess-free snack.

Now think of Thanksgiving recipes. There is always a pie included: pumpkin pie, apple or pear pie. Why not give your menu a Croatian flair with this Pita od jabuka recipe?

Let me know how it goes.

Step-by-step Guide To Baking Perfect Pita od Jabuka PrintPita od Jabuka - Croatian Apple PieCrumbly and buttery apple pie is never too sweet in Croatia. This is a simple to make dessert that will put a smile on everyone's face, especially after a Sunday lunch.Course DessertCuisine CroatianKeyword quickPrep Time 30 minutes minutesCook Time 40 minutes minutesChill Time 1 hour hourTotal Time 2 hours hours 10 minutes minutesServings 20 slicesCalories 221kcalEquipment 1 Cake Pan 27 cm x 23 cm [10.5x9 in.] IngredientsShortcrust Pastry 350 g all-purpose flour * 100 g sugar powdered * 170 g butter * 2 egg yolks * 2 tbsp sour cream * zest of half a lemon * 1 tsp baking powder * Pinch of salt The Filling 800 g apples peeled and grated * 3-4 tbsp sugar granulated * 1 tbsp water * 2 tbsp rum * 1 tsp cinnamon * 100 g ground walnuts * 2 egg whites beaten * 2 tbsp powdered sugar for dusting US Customary - MetricInstructionsFor the pastry: Cut the butter into cubes and let sit at room temperature for about 10 minutes. It will be easier to work with it that way. * Whisk baking powder and salt into the flour to distribute evenly. Rub in the butter cubes. Keep running pieces of butter between your thumbs and fingers until you get a crumbly texture. * Don’t do it for very long because this will melt the butter completely. * Add powdered sugar, lemon zest, egg yolks and sour cream. Always start with 2 tablespoons of cream, but if the dough doesn’t come together, use a bit more cream. Combine the dough in the bowl. * I always use powdered sugar. Granulated sugar takes more time to dissolve and if you knead the dough too long, it loses its flakiness. * Transfer the dough to the kitchen surface and give it a few kneads. To roll out the pastry: Divide the dough in half and form disks. Wrap them in cling film and chill for at least 1 hour. * Grease and flour the cake pan. Roll out one half of the dough. Keep pushing the edges in to create a rectangular shape so it fits snuggly in the cake pan. * Wrap the dough around the rolling pin and transfer it to the cake pan. * Prick with a fork several times so it doesn’t inflate in the oven. * Blind bake this layer for 10 minutes at 180 °C [350 °F]. Set aside to cool. To make the filling: For the filling, peel and grate the apples, and then weigh them. Add in sugar and simmer on low heat until apples become mushy. If the apples are too firm, add 1 tbsp of water to get them going. * Allow the apples to slightly cool and then add walnuts, rum and cinnamon. * Beat the egg whites to soft peaks and gently fold them into the filling. Spread the filling on the bottom layer of the pie. To assemble the pie:* Roll out the other half of the dough. Again, keep pushing the dough into the shape of the pan. * Wrap it around the rolling pin and gently unfold it to cover the filling. * Prick the dough with a fork again. Bake for 30 minutes at 180 °C [350 °F]. The pie should turn a light golden colour. * Let the pie cool slightly before cutting it. If you cut it straight away, you’ll break the shortcrust. * Dust with powdered sugar and enjoy! The pie will stay delicious for the next couple of days. NutritionCalories: 221kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 83mg | Potassium: 95mg | Fiber: 2g | Sugar: 12g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mgThe post Traditional Pita od Jabuka Recipe: Croatian Timeless Apple Pie appeared first on Croatia Honestly.

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What are Knedle sa šljivama?Sweet but not too sweet, Knedle sa šljivama are so divine that Croatians eat them as a main course. And we pile them on. Hot, warm, or even cold the next day, plum dumplings are the best way to celebrate fresh fruit season.

Silky, melt-in-the-mouth potato dough stuffed with juicy plums – who can resist this classic Croatian recipe? Of all Croatian desserts, plum dumplings are the least sweet. You could probably even sneak them into your reduced-calorie diet.

The only problem is that because we think of them as lean treats, we dish them out in huge portions.

Even when my Mum made them for dessert, I would skip everything else and eat only dumplings for lunch. In many Croatian houses, this practice is quite common. What's for lunch? Knedle sa šljivama.

We eat these succulent bites to rejoice in the abundance of fresh, ripe fruit. Plums are The most common filling, but you can also make them with apricots or prunes.

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get your cookbook now Key Ingredients for Knedle sa ŠljivamaThe Knedle sa šljivama recept has three components. Fruit is the filling encased in the fluffy potato-based dough. Once the dumplings are cooked, they are dunked in the sumptuous mix of sugar, breadcrumbs, and butter.

List of essential ingredients (potatoes, plums, flour)First, you need the plums. The type we use for the Knedle sa šljivama is called šljiva Bistrica, or the common prune plum. They are dark purple, relatively small, and very sweet. You’ll recognize them by their elongated shape.

The filling is straightforward, but the dough, on the other hand, requires your full attention. Mekane knedle sa šljivama (soft plum dumplings) are a winner.

And it’s not always easy to make the dough soft and silky while still compact enough to shape.

To master this balance, you need the correct type of potato. Experienced home cooks know a great potato dough requires an ‘old’ potato. Why? Because it has less water content. Once cooked, the potato needs to be dense, not mushy.

Our Mums would illustrate this in the following colloquial terms... they would say that the potato should not ‘pee itself’ - krumpir se ne smije popišati.

The dough also needs flour, an egg, and some fat to stick together. My grandma always used lard, but butter is OK, too. You’ll know if your potato has wept (peed) when you knead the dough. If you need more flour than specified in the recipe, the potato is not dense enough.

See? It’s a delicate balance. And the only thing that makes plum dumplings delectably soft.

Alternative ingredients for dietary restrictionsHere's my best advice if you want to make vegan plum dumplings. Substitute an egg with a flaxseed egg. Mix one tablespoon of ground flax seeds with three tablespoons of water. Leave it to thicken for 5 minutes.

Use coconut butter instead of lard or regular butter.

Selecting the Best PlumsŠljiva bistrica (prunus domestica) is our go-to plum for cooking. It makes the best jam, the best rakija and the best dumplings. Let’s see why.

What type of plums work best for Knedle od ŠljivaCommon prune plum is not only sweet enough as a standalone filling, but it’s also perfectly compact. Just like the best type of potato, it won’t ‘pee’ (weep) inside the dumpling.

There is another familiar dark purple, oval-shaped plum in Croatia. It’s called Stanley prune plum. You don’t want that one, my grandma would say. It’s too watery and not sweet enough.

What other types of plums you DON'T want for this recipe... Any round plum or a plum that is not dark purple.

Stick with šljiva Bistrica and you can’t go wrong. In fact, you can make Knedle sa šljivama even with frozen plums. Or with prunes.

How to prepare and pit the plumsDomestic prune plums are very easy to pit. You just need to squeeze them lengthwise, and they will open in two. The pit (stone) comes out on its own.

When you pit the plums for this recipe, don’t halve the plums. Squeeze them enough so you can reach the stone and remove it. Then, close them back together.

Some people with a sweet tooth pop a small sugar cube in place of the stone. The sugar melts as the dumplings cook, making the filling runnier and sweeter.

I skip this step. Knedle sa šljivama have this wonderful sweet and sour combination which I don’t want to spoil. The topping is sweet and crunchy, so I welcome a bit of tartness from the inside.

Tips & TricksNow that you have all the right ingredients, it’s time to perfect the shaping technique.

How to properly fill the dough with plumsA plum dumpling begins and ends as a ball. Here’s the sequence to follow when you shape and fill them.

First, you make a dough ball that fits inside your cupped hands. Next, you flatten it into a disk that fits on the palm of your hand. Place the plum in the middle and pinch the dough around it until it’s wrapped inside.

Roll the dumpling between the palms of your hands again. You want it to look nice and even.

Best practices for boiling Knedle without them falling apartYou’ll need a wide saucepan to boil your dumplings. The Knedle shouldn’t touch each other, so boil them in batches.

Also, use a strainer ladle to dunk them into the water and to fish them out. This is the safest way to keep them from crumbling.

Serving SuggestionsIt’s not just the dumplings that win you over. The crunchy, buttery sugar coating might be why we swoon over them so much.

This recipe gives you a healthy amount of the topping; it’s satisfying but with your waistline in mind. You can always double it, which is what many people do. They pile so much caramelized sugar on their dumplings that it’s the only thing they eat.

Here’s another way to serve your Knedle. Keep the topping reasonable, but have a dollop of sour cream on the side. Mm... Knedle sa šljivama i vrhnjem... this is my husband's language.

Step By Step Guide For Making Homemade Plum Dumplings PrintPlum Dumplings - Knedle sa ŠljivamaThese delicious soft dough dumplings hide a whole plum inside. They are coated with buttery caramelized sugar and make a perfect late summer treat.Course Breakfast, DessertCuisine Central European, CroatianKeyword summer dessertPrep Time 30 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 30 minutes minutesServings 5 peopleCalories 480kcalIngredientsPotato dough: 500 g boiled and mashed potato * 1 whole egg * 50 g lard or softened butter * 230 g all-purpose flour * 1 pinch salt * 10 plums or prunes or apricots Topping: 60 g butter * 30 g sugar * 50 g breadcrumbs * 1 tsp cinnamon * 1 tbsp vanilla-flavoured sugar optional US Customary - MetricInstructionsMaking the dumplings dough: Begin by boiling the potato with the skin on. You need more than 500 g because you'll be weighing it when it’s cooked and peeled. Cook the potato about 5 minutes longer than usual. * Set the cooked potatoes aside to cool, then peel and mash them. The easiest and most proper way is to run potatoes through a ricer. But if you don't have one (like I don't), you can grate it! * You may end up with small lumps of potato in the dough but this is no big deal. This is why I slightly overcook it so it's easier to break up the lumps as I knead. * Add flour, lard, egg and a pinch of salt. Of course, you can substitute lard with butter but my grandmother always stuck to lard. * Gently combine all the ingredients with your hand. At one point, the dough will come together and won't stick to the bowl. * Don't over-knead the dough because the more you work it, the more moisture the potatoes release. Then you need extra flour, which only makes the dumplings hard and chewy. Shaping the dumplings: Transfer the dough to the kitchen surface. You can use a bit more flour to shape it into a log. Divide it into 10 pieces. * Form each piece into a ball. Flatten it on the palm of your hand and place a pitted plum in the middle. * People who like plum dumplings sweeter usually remove the stone and put a sugar cube in its place. I leave the plums empty. The topping has sugar and that's sweet enough for me. * Spread the dough around the plum making sure you get a dumpling of an even, round shape. * Dumplings are a summer dessert, but I like them so much that I usually freeze some fresh plums. They're just as good. You can also make dumplings with apricots or prunes. Cooking the dumplings: Boil some water in a large saucepan. Add another pinch of salt and a tablespoon of oil. Dunk the dumplings inside. * After a few minutes they'll surface out but you need to cook them for at least 10-12 minutes. Then use a cake tester as you would with a sponge cake. If it comes out clean, your dumplings are done. Making the sugar topping: For the topping, melt the butter in a frying pan. Add the breadcrumbs, sugar, cinnamon and vanilla-flavoured sugar (optional). Stir to combine and simmer for a few minutes, until you notice the mixture is turning darker. * Coat the dumplings with this delicious topping and serve hot or warm. You can add a dollop of sour cream or Greek yoghurt on the side. * Dumplings will keep in the fridge for one day. They are one of my favourite breakfasts – if there’s any left from the day before! NutritionCalories: 480kcal | Carbohydrates: 84g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 179mg | Potassium: 735mg | Fiber: 6g | Sugar: 23g | Vitamin A: 1308IU | Vitamin C: 36mg | Calcium: 80mg | Iron: 4mgThe post Knedle sa Šljivama Recipe – Delicious Croatian Plum Dumplings appeared first on Croatia Honestly.

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Ingredients Needed for Rižoto s GljivamaWhen it comes to culinary simplicity, Rižoto s gljivama is a winner. This creamy dish takes about half an hour to rustle up, but the comfort of eating it will last for hours. Here’s what you’ll need for this bowl of goodness.

Different Type Of MushroomsMushrooms are a delight to cook with. You’ll get plenty of flavor from just one type, such as the portobello mushroom. But there’s a peculiar magic if you add more types.

Most mushrooms can be combined in the same pot. They take a similar time to cook, producing a powerful aroma that is more than the sum of its parts.

In Croatia, porcini mushrooms are a star among the edible fungi. Many people forage for them in Spring and Autumn. This is the best time to include them in your daily menus.

But dried porcini mushrooms taste even more potent. This risotto, for example, uses the ubiquitous portobellos with just a handful of dried porcini shrooms.

The rule of thumb is to use any fresh mushrooms you can get in your store and add some dried porcini for a deeper punch.

By the way, hose of you who love the pungency of mushrooms, will love the classic Istrian pasta with truffles recipe.

10 % OFF Croatian cookbooks in english How To Choose the Perfect Mushrooms For Your RisottoBrown Portobello mushrooms are my first choice for this recipe. They are meaty and have enough bite in their texture.

I always have a bag of dried porcini mushrooms in my pantry. I will use fresh ones if I am making a mushroom goulash or ragout, but I prefer the dry ones for this mushroom risotto.

How to Clean and Prepare Mushrooms ProperlyAn experienced mushroom hunter taught me a few tricks about mushrooms. Clean them only with a paper towel if they are fresh from the forest. Don’t wash them in water, as that wipes away their earthy taste.

Trust that the forest is clean enough. Besides, even if bits of soil remain, they’ll only improve your gut microbiome!

Dry mushrooms, on the other hand, are best washed in water. They are handled by many hands and stored in various containers, collecting various impurities. Besides, we’ll use them for making stock, so they need a good bath.

Stock for CookingVegetable stock is crucial for a good risotto. But if you have dry porcini mushrooms, making mushroom stock is an even better option.

You can do this by soaking dry mushrooms in hot water and waiting for them to rehydrate. The stock develops a deep, earthy flavor that seeps into every grain of rice.

So, bookmark this Rižoto od gljiva recipe because you’ll keep coming back to it.

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get your cookbook now Perfect Rice TypeNot every rice produces a great risotto. So, it’s worth getting the best kind: arborio rice. This type of rice has more starch.

When cooked properly, arborio rice becomes creamy and pleasantly sticky. It’s what makes Rižoto so addictive - it’s a perfect comfort food.

Tips & Tricks for the Best Rižoto s GljivamaRižoto s gljivama is a quick dish. It can also be a simple dish once you master some tips and tricks. So here they are.

Preparing the Risotto Base - Onion, Garlic, and Arborio RiceAlways chop your onions by hand, even if you can’t produce tiny pieces. The easier option - a food processor - may sound appealing but will create a mush.

You’ll notice this difference when during sautéing. Hand-chopped onions caramelize and turn sweet, mushy onions cook and taste sickly.

Wash the rice before adding it to the pot. Some people think too much rice starch gets lost, but I never notice the difference. I prefer knowing that my rice is clean.

Sautéing for Maximum FlavorEven if you like the onion well-fried, do it over medium heat. There’s nothing like the deep, complex taste of caramelized onion. Sweet, savory and pungent at the same.

Add the garlic near the end because frying it too long releases bitterness.

Lastly, sauté the rice for a few minutes before adding the stock. This step allows it to soak up even more flavor.

Slowly Adding Broth for a Creamy TextureRižoto s gljivama, or any risotto, is not a set-it-and-forget-it dish. It’s quick but it asks for your full attention. So, stand by the saucepan and watch the process.

The only way to develop creaminess in the risotto is to add the stock gradually. Nothing should be rushed. So here’s what the process looks like.

Your Rižoto's gljivama is ’immering. You add a ladleful of stock and stir. The simmer will stop because you diluted it and lowered its temperature. You mustn’t turn the heat up. Instead, wait patiently until you see the bubbles forming. Stir.

Add a ladleful of stock again when the rice soaks up the liquid. Repeat the steps for about 18 minutes.

The magic of creaminess happens by itself; you just need to be there.

Variations of Mushroom RisottoMushrooms pair well with either meat or veggies. So here are the two most popular twists you can make with your mushroom risotto.

If you love risotto in general, you might want to try the Croatian Black Risotto with cuttlefish ink, too.

Rižoto s Gljivama i Piletinom (Mushroom and Chicken Risotto)To make your mushroom risotto sturdier, add some cubed chicken breast. The best way to cook this type of risotto is to add the chicken before the mushrooms. Meat takes more time and it needs to be well done.

You can also use chicken stock in this recipe.

Vegan Option - Rižoto s Gljivama i Tikvicama (Mushroom and Zucchini Risotto)Zucchinis will lighten a mushroom risotto, but cook them separately to maximize their freshness and crunch.

I usually fry them in olive oil in a separate pan. Cut into cubes, they take a few minutes. Set them aside.

When your risotto is nearly done, add the zucchini to the pot and cook for 1-2 minutes longer. This way, the veggies will stay crispy, the rice will be creamy, and the mushrooms will be well done. It's a perfect combo.

If you’re making this as a vegan dish, remember to add vegan butter at the end.

Step-by-Step Guide For Making Perfect Rižoto s Gljivama PrintCream Rižoto S Gljivama - Mushroom RisottoDiscover the secrets to making the creamy Rižoto s Gljivama (Mushroom Risotto). This simple yet flavorful recipe is perfect for any occasion.Course Main CourseCuisine Croatian, ItalianKeyword one-pot, quickPrep Time 10 minutes minutesCook Time 40 minutes minutesSoak Time 30 minutes minutesTotal Time 1 hour hour 20 minutes minutesServings 4 peopleCalories 444kcalIngredients 60 g porcini mushrooms dry * 400 g brown portobello mushrooms * 1 large onion chopped * 3 tbsp olive oil * 2-3 cloves of garlic minced * Salt, pepper, sweet paprika to taste * 1 sprig thyme * 150 ml dry white wine * 750 ml porcini stock * 240 g arborio rice, washed * 1 tbsp butter * Parmesan cheese to taste US Customary - MetricInstructionsPrepping the Mushrooms Properly Wash the dry porcini mushrooms in warm water. Drain them and then discard the water. Measure out about 750 ml (3 cups) of fresh water and soak porcini mushrooms for 30 minutes. Reserve this water – it will be your stock. * Clean portobello mushrooms with a paper towel or a brush, making sure you remove dirt and soil. Do not wash them. Cut into uneven, thumb-sized chunks. * Sauté the onion on oil until translucent, about 10 minutes. Season with salt to allow the onion to release its liquid. Add the garlic at the end. * Strain porcini mushrooms and chop them up. Set the stock aside. Add both types of mushrooms to the pan, season with salt, pepper and thyme, and cook for 15 minutes. * Add wine and bring it to a simmer. Making the Risotto Creamy* Stir in the rice and allow it to soak up the juices. Gradually begin adding the stock, stirring occasionally. Cook until the rice is al dente, about 18 minutes (check the packaging to be sure). * Remove from the heat and add butter. Let stand for 10 minutes. * Serve warm, sprinkled with Parmesan cheese to taste. NutritionCalories: 444kcal | Carbohydrates: 67g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 715mg | Fiber: 5g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 3mgThe post Creamy Rižoto s Gljivama – Easy To Make Step By Step Guide appeared first on Croatia Honestly.

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What is Dalmatian Cuisine?Dalmatian cuisine is a variation of the Mediterranean diet. This is logical because Dalmatia covers the Adriatic Sea coast, which stretches from Zadar to Dubrovnik in Croatia.

If you've ever visited the Croatian coast, you've tasted some of the most fragrant fresh vegetables, fruits, and seafood. There's a bounty of verdant greens, including potent herbs such as rosemary, lavender, sage, and thyme. Together with garlic, parsley, and olive oil, these make the spice box of the Dalmatian cuisine.

Meat is also a feature of local cuisine because Dalmatia stretches inland, on the other side of the mountains. This is where green pastures feed sheep and cattle.

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get your cookbook now Mediterranean Influences and Fresh IngredientsDalmatian diet recipes are just one of the features of the local ways of eating. What binds us with other Mediterranean countries are specific meals of the day.

People on the coast wake up early to avoid the hottest part of the day. At about 11 a.m., they eat marenda, a type of brunch. Anything from fried small fish to homemade bread with pršut (prosciutto) and hard cheese (think: paški sir) will replenish the calories.

Lunch during the week is often light, something you can eat from a deep bowl with a spoon. Favorites in this category include brudet (brodetto; fish stew) or shellfish made in the busara style (škampi na buzaru, dagnje na buzaru). Weekends call for grilled fish or meat. Whatever is available gets thrown na gradele (on the grill) and served with steamed greens, such as blitva.

Typical Dalmatian lunch: brudet (fish stew).

Weekends are also perfect for baking. Dalmatian desserts use basic ingredients, including locally grown fruits and nuts. Many feature dry figs, raisins, and almonds, and they make good use of local rakija. Especially for fried dough, such as fritule and krostule. One famous sweet is rožata, a custard pudding or crème caramel from Dubrovnik.

When it's time for dinner, don't expect fireworks. In Dalmatia, evening meals consist of lunch leftovers. If the guests are invited, bread and charcuterie are a must, and so is the house wine.

Popular Dalmatian Seafood DelightsThe Adriatic Sea is famous for its abundant and flavorful seafood. Its high salinity, compared to other seas and oceans, is why Dalmatian dishes have such a deep and potent taste.

There is nothing that lives in the Adriatic that Dalmatians don’t eat. Fresh fish, of course, features in most Dalmatian food recipes. But we also adore mollusks, such as octopus, cuttlefish, and squid. Crustaceans and shells find their way into our pots, too. Especially shrimp and mussels.

Crni Rižot (Black Risotto)The Croatian version of the Mediterranean black risotto, this cuttlefish delicacy is a Dalmatian dish you either love or hate. The only reason why some people ignore it is its black color.

But seeing a black blob on your plate takes some time to get used to. The moment you engage your taste buds, you'll understand that the black cuttlefish ink makes this dish so delectable. It's creamy, aromatic, and briny—a sea incarnate.

Wash down this traditional Dalmatian dish with a glass of white wine. It also helps clear the black color from your tongue.

Hobotnica Ispod Peke (Octopus Under the Bell)Hobotnica ispod Peke is usually prepared on weekends or during feasts. The peka roasting technique takes time and access to a large hearth, so we always wait for the right occasion.

Roasting under a cast-iron lid makes food melt-in-the-mouth tender. During this time, all the juices come together and bathe the octopus in a rich medley of aromas. You can taste the sea, herbs and aromatics, wine, and smokiness from the embers.

Salata od Hobotnice (Octopus Salad)In this recipe, we love the al dente taste of the octopus. Its meat is slightly chewy but also velvety at the same time. In Dalmatia, octopus salad can be made with or without potatoes.

It depends on how many people are coming for dinner. For large parties, boiled potatoes bulk up the dish. You might think that adding potatoes will somehow lessen the dish's flavor. But the effect is just the opposite. The entire bowl gets infused with the sea fragrance. There is more to eat, and the potatoes add their creamy, starchy magic.

Adding olive oil and kvasina (red wine vinegar) is the traditional way of seasoning our octopus salad.

Gregada - Dalmatian Fish StewGregada is a shaken-not-stirred one-pot delight—Dalmatian cooking at its best. It's a celebration of fresh white fish, no matter how small. When we grill fish, it needs to be of prime quality, but Gregada is a bomb of flavors, even with the cheapest variety of fish.

Hvarska gregada (from Hvar island) boasts incredibly complex aromas. Shrimps and prawns go to the pot, too. But the foundation is a special paste made of capers, sun-dried tomatoes, and salted anchovies.

Lignje na Žaru (Grilled Squid)When it comes to traditional food along the Dalmatian coast, nothing beats grilled squid with blitva on the side. This is simplicity at its core, with mouthwatering taste and texture.

Adriatic squid is delightfully meaty, and when grilled to perfection, it stays light and tender. The squid's tentacles are a special treat because they get slightly crunchy. Some people, like me, develop a real zest for this part of the squid.

Škampi na Buzaru (Shrimps in Buzara Sauce)Of all Croatian food, Škampi na Buzaru is the dish that makes you forget table manners. And that's OK. When you get a plate with langoustines swimming in a rich tomato sauce in front of you, you have permission to eat with your fingers.

Use them to open those juice shrimp tails and to hold the head and claws as you suck out the juices. Finally, lick them clean. Don't waste a single drop of the busara sauce. When Škampi na Buzaru are on the menu, you only need some homemade bread on the side.

Most Important Meat RecipesThe majority of Dalmatia's traditional dishes include seafood. But as a region, Dalmatia also stretches inland. And this is where local ingredients include meat, giving the gastronomy a more robust flair. From Zadar to Dubrovnik, slow-cooked beef and any kind of meat you like roasted under the peka bell are true culinary gems.

Janjetina Ispod Peke (Lamb Under the Bell)Roasting lamb under the peka bell takes hours to prepare. But this is our age-old technique that turns the meat fall-off-the-bone tender. The potatoes must go in the tray, too. When all the flavors from the meat and aromatics seep into them, they can turn you into a potato addict.

Making peka is a famous traditional cooking ritual. Yes, it's a technique but also much more. Families unite on the peka day; everyone gathers around the hearth and helps with the dish. The final meal is more than the calorific value - it's a symbol of togetherness and prosperity for every family,

Pašticada - Dalmatian Braised BeefPašticada is one of those regal dishes prepared for special occasions, such as weddings, christenings, or anniversaries. This slow-cooked beef is not just a dish but a gastronomic experience.

When it comes to the table, the soft slices of beef are dunked in a flavorful sauce with fabulous sweet and sour notes. Pašticada is served with homemade gnocchi and must be paired with a glass of red wine. Think Plavac Mali or Dingač.

Fun fact... If you think all of Croatia's food uses only salt and pepper for seasoning, try cooking Pašticada. You'll need a surprising number of spices, including cloves and nutmeg.

Soups, Desserts and Sides With Dalmatian TouchNow, we're stepping into the realm of bountiful vegetables, all bursting with incredible Mediterranean aromas. In Dalmatia, the veggies soak up so much sun growing in the open fields.

We use minimal seasoning to prepare these lightly steamed side dishes. All you need is local olive oil, parsley leaves, and some crushed garlic.

SoparnikSoparnik is a true jewel of Dalmatian cuisine. Our dishes all around Croatia reflect diverse culinary influences, but soparnik has a different story. This flat-dough pie filled with Swiss Chard is native to the villages inland from Omiš. That region used to be part of the historic Poljice Republic, a medieval state that was isolated by surrounding mountains.

As a result, Soparnik is unique, reflecting only local food culture. Firstly, it's naturally vegan, having only Swiss chard in the filling. Secondly, it's baked buried in the glowing embers on the large open hearth. This technique is found only in this part of Croatia.

Once you try Soparnik, the taste stays with you forever. The mellow olive oil and the zing of crushed garlic on the crust will make you forget your name.

Polpete od Tikvica (Zucchini Fritters)Zucchini fritters are the easiest veggie bite you can make for a midweek lunch. You'll understand why this quick dish is so popular when you see Dalmatian gardens overflowing with all kinds of zucchinis.

Polpete od tikvica can be a snack, a simple lunch, or a substitute for bread. Plus, children adore them. Remember this trick if you struggle to get your little ones to eat their daily greens.

Juha od Rajčice (Tomato Soup)Dalmatian tomato soup is a symphony of flavors. Juha od poma or juha od pomidora, as it's locally called, features fresh pulpy tomatoes that ooze with sweetness. In the summer, when all the veggies are ripe, tomatoes play the lead role. But the notes of all other ingredients make this soup so rich and addictive that you can eat it as a main course.

You'll find rice or egg noodles curled inside. One bite, and you'll understand why this soup is usually served with crusty bread and nothing else.

Blitva (Swiss Chard)The quintessential side dish, blitva, is the healthiest item on the Dalmatian diet menu. We boil it with cubed potatoes and season it with salt, pepper, olive oil, and garlic. This technique is called 'na lešo,'

Other food can be prepared in 'na lešo' style, but Swiss Chard is a classic that accompanies most Dalmatian plates. From grilled or fried fish to meat. If you feel you need to boost your health, cook blitva often. The benefits are amazing.

Punjene Paprike (Stuffed Peppers)One of the most fragrant summer meals, punjene paprike is on the top three list of Dalmatian food recipes. When stuffed peppers simmer on the stove, the whiffs travel far beyond your kitchen. Don't be surprised if neighbors drop by for a bite to eat. It's hard to ignore the scent of peppers once you get hooked on them.

Stuffed peppers use ground meat as a filling. But the dish contains so many vegetables (peppers, sauce made with tomatoes) that we consider it a healthy lunch option. And it really is.

Skradinska Torta (Skradin Cake)This flourless wonder cake celebrates the best ingredients you can find in Skradin town, which is close to the Krka National Park. Walnuts, honey, eggs, and rose liqueur come together to create a bouncy but moist sponge. The cake is glazed with chocolate and decorated with flowers.

There is a long tradition of gifting Skradinska Torta to the newlyweds. It symbolizes what a married life should be: everlasting and filled with sweet love.

Conclusion - The Essence of Dalmatian CuisineWhatever you choose to try from the list above, remember a few eating rules: Share your food with family and friends whenever possible. Have sit-down meals and enjoy your food slowly. Italians are globally known as lovers of la dolce vita, but Dalmatia is also a cradle of easygoingness.

To understand this attitude, read my study of the 'pomalo' state of mind. Finally, go ahead and cook a Dalmatian recipe that first called your name. Let me know how it goes.

The post Traditional Dalmatian Recipes: Discover Authentic Croatian Food appeared first on Croatia Honestly.

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What is Dalmatian Brudet?Brudet is the Croatian fish stew and a quintessential dish all around the Adriatic coast. From Istria to Dalmatia, this simple, nourishing food has been our staple for centuries.

A masterpiece of Croatian cuisine, brudet is one of the best cases of turning limited resources into virtue. The word comes from the Italian brodetto (diminutive of brodo), meaning 'broth'. In Croatia, brudet (also brujet or brodet) is a luscious fish stew.

Brudet was invented on a fishing boat to use fish that had lower commercial value. Fishermen knew how to cook their 'subpar' daily catch into a bowl of goodness. The best flavor comes from rockfish, a common term given to the species that hide among rocks, such as scorpionfish and red mullet. Conger eel is also a frequent ingredient in many Croatian homes.

We've learned never to question a brudet recipe because each family is proud of their own version. Mine is to fry the fish beforehand to accentuate its flavor and texture.

Key Ingredients for an Authentic Dalmatian BrudetCroatian brudet needs three basic components. Fish, tomato salsa, and aromatics. Plus a generous amount of good olive oil. Let’s begin.

Essential Brudet Fish and SeafoodThe best types of fish for brudet are those that have red-ish skin. The so-called rockfish impart a deep and complex sea flavor to the pot of brudet. Red mullet and scorpionfish also make the brudet sauce dense and pleasantly sticky.

The first rule of brudet is to have several types of fish in your pot. Most fish should be the kind with white, lean meat, such as cod. (bijela riba)

The second rule is to include only one type of oily fish. (plava riba) Be it sardines, anchovies or mackerels, have them only to enhance the flavor. Too many oily fish can make your brudet heavy.

Cook your brudet with any kind of fish you can get at the fishmonger's, as long as you follow the first two rules. Small, cheaper fish is welcome. Add shrimp, shells, and even squid in small amounts. It’s the variety that creates an explosion of flavors.

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get your cookbook now Vegetables and AromaticsBrudet is a tomato-based fish stew. So, you need to cook a great tomato salsa first. For that, you’ll need onions and big, ripe tomatoes. Choose an heirloom variety, such as oxheart. Then, add some cherry tomatoes to give the stew more sweetness.

Our traditional Mediterranean recipes always use the same aromatic combination: garlic, parsley leaves, salt, and pepper. You can never go wrong with these.

Traditional Croatian Olive OilIf you’re cooking a traditional Dalmatian brudet, choose local olive oil. Dalmatian olive oil is incredibly fragrant and bold-tasting. A few tablespoons will make a huge difference to your dish.

I always start by quickly frying the fish in olive oil, just to fillet it easier. I use the same oil to make tomato salsa and finish my brudet. This oily base makes my brudet luscious and super aromatic.

How to Choose the Best Fish for BrudetYou’ve already learned which fish is the best choice for our Croatian seafood stew. Several types of white fish and one type of oily fish are the winning combo.

If you’re cooking in Croatia, go to the fish market and ask for riba za brudet. Some fishmongers have a ready-made medley of fish just for brudet.

Most of this fish is small, which is great. It’s the head, skin and bones that give brudet its deep aroma. The flavorful stuff that stays in the oil after frying the fish.

So, this is your final clue. Cook with the whole fish, not just fish fillets.

Brudet should always be shaken, not stirred, to avoid fish from falling apart.

Fresh vs. Frozen Fish: What’s Best?Both fresh and frozen fish make great a brudet. The trick is to have the fish whole. Unfortunately, frozen fish often comes in fillets, stripped of its intense flavor.

Fish fillets are not a great choice for brudet.

Pairing Brudet with Side Dishes and DrinksWondering what kind of lunch is most popular in Dalmatia? Brudet is your answer. All we need now is a side dish and some wine.

Traditional Side DishesThere is only one side dish that matches a steaming pot of brudet. It’s the polenta, also known as pura along the coast.

Polenta can look elegant if you shape it into a cake and grill it.

Simple cornmeal mush has a gentle sweetness to it. It sops up those sticky brudet juices and creates a great balance on the plate.

You could serve brudet with mashed potato, but polenta is its natural partner.

Serving SuggestionsBrudet is one of the most delicious lunch dishes. It comes in a deep plate with a side of polenta. There is plenty of fish in large chunks and juice to keep you full for the day.

If you love these saucy, soupy seafood meals, try some of the other delicious recipes from Dalmatia. For example, Hvarska Gregada (another fish stew) and Škampi Na Buzaru.

Wine PairingsWash down your bowl of brudet with a glass of strong white wine. Pick something with a stronger body, such as iločka Graševina, Pošip from Korčula island, or Istrian Benvenuti Malvazija.

Step-by-Step Dalmatian Brudet Recipe PrintDalmatian Brudet - Croatian Fish StewThis flavorful fish and seafood stew is a staple dish all along the Adriatic coast. A gem of Dalmatian cuisine, the pot of brudet brings bold aromas and plenty of nourishment. Course Main CourseCuisine CroatianKeyword seafoodPrep Time 1 hour hourCook Time 45 minutes minutesTotal Time 1 hour hour 45 minutes minutesServings 4 peopleCalories 662kcalIngredients 500 g red mullet * 350 g scorpionfish/black scorpionfish * 200 g mackerel * 4 prawns/langoustines optional * Handful of flour for coating * 100 ml olive oil * 250 g onion chopped * 6 cloves of garlic minced * 1 kg tomato ripe (oxheart/heirloom is best) * 4-5 cherry tomatoes halved (optional) * 2 tbsp sugar * Salt and pepper to taste * 3 tbsp chopped parsley leaves * 250 ml water * 250 ml dry white wine US Customary - MetricInstructionsPreparing the Ingredients: Gut and descale the fish but leave the heads on. Wash the fish and tap it dry with a paper towel. Wash the shellfish too. * Coat the fish in a thin layer of flour. * Heat the oil in a wide saucepan. When ready, shallow fry the fish for 2 minutes on each side – enough for the meat to turn tender so you can remove it from the bone. Do not fry the shellfish. Reserve the used oil. * Once the fish has cooled slightly, remove the fish meat from the bones. Cooking the Brudet* Sauté the onions until translucent in the same oil you set aside for about 15 minutes. Add garlic at the end. * Scald the tomatoes, peel their skin off and cut them into small chunks. Throw them in. Season with salt, sugar, pepper and half of the parsley leaves. Simmer until the tomatoes have turned into a paste and the liquid has reduced. For a deeper flavour, add cherry tomatoes too. * Add wine and water and simmer for 5 minutes to allow the alcohol to evaporate. * Now, add the fish and shellfish in order of firmness. In this case: (black) scorpionfish, langoustines or prawns, mackerel and, lastly, red mullet. The softest fish simmers only for 3-4 minutes, and all together, they cook for about 15 minutes. * Never stir the brudet as it simmers because the fish may fall apart. Only shake the pot. Serve with polenta and garnish with the remaining chopped parsley. NutritionCalories: 662kcal | Carbohydrates: 26g | Protein: 55g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 135mg | Sodium: 254mg | Potassium: 1823mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2658IU | Vitamin C: 52mg | Calcium: 144mg | Iron: 4mgThe post Brudet Recipe: Authentic Croatian Fish Stew from Dalmatia appeared first on Croatia Honestly.

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What are Polpete Od Tikvica?Zucchini fritters are your friend if you live with picky eaters. In Croatia, we call them polpete od tikvica. These crispy veggie bites will delight your little ones who need to be coaxed to get their daily dose of vitamins. But grown-ups are not immune to their allure, either.

Zucchini fritters can be done in a jiffy. In fact, it takes longer to wait for them to release their liquid than to rustle up the zucchini batter.

Then, it’s all about frying them until they're perfectly crispy. We’ll go through that in the recipe below. There’s even a trick for reheating them so they stay crispy and irresistible.

Essential Ingredients for Polpete Od TikvicaZucchinis (courgettes) are the main ingredients for these delicious bites. But to make the batter, we’ll need eggs, flour, and some seasoning. Let’s dive in.

Fresh ZucchiniIt’s best to cook with organic zucchini because you don’t have to peel them. The skin gives the batter more texture, especially after we drain all the liquid from the zucchini meat.

Prepping the zucchini is the first and most crucial step in making the fritters crunchy and moorish. You need to grate them, season with salt, and wait until they release the liquid.

Then, it’s time to practice your grip. Squeeze the zucchini hard between your hands to drain them as much as you can. Only then, we add the rest of the ingredients: eggs, flour, cheese and seasoning.

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get your cookbook now Optional Add-Ins and VariationsCrispiness is the biggest charm of zucchini fritters. But if you add grated Parmesan cheese, you’ll watch your family fight for them. That’s the way to get more veggies into their diet (grin).

Another trick to elevate their flavor is to include dried Mediterranean herbs. For the best results, use a mix of rosemary, sage, and thyme.

Finally, season with salt and pepper.

Making Vegan Zucchini FrittersIt’s easy to veganize these Croatian polpete od tikvica.

Substitute eggs with the so-called vegan flaxseed egg. For each egg, mix 1 tbsp of ground flaxseeds with 2 1/2 tablespoons of room-temperature water. Let the zucchini mixture sit for 10 minutes until it thickens.

Use vegan Parmesan cheese and a tablespoon of nutritional yeast for a deeper flavor.

Those of you who love veggies, try some other naturally vegan Croatian recipes.

How to Choose the Best ZucchiniPicking fresh zucchini at the local market is always a treat. Green, yellow, striped, long, round – all these are varieties of zucchini.

We start seeing them at farmers' markets in early summer. They range from small and delicate in June, both in size and taste, to gigantic as autumn approaches.

Pick any type you like, but remember an important trick. Young, tender zucchini have fewer seeds. But, there is so much water in them that a man's touch might come in handy to properly wring them.

If you choose bigger ones, cut them in half lengthwise, remove the middle with the seeds, and then grate them. You’ll see that these will have less liquid to drain off.

Polpete Od Tikvica - A Versatile DishThere isn’t a time of the day when you can’t eat zucchini fritters. With a few creative twists, they will shine as a menu item for any Croatian meal.

Enjoying Polpete Od Tikvica as a SnackAw... this is how we’ve always enjoyed them as kids. Fry a mountain of zucchini fritters and just put them in front of the family. Then, watch as they grab piece after piece and stuff their mouths.

If you’re bored of popcorn, rustle up polpete od tikvica for munching in front of the TV.

Polpete Od Tikvica for Breakfast or BrunchThey might be simple food, but you can serve polpete od tikvica in a more upscale way, too.

For example, make a dip with sour cream, yogurt, and crushed garlic to go along. Chop us more fresh veggies and spring onions for an extra crunch. Offer slices of Croatian speck or pancetta for those who can’t imagine a meatless meal.

Or, make a sandwich or a burger with them. Use the zucchini fritters as the ‘meat’ between the bread. Moisten them up with various spreads, such as ajvar, cream cheese or mayo.

Fried, Baked or Air Fried Zucchini PattiesFrying is my go-to method for the best zucchini fritters. However, you need to follow some rules if you want them to be crunchy and virtually oil-free.

Here’s what to do. Use a skillet or a heavy-bottomed pan that keeps the heat well. Then heat the oil to optimum temperature. This 170-180 C (340-355 F).

If you don’t have a thermometer, use my foolproof thick. Keep the pan on medium-high. After a few minutes, flick some flour into the oil. If it sizzles, you can start spooning the fritters in.

Hot oil creates the crust around the fritters and doesn’t seep in. Once you drain them on paper towels, they won’t be greasy at all.

How about baked zucchini fritters? Or, as we would say, polpete od tikvica u pećnici? Yes, you can cook them this way, too. But use the hot air mode (convection) to get the best crust and crispiness. Flip them halfway through.

You can make zucchini fritters in an air fryer. Remember, the batter is quite watery, so you’ll have to line the air-fryer and fry them in batches.

Step-by-Step Recipe for Polpete Od Tikvica PrintZucchini Fritters - Polpete od TikvicaCrispy and cheesy fritters made with zucchinis will delight the whole family, especially the little ones. They are perfect as a snack or a side dish and are easy to rustle up in no time.Course Side Dish, SnackCuisine CroatianKeyword deep-fried, quickPrep Time 30 minutes minutesCook Time 20 minutes minutesTotal Time 50 minutes minutesServings 4Calories 275kcalIngredients 1200 g fresh zucchinis Shrinks to half the weight when drained of water * 2 eggs * 100 g all-purpose flour * 100 g Parmesan cheese grated * 1 tbsp dried Mediterranean herbs oregano, thyme, sage, rosemary * Salt and pepper to taste * 250 ml Sunflower/canola oil for frying US Customary - MetricInstructionsPrep the zucchinis Wash and dry the zucchinis. Peel them first only if you are not using organic. Otherwise, leave the skin on. Grate them using a food processor or a box grater. Sprinkle them with salt. Set aside for 15 minutes, until they release water. * When the zucchinis have released their liquid, squeeze them with your hands to drain as best as you can. * Mix in the eggs, flour, grated cheese and seasoning (salt, pepper and dried herbs). The consistency should be slightly denser than pancake batter but still soft and oozy. Fry the zucchinis Heat enough oil for shallow frying (about 3 cm [1 in] deep) in a heavy-bottomed pan. Flick some flour in to check if the oil is hot enough. If it sizzles, start spooning in the zucchini batter. Flatten each with a spoon to create even, round shapes. * Fry on medium-high heat on both sides until they turn deep golden and crispy. This is about 3 minutes per side or 5-6 minutes total. Drain on paper towels. * Eat the fritters on their own or with a dip made of sour cream, yoghurt and crushed garlic. * Courgette fritters make a fabulous snack. Even people who turn up their noses at vegetables fight for seconds. When you see that happen, you know you can tie this great recipe into a main meal. Make zucchini fritters instead of fried potatoes or even serve them instead of bread. Reheat the fritters to retain crispiness If you have leftover fritters, it's best to reheat them in the oven, at 180 C (350 F) with the hot air on (convection mode). Place them on a wire rack and leave in the oven for 5-10 minutes. With this method, your fritters will retain all their lovely crispiness. NutritionCalories: 275kcal | Carbohydrates: 30g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 457mg | Potassium: 879mg | Fiber: 4g | Sugar: 8g | Vitamin A: 935IU | Vitamin C: 54mg | Calcium: 380mg | Iron: 3mgThe post Polpete Od Tikvica – Croatian Zucchini Fritters Recipe appeared first on Croatia Honestly.

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What is Lignje Na Žaru?Lignje na žaru, or grilled Adriatic squid, is a prime delicacy all over the Croatian coast. This is why we always emphasise which type of squid we are preparing. Our local variety, jadranske lignje, is much bigger than the Patagonian squid, the most common type you will find in the frozen section of a supermarket.

Adriatic squid is very tender and succulent if prepared in the right way – grilled or pan-fried only for a few minutes. There is so much flavor in its meat that you only need basic seasoning and some good-quality olive oil.

Whenever you crave a simple plate of sumptuous seafood, grill some jadranske lignje. Serve it with our quintessential greens, blitva s krumpirom, and wash it down with a glass of white wine. You'll be surprised how quickly you can rustle up lignje na zaru. No toiling in the kitchen, no piles of washing up to do. Make the most of that care-free rest of the day.

Ingredients for lignje na žaruIf you pick fresh, meaty Adriatic squid, there are few other ingredients you'll need to cook up a storm. You'll need good olive oil and some Dalmatian aromatics, but the choice of squid is crucial.

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get your cookbook now Fresh Squid SelectionIf you want the real jadranske lignje na žaru, then you'll need to procure Adriatic squid. So, let's imagine you're in Croatia. Where do you go for your lignja? To ribarnica (fish market), of course.

As you browse the stalls, remember these guidelines for choosing the freshest of squids. Your lignja should have clear, watery eyes. Its body should be white, not yellowish, and it should sticky to the touch. If the squid smells fresh and briny, that's your pick.

Ask the fish monger to clean it for you, but tell them to leave the purple membrane (the marble-like skin) on. This is what gives the squid its sea-smelling flavor.

Difference between Adriatic and Patagonian squidIn Croatia, we eat both Adriatic and Patagonian squid, but we prepare them differently. The smaller, Patagonian squid, comes to us frozen and turns out best when deep fried. We think of it as a regular, no-big-deal, Friday lunch.

Adriatic squid, on the other hand, deserves a royal treatment. This cephalopod of ours is bigger, thicker, and has ten tentacles, two of which are longer than the rest. When we grill jadranska lignja, it means a feast is on.

Adriatic squid with ten tentacles

The difference also shows in price. So be prepared to shell out a hefty some for the fresh Adriatic squid. Either at the market or if you're eating out.

And what about calamari? Is this the same as squid? The word calamari comes from the Italian and, yes, it means squid. In theory, you could ask for grilled calamari in a Croatian restaurant, but I wouldn't. Why? Because we associate the word with frozen calamari rings. And you already know that 'frozen' and 'fried' have no place around our sophisticated lignja.

Other necessary ingredients (olive oil, lemon, garlic, herbs)Lignje na žaru recipe is very straightforward. Adriatic lignja is a must, all else is a bonus. All of you who have been initiated into the art of Croatian cooking know that we use basic seasoning.

In terms of spices, the culinary foundation of Dalmatian dishes is a garlic and parsley sauce. Think of it as our version of chimichurri. You make it by mixing chopped flat parley leaves and minced garlic with plenty of olive oil. This green relish accompanies most seafood dishes, such as grilled fish. It also goes straight into the pot, as in the case of škampi na buzaru.

Still, if you have a prime ingredient, such as fresh Adriatic squid or white fish, you want the sea flavor to shine. In such cases, I always advise using just olive oil, salt and pepper, and a wedge of lemon to serve with. Garlic and parsley are too overpowering.

Preparing the SquidMost fish mongers will be happy to clean the squid for you. But if you end up having to do it yourself, let me share with you some useful tips.

Cleaning and Prepping the SquidFirst, know the anatomy of the squid. It has a tale tube body, eyes, beak, tentacles, and a sliver of cartilage inside the body.

You'll first remove the head from the body and pull it together with the innards. Cut the eyes out, as well as the squid beak. Feel the inside of the body for the cartilage and remove it. Read detailed instructions in the recipe below.

Mastering the Marinade for Extra FlavorYou've noticed that our cephalopod has a dense and meaty body, with no fat at all. To cook lignja to perfection, we need lots of olive oil. And we need to baste it all throughout grilling.

Make a simple marinada with just olive oil and salt and pepper to taste. Keep it in a bowl and have a pastry brush ready. Apply this marinade as you grill and flip lignja. You'll sure enjoy its effects later on.

Squid Filling (for those who want to learn more)I am not a huge fan of stuffed squid: punjene lignje na žaru. And here's why. The filling, or the stuffing, is made by sautéing the tentacles. Some people include rice, capers and the parsley-garlic combo.

The problem for me is that I absolutely adore the tentacles, especially when they get all cripsy and salty on the grill. They are the most flavorful part of the squid – a secret I learned from my Dalmatian grandma.

Grilling TechniquesThe most original grilling style for lignja is our standard wood-fired grill with a rack over the fire. When you see jadranska lignja na žaru on the menu, expect this technique. After all, 'na žaru' means 'over embers' in English.

In my cooking experience, I've tried various grilling techniques and picked the best one for this dish. Grilling lignja on an electric grill takes this specialty up a level. The griddle keeps all the juices around the squid: both the marinade and the briny squid liquid. The result is heavenly.

How to avoid common mistakes? There is only one thing that can go wrong with jadranske lignje na žaru: you can overcook it and make it tough. Squid takes only a few minutes to cook, which is the only way to keep it tender and succulent.

Side Dishes to Complement Lignje na ŽaruCroatian blitva, Swiss chard with potatoes, is a must-have side dish for lignje na zaru. But, sometimes, we all want to mix things up. For example, a buttery potato salad with lots of olive oil is a great option. Cook any other leafy greens in the style of blitva and you'll get some variation.

Invite a friend or two for lunch; your lunch will taste better. And don't forget to drink wine. A glass of dry white wine is perfect. Or a white bevanda if you need to dilute the alcohol count.

Step-by-step Guide To Mastering Lignje Na Žaru PrintLignje Na Žaru - Grilled Adriatic SquidThis delicious seafood dish is a classic around the Croatian coast. The squid, or calamari, or lignje in Croatian turns out soft and succulent and pairs perfectly with blitva, Croatian Swiss chard with potatoes.Course Main CourseCuisine Croatian, MediterraneanKeyword grillPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 4 peopleCalories 432kcalIngredients 1 kg fresh Adriatic squid 2 pieces per person * 100 ml olive oil * salt and pepper to taste US Customary - MetricInstructions Whenever possible, get already-cleaned fresh Adriatic squid. If you need to clean it yourself, follow the steps below. Preparing The Squid Hold the squid tail in one hand and the head in the other. Make a slight twisting motion until the head with the innards slip out of the body. To clean the tentacles, cut just underneath the eyes of the squid. Feel around at the base of the tentacles for the squid beak (a bony piece of inedible cartilage) and remove it. The tail tube also contains a thin, clear sliver of cartilage which you can easily grasp with your fingers and pull out. Some people remove the purple membrane from the tail, but this is what gives the most flavour. Wash the squid, including the inside of the tail tube, and pat it dry. Grilling The Squid You can prepare the squid on a classic wood-fired grill or an electric one. In either case, the squid needs quite a lot of oil to stay juicy and soft. Mix together olive oil with salt and pepper and have it ready for basting. * Brush the oil mixture on the side of the squid that goes on the grill first. Give it about 7-8 minutes on one side but keep brushing the upper side 2-3 times. Turn around and grill for about 5-6 more minutes. Keep brushing the upper side with oil. The tentacles can be turned around sooner and will take a minute or two less. * Serve and eat immediately. Grilled squid goes perfectly with blitva or other steamed vegetables Dalmatian style. NutritionCalories: 432kcal | Carbohydrates: 8g | Protein: 39g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 583mg | Sodium: 110mg | Potassium: 615mg | Vitamin A: 83IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mgThe post Lignje Na Žaru – The Ultimate Grilled Adriatic Squid Recipe appeared first on Croatia Honestly.

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What is Dalmatinska Pašticada?Pašticada is the crown jewel of Dalmatian cuisine. So, if you want to savor the authentic flavors of the Croatian coast, make sure you include this regal dish on your menu.

A festive occasion in Dalmatia is never complete without this beloved favorite. And although Pašticada recipe varies from cook to cook, one thing stands clear: this is the most tender and aromatic braised beef you will ever taste.

When you first indulge in Pašticada, you'll be taken by its bold flavors and fit-for-king presentation. But regardless of its present-day sophistication, Dalmatinska Pasticada is a meal born out of necessity and scarcity.

It is most probably related to the Veronese pastissada de caval, a meal dating back to the 5th century. Here is a bizarre story of how the first Pasticada recipe, a traditional Dalmatian pot roast, was concocted. It was during the reign of Theodoric, king of the Ostrogoths. After defeating the enemy on the battlefield, he allegedly allowed his soldiers to eat the flesh of killed horses. The meat had to be generously marinated in wine and spices to be edible and tasty.

Don't worry - we don't braise horse meat anymore. Dalmatinska Pasticada recipe has evolved since then and we now enjoy a tender cut of beef in our pot.

Ingredients You'll Need For Pasticada RecipeYour Pašticada shopping list can seem long. But let's divide the ingredients into categories, and it will feel less daunting. First comes the meat, and this includes beef and pancetta. Next are the vegetables that create the bulk of the sauce. Finally, we need lots of spices, herbs, and wine to make the best marinade.

Beef Choosing the right cut of beef is paramount for Pasticada recipe. The best choice is the beef round - the cut consisting of the rear leg and rump. But this is not where the story ends.

We have top and bottom beef round, so which should you choose? Always get the top round. This part comes from the inside of the leg, so it's also called beef inside round or, in the UK, beef silverside.

Comparatively speaking, the top round is more tender than the bottom round but still tougher than sirloin or rib-eye steak. But this is not a deal-breaker here. We are braising the beef, not grilling it. The right cooking technique can make any meat melt-in-the-mouth tender.

If you're buying beef for the Pasticada recipe in Croatia, ask the butcher for the cut called ruža. They will smile because they know what you're cooking.

Let's move to the pancetta. To dress the beef with pancetta correctly, it's best to get a slab of pancetta that you can cut yourself. Don't get streaky bacon or what the British call rashers. You need pancetta chunks the same size as a clove of garlic. So, even pancetta bits won't do - they are too small.

Get a slab of pancetta about 3 cm (1 in) thick and chop it up into thumb-sized bits. The recipe below explains why.

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get your cookbook now Vegetables For SautéingPasticada sauce is en flavor bomb. But its dense texture is just as appealing. To achieve this perfection, we need lots of onions. Old-school chefs advise using the same amount of onion as the weight of the meat to thicken the sauce. I find this a bit too overpowering, so I cut the amount of the onions in half. It's a perfect ratio.

Celeriac or celery root is a great addition to the pot, adding more body and a hint of tanginess. You can chop it small or grate it. I don't use carrots because they tip the aroma too much to the sweet side.

Another addition that makes the Pasticada sauce so unique is the dry fruit. I love to use prunes: they are well-balanced with sweet and sour notes. You could add dried figs, but I find them a bit too sweet.

With the final addition of the tomato paste, the concentrated one from a tube., your Pasticada sauce becomes a symphony of flavors.

Spices And Herbs For A Bold FlavorTo enhance the flavor of our beef stew, we need Croatian herbs and spices, especially those native to the Dalmatian coast. These aromatics work their magic at a specific order.

First, they seep into the meat as it marinates. Garlic, cloves, and rosemary are essential in the red wine marinade.

We'll add more ingredients as we sauté the Pašticada later. For example, salt and pepper to taste, bay leaf, pinch of nutmeg, and, finally, prunes. You can also sprinkle freshly chopped parsley leaves for serving.

Did you know that prunes are called dried plums in Croatia? This is just a hint if you need to ask for them in Croatian.

Wine And ProšekWine plays an important role in the Pašticada sauce. Red wine in the marinade tenderizes the meat. It's wine's acidity that does this trick, which is why we also add wine vinegar. You can substitute it with apple cider vinegar, too.

Prošek (sweet dessert wine), on the other hand, gives the dish complexity as it simmers. Just before you're done cooking, do a taste test. Use Prošek or the marinada liquid to balance the sweet and sour notes.

Tips For The Perfect Pasticada RecipeNow that you've gathered all the right ingredients, here are some valuable tips that will make your 'Dalmatian pot roast' a success.

Mastering The MarinadeThe first rule of marinada is using a glass or ceramic bowl. Plastic is porous, especially when holding wine and vinegar overnight. Don't make a mistake of adding salt at this stage. Our goal is to tenderize the meat with the wine's acidity, and the salt just gets in the way.

When you dress the meat and place it in the bowl, marinada probably won't cover it completely. It's essential to flip the meat halfway through the marinating process.

Think of the marinada as the essential cooking step. It's not an extra, so when you're planning your meal, start making it the night before your special occasion.

Achieving The Perfect BrowningPašticada meat is velvety soft because we take steps at each stage of the cooking. Browning is one of them. To do it right, remove the meat from the marinade and pat the meat dry, preferably using a paper towel.

Use a heavy-bottomed pan that distributes the heat evenly. The best fat for browning has a high smoke point. In Croatia, we use pork lard when we need to fry at high temperatures for an extended time.

Be patient and don't rush this stage. It can take about 15 minutes to brown the entire surface of the meat.

Slow-Cooking For Tender BeefThe final cooking technique that makes Pasticada meat so soft is braising. You need low, constant heat that keeps the pot on a light simmer. Even onions need this ideal simmering temperature to release their sweetness.

Also, remember to put the lid on in the first stage of braising. This helps the meat soak up the maximum flavor. Once you slice the meat and place it back into the pot, braise with the lid off.

Braising takes a little over two hours, so you can put your feet up while the pot does the heavy lifting. But don't rest too much. There's njoki side dish to be made, and the home version is always the best.

Ideal Side DishesTheoretically, any pasta could work with this traditional recipe. But, to the Dalmatians, Pašticada is not complete without gnocchi (njoki).

Homemade GnocchiStay true to the Croatian cooking and serve this dish with a side of gnocchi. You can find this type of potato dough pasta in the fridge or freezer sections of your supermarket.

The homemade njoki are particularly welcome here. These little darlings are like soft, airy clouds, balancing out the heaviness of the sauce. Aside from tasting great, they boast an attractive shape, with a little dent in the middle to hold more sauce!

Pasta VariationsIf you want pasta that is more chewy, use any store-bought variety, sush as penne. In Dubrovnik, for example, this dish comes with a side of makaruli. This is our homemade version of the maccheroni or macaroni pasta.

Equally chewy and tasty are homemade pljukanci, also a great idea for a pasta side.

Serving Suggestions And Wine PairingsPašticada is always served as a main course. We arrange slices of stewed beef and gnocchi side by side and top them with the sauce. You'll probably be treated to this traditional Dalmatian specialty when someone is celebrating a special occasion. This can be a wedding, or a christening or confirmation of a child.

If you want to celebrate a birthday or anniversary and eat Pasticada in a restaurant, learn how to order it in Croatian. Ask for Dalmatinska Pašticada s njokima.

When it comes to wine, don't wander off from the Adriatic Sea and traditional Dalmatian vineyards. Pick a full-bodied wine with lots of tannins from southern Dalmatia. My two choices are the fragrant Dingač from Skaramuća winery or the bold Babić from Gracin winery.

Pasticada Frequently Asked QuestionsQ: What is the best type of meat for Pašticada recipe? Topside, rump, sirloin...A: The dish comes out best with the cut of beef known as top round (or inside round) in the US and silverside in the UK. Some cooks also use cuts such as bottom round, rump, or loin, but I advise against these.

Q: How long does it take to cook Dalmatinska Pašticada?A: Pašticada needs to be cooked for around 3-4 hours until the meat is very tender and flavorful. This includes browning and braising on low heat. But you also need to account for the overnight marinade. So, start prepping your dish the day before you want to serve it.

Q: What is Lazna Pasticada?A: Lažna means fake and it refers to the cooking process that shortcuts the otherwise slow-cooking on low heat. For this Pasticada recipe, we use beef cut from the sirloin, rump, or even flank, as long as the steak is not thicker than 1 cm. Ask for a frying steak or a minute steak. We make the Pasticada sauce in the same way but we save time on marinating and braising a large piece of meat.

Q: What to do with leftover Pasticada?A: Store Pasticada meat and sauce in the fridge for 2-3 days but boil pasta from fresh. You can also freeze Pašticada for up to 3 months.

Step-by-Step Guide to Perfect Dalmatinska Pašticada PrintDalmatinska PasticadaThis traditional recipe for the tender beef slow-cooked in a pot has is the jewel of Dalmatian cuisine. Enjoy its bold aromas for special occasions, with a glass of red wine.Course Main CourseCuisine CroatianKeyword festivePrep Time 45 minutes minutesCook Time 3 minutes minutesMarinate 8 hours hoursTotal Time 8 hours hours 48 minutes minutesServings 4 peopleCalories 1315kcalIngredients 1 kg beef top round For the marinade 4-5 cloves garlic * 50 g pancetta * 5-6 cloves * 100 ml wine vinegar * 1 l red wine * 2 sprigs of rosemary For the Pasticada 2 tbsp lard * 500 g onion finely chopped * 150 g celeriac (celery root) chopped * 200 ml water * Salt and pepper to taste * 1 tsp nutmeg * 100 ml Prošek (sweet dessert wine) * 100 ml marinade liquid * 2 tbsp tomato paste * 10 prunes divided * 1 sprig of rosemary * 500 g fresh gnocchi US Customary - MetricInstructions Pašticada meat must be from the hind part of the cow. The best cut is top round. Clean the meat of any sinew and pat it dry. Make the marinade Peel and slice each garlic clove into three pieces. Chop the pancetta into chunks of similar size. Drive a knife into the meat at a 30-degree angle, making small pockets a few centimeters (1 in) apart. Fill the incisions with garlic, pancetta slices, and cloves. * Place the meat into a glass or ceramic pot. Pour in the wine vinegar and wine. Then, add rosemary sprigs and any remaining garlic. Avoid plastic containers because acidity might erode them. * Leave to marinate overnight, but turn the meat over once after a few hours so it soaks up the juices evenly. Brown and braise the meat Choose a heavy-bottomed pan and heat the lard on medium-high heat. Remove the meat from the marinade and pat it dry with a paper towel. Place it on the hot lard and brown the meat on all sides – this will take about 10-15 minutes. * Add the onion and celeriac into the pan and arrange them around the meat. Season with salt and cover. Cook on medium heat and wait for the onion to release its juices. * Season with pepper and nutmeg. Add a splash of water and simmer on low heat for 30-40 minutes until the onion turns mushy. Make the sauce* Pour in the dessert wine and marinade, and add the tomato paste and half of the prunes. The liquid should cover half the meat's height. Cook on low for 1 hour, covered, until the meat is tender. * Remove the meat and place it on a cutting board. Cut it into 1.5 cm (0.5-in) thick slices. * Blitz the sauce with an immersion blender and adjust the seasoning to taste, Experiment with more salt, more dessert wine (for sweetness) and/or more marinade (for acidity). * Add the meat back to the pot, inside the sauce. Throw in the rest of the prunes and more rosemary, and cook on low heat for 30 minutes. * Serve with homemade njoki. NutritionCalories: 1315kcal | Carbohydrates: 90g | Protein: 53g | Fat: 57g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 186mg | Sodium: 801mg | Potassium: 1679mg | Fiber: 8g | Sugar: 20g | Vitamin A: 705IU | Vitamin C: 18mg | Calcium: 183mg | Iron: 12mgThe post Authentic Dalmatinska Pašticada Recipe – Croatian Beef Stew appeared first on Croatia Honestly.

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What is Skradinska Torta?Skradinska torta is a traditional walnut cake from Skradin town. This flourless walnut cake is simplicity made to perfection. Rare are desserts with such elemental ingredients that look and taste sophisticated.

Skradinska torta ticks those boxes. Here is a time-tested cake that will make any celebration extra special.

Skradin locals traditionally present this cake as a gift at weddings. Every family brings their own as a special wish for the newlyweds: a life together perfect as a circle and fragrant as a rose.

The recipe below shows that the flower decoration is not optional. Serving Skradinska torta adorned with a scented geranium or a rose is just as important as the ingredients that give the cake its flavor.

Why is Skradin so special?Most of you will have heard of the Krka Waterfalls National Park. If you have visited this breathtaking location, you passed through Skradin town.

It’s a unique place where the Krka River meets the Adriatic Sea, giving the area green fertile fields.

With its balmy climate, Skradin is rich in fruits and flowers. This natural advantage is imprinted in the town’s signature dessert.

You’ll see when you follow the Skradinska torta recipe. This cake celebrates locally grown walnuts, honey, and roses.

The singular ingredient of this cake is the fragrant rose liqueur, which has been made in this area for centuries. Without it, the cake is not the same. You might know it as rozulin or rakija od ruže. Don’t fuss if you can’t buy it in your corner of the world. I’ll let you know in the recipe below how you can substitute it.

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get your cookbook now Essential IngredientsSkradinska torta uses eggs as a leavening agent. So, it’s a perfect flourless and gluten-free dessert.

Sugar makes the egg yolks fluffy, but it’s the ground walnuts that keep the sponge light and airy.

Each bite of this cake is an explosion of mellow, flowery aromas. Honey and orange zest give it depth, but the scent of roses elevates it to unforgettable heights. For this, you’ll need rose liqueur or water.

Skradinska torta is finished with chocolate glaze and unique flower decorations.

Ingredients for the SpongeThe sponge for Skradisnka torta gets its bounce from 10 eggs. Egg yolks and sugar are beaten separately until the mixture becomes pale and fluffy.

Egg whites need to form firm peaks to lighten the sponge. Once we gradually add the ground walnuts, egg whites keep the sponge aerated.

When it comes to aromatics, use the zest of organic orange and good-quality honey. I love to use the so-called meadow honey with an attractive flowery scent.

Finally, there is the rose liqueur, which gives Skradinska torta its signature flavor. Skradin town has a long tradition of making rose liqueur. If you visit there, get a bottle of the homemade kind. Otherwise, use rose water.

Ingredients for the GlazeSkradinska torta has a firm chocolate glaze. The precise ingredients will help you apply it without getting your hands or the serving plate messy.

The glaze is quite dense even when the chocolate melts, so you have enough time to apply it to the sides. Later, it’s easy to wipe away any drops.

Ingredients for the DecorationIf you want to stick to the Skradinska torta originalni recept, include these three components... walnut halves, flowers, and leaves.

Scented geranium (also known as pelargonium) is the most traditional flower of choice. It’s attractive and edible, but only available in the summertime. In any other season, use organic roses or rose petals.

I love to use candied rose buds, which I prepare myself. I will explain the process in the recipe below. Once I am candying the roses, I do the same with mint leaves. They go around the cake and are great for masking any remaining chocolate smudges.

Tips & Tricks For A Perfect CakeAs simple as it appears, Skradinska torta requires an experienced hand. A few things can go wrong when baking the sponge, so let’s review them.

Baking The Perfect SpongeFirst off, you need to beat the egg yolks for at least 7-8 minutes. They should be pale, fluffy, and almost double in volume. Remember that the eggs provide volume to the sponge, so we must build lots of air into them.

Walnuts must be fluffy and evenly ground. The only way to achieve this is to use an old-fashioned nut grinder. Do not use a food processor. If you do, the walnuts will stick together and vary in size.

Now comes the folding technique. Once you have the fluffy egg yolk mixture, stiff egg whites, and ground walnuts ready, the trick is to fold them perfectly.

Do it with a light hand; don’t overmix the sponge. Add a little bit of each component, fold gently, and repeat. When the sponged is adequately prepared, the cake will rise so much that it fills the entire cake pan. As the cake cools, the sponge will come down, forming an even round shape.

How To Prevent Cracks?I taught you how to make the cake airy and bouncy. However, this much air in the sponge can create cracks on top.

You can prevent this by choosing the correct baking temperature. Skradinska torta needs to bake at 150 °C [300 °F] for 70 minutes.

Lower temperatures and longer baking times will prevent the sponge from ‘exploding’ along the surface.

Should You Avoid A Refrigerator?According to traditional wisdom, Skradinska torta should be stored in a cool place. An old-style pantry is a good choice. A refrigerator, apparently, is not.

When I asked the locals why, they said it keeps the cake fresh and moist for longer. Think of our changing climate, though: frequent heatwaves and nights that are too hot to sleep.

If you make the cake in the summertime, I suggest storing it in the fridge. The chocolate glaze will keep the sponge moist enough so you can enjoy it for 2-3 days.

Step-by-step Guide To Baking Perfect Skradinska Torta PrintSkradinska Torta - Croatian flourless cake with walnuts and honeyThis flourless cake is packed with healthy walnuts, and its aroma is boosted with fragrant honey and rose liqueur. The traditional decoration of the cake makes it perfect for special occasions. Course DessertCuisine CroatianKeyword festive, flourless, gluten-freePrep Time 30 minutes minutesCook Time 1 hour hour 10 minutes minutesDecoration Time 30 minutes minutesTotal Time 2 hours hours 10 minutes minutesServings 16 slicesCalories 417kcalEquipment Round Cake Pan 25 cm (10 in) * Off-set Spatula * Straight Spatula * Nut Grinder IngredientsFor the sponge: 10 whole eggs * 300 g granulated sugar * 30 ml rose liqueur * 1 tbsp honey * 400 g ground walnuts * Zest of 1 orange * 1 tbsp baking powder * 1 tbsp vanilla-flavoured sugar * Pinch of salt For the glaze: 200 g dark chocolate * 75 g butter * 30 ml whipping cream For the decoration: Mint leaves * Fresh or candied flowers of scented geranium pelargonium or rose * 16 walnut halves US Customary - MetricInstructionsTo make the sponge Separate the eggs. Beat the egg yolks and sugar (including the vanilla-flavored sugar) until they turn very creamy, fluffy, and lighter in color. This step is essential because the cake has no flour! * Dissolve the honey in rose liqueur and pour it in. Add orange zest. If you need to substitute the rose liqueur, add rose water. * Preheat the oven to 150 °C [300 °F] * Get your ground walnuts ready. Whisk in baking powder and a pinch of salt. * Beat the egg whites until they form stiff peaks. Now, bring these three ingredients together in batches. Add a bit of walnuts and a bit of egg whites to the egg yolk mixture. Fold gently. Repeat until you get a smooth, airy mixture. * Pour the sponge into the greased and floured cake pan and bake for about 70 minutes. * The cake will rise quite a lot. Insert a cake tester or a skewer in the middle where the cake is the highest. If it comes out clean, it's done. * Leave the cake to cool to room temperature. Then, unmold it and turn it upside down on a serving plate. To make the glaze For the glaze, melt the chocolate, butter, and whipping cream in a double boiler. Pour the mixture over the cake and spread it with a spatula. * Visually divide the cake into 16 slices. This sounds harder than it is. Just imagine you’re cutting the cake in half. Place two walnut halves on each end. Then, imagine another line cutting the cake in half at the 90° angle. Place two more walnut halves at each end. Repeat until you’ve used 16 walnut halves. Pop the cake in the fridge. To candy the roses and mint leaves This stage is all about decoration. Skradin cake is eaten on special occasions, so it needs to be decorated in a unique way: flower(s) in the middle and greenery around it. * In the summertime, the flower is usually a red-scented geranium (pelargonium), which is edible. In the wintertime, it’s a red rose(s). Since I was baking my cake in January, I wanted to give it a wintery feel by candying the roses. * Roses are edible, too, but they need to be grown organically and not treated with chemicals, especially those that prolong their shelf life. Follow along to learn how to candy flowers and herbs. * Lightly whisk an egg white with 1 tbsp water – it should be just slightly foamy and still liquid. * Wash and dry roses (or rose petals) and mint (leaves or branches). Use a small brush to coat the petals and leaves with the egg white mixture, reaching all the way inside and between the petals. * Let them dry slightly (about 5 minutes). Then, hold them in the air and sprinkle them generously with granulated sugar. Keep turning the rose so sugar coats it from all sides. * Blitz granulated sugar in the coffee mill to make crystals a bit smaller. Leave the flowers on baking paper to dry completely (a few hours). Do the same with mint leaves. To decorate the cake Decorate the cake by placing a few small roses in the middle. Make a little hole in the chocolate glaze and poke the stem inside. Place mint leaves around the cake. Now, the cake is dressed up for the occasion. * Skradinska torta can keep for 2-3 days in the fridge. Make it the night before your special celebration. NutritionCalories: 417kcal | Carbohydrates: 31g | Protein: 9g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 152mg | Potassium: 251mg | Fiber: 3g | Sugar: 25g | Vitamin A: 304IU | Vitamin C: 0.4mg | Calcium: 98mg | Iron: 3mgThe post Skradinska Torta – Traditional Recipe for a Croatian Flowerless Cake appeared first on Croatia Honestly.

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What is Hobotnica ispod Peke?Hobotnica ispod Peke is a traditional and age-long technique of roasting octopus under a cast-iron bell.

The final dish is a marriage of the sea and the fire, the briny and the smoky aromas. As the intense heat of the peka softens up the octopus, the seawater from its flesh seeps out and bathes the potatoes.

Of all seafood, octopus is among the best choices for peka-style roasting because of its texture. It is firm and meaty when raw, turning soft and mellow when baked.

If you don't care for octopus, do not turn down the potatoes baked with it. They are delicious, both tender and crunchy, and smelling like the sea.

Before you decide you want Hobotnica ispod Peke for dinner, read my detailed peka instructions. These are crucial to make the fire and use the embers properly.

Preparing for Hobotnica ispod Peke - Ingredients You'll NeedThe star ingredient in this Octopus Peka recipe is our beloved mollusk. So, you’ll need a medium-large Adriatic octopus, preferably defrosted.

Next, we need potatoes and other roasting vegetables. Finally, to make the gravy, you’ll need herbs and aromatics that you’ll sauté in dry white wine.

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get your cookbook now Choosing the Perfect OctopusRemember when we made the octopus salad recipe? I taught you to freeze the fresh octopus and then defrost it before cooking. This is the best tenderizing technique. Trust me, your octopus will end up velvety soft much quicker.

Any frozen octopus works for this Hobotnica ispod Peke recipe. I prefer making this dish with the Adriatic octopus, but you can use anything you can find in your frozen goods section.

Essential Vegetables and AromaticsAll peka recipes in Croatia use quartered potatoes as a side dish. These turn out so fragrant and soft that people often fight for more.

Aside from the potatoes, we love to include other roasting vegetables. Onions and carrots match the octopus’s sweetness. That said, you can also add a bell pepper, even a small halved tomato.

And don’t forget to throw garlic in the tray, too.

While this goes into the peka tray, you’ll also need to make a gravy. For that, you’ll need olive oil, parsley leaves, and dry white wine.

Gravy is what gives Hobotnica ispod Peke that unforgettable oomph. And it’s just what the potatoes need to turn tender and finger-licking.

Common Mistakes to Avoid For Perfect HobotnicaOnce you master the peka roasting technique, assembling the peka tray is easy... Octopus, potatoes and roasting veggies of choice. You almost can’t go wrong.

Except if you cram too many potatoes in the tray. You should have just enough to cover the bottom of the tray and create a tiny pile.

If the potatoes are stacked on each other, they’ll become gooey mush. That's not good. I know you all love potatoes, but curb your enthusiasm and follow the ingredient amounts in the recipe (wink).

The other challenge is keeping the temperature even for the whole hour of roasting. The embers eventually grow cold, so the roasting drags on.

To avoid this, create a smaller fire in the corner of the hearth. Have the embers ready for after you’ve added the gravy. This is your winning peka formula.

Serving Suggestions And Wine PairingsThe Hobotnica ispod peke recipe is a fulfilling, hearty dish. It satiates your palate and stomach, so you don’t need any starters or desserts.

You can still browse my recipe library to get cooking inspiration for later.

Reserve a lazy Sunday to make this royal meal and enjoy the experience of building a fire. Everything, from chopping up the wood to prepping the ingredients to serving the table, will feed your appetite.

Take it further with a glass of superb Croatian wine. The best choice is a full-bodied, mineral white wine. Something like the fragrant Pošip from Testament winery or the rounded, herby Debit from Bibich winery. Both wines smell of the rugged and arresting Dalmatian landscape.

How To Use Leftovers For Octopus Potato Salad?Leftover roasted octopus is perfect for salads, and one in particular comes to mind: octopus potato salad.

To make Hobotnica salata s krumpirom, chop up roasted octopus and boil potatoes with the skin on.

Use this hobotnica salata recipe to add all other ingredients and dressing.

Now, let’s start the fire and cook amazing Hobotnica ispod Peke.

Step-by-Step Guide to Cooking Hobotnica ispod Peke PrintHobotnica Ispod Peke - Octopus Under The BellDiscover the traditional Croatian method of roasting octopus under the bell with our authentic Hobotnica ispod Peke recipe. Perfect for a special occasion or a weeknight meal at home!Course Main CourseCuisine CroatianKeyword open firePrep Time 20 minutes minutesCook Time 20 minutes minutesRoast Time 1 hour hourTotal Time 1 hour hour 40 minutes minutesServings 4 peopleCalories 684kcalEquipment Dutch Roasting Oven Excellent alternative to Croatian Peka Bell Ingredients 1.5 kg Adriatic octopus * 1 kg potatoes quartered * 2 carrots roughly chopped * 2 small onions quartered * 4 cloves garlic chopped * 2 tbsp olive oil * Salt and pepper to taste For the gravy 2 tbsp olive oil * 2 tbsp chopped parsley leaves * 100 ml dry white wine US Customary - MetricInstructions Make the fire with hornbeam or beech wood – these types will last for at least 45 minutes. (See above in the blog post how to fire up the grill). Once it turns to embers, clear some space in the middle of the firebox for the pan. Preparing the Octopus Whenever you can, use Adriatic octopus that was frozen beforehand. Freezing tenderises the meat. Once completely defrosted, place it in a saucepan on its own and cook for 20 minutes covered. It will release its own juices and turn pinkish-red. * Take the octopus out but continue to simmer until the juice has reduced to a thick red sediment. * Make the gravy by pouring olive oil into the saucepan with the octopus’s sediment. Quickly fry chopped garlic, add wine and bring to a simmer. Throw in chopped parsley leaves too. Assembling the Dish in the Peka Grease the peka pan with olive oil and place the octopus in the middle. Arrange the vegetables around, and season with salt and pepper. Low and Slow Cooking for Tender Perfection* Cover with the peka lid and stack the embers on top and all around. Roast for 30 minutes. * Open the peka lid, turn the octopus around and baste with the gravy. Put the lid and the embers back on and roast for another 30 minutes. * Peka is made in a large hearth with enough space for roasting and keeping the fire going. The best way to control the roasting temperature is to have fresh, strong embers at hand. Once you open the lid and turn the octopus around, continue to roast with new strong embers. NutritionCalories: 684kcal | Carbohydrates: 62g | Protein: 62g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 180mg | Sodium: 904mg | Potassium: 2584mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5833IU | Vitamin C: 77mg | Calcium: 262mg | Iron: 22mgThe post Cooking Authentic Croatian Hobotnica ispod Peke Recipe (Octopus Under the Bell) appeared first on Croatia Honestly.

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The Star – Pljukanci PastaPljukanci is a traditional Istrian pasta made with just flour, salt and water. If you think the recipe is too basic, stop and hear me out.

Pljukanci pasta is gloriously chewy in the middle. But because they are made with two types of flour, they impart some of the flour to the sauce, making it heavenly creamy.

Their shape is attractive, too. Slightly chubby in the midsection and tapered at the ends, they resemble little pencils. But where does their name come from?

The word pljunuti means to spit. The Istrians say that, in the old times, pljukanci were made by spitting into your palms before rolling a piece of dough. Allegedly, this makes the process easier. Don’t worry – it’s uncommon today, but the etymology had stuck.

With pljukanci pasta, there is no machine and no shortcuts. Mixing, kneading, and shaping are all done by hand. Your only option is to make it a family affair and work in batches.

What sauce is the best match for pljukanci? Well, to get the most traditional Istrian plate, you must eat pljukanci s tartufima: pasta with truffles.

This is what we’re making today. Stick around for the recipe.

Making Pljukanci from ScratchIf you want to try the best pljukanci ever, let me tempt you to make them from scratch. The technique is not difficult; it only requires time and patience.

To achieve the ideal texture of pljukanci pasta, you must choose the right flour types. One will be superfine, such as “00” pasta flour. The other will be the coarsest: semolina.

This contrast will give pljukanci their al dente texture. But they’ll also turn soft and creamy around the edges as they cook… Perfect for catching that wonderful truffle sauce.

Aside from the flours, the kneading technique needs to be spot on. It takes about 12 minutes of continuous kneading to develop gluten strands. So, the best thing is to set a timer and knead until it goes off.

You don’t need a lot of stamina, just the proper movement. Once your dough has formed a ball, you’ll knead it and keep turning it a quarter of a circle. Press into the dough gently, careful not to break the gluten strands.

You’ll notice the dough getting softer and silkier. When the kneading is done, wrap the dough in cling film and rest it for one hour. By then, it will relax so much that it almost resembles chewing gum.

This is the right moment to shape pljukanci. This technique is as easy as pie. You don’t need much precision, so it’s ideal to include your little ones in the process.

Just pinch a small piece of dough from the ball. Roll it either between your palms or against the kitchen surface. Finally, taper the ends.

Rest the shaped pljukanci on a tray sprinkled with semolina flour. Coat them all over and let them dry for half an hour before dunking them in boiling water.

Using Store-bought PljukanciSometimes, making pljukanci from scratch takes too much time. Especially if you are feeding a big group of people.

Fortunately, in Croatia, we can get store-bought pljukanci, which are surprisingly good. You’ll find them in the fridge section with other fresh pasta.

Remember, if you have any leftover pljukanci pasta, homemade or store-bought, you can freeze them for later.

Here’s a tip for those who find truffles unpalatable. Use this recipe to make pljukanci anyway. You can eat the same pasta with porcini mushrooms: pljukanci s vrganjima. Or with other vegetable or meat sauces that you’ll find in the recipe library.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now The Soul of the Dish – Truffle SauceTruffles are underground mushrooms that come in many varieties. We most commonly recognize black and white truffles.

Black trufflesBoth types of truffles flourish in lush Istrian forests. Those of you who are hooked on their intense earthy flavor should choose the white truffle. They are the smellier kind—in a good way.

If you’re new to truffles, start with the black ones. They are milder but still loaded with their characteristic aroma. This is something between earthy, musky, moldy, and deeply addictive.

The ancient Romans believed they were an aphrodisiac. So, if you’re not a fan, give them another try. When you finally fall for them, you’ll want them on your fish, steak, or even in your chocolate cake.

Types of TrufflesThere are hundreds of different types of truffles. However, the primary division is based on their color: white and black truffles.

White truffles are among the most prized ingredients in cooking. They have the most intense aroma and are always served raw, thinly sliced, over a meal.

Black truffles are less aromatic but equally delicious. There are also summer and winter types of the black truffle. This comes in handy for planning your eating out experience. Remember that the white truffles are in season from late summer to early winter.

You can enjoy truffles even if you can’t find them fresh in your corner of the world. In fact, this pljukanci s tartufima recipe uses tartufata, which is a truffle paste.

In Croatia, you can buy various types of truffle pastes. They are made with white or black truffles and can include other fragrant mushrooms, such as porcinis.

Ingredients Needed For The SauceAs delectable as it is, truffle sauce takes very few ingredients. All you need is the ready-made truffle paste (tartufata), butter, and heavy cream.

If you do get your hands on fresh truffles, you can top your bowl of pljukanci with a few thin slivers. It’s all you need to create an explosion of flavors.

Creating the Creamy SauceThe truffle sauce for pljukanci gets its creaminess from two sources. First, it’s cooked with heavy cream. But it will remain quite liquid even when it’s done.

Only when you combine it with cooked pljukanci will it reach its creamy height. This is because pljukanci pasta imparts some flour from its soft outside. When this flour combines with the liquid sauce, it thickens into a creamy heaven.

Perfect Pairings for Pljukanci s TartufimaThere is very little to add to a bowl of pljukanci s tartufima. Honestly, this dish is so simple yet perfect that you don’t want to ruin its character.

Okay, if you insist, there might be some room left for a sprinkle of Parmesan cheese. You can also serve a mixed-leaf salad on the side to add fresh and crispy notes.

Finally, if you have Croatian blood, you’ll want a piece of bread on the side. You’ll save it until the end. When your plate is polished off, use this bread to mop up any remaining drops of the sauce.

Don’t be ashamed to leave your plate wiped clean. It’s taken as a compliment.

Wine pairingsTruffles have a deep and complex taste, so it’s essential to choose the type of wine that matches this. Stay away from light and fruity wines. Instead, look for full-bodied, creamy, and aged wines.

If you want to pick a wine from Istria, here is my top choice. The complex and full-bodied Malvazija from Meneghetti winery in Istria: Meneghetti White (variety Malvazija).

Believe it or not, truffles pair best with red wines. I would choose the aged Plavac Mali, such as Stagnum from Miloš winery on the Pelješac peninsula.

Step-by-step guide to preparing Pljukanci s Tartufima PrintPljukanci s tartufimaUnleash the essence of Istria in your kitchen with our pljukanci pasta recipe paired with aromatic truffles. Elevate your cooking skills and savor the flavors of this unique dish!Course Main CourseCuisine CroatianKeyword PastaPrep Time 1 hour hourCook Time 25 minutes minutesTotal Time 2 hours hours 25 minutes minutesServings 4 peopleCalories 540kcalIngredientsFor the pljukanci pasta 200 g "00" pasta flour or all-purpose flour * 200 g semolina flour * 210 ml boiling-hot water * 12 g salt For the truffle sauce 2 tbsp white tartufata sauce * 2 tbsp butter * 150 ml cooking/heavy cream * 30 g slivered black truffle optional * Salt and pepper to taste * Parmesan cheese to taste optional US Customary – MetricInstructionsTo make the pljukanci pasta Novice pasta makers should use the kitchen scale and be precise. This method results in great pasta from the first go and allows you to quickly learn how to use a sense of touch and intuition in the future. * Pick a wide bowl and sift the flour into it. Whisk in the salt to combine evenly. * Make a well in the middle and pour boiling water in. Using a fork, begin swirling the water, catching small amounts of flour on the edges of the well. Rotate the bowl at the same time. Continue doing this until there is no more flour left. * Switch to your hands and bring the dough together into a ball. Transfer to a clean (not floured) work surface. * To develop enough gluten, the dough needs to be kneaded for a minimum of 12 minutes, so set the timer and begin. Rotate the dough 1/4 of the circle clockwise, fold the top part over itself, and then press inward gently. If you press too hard, the opposite end of the dough will break, and the gluten strands will tear. Keep your fingers stretched out, making sure you are not gripping at the dough underneath. To shape the pljukanci pasta After 12 minutes, the dough will feel smoother and softer.Wrap it in cling film (plastic wrap) and leave to stand at room temperature for1 hour. You can leave the dough in the fridge for up to 48 hours and work with it later. * Prepare a baking tray and liberally dust it with semolina flour. Begin pinching off small pieces of dough from the ball. Roll each of them between your palms or against the surface until they start resembling a small pencil, 5-6-cm- (1.5-2-in-) long, a bit thinner than your pinky finger. Taper them at the ends. Arrange the pljukanci on the tray. * Bring water to a boil, then add salt generously (about 1 tbsp). Cook for 13-15 minutes. To make the truffle sauce* Melt butter in a heavy-bottomed pan. Add cooking cream, season with salt and pepper and bring to a light simmer. Stir in the tartufata sauce and combine to get a silky-smooth texture. Remove from heat. * Add cooked pasta and stir to combine. Dish out into separate plates. Cut wafer-thin slivers of the black truffle and arrange them on top of the pasta. * Sprinkle with Parmesan if you wish and eat warm. NutritionCalories: 540kcal | Carbohydrates: 78g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1233mg | Potassium: 263mg | Fiber: 4g | Sugar: 1g | Vitamin A: 729IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 5mgThe post Indulge in Istrian Luxury with Pljukanci s Tartufima Recipe appeared first on Croatia Honestly.

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What is Ledeni Vjetar Cake?Light and refreshing as a breeze, Ledeni Vjetar Cake is the birthday party queen all around Croatia. Few attempt to make it at home because intricate layers of silky meringue, buttercream, fruit, and whipped cream take time to make. And holding them together in a dazzling shape speaks of proper pastry skills.

As complex as it is, Ledeni Vjetar is, in fact, a simplified version of its baroque ancestor, the Spanish Wind Cake (Spanische Windtorte). Once the darling of all cakes in Vienna, it stood for all the glamour of the Austro-Hungarian Empire. It was elaborate, extravagant, and eccentric.

This ancestor of our Ledeni Vjetar was made only of stacked meringue rings filled with fruit and whipped cream. If it wasn’t eaten immediately, it could quickly vanish... thaw, and become a fruit soup. This is why this haughty dessert had to be modernized.

In Croatia, we took it upon ourselves to do it. First, we changed its name. For the Austrians, Spanish culture was the one to admire (hence the original name). We, on the other hand, chose a nature metaphor. We then dismantled the delicate meringue structure and turned it into layers. In between, we kept the fruit but buttered everything up with cream. And it stuck.

So much so that almost every Croatian child wants it for their birthday. Now, if you feel too daunted to make this darling of Croatian desserts, think of its older sibling. Roll up your sleeves and surprise someone with this gaudy cake.

Ingredients for Ledeni Vjetar CakeLedeni Vjetar Cake is made with three essential ingredients. You’ll need eggs, fruit, and whipping cream. Fruit refreshes this dessert, and the lack of flour gives it a light bounce.

Bestselling cookbook of traditional Croatian DessertsThis glossy, full color edition boasts: 50 step-by-step recipes, 224 pages, 500 images & expert baking tips

get your cookbook now Egg WhitesLedeni Vjetar Cake has no sponge layers. Instead we use egg whites and sugar to bake French meringue. In Croatian, we call these beze kore za ledeni vjetar.

FruitThe most popular version of this cake is ledeni vjetar s jagodama (using strawberries). Aside from their pleasant mix of sweetness and tartness, strawberries have a regal look that’s just right for Ledeni Vjetar.

If you want to use just strawberries, you’ll need about 500 g for all three layers. But there are more options for ledeni vjetar recipe: using three different types of fruit.

I prefer such variety in taste and looks. If you opt for this, remember the golden rule. Use two types of tart fruit and one type of sweet. This recipe includes cherries (from compote), kiwis, and bananas.

Notice that these fruits are available all year round. So, you don’t need to wait for the summer to enjoy Ledeni Vjetar.

ButtercreamThe yellow layer of Ledeni Vjetar is our buttercream. To thicken it, we make it with egg yolks, sugar, milk, and cornstarch. This portion of the buttercream must cool down before combining it with creamed butter.

Whipped CreamWhipped cream for ledeni vjetar is an essential part of the cake, not just decoration. It’s what makes it light and airy.

But because it is a standalone layer, it needs to be stable. This is why we add small amounts of powdered sugar and cornstarch at the end of the whipping. Don’t worry, cornstarch won’t change its taste.

Baking Tips and TricksThe key to the great ledeni vjetar recipe is a good organization of time. You might have noticed that this cake is often shaped into a long rectangle. This is because most bake the meringue in a large oven tray and divide it into three layers.

I prefer ledeni vjetar as a round cake. This takes longer, but it's a breeze if you know what and when to do it. Let me take you through the process.

How to Achieve the Perfect Meringue (Beze kore)Beze kore (the French meringue layers) bake for one hour each. This adds to three hours of oven time.

But each layer needs to be whipped separately. So, you’ll need to whip three egg whites with 1/3 of the sugar amount at the time and repeat this three times.

It may sound like much, but it also leaves you plenty of time in between to focus on the buttercream.

There’s more to think about if you want perfect beze kore. Have your egg whites at room temperature. Start whisking at medium-low speed until the egg whites become frothy. Then, increase the speed gradually until they have soft peaks.

Start adding sugar slowly and whisk more until the meringue forms stiff peaks. Stop there. Any longer, and your meringue might collapse.

Assembling the Cake LayersLedeni vjetar has a complex structure. So, if you need to, write down the layering schematics...

1. layer: meringue, buttercream, bananas, whipped cream

2. layer: meringue, buttercream, cherries, whipped cream

3. layer: meringue, buttercream, kiwi fruit, whipped cream

Think like a mathematician. You need to divide your buttercream into three equal parts. But the whipping cream must have four - you need this to frost the cake from the outside.

I like to frost the ledeni vjetar twice. I apply a light first coat and leave the cake in the fridge to cool. Then, I make more whipping cream for the second coat and decorations. This way, I get a delicate but stable cake that lasts two days. With such awesome desserts, I can focus on other Croatian recipes.

Common Mistakes to AvoidI’ve given you plenty of tips to avoid many mistakes. Here’s the last thing to remember: the choice of fruit.

Many people are compelled to experiment with various fruits. Maybe some fruit is not in season, or you want to add a different color.

Choose fruit that is firm enough to withstand being cut through. This will happen when you slice the cake. The fruit must be juicy but not mushy. For example, strawberries are much better than raspberries.

If you are set to use firm fruit such as pineapple or oranges, cut it into smaller pieces. This way, you’ll miss them with a slicing knife, and the layering will be smooth.

It’s time to do some baking. Let’s go.

Step-by-Step Guide to Perfect Ledeni Vjetar Cake PrintLedeni Vjetar CakeA refreshing summer cake with various fruits, vanilla butter cream and whipped cream. A crowd pleaser.Course DessertCuisine CroatianKeyword summer dessertPrep Time 1 hour hourCook Time 3 hours hoursChill Time 12 hours hoursTotal Time 16 hours hoursServings 12 slicesCalories 420kcalEquipment 1 cake ring/springform 24 cm [9.5 in.] diameter IngredientsMeringue Layers (Beze kore): 9 egg whites * 300 g granulated sugar [1 ½ cup] * 1 tbsp vinegar white wine or apple cider Vanilla Buttercream: 9 egg yolks * 100 g granulated sugar [½ cup] * 1 tbsp vanilla flavour * 50 g all-purpose flour [⅓ cup] * 15 g cornstarch [⅛ cup] * 300 ml milk [1 ¼ cup] * 250 g butter, room temperature [1 ⅛ cup] Fruit and whipped cream filling: 500 ml whipping cream [2 ⅛ cup] * 5 tbsp sugar, powdered * 2 tsp cornstarch * 4 bananas * 5 kiwi fruits * 500 g sour cherries or sliced strawberries [2 cups] * Juice of 1 lemon * More whipped cream for decoration optional InstructionsFor the meringue layers Meringue layers for this cake are baked separately. This means you should repeat the below steps three times. * Beat 3 egg whites with ⅓ of the overall sugar amount and 1 tsp of vinegar. When they get to soft peaks, gradually add sugar and beat to stiff peaks. * Place a cake ring on a sheet of baking paper. Generously oil the paper and the sides of the cake ring. This allows the paper to peel off more easily. * Spread the meringue inside and bake in the preheated oven at 150 °C [300 °F] for one hour. * Baked meringue should be slightly golden. Leave to cool for 10 minutes, then use a knife to release it from the sides of the ring. * Set aside to cool completely. Gently peel off the baking paper from the bottom. Repeat all steps until you have three layers. For the buttercream Make the buttercream while the meringue is in the oven. * Choose a heat-safe mixing bowl. Bring milk to a boil. Have water simmering in another saucepan. * Beat together egg yolks and sugar until they turn light and fluffy. Add flour, cornstarch, vanilla extract and a few tbsp of milk (from the overall amount). * Slowly pour hot milk in the egg yolk mixture while stirring all the time. This is called tempering and prevents the egg yolks from curdling. * Place the bowl over simmering water and continue stirring until the cream begins to thicken (4-5 minutes). * The cream is done when your whisk begins leaving tracks as you stir. Its consistency should be firmer than before but still runny. * Transfer the cream to another bowl to stop it from cooking further. Cover with cling film (so it actually touches the cream) and pop in the fridge to set. Fruit and whipped cream Prepare the fruit. Slice the bananas and drizzle them with lemon juice. Peel, slice and half the kiwi fruits. If you’re using sour cherries from compote, drain and leave them on a kitchen paper so they dry off completely. * The general rule is to have two types of tart fruit and one sweet. But you can make Ledeni Vjetar with strawberries only, in which case you need 500 g of strawberries. * Cream the butter. Gradually add in the set cream, mixing in between to get a silky texture. * Whip the cream. Always use the whipping cream from the fridge. Also, chill the bowl and the whisks in the freezer for 5 minutes before you start. To further stabilize the cream, add 5 tbsp of powdered sugar when the cream starts to firm up. At the end, add 2 tsp of cornstarch: it won’t affect the taste and the cream will last at least 48 hours. Layering the cake If you’re using the cake ring, assemble the cake inside. Follow this order of layers: * meringue, buttercream, bananas, whipped cream * meringue, buttercream, cherries, whipped cream * meringue, buttercream, kiwi fruit, whipped cream * This means you need to divide the cream in three parts but whipped cream into four because some goes on the sides too. * Unmold the cake and use the remaining whipped cream to coat the sides. * Leave in the fridge several hours or best overnight. * You can decorate the cake with more fruit on top, but I prefer the minimalist look. When the cake has chilled, I put another coat of whipped cream and pipe large roses on top. * Ledeni vjetar is best the following day but it can keep for 48 hours in the fridge. The post Discover the Delight of Ledeni Vjetar – Perfect Croatian Summer Cake appeared first on Croatia Honestly.

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What is Hvarska Gregada?Gregada is a rich Croatian fish stew serving both as a soup and a main course. It's an ingenious seafood recipe, some would say. They are right because you can make gregada as a mid-week feast. You don't need much time, just some premium-quality fish.

The posh version is Hvarska Gregada because it includes prawns and salted anchovies. Hvarska Gregada packs a surprising punch, with sea-salty flavor and a deep umami kick.

Ingredients for Authentic Hvarska GregadaGregada recipe shouldn’t intimidate you. This divine dish attracts with its complex taste but its origin is quite modest. Concocted by fishermen out on the sea, Gregada is a fish pot you can make with any white fish. So, let’s break down the list of ingredients.

Fresh, Seasonal Fish - Choosing the Perfect CatchYou must only follow one rule when choosing the right fish for the Gregada recipe. Pick white fish of any size or type; say no to oily fish. Here is what this looks like in practice.

I consider good quality white fish the following types: cod, red mullet, sea bream, sea bass, John Dory, scorpionfish, and hake.

Invite these fellows to your gregada pot. If you can get fresh fish, that's all the better. But Hvarska Gregada works even with frozen cod. You also don’t have to break the bank looking for prime specimens of fish, which usually go on the grill.

Avoid oily fish, such as sardines, anchovies, or mackerel. These can make the stew juices too heavy and greasy. Notice that a few salted anchovies go into the gregada paste. But this is only to develop the flavor, not to bulk up on fish.

PotatoesGregada recipe calls for thinly sliced potatoes. To hold their shape during cooking, pick any variety of waxy potatoes. These have smooth, dense flesh and won’t easily crumble.

Imagine Hvarska Greagda served in a deep plate. The potatoes must remain their elegant shape and feel al dente as you bite into them.

This is why we start cooking potatoes before adding fish to the pot.

White wineMost Croatian seafood recipes turn out best when cooked with dry white wine. The wine should also have pronounced acidity. I love to cook with high-quality graševina, malvazija or pošip.

Yes, I don’t skimp on my cooking wine. What goes into your Croatian recipe should be as good as what you pair your food with.

Fresh herbs and aromaticsRosemary and bay leaves are sturdy herbs that hold their own in the pot. Throw them in as gregada slowly simmers. Fresh parsley leaves, on the other hand, are delicate. Chop them up and reserve them until the very end. Even better, sprinkle some on each bowl of gregada before serving.

Now is an excellent moment to discuss the difference between plain Gregada and Hvarska Gregada. The former features fish, potatoes, and basic herbs.

Hvarska Gregada gets an upgrade from prawns or langoustines. But there is more juice hiding in the stew. It’s a Gregada paste from sun-dried tomatoes, salted anchovies, and capers.

These three ingredients together give Gregada recipe its signature flavor. It’s like the sea explodes on your tongue, and the aerosol spreads up through your nose.

The paste is not optional. Once you try Hvarska Gregada, you’ll recognize its effect.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now Preparing the Fish and VegetablesPrepping the FishBefore diving into cooking your Croatian fish stew, let’s review some tips and tricks.

If you find yourself in Croatia, buy fish at a fish market. The most common types of fish available year-round are sea bream, sea bass, and red mullet.

I suggest you get a line-caught variety. Ask the fishmonger about their sea bream and bass because these fish are also farmed. Red mullet is a great addition to the pot because its color gives Gregada a distinct taste.

All these fish have scales, so you need to descale and gut them. Again, ask the fishmonger to do it for you.

Before you add it to the pot, consider the size. Each fish piece needs to be roughly fist-sized. So, cut those that are bigger. Finally, leave the heads on. I know, I know, most of you hate seeing the fish’s head on your plate. But make an exception. Remember that heads are what give a robust and flavorful stock.

Prawns and langoustines don’t require any special treatment. Just throw them in and enjoy eating them.

Slicing and Chopping the VeggiesBoth onions and potatoes should be sliced thinly. But how thin is optimally thin? Aim for skinny onion slices that will turn mushy as they cook. But potatoes must remain firm, so cut them into slices half the width of your pinky finger.

Gregada paste is best made by hand. Use a sharp chef’s knife and chop all three ingredients into tiny pieces. Fold them over several times and continue chopping. This technique gives the best texture to the finished dish.

If you were to blend them, you would need more liquid, and this only dilutes the fish stew.

Serving Suggestions for Hvarska GregadaThe most traditional way to serve Hvarska Gregada is in a deep plate. Not a bowl, but a plate that holds more liquid. After all, we are cooking a fish stew.

This fantastic Croatian seafood is a typical example of our ‘na žlicu’ menu. We like our food stewy enough to eat it with a spoon. It’s our deep-seated belief that if we eat from a deep plate, we are not only fed but adequately nourished.

You can serve a bowl of crusty white bread with Gregada. This won’t make it healthier because who else eats potatoes with bread? But those fish juices are so irresistible they must be mopped up.

Consider saving this recipe for a Christmas Eve dinner. If you normally eat Croatian cod stew for this occasion, try Gregada one year.

Now it’s time to uncork a great bottle of wine. Here are my top choices...

Premium Graševina from Iločki Podrumi winery. Next is Pošip from Hvar Hills or Korta Katarina wineries. In Istria, a great Malavazija comes from Kozlović winery. Any of these will take you on the unforgettable Croatia seafood journey.

Step-by-Step Instructions for Making Hvarska Gregada PrintHvarska Gregada - Croatian Fish StewGregada is a light and aromatic fish stew with potatoes. Hvarska gregada, also known as royal gregada, features prawns to elevate the dish to the next level. It's a perfect summer seafood dish.Course Main CourseCuisine CroatianKeyword seafoodPrep Time 30 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 4 peopleCalories 230kcalIngredients 2 medium onions sliced * 100 ml olive oil, divided in 2 parts 1/2 cup * 8 cloves of garlic minced * 4 medium potatoes thinly sliced * 400-500 ml water 2 – 2 1/2 cups * 250 ml dry white wine 1 1/4 cups * salt and pepper to taste * 2 bay leaves * 1 sprig rosemary * 1 kg good whitefish (cod, red mullet, sea bream, sea bass, John Dory, scorpionfish, hake) 2.2 lbs * 300 g prawns/langoustines 0.6 lb * 3 tbsp chopped parsley leaves For the paste: 2 tbsp chopped sun-dried tomatoes * 6 fillets of salted anchovies * 2 tbsp capers Instructions* Pick a wide, medium-deep pan that holds a lid. Slice the onion and sauté it in olive oil until translucent (about 15 minutes). Add the garlic at the end and fry it for 2-3 minutes. * Make the paste by finely chopping the sun-dried tomatoes, anchovies and capers. This is a Dalmatian version of the umami flavour. Mix the paste into the onions. * Layer the potatoes on top of the onions and the paste. Pour in water and wine. Season with salt (careful because the anchovies are salty!), pepper, bay leaves and rosemary. Put the lid on and simmer on medium-low heat until the potatoes are half done (about 15-20 minutes). * Prepare the fish by descaling and gutting it. Cut larger fish into fist-sized pieces and leave the heads on. Arrange them on top of the potatoes. The contents should be only 3/4 covered with liquid. * Cover the pot with the lid. Do not stir. Just shake the entire pan occasionally. Cook for about 10-12 minutes. Lastly, add the washed prawns or langoustines and cook for 3-5 more minutes. Prawns and langoustines are done when their tails turn opaque. * Sprinkle with chopped parsley and drizzle with more olive oil. Serve immediately. The post Hvarska Gregada Recipe – Croatian Fish And Potato Stew appeared first on Croatia Honestly.

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What is Croatian Octopus Salad?Octopus salad is one of the most popular meals in coastal Croatia. It’s a bursting-with-flavor bowl of seafood heaven that’s hard to say no to.

Octopus salad often comes served in small quantities as a starter. This is how you’ll come across this dish in restaurants. But, at home, we love to eat it as a main course.

The problem is that everyone always wants more, so we had to find a way to make a little go a much longer way. The solution? We created octopus and potato salad. Croatians already adore potatoes. And with them, our beloved mollusk can now feed a proper party.

Some think that the authentic Croatian octopus salad should have no added ingredients. But octopus is incredibly fragrant, so 'diluting' it with potato works wonders.

Try this octopus salad recipe and see what you think. The version with potatoes is creamier, easier to season (potatoes soak up the flavors), and downright irresistible. It’s a crowdpleaser that won’t break the bank.

Why You'll Love This RecipeFor such an impressive seafood dish, octopus and potato salad is a breeze to make at home. Here’s why I love to wow my guests and indulge my family with this recipe.

I make sure there is always an octopus in my freezer. Cooking with a defrosted octopus is even easier than with a fresh one. But more on this later.

Chopping up the cooked octopus

Potatoes and onions are plentiful in my pantry. So all I need is olives and capers. Because these tend to disappear from the fridge overnight (courtesy of my hubby Nik).

Once you have all the ingredients and your octopus is thawed, it takes little time and effort. The result is something else. Mmm... Cold octopus and potato salad. It’ll knock your guests' socks off.

Ingredients You'll NeedTo make the Croatian octopus salad you’ll need three groups of ingredients. Octopus and potato make the foundation. But even though octopus has a potent sea aroma, we still need some vegetables with the recipe. Finally, the dressing takes this dish to the level your palate will never forget.

Fresh Octopus: The Star IngredientWhen we talk about healthy and nutritious food, fresh ingredients are the key. But in the world of octopus, things are slightly different.

Imagine the following scene. You’re in a fishing boat with a Dalmatian barba (a tanned, (possibly bearded) local man). You’ve only left the port, and he has already caught an octopus.

He takes the mollusk out of the sea and, with a gladiator's vigor, beats the animal against the side of his boat. Are you cringing? Well, this is what it takes to tenderize the dense and chewy octopus body.

Fresh octopus is the star ingredient in this octopus salad recipe, but cooking with a frozen one is more straightforward. The reason is simple. Freezing tenderizes the octopus meat. And it does so in a gentler manner than banging it against a hard surface.

My suggestion? Even if you get a fresh octopus, pop it in the freezer for 1-2 days. Then, leave it overnight to defrost thoroughly before cooking it.

Potatoes are the back vocals of the Croatian octopus salad. But you still need to cook them to perfection.

Go to this basic Croatian potato salad to learn how to make it.

Essential Vegetables and HerbsVegetables give acidity and tanginess to our octopus salad. We are talking olives and capers. Only a tiny amount can deepen the salad’s flavor and give it more texture.

Plus, this octopus salad recipe is all about playing with the Mediterranean tastes. What better to include than olives and capers?

Lastly, the salad needs aromatics to tickle your taste buds. Use finely sliced onions, garlic, and freshly chopped parsley leaves. The last two herbs are staples in Dalmatian cooking. So, if you’re a fan, always have them ready.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now Dressing IngredientsMost Croatian salad recipes include a four-ingredient dressing. Salt, pepper, oil, and vinegar. This octopus and potato salad is no different.

Use salt and pepper to taste and good quality olive oil. In the case of vinegar, the story is more complex. To get that characteristic Dalmatian kick, use kvasina - our homemade red wine vinegar.

Kvasina is made by fermenting red wine. Most winemakers, even hobbyists, will have a bottle to sell. Or you can look for it at farmers’ markets. Substitute it, only if you must, with Balsamic vinegar.

Options for substitutionsCroatian octopus salad is quite flexible. If you can’t get your hands on the fresh or frozen octopus, it’s not the end of the world. Any mollusk will produce an equally sumptuous salad.

For example, use the smaller musky octopus (in Croatian, muzgavac), cuttlefish, or squid.

Serving Suggestions And Presentation TipsThis cold octopus salad makes eight starters or four main courses. Here are different ways you can serve it.

For appetizers, arrange the salad on a large platter with a serving spoon. Let everyone help themselves. No matter how much we love this dish, we’ll be well-behaved and leave enough for everyone to try.

If the octopus salad is your main course, dish each serving into a deep bowl. You need something similar to a pasta bowl.

Pairing with WinesCroatian octopus salad calls for white wine. But the wine needs to be dry, not sweet. It should be refreshing but also have a nice body. Here are my two top choices for your wonderful octopus dish.

Chardonnay. The one by Saint Hills Winery on the Pelješac peninsula is my favorite.

Žlahtina from the island of Krk. Try my go-to choice from Katunar Winery.

Storage Tips & TricksSo what if you have a huge octopus and are confident there’ll be leftovers? Know that octopus salad can keep in the fridge, but with a few things in mind.

How to Store LeftoversIf you end up with more cooked octopus than you can eat on the day, save the cooked octopus in the fridge.

To enjoy the same octopus salad recipe the next day, boil fresh potatoes. And use fresh onion, too. Octopus can last a few days in the fridge, but once it's seasoned and mixed with potato, it is best eaten immediately.

How Long It LastsIt’s best to eat octopus salad on the same day. For example, you can eat it warm for lunch and cold for dinner. Cooked octopus on its own keeps 2-3 days in the fridge.

Use it to make the same recipe the following day, with all other ingredients made from fresh.

Step-by-Step Instructions For How To Make Croatian Octopus Salad PrintCroatian Octopus SaladThis delicious cold octopus and potato salad is a fabulous starter but also makes a great main course. The lovely chewy octopus with the sea aroma pairs so well with the creamy soft potatoes. Course Appetizer, SaladCuisine CroatianKeyword seafoodPrep Time 30 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 30 minutes minutesServings 8 peopleCalories 280kcalIngredients 1 kg frozen octopus (400 g/0.8 lbs cooked) 2.2 lbs * 700 g potatoes 1.5 lbs * 3 cloves of garlic * 3 tbsp chopped parsley leaves * 1 large onion * 100 g olives, without pits 1/2 cups * 2 tbsp capers * 3-4 tbsp olive oil * 1-2 tbsp wine vinegar/white Balsamic vinegar * salt and pepper to taste Instructions Use octopus that has been frozen because this is how it becomes tender. If you have a fresh octopus, pop it in the freezer for 1-2 days and cook once it defrosts. Start defrosting the octopus 1 day ahead. Boiling the octopus to perfection Place the octopus in a pot, cover with water and cook with the lid on for about 1 hour. Add salt during the last 5-10 minutes. The meat must be fork-tender. Do not cook much longer because more cooking will not make the octopus softer. * Drain the octopus but reserve a small amount of the stock. Set aside to cool. Prepping and chopping the vegetables While the octopus is still cooking, wash the potatoes and place them in a pot with the skin on. Add cold water and salt, cover and cook for about 40 minutes until tender. * Drain the potatoes and set them aside to slightly cool. Peel and slice them while they're still warm. * Mince the garlic and chop the parsley leaves. Peel the onion and cut it into thin, elegant slices. Cut the olives in half. Mixing the octopus with vegetables Combine all the vegetables when the potato is still slightly warm. The heat will help it soak up the flavours better. * Season with olive oil and kvasina (homemade wine vinegar) or white Balsamic vinegar. Add salt and pepper. Adding the dressing and ensuring even coating Chop the octopus into smaller pieces. Slice the thicker side of the tentacles into disks the thinness of your index finger. Leave the thinner ends longer, about 5 cm (1.5 in). * Add it to the rest of the salad. If everything seems a bit dry, add a few tablespoons of the octopus stock. * Serve warm or cold. This amount is enough for 8 starters or 4 standalone meals. The post Easy To Make Croatian Octopus Salad Recipe That You Can’t Stop Eating appeared first on Croatia Honestly.

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What are Škampi?Škampi na buzaru is the dish that defines the word finger-licking. When something is out-of-this-world tasty, like škampi is, we forget table manners and lick every drop of juice from our fingers.

But let’s first define what škampi are. In Croatia, škampi are langoustines – a crustacean resembling a small lobster because of its pincer claws. Unlike prawns, langoustines are always cooked with their head and claws on. This is where the best flavors come from.

You can prepare škampi in many ways, but cooking it in the buzara sauce brings out the best of them. The deep sea aroma hides in those heads and claws. So when they slowly simmer in a large pot, they release their fantastic taste. The buzara sauce gets that attractive stickiness. And škampi tails keep their firm texture.

Škampi na buzaru is our go-to dish when we want to treat someone. If there’s a special occasion or a celebration, škampi are on the menu. This royal dish will impress every seafood lover, and it’s so easy to make.

Also, prepping škampi takes only a second. You only need to wash them. Unlike king prawns that need cleaning and deveining, škampi are best when cooked whole—no need to remove anything from them.

Understanding 'Croatian Buzara Sauce'Škampi and buzara sauce are a match made in heaven. But to understand why the buzara sauce makes this ingredient so fragrant, let me tell you more about this cooking technique.

Lots of Adriatic seafood, especially shells, can be cooked in the buzara style. So, when we say ‘na buzaru’ in Croatian, we are referring to a cooking style.

It’s an age-old way that fishermen used to prepare their catch on the boat. They would throw langoustines or shells into a busara (a large pot or a cauldron) to quickly simmer whatever they caught that day.

Because of this simplicity, buzara sauce keeps the seafood fresh and full of the sea aroma. Some aromatics, such as onion, garlic, and parsley, get infused in the olive oil. In go the škampi with all those sea flavors. To round up the taste, buzara needs some white wine. Finally, breadcrumbs are used to thicken it.

This is called ‘buzara na bijelo’ or the white buzara sauce. Today, adding tomatoes is the most common way to cook buzara sauce. With more depth and sweetness, this ‘crvena buzara’ or ‘buzara na pomidore’ is the best sauce for the škampi. We sometimes call the dish škampi na buzaru na dalmatinski.

When you cook škampi na buzaru, never forget the origin of the buzara sauce. Because this will guide you on how to eat škampi: from a big pot and with no cutlery.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now Ingredients You'll Need for Škampi na BuzaruIt’s not always easy to guess how much škampi per person you need. This will depend on your appetite and how much you love the dish. Think ahead: are you serving škampi na buzaru as a starter or a main dish? Let’s see some of the options.

Necessary ingredients with quantitiesThe restaurant norm is about 250 g of škampi per person. I am crazy about this dish, and I can’t eat more than that. Don’t forget that the buzara sauce is so delicious and calls for quite a lot of bread to be sopped up.

If you’re cooking 1 kg of škampi for four people, you’ll need 500 ml of tomato juice and some cherry tomatoes. Set aside 200 ml of white wine for cooking; the rest you can drink.

Options for substitutionsAnother crustacean pairs well with the buzara sauce: red prawn or shrimp. We call them kozice in Croatian. They are different from tiger or king prawns, which are grey when fresh and turn pink only when cooked.

You’ll find these red prawns at most fish markets. If they are small, there is no need to clean and devein them. But if you get large ones, you might want to remove their heads and clean and devein their tails.

Still, if it’s buzara sauce that I’m cooking, I like to leave any crustacean in one piece. It’s the flavor from the head that we’re after. So, leave the cleaning for when the dish is ready.

Serve a bowl of water next to your plate, and don’t be afraid to get your fingers dirty. The sauce will trickle down your elbows, but you’ll be in foodie heaven.

What to Serve with Škampi na BuzaruDon’t overthink this question. My best advice is to have lots of bread served at the table. If you’re eating in a homely atmosphere where food presentation is not a priority, bread is the best thing to serve with škampi.

PolentaMany soupy seafood dishes go well with polenta. This is the case with a fish brodetto and with škampi na buzaru.

If a nice plate is your goal, shape polenta into a cake and grill it. This will make your plate pop. Then, as you eat škampi, crumble the polenta with a fork and allow it to sop up the buzara sauce.

PastaŠkampi with pasta is a dish in its own right. You can cook škampi na buzaru in the same way. Boil some spaghetti on the side and bathe them in the buzara sauce. Arrange the škampi on top. You might want to clean the škampi from their shell for this dish and serve only the tails. But cook them whole to get the best buzara sauce.

Grilled VegetablesWe all know that vegetables are healthy. But when a pot of škampi na buzaru calls your name, few of us will save space for the veggies. If you insist on the health factor, grill some peppers and aubergines and serve them on the side.

Tips for the Perfect Škampi na BuzaruThe recipe for škampi na buzaru is straightforward. But to take this dish to the level it deserves, pay attention to some pro tips.

Choosing fresh ŠkampiYour škampi na buzaru will turn out best with the freshest of škampi. Visit a fish market and pick those so fresh they’re still wiggling. I never make this dish with frozen škampi. It’s such a special treat that I will wait until I can get my hands on the fresh produce.

When it comes to the size of the škampi, I like them to be big but not huge. Their tail should be bite-sized. If you get them bigger than that, their shell will be so hard that you’ll struggle to clean them before taking a bite.

Small škampi make a perfectly-flavored buzara, but eating them is a challenge. You’ll spend all your time shelling their tails and feeling hungrier with each bite.

Adjusting spice levelsThe buzara sauce needs a good balance of seasoning. Garlic, parsley, salt, and pepper are the foundation. Tomatoes will add the sweetness, but if they are a bit acidic, you need to add a sprinkle of sugar. Use a dry white wine with a nice note of acidity, not sweetness.

When these flavors are balanced, you can add a touch of chilli sauce for the heat. We don’t do this in Croatian recipes, but why not if you’re a chilli fiend?

Common Mistakes to AvoidWatch your škampi closely as they cook. One of the most common mistakes is leaving them in the pot for too long. 20 minutes should be enough for their tails to turn opaque. This means they’re done.

Don’t make the mistake of discarding the škampi heads and claws. When kids are served škampi, they normally eat the tails only, waiting for their parents to peel them. Don't be that kid. Trust the local way: suck out all the juices from the head and the claws. That's where the real flavor of the sea is.

Step-by-Step Guide to Škampi na Buzaru PrintSkampi Na BuzaruThis authentic seafood recipe from the Croatian coast will blow you away with the depth of flavor and ease of cooking. It's a must-try dish to truly understand the cooking in Dalmatia.Course Main CourseCuisine CroatianKeyword one-pot, seafoodPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 4 peopleCalories 400kcalIngredients 1 large onion finely chopped * 3-4 tbsp olive oil * 6 cloves of garlic minced * 4 tbsp chopped parsley leaves divided * 3 tbsp breadcrumbs * salt and black pepper to taste * 1 handful of cherry tomatoes chopped * 500 ml tomato juice 2 ¼ cups * 1 tbsp sugar * 1 kg fresh medium-sized skampi (langoustines) 2.2 lbs * 200 ml water 1 cup * 200 ml dry white wine 1 cup Instructions In a heavy saucepan sauté the onion in olive oil. After about 15 minutes, add the garlic, breadcrumbs and half of the chopped parsley leaves. Season with salt and pepper. * Add the cherry tomatoes for a deeper flavour. After they wilt, mix in the tomato juice and sugar. * Throw in the langoustines. Pour water over them so they are almost submerged. Cover with a lid and simmer for 15-20 minutes. The langoustines are done when their meaty tail becomes opaque. * Add wine and simmer for another 5 minutes. Garnish with the rest of the chopped parsley leaves. * Serve with crusty white bread and a bowl of water on the side for washing your fingers. The post Škampi Na Buzaru – Easy Croatian Recipe From The Glorious Dalmatian Coast appeared first on Croatia Honestly.

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What is Jota?Jota is one of Croatia’s most popular one-pot dishes. Here are a couple of reasons why. First, it features two of the Croatian pantry's mainstays – beans and sauerkraut. And second, with a touch of smoked meat, jota is a fantastic stick-to-your-ribs dish.

The word jota comes from the Latin jutta, which means 'concoction'. In Istria and Kvarner, it is known as jota, but on the continent, it is simply beans and sauerkraut – grah i kiseli kupus.

This hearty dish came to us from Northern Italy, but only after it had been influenced by Austrian cuisine. A perfect winter elixir, the jota recipe is one of the best examples of the numerous culinary influences that crossed paths on Croatian territory.

Remember, when the choice between sarma and beans becomes too hard, pick jota. Add some smoked meat to the pot, and all the winter flavors of Croatia will begin to sing.

Browse more Croatian recipes.

Istrian Jota Ingredients and PreparationIn its essence, jota is a beans and sauerkraut soup. You can make it soupier or denser, but it’s still a dish served in a deep bowl and eaten with a spoon.

Aside from beans and sauerkraut, a fragrant jota needs some veggies and... You guessed it, smoked meat. Choose any type or cut of smoked meat to give jota its bold, seductive aroma. My top picks are sausages, ribs, knuckles, or a block of speck (pancetta).

Bean choicesMost Croatian grah recipes use Borlotti beans. They turn soft and mellow and release enough starch to thicken the dish.

Use dry Borlotti beans and soak them overnight. This gives them a perfect texture. Plus, your jota gets a kick from the beans stock, too.

Dry beans ready to soak

Beans after overnight soak

My Mum always says that beans that rattle as you pour them into a dish are no good. These are often canned beans. So, make an experiment.

Drain canned beans and cooked beans that you soaked overnight. Add both types into an empty dish. Which ones rattle? The canned ones.

So what’s the lesson? Always make a jota recipe with dry beans that need soaking from the night before.

The importance of perfect sauerkrautThe whole world agrees that Sauerkraut is a superfood. Our humble winter staple finally enjoys the spotlight it deserves. But there are sauerkrauts and sauerkrauts.

Let me explain. If you’ve ever fermented sauerkraut at home, you know that it keeps changing its flavor. Sauerkraut is a living culture. Left too long at room temperature, it turns more and more acidic.

When we make sauerkraut at home, we store it in a cool place after it’s reached the flavor we like. But even so, the fermentation continues.

If you use home-fermented sauerkraut for Istrian Jota, you best do a taste test before adding it to the dish. If it’s too sour, just run it under the water to wash off some flavor intensity.

Home-fermented sauerkraut, chopped roughly just as I like it.

Store-bought sauerkraut always tastes the same. Once fermented, acidity regulators are added to keep the flavor balanced. This also keeps the sauerkraut from spoiling. It’s a modern-day payoff. You get a balanced taste with fewer good bacteria, but your cabbage can last you all year round.

My choice? I go for the home-fermented sauerkraut. Fortunately, my Mum still does it in the old-school style.

Serving Suggestions and PairingsWhenever you want to cook jota, plan to have many hungry mouths. This dish is best prepared in a large pot. Don’t worry about the leftovers because the flavors keep developing over the next few days.

Here’s a suggestion. Make jota for your family to eat over 2 or 3 days. Choose a week when you don’t have much time to spend in the kitchen. Once cooked, keep jota in the fridge and enjoy it as an excellent mid-week lunch.

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get your cookbook now Ideal accompaniments and side dishesAn ideal one-pot recipe, jota doesn’t need any side dishes. Serve a touch of smoked meat in each bowl. Then, offer a basket of rustic, country-style bread on the table. You won’t hear any complaints about such simplicity.

Wine pairingsIf we’re talking Istrian jota, then we should drink Istrian wine with it. Try it with a glass of dry and light-bodied Malvazija. This excellent Istrian white wine is jota’s best friend.

However, if you’re eating the same jota recipe on the continent, a different logic applies. Here, grah i kiseli kupus, or grah i zelje, calls for a gemišt. Have some continental white Graševina and sparkling mineral water ready. Then, mix the two in a glass.

Do the half-and-half ratio so you can allow yourself two glasses. Gemišt or spritzer is not only lovely and refreshing but a great digestive, too.

Let's not forget that jota is one of the best dishes that can cure a hangover. So, if you go overboard, plan jota for your lunch the following day.

Ready to cook Istrian jota? Let’s go.

Step-by-step guide to preparing Istrian Jota PrintIstrian Jota RecipeThis rib-sticking bowl is the ultimate Croatian comfort food. It's the yummiest beans and sauerkraut soup that will feed your body and soul.Course Main CourseCuisine CroatianKeyword one-potPrep Time 10 minutes minutesCook Time 1 hour hour 30 minutes minutesSoak Time 5 hours hoursTotal Time 6 hours hours 40 minutes minutesServings 8 peopleCalories 420kcalIngredients 400 g dry borlotti beans 2 1/8 cups * 1-2 tbsp lard/vegetable oil for sautéing * 1 large onion chopped * 2 medium carrots chopped * 2-3 cloves of garlic minced * 500 g sauerkraut, shredded 1 lb * 300 g smoked meat (sausages, ribs or knuckle) 0.6 lb * salt, pepper, sweet paprika to taste * 2 bay leaves * 1 tbsp tomato paste InstructionsCook the Beans: Soak the beans in about 2.5 l (10 ½ cups) of water overnight or for 4-5 hours. * The following day, rinse the beans, cover with fresh water and bring to a boil. Strain immediately. Add another round of fresh water, season with a bit of salt (not too much because sauerkraut is salty) and cook for about 1.5 hours or until the beans are tender. Then, save 1 cup of cooked beans with some stock and drain the rest. Cook the Sauerkraut: While the beans are cooking, sauté the onion until golden, then add the carrots and garlic. * Before adding the sauerkraut, do a taste check. If it's too salty and sour, soak it in water for 5 minutes and rinse. If not, use it as is. Add it to the vegetables and sauté for 5-10 minutes. * Put the meat in the pot too. Cover everything with water. Season with pepper, sweet paprika and bay leaves. Finish the Jota: Cook for 45-60 minutes on medium-low heat with the lid on. The exact time will depend on how tender you want the sauerkraut to be. Finally, add the drained beans and stir. * Blend the saved beans and water into a smooth paste and add tomato paste. Mix it into the pot. This is my favourite way of thickening soups without using flour. * Stir and let it come to a gentle boil. The post Authentic Istrian Jota – Enjoy This Croatian Comfort Food Recipe appeared first on Croatia Honestly.

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What is Mađarica?Mađarica literally means a Hungarian girl. But despite its name, this exquisite chocolate cake is the quintessential Croatian dessert.

A queen of Croatian sweets, mađarica has a VIP invite to all our celebrations. And once you try it, you’ll know why.

Mađarica kolač didn’t come from Hungary, but the Hungarian Dobos torte may have inspired it. With their immaculate layers of pastry and chocolate cream, slices of madjarica and Dobos torte do look alike.

But let’s set aside the story of mađarica’s name and focus on why this Croatian cake is so famous.

Every major feast in Croatia, from births, marriages, and anniversaries, is crowned with mađarica. This is the Christmas dessert that disappears first and the birthday sweet that no mother can refuse to make for her child.

When you master the mađarica recipe, this dessert will become your biggest pride. I’ll teach you how to produce the flawless-looking madjarica with the neatest pastry and cream layers.

And because everyone knows how much effort goes into producing this divine cake, expect to be showered with appreciation and compliments.

Ingredients You'll Need for Mađarica CakeMađarica recipe calls for pretty basic ingredients. We are talking sweet shortcrust pastry and chocolate cream. It’s surprising how a few elemental items deliver a masterful dessert.

Bestselling cookbook of traditional Croatian DessertsThis glossy, full color edition boasts: 50 step-by-step recipes, 224 pages, 500 images & expert baking tips

get your cookbook now For the Cake LayersMađarica pastry layers are a variation of the sweet shortcrust dough. You will need all-purpose (plain) flour, room-temperature butter, and granulated sugar.

We also add eggs and sour cream to make the dough easier to work with.

Please read the detailed instructions in the recipe itself. Here, I only point out the most important steps.

Preparing the DoughThe first step in making the dough is rubbing the butter into flour to create a crumbly mixture. You can do it by hand or use a food processor.

The next stage is adding sugar, eggs, and sour cream. Knead all the ingredients into a relatively soft dough ball. It may feel sticky, but this is the right texture to produce thin pastry layers later on.

Let the dough rest for 10-15 minutes, wrapped in cling film.

Rolling and Baking the LayersDivide the dough ball into five equal parts. Next, choose the cake pan for baking: you will bake the layers on the reverse side. This will determine the dimensions of the pastry sheets.

Before you begin the rolling, have one goal in mind: to keep the pastry sheet rectangular at all times. As you thin it out, keep adjusting the edges so they fall back into a rectangle. This way, you will end up with fewer scraps.

You might need to dust your working surface, but keep the flour to a minimum. The more you dust, the harder the pastry will become. We want soft, melt-in-the-mouth pastry sheets.

When the pastry sheet is rolled out, use a rolling pin to transfer it to the reverse side of the cake pan. Wrap it gently around the rolling pin and unroll it onto the cake pan.

Mađarica pastry layers take only 12-13 minutes to bake. They should remain mostly pale, with a golden color on the edges. I suggest you keep a close eye while the first sheet is baking to get a sense of how your oven is performing.

The final challenge is to transfer the baked pastry sheet to a baking paper to rest. When it’s still warm, the sheet is brittle. So use two long spatulas to grab it underneath and slide it off the cake pan.

Repeat until you have five mađarica pastry sheets ready and resting.

For the Chocolate FillingCompared to the pastry, mađarica filling is less daunting to do. We need milk, sugar, flour, cornstarch, cocoa powder, dark chocolate, and butter.

As you weigh the filling ingredients, it’s helpful to prepare those for the glaze, too. This means more dark chocolate, some vegetable oil, and whipping cream in the liquid form.

Cooking the Milk Mixture and Finishing the FillingWhile your pastry sheets are cooling off, it’s time to make the filling. You’ll see, it’s a no-fuss chocolate cream.

Take time to thoroughly mix the dry ingredients: cocoa, flour, cornstarch, and sugar. There shouldn’t be any lumps left. Add some milk from the overall amount and whisk into a smooth, runny paste.

At the same time, bring the rest of the milk to a boil. Slowly pour the cocoa-flour paste into the boiling milk while stirring constantly. Continue stirring for about 3 minutes. This is how long it takes for the cornstarch to activate and thicken the mixture.

The filling is done when the whisk leaves a trail as you stir.

As soon as you remove the filling from the stove, add chocolate and butter. Stir some more until you get a silky cream.

Working with hot chocolate cream is the trick that makes this classic, starinska mađarica so delicious.

Tips and Tricks for a Perfect-Looking MađaricaIf you want your mađarica kolač to look as fabulous as it tastes, check out the tricks below. Only then start with the mađarica recipe.

Browse more Croatian recipes from my free library.

How to Bake Superbly Thin Crusts That Don't BreakMađarica recipe calls for precision. Decide in advance on the pastry sheets' dimensions. To make it even easier, cut out a parchment paper of that size and use it as a guide.

Now, the geeky bit. Weigh the dough ball and divide this number by five. It's how much each pastry sheet should weigh. When you portion them, weigh each piece and adjust to get the precise number of grams. This technique produces a stunning, pro-level mađarica.

As you roll out the sheets, always start from the center. The sheets won't be even if you thin out the ends to get to your desired size. Their ends will over-bake and crumble off. Worse, once you assemble the cake, it will end up with a dome in the middle.

Before baking the sheets, prick them all over with a fork to prevent the dough from inflating and creating bubbles.

Always slide pastry sheets off the cake pan with two long spatulas. Don’t touch the sheets while they are warm. They will firm up once they cool to room temperature.

Layering Techniques for a Flawless Mađarica CakeBy now, you’ve noticed that weighing and geometry are crucial to mađarica recipe.

We weighed the pastry layers to make them even. It's time to do the same with the chocolate cream. When the cream is cooked and thickened, take note of how much it weighs. Divide it by four to get the weight of each cream layer.

Pour equal amounts of chocolate cream into four dishes. Remember, the last pastry sheet has a chocolate glaze, so we only need four parts of cream.

How to Assemble and Slice Mađarica to Make It Perfect-LookingUse the same cake pan to assemble madjarica but turn it the right way up.

Now you face the challenge of layering the cake evenly with pastry sheets and cream. If you weighed everything as I suggested, this step is easy-peasy.

Here’s what to watch for.

Place the first pastry layer on the bottom of the cake pan. Pour a portion of the chocolate cream and spread it with a spatula. Cover with the next pastry sheet. Gently run your hands over it to distribute the cream into every corner.

Let your touch be soft but thorough. You don’t want to break the pastry sheets. The goal is to push the cream from the center out to the corners.

When you’ve assembled all the sheets and cream, let the cake cool completely. Only then, cover it with chocolate glaze (see full details in the recipe).

One final pro tip: how to cut perfect-looking mađarica slices. The answer: with a utility knife!

I always use a ruler to mark the points where I will run the knife. Again, decide how big you want the mađarica kolač to be.

Leave the marks along two perpendicular sides. This will determine the width and the length of your mađarica slice.

First, cut off as much as you need to get rid of the rugged cake ends. Steady your hand, keep the utility knife straight, and begin slicing.

Voila, your heavenly mađarica is ready to wow your guests.

Step-by-Step Guide to Mađarica Perfection PrintMađarica - Croatian Chocolate Layer CakeThis heavenly-looking and tasting cake is the crown dessert for special occasions in Croatia. It's soft, buttery, and with a deep, chocolaty flavor. Course DessertCuisine Central European, CroatianKeyword Christmas, festivePrep Time 1 hour hour 15 minutes minutesCook Time 1 hour hour 15 minutes minutesRest Time 1 day dayTotal Time 1 day day 2 hours hours 30 minutes minutesServings 12 peopleCalories 300kcalEquipment 1 Cake Pan 40 cm x 30 cm [15.5 x 12 in] IngredientsFor the pastry layers: 600 g all-purpose flour [4 ¾ cup] * 200 g butter, unsalted, room temperature [¾ cup] * 200 g granulated sugar [1 cup] * 2 whole eggs * 1 tbsp baking powder * 180 ml sour cream [¾ cup] For the filling: 1.2 l milk [5 ⅛ cup] * 200 g granulated sugar [1 cup] * 70 g all-purpose flour [½ cup] * 60 g cornstarch [½ cup] * 20 g cocoa powder [¼ cup] * 100 g dark chocolate, 60-65% [3 ½ oz] * 250 g butter, room temperature [1 ⅛ cup] For the glaze: 200 g dark chocolate, 60-65% [7 oz] * 5 tbsp sunflower oil (or any vegetable oil) * 3 tbsp whipping cream, liquid, not whipped InstructionsMake the pastry Layers of mađarica are a variation of the sweet shortcrust pastry. However, the butter should be at room temperature, and the pastry needs little rest. * It is also a bit softer and easier to work with because it needs to be rolled out very thinly. * Whisk baking powder into the flour to distribute it evenly. Then rub in the butter until you get a crumbly mixture. * Add sugar, eggs, and sour cream. If the pastry seems too soft (because the eggs might be bigger), add a bit more flour. * Bring the dough together, give it a few kneads, and then cover it with cling film. Let it rest for 10-15 minutes. Roll the layers Divide the dough into five equal parts. I always use a scale to be super precise. One of the distinguishing features of mađarica are those beautiful even layers of pastry and cream. * To achieve this, weigh the whole dough and divide that number by five – this is how much each piece should weigh. Cut the dough into five pieces and check if you have that number. If you don’t use a scale, you will have to trust your eye. * Preheat the oven to 170 °C [340 °F]. * Knead the first ball a few times. You can add a bit more flour. Flatten it into a disk, then shape it into a rectangular with your hands. * It’s essential to roll out the pastry into a rectangular to avoid losing too much of the cake at the corners. * Pastry layers are blind-baked on the reverse side of the cake pan. For example, my cake pan is 40x30 cm, and I aim to roll the layers into 35x27 cm. * Be precise with your measures. If the layers differ too much in size, you will have less of the cake that can be cut into neat slices. I use a ruler to stick to my dimensions. * Roll out the pastry, making sure it’s evenly thin. Don’t thin out the ends to meet your dimensions. The final cake ends up like a dome when the center is thicker. If you need to stretch the pastry more, roll it from the center out. Bake the layers To transfer the pastry layer onto the cake pan, wrap it around the rolling pin. Use a knife to help lift its edge. * Gently roll up the whole layer without pressing it too much. * Then, unroll it onto the cake pan. The pan doesn’t need to be greased because the pastry has enough butter. * Prick the pastry with a fork all over to avoid it from puffing up and breaking. * Bake for 12-13 minutes or until the corners turn slightly golden. The pastry should otherwise remain pale. * Loosen the pastry layer with a long knife or spatula and transfer it to a sheet of baking paper. Be very gentle – the pastry is brittle! * Repeat until you have five layers. * To speed up the process, use two identical cake pans. While one layer is in, roll out the next on the second pan. * Some bakers push for more than five layers, thinking this makes mađarica better. The number matters less than the texture of the pastry. The layers need to be soft and flaky, which you’ll achieve if you use as little flour as possible when rolling them out. Make the filling While the pastry is cooling off, make the filling. * Bring milk to a boil. Whisk together flour, cornstarch, sugar and cocoa. Add some milk (from the overall amount) and blend to break up the lumps. Pour the mixture into the boiling milk and keep stirring. * Once the cream thickens (in about 3 minutes), continue for another 2 minutes to activate the cornstarch. * The cream is cooked when the whisk leaves trails as you stir. * Remove the cream from the stove, and while it’s still hot, add chocolate and butter. * Mađarica filling is not chilled. Spreading it hot on the pastry is what makes the cake so soft later on. * The trick to get a perfect-looking mađarica is to measure everything – including the filling. Weigh the overall amount of the filling and divide this number by four. Aim to spread that much on each layer. The last layer has a glaze. Assemble the cake Use the same cake pan for assembling mađarica, but now turn it the right way up. * Place the first pastry layer inside, then spread the filling. Cover with another pastry layer. Press down with your hands to distribute the filling evenly. * Let the cake cool completely before glazing it. Make the glaze Melt chocolate, oil, and cream in a double boiler. We use the cream (liquid, not whipped) to make the glaze more pliable and easier to cut. * Spread the glaze on the last layer. Rest the cake before slicing and serving* Chill for at least 2 hours, but best overnight. * Use a utility knife for cutting. This will give you a neat and geometrically even-looking piece of mađarica. It may sound funny, but it does the trick! The post Mađarica – Croatia’s Heavenly Chocolate Layer Cake Recipe appeared first on Croatia Honestly.

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A Culinary Journey to CroatiaIf Croatia food is still a mystery to you, then you’re in for a treat. Because of our unique geography, Croatians have adopted recipes from various culinary traditions.

All our favorite meals are an eclectic mix of central European, Mediterranean, and Oriental food influences. This bounty of flavors sings in unison on every plate, served at home or in a restaurant.

My favorite Croatian food products

Let’s break down some unique flavors and ingredients region by region.

Croatia Food on the ContinentCroatian food on the continent is hearty, filling, and full of deep, earthy aromas.

You will recognize an Austro-Hungarian flair in and around Zagreb and in Eastern Croatia. Roast meat with homemade pasta or potatoes, ancient grains such as buckwheat and barley, and plenty of mushrooms. Desserts are semi-sweet but what they lack in sugar content they make up in dairy richness.

In this part of Croatia, you will get acquainted with cottage cheese and sour cream, our cooking and baking staples. The healthiest oil here is cold-pressed pumpkin seed oil, whose dark green verges on black. This is why the locals call it ‘the black gold’: črno zlato.

Croatia Food on the CoastCroatia food along the coast is heavily influenced by Italian cuisine. It’s the best place to be if you love the Mediterranean diet.

Meals are light, fresh seafood is abundant, and vegetables are incredibly aromatic. The health factor rises further when the locals apply a unique cooking technique called ‘na lešo’. This means boiling and seasoning with olive oil.

You might think that boiled food is bland. But when you try our blitva na lešo, seasoned with fragrant olive oil, garlic, and parsley, you’ll think your taste buds have arrived in heaven. Your body will feel young and full of bounce.

Desserts on the coast burst with energy and goodness. Most are made with local almonds, dried figs, heaps of citrus flavor, and seductive wild herbs.

Now, let’s add some Oriental elements to all this richness. Think ajvar, sarma, or ćevapi - the dishes that we adopted and adapted from the Ottoman times - and you get the fantastic spread of Croatia food.

Here are some of the best Croatian food products that illustrate our cuisine.

Our Croatia Food BoxBefore I introduce you to my favorite pantry staples, I want to tell you the story of our Croatian Food Boxes.

My husband Nik and I are passionate about homemade organic food. We always buy our fruit and veggies from small-scale farmers who keep their production as authentic as possible.

Unfortunately, it’s getting increasingly difficult to find such products in supermarkets. They can’t compete with the prices of mass-produced food, so they get very little visibility.

We wanted to show our support and appreciation to these honest farmers. So, we designed Croatian Food Boxes with nine unique Croatian food products.

Everything you’ll find inside is produced by small, family-run farmsteads from all across Croatia. These farmers grow their food organically and use recipes that celebrate our traditional food. We selected the top seven to give you the taste of the entire Croatia: from Dalmatia and the islands, Zagreb, and Zagorje to other continental areas.

Croatian food products inside our boxes may be slightly more expensive. But they are healthier, and the taste and flavor are so supreme that you feel you are eating your Mama's food.

Most of all, by making the boxes available in our shop, we support slow food that uses traditional techniques without cutting corners.

Check out our Croatian Food Boxes!

Croatian Food BoxThe ultimate selection of Croatian Food Products7 unique artisanal products include ajvar, salted anchovies, herbed almonds, dried oregano, plum marmalade, pumpkinseed oil and horseradish relish.

get your food box now Savory Spreads and CondimentsHere is the list of Croatian food products in our boxes. I always keep them in my pantry because I love to cook with them and share them with guests.

Ajvar - The Smoky Magic of Roasted PeppersAjvar is a red pepper and eggplant relish that almost everyone in Croatia is crazy about. It’s made with roasted or grilled vegetables, ground and cooked into a thick spread.

The ajvar recipe came from Turkey, but we love it so much that we forget its origin. We call it ours. In fact, we use it in so many different ways that there is always a jar open in the fridge.

Here are some ideas on how to eat ajvar. Spread it on a slice of thick rustic bread and enjoy it as a light dinner. Spruce up your burger or a sandwich with a dollop of ajvar. Finally, serve it as a relish with grilled meat. Hello summer barbecue! A little trick: you can deepen the flavor of any stew by adding a spoonful of ajvar to the pot.

Ajvar from our Croatian Food Box

My homemade ajvar

If you aren’t ready to make your ajvar (find the recipe here), enjoy the one from our box. Domaći Ajvar Ljuti is the award-winning ajvar made at the farmstead of Mirjana Zorko. She grows vegetables in the fields next to the Lonjsko Polje nature park, where nature is lush and unspoiled.

I love this ajvar because it’s extra creamy with a great smokey kick. This is how I make my own at home - a genuine artisanal product.

Salted Anchovies - A Salty Hit for Seafood LoversSalted anchovies are one of the star ingredients in Croatia food. The tradition of preserving fish in oil has deep roots along the coast. Each anchovy was fileted by hand, dressed with salt, and packed in jars with oil. This was the way to make the abundance last all year round.

Salted fish is a proper bomb of a flavor. Whatever anchovies recipe you are considering, you only need a small amount of this sea goodness.

Use them on a pizza or in the filling of a more traditional Croatian flatbread, such as Viška pogača. Arrange them on cocktail pick with olives and cheese to make a great starter. Or lay a few filets on a slice of bread for a tasty dinner.

Salted anchovies from our Croatian Food Box

Use salted anchovies in the Vis pogacha filling

This jar of salted anchovies is made by Adria Fishing Collective from Tribunj, near Šibenik. They support local fishermen and nurture traditional techniques of preserving seafood. Their anchovies are hand-filleted and jarred.

Dried Oregano - The Essence of the MediterraneanWild aromatic herbs are an essential part of Mediterranean cuisine. And one of the reasons why this diet ranks the healthiest in the world.

Wild herbs don’t just improve the taste; they have medicinal benefits. This is especially true for the plants that grow in their natural environment, unassisted by us.

Did you know when Mediterranean herbs struggle to grow, they develop more essence in their leaves? Such is this wild oregano that grows from the rocky, almost unfriendly soil on the sun-kissed Hvar island. Its effort to survive with little water makes it taste like drops from heaven.

Dried wild oregano from our Croatian Food Box

Sprinkle dried oregano on tomato salsa

Infuse your pizza with the soul of Dalmatia. Or add it in tomato-based sauces and salsas. Hearty meat stews with a hint of this oregano will make you stand out as a chef.

This little box of dried oregano is produced by Fjori Fora from Hvar. They specialize in Mediterranean spices, keeping all their herbs naturally organic.

Herbed Almonds - A Crunchy and Flavorful SnackAlmond trees grow best in the Mediterranean climate. In Dalmatia, almost every house has an almond tree in the yard. If you traveled there in early spring, the sight of almond blossoms would take your breath away.

Most Croatian desserts from the coast feature almonds because a single tree gives enough fruit to enjoy throughout the year. The most lavish Dalmatian cakes feature almonds, such as Rapska torta or Imotska torta, both made for special occasions.

Dalmatians also eat almonds as a snack to stay healthy. Sugared almonds are a local delicacy. But these herbed almonds are something else. They are roasted in olive oil and spiced with rosemary, thyme, and salt so you can daydream of the Croatian coast whenever you feel nostalgic.

Herbed almonds from our Croatian Food Box

My sourdough bread with herbed almonds

Eat them as a snack or welcome your guests with a platter of cheese, figs, and these herbed almonds. Why not chop them up and sprinkle your salads?

This bag is produced by Gešenk, whose mission is to create healthy and original Croatian snacks. Their name means a present in the local dialect. It’s a hint about using their products: get them as gifts so you don’t visit friends empty-handed.

Sweet and Savory SpreadsBread is a central ingredient in Croatia food. We eat it with almost every meal, even when pasta or potatoes are part of the main course. But we mostly enjoy slices of bread with various spreads for breakfast and dinner. Here are my top choices.

Plum Marmalade - A Croatian Breakfast StapleOf all the fruit jams and marmalade, the thick and dense one made from plums is our daily go-to choice.

You can spread plum marmalade on a buttered slice of bread. But if you want to go the Croatian way, use this glorious marmalade on your pancakes. Never run out of it because this is also the staple in Croatian baking.

Imagine those fluffy doughnuts oozing with plum marmalade as you bite into them. If you’re making plum dumplings when the fruit is out of season, stuff the dumplings with plum marmalade. Whenever a cake or a biscuit calls for a fruit preserve, let this plum marmalade be your best friend.

Plum marmalade from our Croatian Food Box

Homemade pancakes with plum marmalade

The best thing about it is that it’s never too sweet. Plums have a high ratio of pectin, so it takes little sugar to cook them down into a thick texture that keeps well in the jar.

Did you know that you can pair plum marmalade with cheese and biscuits?

Pekmez od šljiva, made by the Veselić farmstead, follows the traditional recipe. They cook plums for a long time until the marmalade turns deep purple and gloriously thick. Their fruit is organically grown, and only a tiny amount of sugar is used in the process.

Pumpkinseed Oil - Nutty Goodness with a Health HaloPumpkinseed oil is among the most prized ingredients in continental Croatia. Those who grew up with it are hooked on its deep, nutty flavor, but everyone should consume it for its incredible medicinal benefits.

Studies have shown that pumpkin seed oil improves heart health by reducing cholesterol and high blood pressure. It also helps maintain a healthy bladder and urinary tract.

Croatian pumpkinseed oil is cold pressed and always used as seasoning. We never cook with it. The best way to introduce it to your diet is to season your salads with it or add it to a soft cheese spread. Think Croatian cottage cheese with a few drops of this ‘black gold’ and a sprinkle of pumpkin seeds.

Pumpkinseed oil from our Croatian Food Box

My soft cheese spread with pumpkinseed oil

As a special treat, you can drizzle some pumpkinseed oil over a vanilla ice cream. This one is a true winner.

This award-winning bottle comes from Varaždin, where pumpkins are ecologically grown. The Petrović farmstead has won several gold medals for its exquisite cold-pressed oil.

Spicy AccentsCompared to Thai or Indian cuisines, Croatia food is not too spicy. When we say something is hot, expect a mild spiciness, just enough to make your face flush a bit.

Horseradish Relish - Adding a Kick to Traditional DishesAside from the spicy ajvar, this horseradish relish belongs to this category, too. It’s aromatic, slightly tangy, and has a peppery kick that clears away your sinuses. Whenever you feel clogged up, expect a sudden relief after a spoonful of hren (horseradish).

We eat horseradish in the winter to keep warm and in the spring to wake up from the slumber. The best way to eat hren is to grate it, season it with salt and a touch of vinegar, and, optionally, stir in some sour cream. Use this relish to spice up your meat dishes.

Horseradish relish from our Croatian Food Box

Make horseradish spread with fresh grated hren

For example, meat cooked in a soup is often served with a dollop of horseradish relish. Let this be your warm starter. In Slavonia, it’s common to add a spoonful of hren to sarma. The moment I tried this combo, I was hooked. Try it!

In Croatia, horseradish relish also comes in jars. This one is made by Smid, a farmstead specializing in organic superfoods. Their relish combines horseradish, apples, ginger, and other warm spices. Delicious.

Elevate Your Cooking with Croatian FlavorsThere are two reasons why I am in love with the Croatian food products I listed above. First, they reflect the tastes and flavors of the entire country. You can enjoy the bold, earthy, and spicy continental aromas. Then, lighten them up with fragrant and seductive notes of the Adriatic.

Also, each product follows a traditional recipe that is homemade by a small local farmer.

The second reason has to do with cooking. All the items are so potent, like a perfume with signature Croatian notes kept in a small jar. You only need a pinch to take your food to the next level.

Cooking with Croatian Food ProductsHere are some recipes where you can use Croatian food products from our boxes:

Croatian pancakes: spread them with plum marmalade.

Croatian pogacha bread and ajvar. Enjoy slices of our rustic bread with this thick and creamy homemade ajvar.

Spice up your gulas with a sprinkle of wild oregano.

Add a few anchovy filets to the classic Croatian potato salad.

Cook our traditional clear beef soup with hand-cut noodles (rezanci). Serve the meat with the horseradish relish.

Browse more Croatian recipes.

Where to Find Croatian Food ProductsHomemade Croatian food products are the best. If you were lucky to have your Mama or Baka make them from scratch, you know what I am talking about.

You will find all these items in Croatian supermarkets but the quality may disappoint you. All mass-produced food lacks that authentic intensity. Plus, it’s usually laden with preservatives and all kinds of E-numbers.

Artisanal homemade food is challenging to find, even for Croatian locals. These products are made on family-run farmsteads that we call OPG. Food is grown organically, and much of the work is done by hand. There are no cutting corners when creating these authentic recipes. This is why such Croatian food products cost more.

Where do you find it? Well, not in supermarkets. Look for them in specialty gourmet shops in big cities, such as Zagreb and Split. You will often find a good selection in gift and souvenir shops.

We cherry-picked the best of the best for our food box. So why not give it a try?

croatian food boxesThe post A Taste of Croatia – Must-Try Croatian Food Products appeared first on Croatia Honestly.

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What is Pašta Fažol?Pašta Fažol is a hearty and fragrant bean soup that has small pasta added to it. Two types of comforting carbs in a single bowl... So, what’s not to love about it?

I say that as someone who never liked beans as a child. But that changed when my Mum started cooking pašta fažol instead of the regular grah varivo.

Check out the Croatian Grah Varivo recipe.

Believe it or not, some Croatians are not over the moon with beans. If your kid is one of them, cook pasta fazol and see how they change their tune.

The tiny pasta basking in a plate is so pretty to see. I used to play a game of always catching two beans and two pasta pieces with a spoon.

Now, when I’m too old to play silly games with my food, I focus on the flavor. And pašta fažol is loaded with a deep, smokey aroma of pancetta. You don’t see it because it’s blended into pešt (Croatian pancetta pesto), but we’ll come to that part in the cooking instructions below.

You’ll find pašta fažol mostly in Dalmatia and other coastal regions of Croatia. The name of the dish tells you everything about its origin.

Pašta is pasta, and fažol comes from the Italian fagiole. Our pasta and bean soup is a sibling of the Italian pasta fagiole.

Main Ingredients For Pašta FažolA fragrant bowl of pašta fažol needs four groups of ingredients. We need vegetables, herbs, and aromatics for the stock. Then comes smoked meat and pancetta for the depth of flavor. And finally, we need beans and pasta.

Browse more Croatian recipes.

Best Pasta ChoiceYou can’t cook pasta fazol with any pasta. The choice is crucial. Pasta needs to be the same size as the size of beans. Also, look for the type made of durum wheat because this prevents it from getting soggy.

My two favorite pasta types are orecchiette and ditalini.

Choosing a Perfect Bean typeIf you want a perfectly velvet texture, cook pašta fažol from scratch. This means using dry beans and leaving them to soak overnight. Borlotti beans are the standard and best choice.

Pešt - Croatian Pancetta PestoPašta Fažol is a very Dalmatian dish. And that means it gets flavored with pancetta. A piece of smoked meat goes in the pot just as with grah varivo. But there’s an extra smokey kick that develops in the soup. It comes from pešt.

Pešt is a Croatian word for pesto. But on the Croatian coast, pešt is always made with three ingredients: pancetta, garlic, and parsley leaves. They are minced and combined into a smooth paste with tastes like a bomb.

You only need a couple of spoonfuls of pešt to create aromas that linger in your mouth for hours. The funny thing is that you don’t even see pešt in the dish. You are just left wondering why your bowl of pašta fažol tastes so divine.

Pro Tips For SuccessThere are two things that can make or break your pašta fažol. Prepping the beans and cooking pasta the right way. Let’s review both.

Soak Beans OvernightPlan a day ahead when you want to cook pašta fažol. It’s best to soak the beans overnight or at least for 4-5 hours.

Cooking beans from scratch gives the soup a wonderful texture and flavor. The liquid will turn thicker, and the stock will be more robust.

That said, there are a few steps you need to take into account. Once the beans have plumped up, they need to be rinsed from the soaking water.

Add fresh water and cook them just until the water comes to a boil. Then strain immediately. This step strips the beans of their dangerous effect: flatulence.

Add the second round of fresh water to the pot and begin cooking pašta fažol ‘for real’.

Cook Pasta the Right WayIf you choose the right type of pasta as instructed above, there is only one more thing to keep in mind. Cook it separately, and don’t overcook it.

If the package instructions say to cook for 12 minutes, cook them for 9. Leave them al dente, strain, and add to the pot with fazol.

Eat your pašta fažol the same day. No matter how much you try to keep the pasta firm, it will go soggy eventually.

Remember, pasta fazol is the only type of grah varivo that is best eaten on the same day.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now Step-by-step guide to preparing Pašta Fažol PrintCroatian Pasta Fazol RecipeLearn how to make the perfect Pasta Fazol with this easy-to-follow recipe. Enjoy a taste of Croatia right in your own kitchen!Course Main CourseCuisine Croatian, ItalianKeyword one-potPrep Time 30 minutes minutesCook Time 2 hours hoursSoak Time 6 hours hoursTotal Time 8 hours hours 30 minutes minutesServings 8 peopleCalories 420kcalIngredients 400 g cups dry borlotti beans 2 1/8 * 200 g smoked ribs 0.4 lb * 2 medium carrots * 1 yellow carrot optional * 1 large onion * 1/2 medium celeriac celery root * 1 parsley root * 1 sprig of celery leaves * 1 sprig of parsley leaves * salt, pepper, sweet paprika to taste * 2 bay leaves * 2 tbsp pešt see below * 2-3 tbsp olive oil * 1 tbsp tomato paste * 200 g small pasta (orecchiette or ditalini) 0.4 lb For the Pešt 50 g pancetta 1 oz * 25 g chopped parsley leaves 2 tbsp * 5 cloves garlic Instructions* Soak the beans in about 2.5 l (10 ½ cups) of water overnight or for 4-5 hours. * The following day, rinse the beans, cover with fresh water and bring to a boil. Strain immediately. * Add fresh water, smoked meat, sprigs and all the vegetables apart from 1 carrot and 1/2 onion. Season with salt, pepper, paprika and bay leaves and cook on low heat for 90 minutes. * Remove the cooked vegetables and meat, leaving only beans and stock. Discard the vegetables. Chop the meat into 3-cm- (1-in-) chunks to be served on the side. * Ladle out 1 cup of beans with some stock, add tomato paste and blend into a smooth paste. Pour back into the pot. * While the beans are cooking, make the pešt. Finely dice all 3 ingredients separately, then blend everything into a smooth paste. Set aside. * Next, chop the rest of the onion and sauté it on olive oil until golden. Then add the remaining carrot, also chopped, and let it all sweat for 10 minutes. Lastly, stir in the pešt. * Pour the sautéed vegetables into the main pot and let everything come to a gentle simmer. * Cook the pasta al dente. Drain, rinse and add it to the pot. The post Croatian Pašta Fažol Recipe – How To Make Bean and Pasta Soup? appeared first on Croatia Honestly.

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What is Grah Varivo? Grah varivo is a thick bean soup and a weekly staple in most Croatian homes.

This classic is beloved all around the country, so we have different local names for the same dish. Grah and bažul on the continent equal fažol on the Croatian coast.

There is nothing heartier than a bowl of bean soup Croatian style. It is brilliant as a Friday fast (if you cook it without the meat), but it also makes a fabulous feast for large groups of people.

Because of its high nutrient content, a pot of beans can feed a family on the cheap. But even in its most modest version, grah varivo is cooked with a sliver of smoked meat or just a bone to deepen its flavor.

Today, we usually pair a bowl of beans with a sausage.

Ingredients for Authentic Croatian GrahYou need three components to cook a flavorful pot of beans. First, there is a medley of vegetables that give grah varivo its aroma. Beans are the star ingredient, which creates bulk and texture. Finally, we need a small piece of smoked meat for that irresistible oomph.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now Essential VegetablesBefore I give you the list of vegetables you need for our beans soup, let me teach you a great Croatian word: grincajg. It means a medley of soup vegetables.

Granted, we adapted grincajg from the German word Grünzeug. The meaning is the same: green vegetables for cooking vegetable stock.

If you buy a grincajg, you are almost set to cook Croatian grah. So, set aside your carrots, onion, and garlic. Add to this list two small potatoes, some tomato paste and bay leaves.

Bean Types in Croatian CuisineEven though Croatians adore grah, we don’t cook with many varieties. Three types of beans are all you need to master our grah recipes.

The most widespread is our grah trešnjevac (cranberry bean). It’s medium-sized and has purple specs on lightly-colored skin. You might also know it as Borlotti bean.

Trešnjevac or trešnjar is incredibly versatile. It goes into grah varivo, bean salad, and other Croatian bean soup variations. The best part? You can cook with it while still fresh from the pod. This ‘young grah’ is sweet, tender, and seductively mellow.

Two other types of beans include white butter beans and an heirloom variety called zelenček.

White beans are usually associated with the Macedonian grah tetovac. This type is pearl white, large, and meaty. Its buttery texture creates a perfect bean salad or a bean and vegetable casserole.

Zelenček is the smallest of all varieties. Its light-green color turns white when cooked. This little bean is super mellow and can live up to just about any grah recipe.

Browse more authentic Croatian recipes.

Tips for selecting and preparing beans for Grah VarivoCroatian bean soup is usually made with trešnjevac. But don’t hurry to buy cans of Borlotti beans just yet. If there’s one thing that makes grah so irresistible, it’s how we cook it.

Dry beans must be soaked overnight. You’ll notice that they double in volume by the next day. When you cook grah from scratch, the beans add texture to the soup.

They release their starch and thicken the soup around them as they cook. Now the pot of beans is sturdier both in structure and taste.

Difference between dry and soaked beans.

Remember, soak your beans the night before to cook Croatian bean soup.

The Role of Smoked MeatsA traditional pot of Croatian grah always comes with a sliver of smoked meat. It’s not about eating meat on the side, but what meat imparts to the pot.

Incorporating Smoked Meats for Added Depth and FlavorIn the old days, when meat was scarce, grah was cooked with a bone. Or a sliver of pancetta. Or with just skin from the pancetta. You see the point? Home cooks looked for a way to give beans soup its signature smokey flavor.

No matter how modest the meat (or bone) component was, it was crucial to create a robust dish. The beans brought bulk and nutrition to the table, the meat seduced with its aroma. This is the allure of the Croatia grah recipe.

Traditional Choices and Modern AlternativesWhat gives grah its smokiness? It can be something as little as a slice of speck or pancetta. A piece of chewy skin from a slice of speck that you can’t even eat. A prosciutto bone. These are all traditional ways of ramping up the flavor.

If you cook beans with smoked ribs, there will be a morsel of meat for everyone to eat on the side.

Nowadays, the most popular grah recipe includes sausage. You will see ‘grah s kobasicom’ as a dish in many restaurants and mountain huts. This version of grah is served either with a whole sausage per person. Or you’ll get several sausage slices floating in your bowl of beans.

Learn more about Croatian sausages.

Grah Recipe VariationsHow come we eat so much grah and never get bored with it? Well, here’s the secret. Beans soup comes in many variations.

The basic grah recipe is the same; we just add a vegetable or a carb to spruce up our bowl. Here are the most popular recipes based on grah varivo.

JotaJota is a thick bean soup with sauerkraut. The word jota is widespread in Istria, but the dish is popular throughout Croatia. We also call it grah i zelje.

Pašta FažolPašta fažol is grah varivo with an addition of small pasta. In essence, it’s a Croatian version of the Italian pasta e fagiole.

Grah i KašaThe heartiest of all grah variations, this bean soup is fortified with barley. It’s a beans and barley soup with a smokey meat flavor. Depending on the region, we call it grah i kaša or grah i ričet.

Tips for Leftover GrahYou followed my advice to cook grah for a big feast, but what do you do with leftovers? It sounds wild, but I honestly think leftover grah varivo is a contradiction in terms.

Beans will keep in the fridge for up to 5 days. And, if you have a Croatian knack for grah, you won’t get bored with the taste.

There is no need to refry it or do anything fancy with what’s left in the pot. Just make sure to pop it in the fridge at the optimal time.

Wait for 1-2 hours until the beans have cooled down to room temperature. Put the lid on and leave your grah varivo in the fridge.

Now you have lunch for a few days to come.

Step-by-Step Cooking ProcessReady, steady, let's cook Croatian grah varivo.

PrintCroatian Grah RecipeDive into the rich flavors of our authentic grah recipe, a savory bean stew that's sure to satisfy your taste buds. Discover the secrets to making this traditional dish at home!Course Main CourseCuisine CroatianKeyword one-potPrep Time 30 minutes minutesCook Time 2 hours hoursSoak Time 12 hours hoursTotal Time 14 hours hours 30 minutes minutesServings 8 peopleCalories 385kcalIngredients 500 g dry beans (Cranberry or Borlotti variety) 1 lb * 2.5 l cups water 10 ½ * 1 large onion chopped * 1 tbsp lard/butter * 2 carrots chopped * 2 small potatoes cubed * 3 cloves garlic minced * 300 g lb smoked meat (pork ribs or sausages) 0.6 * 2-3 bay leaves * salt, pepper, sweet paprika to taste * 1 tbsp tomato paste Instructions Soak the dry beans in about 3 l (13 cups) of water overnight or at least for 4-5 hours. * The following day, rinse the beans, cover with fresh water and bring to a boil. Strain immediately. * Heat the lard or butter and sauté the onion to dark golden. Add the carrots and potatoes, and continue sautéing for a few more minutes; then throw in the garlic. * Lastly, add the beans and pour 2.5 l of fresh water over everything. Put the meat in too. Season with salt and bay leaves. Cook on low heat for at least 1.5 hours. * Take 1 cup of mostly potatoes, some beans and the cooking liquid, place in a separate bowl and blend to a smooth paste. This paste will thicken your beans soup instead of a roux. Pour the paste back into the pot. * Season with tomato paste, sweet paprika, pepper and more salt if needed. * Serve in a bowl with a slice of bread. To add a signature Croatian touch, include sliced onion and/or pickled peppers as a side dish. The post Grah Recipe – Yummy Croatian Bean Soup For Every Day And Special Feasts appeared first on Croatia Honestly.

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What are Punjene Paprike (Stuffed Peppers)?Punjene paprike is a dish that every Croatian household enjoys in the warm summer months. In fact, we know that summer has arrived when stuffed peppers take over from sarma. This is a critical detail that every true connoisseur of Croatian cuisine knows.

The name punjene paprike (or filane paprike) translates as stuffed peppers. But the Croatian version of this widespread recipe has a twist that is typical of our cooking. Instead of oven-roasting stuffed peppers, our punjene paprike come in a thick tomato-based sauce.

Why does this matter? Because Croatians love to with a spoon - ‘na žlicu’. We believe that eating food from a deep bowl makes us strong and healthy. And we are not wrong. Soupy meals comfort your tummy and are much less greasy.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now History of Punjene PaprikeStuffing peppers is as old as time in this part of Europe. The tradition has spread from the Ottoman Empire, catching root all over the eastern Mediterranean.

The shape of a pepper is perfect for carving. Whether you stuff them whole or slice them open into boat-like halves, there are limitless options for what you can use in a filling.

Croatian punjene paprike is one of many stuffed peppers dishes - but the one we love most. We keep the peppers whole and stuff them with a meat filling. They are cooked until velvety soft and later combined with a zippy and flavorful tomato sauce.

Browse my free library of Croatian recipes.

Origins and traditional preparation methodsOur authentic punjene paprike recipe has come a long way from the old adopted dish. If you say stuffed peppers to a Croatia, they will imagine a deep pot with yellow peppers, swimming in a red, tomato ‘soup’. There will be a firm meat filling in each pepper, plus more meatballs crammed in between.

Croatian stuffed peppers are always served on a deep plate. Think two peppers and a meatball, cozily immersed in a sea of tomato sauce. A dollop of creamy mashed potatoes on the side. This is a definition of summer comfort.

Regional Variations of Punjene Paprike recipeTwo of my favorite variations of stuffed peppers are both oven-roasted and vegetarian. I make both dishes but I don’t really think of them as punjene paprike (wink, wink). Here’s why.

The Bosnian recipe uses potato filling inside whole peppers. Once the peppers are stuffed, they are laid on the bed of more potato filling and topped with sour cream. The next step happens in the oven, where the peppers get soft and crunchy at the same time. You can only imagine how comforting the potato filling turns out!

My next best variation comes from Bulgaria and Greece. They stuff long red peppers, sliced in half, with feta cheese. Again, after the magic touch in the oven, the dish comes out oozing with flavor and creaminess.

You’ll notice that the biggest difference between Croatian stuffed peppers and their variations is the cooking technique. Our punjene paprike recipe happens on the stove top, the other two roast in the oven.

We get to enjoy the soft, almost gooey, texture of peppers, with plenty of liquid on the side. Others are more on the drier and crunchier side.

Tips for Perfect Punjene PaprikeBecause Croatian punjene paprike are quite unique, you need to know a few things before you dive into cooking.

Core ingredients for Punjene PaprikeYou’ve already learned that Croatian stuffed peppers can only be stuffed with meat. The next thing that sets them apart from other recipes is the tomato sauce. Bring these three elements together, and you will get the list of the main ingredients. Yellow bell peppers, ground meat, and tomato juice.

Now, let’s elaborate on what else you need on your shopping list. There are onions, long-grain rice, and an egg in the stuffing. The meat is a combination of ground beef and pork. Finally, you need salt, black pepper, and sweet (or smoked) paprika seasoning.

To make the tomato soup velvety and oozy, you need to add roux. In this simple technique, a small amount of flour is fried in oil and then scalded with cooking water. Tomato juice goes in last. This gives the sauce its perfect consistency.

Choosing the right type of peppersIf you want to cook authentic punjene paprike, you need yellow bell peppers. Most shops sell a rainbow medley of bell peppers: red, yellow, and green. The yellow bell pepper in the package is NOT the kind we use.

We call the right variety žuta paprika babura. And although it translates as yellow bell pepper, it looks more like a Cubanelle pepper. The skin is yellow-green, and its walls are thinner. Anaheim and wax peppers have the right color, but they are a bit too long.

In the summer, every stall at farmers’ markets has žuta babura peppers. But if you live outside of Croatia, don’t despair. If you can’t find our variety, go for the closest substitute.

Preparing the stuffingThe right choice of meat for the stuffing is crucial. You need a cut that is not lean, such as a pork/beef shoulder. A bit of fat keeps the filling compact, but it also adds airiness.

Never skip sautéing the onion before mixing it with meat. This gives the stuffing the right flavor, with pleasant roundedness and depth. Just remember to let it cool before you bring all the ingredients together.

Finally, use your hands for mixing. The stuffing turns out best when you knead it as if it were a dough. Rely on your sense of touch to know when you have a compact mass of meat that doesn’t stick to the sides of the bowl.

Cleaning and stuffing the peppersIt takes some practice to clean the peppers and leave them whole. Begin by cutting off the part with the stem. Use a small pairing knife to reach deep inside a pepper and remove as much pith as you can. Turn the pepper upside-down and shake off any remaining seeds.

Remember that the stuffing has rice in it, and rice expands as it cooks. This is why we put only as much stuffing as needed to reach two-thirds of the pepper’s height.

When all the peppers are stuffed, place them upright in the pot. They should be wedged inside, with no room to move. Think of that little trick before you pick your cooking dish.

Vegeta substituteLet me come clean: I never use vegeta in my recipes. I don’t like its taste and I am sure it’s not among the healthiest of seasonings. I do, however, have a trick on how to develop a depth of flavor in my dishes.

When I prepare stuffing, I sauté the onion on medium-low heat until it becomes sweet and smokey. Next, I don’t add the entire amount of salt at once. I season each step of the cooking process: onions, stuffing, cooking water, and roux. This technique is the best vegeta substitute I’ve tested over the years. It gives the dish complex aromas instead of a hint of artificial flavoring. Try it!

Common Mistakes to AvoidWith all the tricks listed above, you shouldn’t have any problems with cooking your punjene paprike. Still, there is one little snag that can happen even to the most experienced chefs: too little tomato sauce.

The lack of sauce won’t ruin your punjene paprike recipe. But now that you know how to eat Croatian stuffed peppers, you’ll be the first to appreciate lots of red liquid in your plate.

What usually happens is that everyone gets enough tomato ‘soup’ on the first helping. But if you plan to have leftovers for dinner, you’ll find peppers stranded on the bottom of the pot: sad and dry.

So, plan ahead. Add more cooking water to the pot so all the peppers are submerged.

Serving SuggestionsPunjene paprike have a funny side, too. Most Croatians list them among their favorite food but watch how they eat them. Some will remove the peppers and eat the stuffing alone. Fussy kids won’t even come to the table if there aren’t any meatballs in the pot. No one is happy without a ton of mashed potatoes on the side.

See? We call the dish punjene paprike, but peppers are the least of our concern.

Ideal side dishesThe only side dish worthy of Croatian stuffed peppers is mashed potato, filling at least half of a plate. The vote is unanimous.

Except when you eat punjene paprike as leftovers. Then, you should settle for a slice of bread. Because no one wants to bother Mama with cooking potatoes once again.

Vegetarian And Vegan Stuffed PeppersVegetarians who eat dairy can feast on punjene paprike with potatoes or feta cheese. I mentioned the Bosnian recipe for potato stuffed peppers. Make this dish and watch even the most stubborn carnivore licking their fingers. Red peppers stuffed with feta cheese are just as filling, though you might need some salad on the side.

Vegan stuffing might take some tweaking. You need a binding agent to keep the ingredients together. Otherwise your sauce can end up with crumbs that escape the peppers as they cook.

You can use just parboiled rice as the base of the stuffing. Add lots of herbs and spices, such as parsley leaves, sweet paprika, Mediterranean herbs, etc. Add crumbled tofu or mashed beans. Finally, use flax seed egg or gluten powder to make the stuffing compact.

Explore more Croatian vegan food.

Punjene Paprike Recipe - Step-by-Step GuideWith this detailed guide, your Croatian stuffed peppers will be a success from the first try. When the summer kicks in, pick this dish as a true crowd pleaser.

PrintCroatian Stuffed Peppers Punjene Paprike RecipeThis is a wonderful summer recipe for yellow peppers stuffed with meat and cooked in a tomato-based sauce.Course Main CourseCuisine CroatianKeyword one-potPrep Time 40 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour 20 minutes minutesServings 4 peopleCalories 280kcalIngredients 8 medium yellow bell peppers * 1 medium onion chopped * 2 tbsp sunflower/canola oil * 500 g ground beef from the shoulder (not lean) 1 lb * 250 g ground pork from the shoulder (not lean) 0.5 lb * 3 cloves of garlic minced * 1 tsp sweet paprika * 1/4 tsp black pepper * 2 tsp salt * 1 egg * 75 g long grain rice 1/3 cup * 1 tbsp cold water For the roux: 3 tbsp sunflower/canola oil * 3 tbsp flour * 300 ml tomato juice * 2 tsp sweet paprika Instructions* Wash the peppers and cut off the top part, which includes the stem. Using a paring knife remove any seeds and pith. * Sweat the onion in oil until translucent. Set aside to cool. * Mix the ground meat with the cooled onion, minced garlic, salt, pepper, sweet paprika and egg. * Add in the rice and water and work the filling until it comes together into a smooth mass. * Put some filling in each pepper to reach about 3/4 of the volume (keep in mind that the rice expands). Place the stuffed peppers upright in a pot. * Use the rest of the meat filling to shape 4-5-cm- (1.5-in-) wide meat balls – these are called ćufte. Wedge them between the peppers. * Pour enough water to keep everything covered. Cook on medium heat for 30 minutes. * Make the roux by heating the oil. Mix in the flour and stir until it turns golden. Sprinkle in some sweet paprika and immediately pour in the tomato juice. Let it come to a simmer, then strain if there are any lumps left. * Pour the roux back into the pot with the peppers. Cook for 10 more minutes. * Serve with mashed potatoes. The post Croatian Punjene Paprike – Easy And Authentic Recipe For Stuffed Peppers appeared first on Croatia Honestly.

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What is Crni Rizot?Crni rizot is the Croatian version of the Mediterranean black risotto. In Croatian, it means just that: crni means black, and rižot is a risotto.

This black cuttlefish risotto is a love-or-hate dish. Probably because it’s as black as night. And having a bowl of black blob brought to you at the table is not exactly eye candy.

But here’s what you can do. Skip the part when you eat with your eyes first and let the flavours guide you. The darker the crni rizot, the more potent and brinier its aromas will be. Trust me, you’ll soon be in the lovers’ camp.

Why Crni Rizot is a Culinary GemIn short, because of its colour. Black and viscous cuttlefish ink is one of the most prized ingredients in Mediterranean cuisine. It is the sea incarnate, a primordial seasoning full of umami taste.

The ink hides another secret. It gives crni rizot a deep, velvety texture. Once you bathe your taste buds with its creamy, aromatic juices, you’ll feel coddled and pleasantly lightheaded, as if floating on the bobbing Adriatic Sea.

Ah... the poetry of our crni rizot. What comes next is a more down-to-earth experience. Don’t be alarmed when you see your gums and tongue turn black. Just keep sipping your white wine, and you’ll soon be back to normal.

Ingredients for the Authentic Crni RizotCrni rizot is a cuttlefish risotto, so you’ll definitely need a cuttlefish. Now, let’s see what other ingredients are crucial to make a mouthwatering black risotto.

Arborio RiceRisotto is not risotto if it’s not prepared with arborio rice. Its high starch content makes risotto creamy. As you slowly add stock to the pot, the rice releases its gooey stickiness, giving risotto its signature texture.

There is no point in cooking any other rice variety in the style of risotto. That said, if you have access to carnaroli rice, try using it instead. It’s just as creamy but with sturdier grains. This means you’ll always end up with an al dente effect.

To sum up. Your ideal crni rizot riza is arborio or canaroli.

Cuttlefish or Squid InkCrni rizot gets its black colour from the thick paste-like ink contained in the sac of a cuttlefish.

When you buy a large cuttlefish for a four-person black risotto, there will be just enough ink in its sac. So the logic is simple: use both the cuttlefish and its ink to cook the dish.

Some people prefer to cook crni rizot with baby cuttlefish. Its incredibly soft meat cooks quicker and never turns gummy. The downside is that baby cuttlefish have little to no ink. In this case, you would need to buy cuttlefish ink separately, which is not always convenient.

Aromatic Vegetables (Onions, Garlic, Parsley)Onion and garlic are the foundation of a great risotto. Always take time to chop the onion finely instead of grinding it in a food processor. Mushy onion never releases its natural sweetness.

Add the garlic once the onion is almost done. It takes a couple of minutes to release its best aroma, but if fried too long, it can become bitter.

Parsley is a Croatian go-to herb for almost every savoury dish. When crni rizot is on the menu, however, we broaden our repertoire. Sprigs of rosemary and bay leaves will infuse the risotto with bold herbal notes. Just remember to remove them when the dish is cooked.

Olive Oil and Broth Use any type of olive oil you have at hand. Croatian crni rizot is a delicacy in Istria, and along the Dalmatian coast, so we choose a variety from either region.

Cooking black risotto with vegetable broth gives it elegance and lightness. It’s also quite simple to make. Seafood stock, on the other hand, yields a more potent crni rizot with deep, robust tones.

If you want to use fish stock, make some extra whenever you cook fish soup or a dish with prawns. Keep it in the freezer for a later-day risotto.

Pairing Crni Rizot with WinesA glass of light, dry white wine is a risotto’s best friend. However, when the main ingredient is as rich as cuttlefish, red wine is invited, too.

White Wine RecommendationsWhen in Croatia, have your crni rizot with a glass of Graševina. This dry, medium-bodied wine is made in continental Croatia. But because it’s so refreshing, you’ll find it all along the Croatian coast, especially in the summer.

For a lighter touch, pair your crni rizot with Chardonnay or Pinot Grigio. Or travel to the opposite end and have it with a glass of full-bodied Pošip, native to Korčula island.

Red Wine PairingsRisotto is usually too delicate to stand up to red wine. But with the lush blackness of cuttlefish ink, these two become equal partners. If you prefer reds, know that you have options.

Choose light-bodied red wines, such as Merlot or Cabernet Sauvignon. In Istria, have your black risotto with a glass of Teran. Dalmatians, whose reds are typically strong, have a different approach. They dilute their Babić into a bevanda: half wine, half water.

Don’t worry, bevanda is not a sacrilege. At least not in Dalmatia.

Crni Rizot - A Versatile DishDivine taste is not the only reason why we love crni rizot. This dish is versatile and will make you stand out as a chef on various occasions. You’ll even have to fend off the guests.

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get your cookbook now Appetizer PortionsIf you’re cooking up a storm, crni rizot shines as a starter. It’s aromatic and satisfying and will open a meal with a bang. A small bowl that fits about 6-7 heaped spoonfuls is a big enough appetizer.

Never serve too much black risotto before the main course. You risk using your tummy’s capacity only for this ambrosial dish.

Main Course DelightIn its essence, risotto is a modest dish—a wonderful starter and a tasty mid-week lunch. Crni rizot, on the other hand, is all that but more. With enough power and depth, our black risotto can also be a feast’s headliner.

Serve it in deep bowls as a main course. Put twice as much as you would for a starter. Add some wine, crusty bread, and salad on the side, and you have a winning menu.

The fun part? Cuttlefish risotto is also our mainstay on fasting days. As is all other seafood. Think of Christmas Eve or Good Friday: these are the special times when we abstain from meat but still cook delicious food.

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Leftover TransformationsLeftover crni rizot should be kept in the fridge and eaten the next day. If you don’t like it when rice turns stodgy, make rice balls: arancini.

Shape the risotto into small balls that fit between your hands. Roll them in breadcrumbs and refrigerate. After they have cooled down, fry them in hot oil for 4-5 minutes, turning them so each side gets crispy.

Tips and Tricks for Preparing the IngredientsBefore we head into the kitchen, here are more tips to make your cooking process foolproof.

Cooking the Rice - How to Achieve Perfect TextureFirst, choose the right variety of rice: arborio or carnaroli. Second, stick to the risotto cooking technique. Keep your stock on a light simmer close to the risotto pot. Every now and then, when the rice soaks up the liquid, add a ladleful more.

Risotto is a hands-on cooking method. You need to be glued to the stove: no flipping on the mobile or multitasking.

Turn the heat off when the rice grains are slightly chewy. At that point, the risotto should be more liquid than how you would serve it. Rice has a life beyond your stove and will keep cooking.

Incorporating Ink and Seafood - Fresh Ink and AlternativesAim to use the ink from the cuttlefish you are cooking with. If your fishmonger can’t save the ink sac, there are alternatives. Squid ink and cuttlefish ink are available in small sachets in the frozen section of supermarkets. Finally, there is also powdered cuttlefish ink sold as a spice.

Always mix a teaspoon of hot water with the ink to prevent it from going lumpy. And don’t forget to wear gloves during this step.

How long should you cook the cuttlefish? This depends on its size and age. Baby cuttlefish turn tender in just 4-5 minutes. But a larger sipa (cuttlefish in Croatian) might take 10-12 minutes. Keep in mind that tentacles cook faster than the body.

Garnishing and ServingRestaurants usually serve crni rizot with a bowl of grated Parmesan cheese. I am divided about that.

If it’s a sliver of the premium, aged Parmesan, then yes. Anything else looks almost like an insult. Just think... There is so much flavour in crni rizot; you don’t want grated cheese to take its sea essence away.

Crni Rižot Recipe - a Step-by-Step Cooking Guide PrintCrni Rizot - Black RisottoBlack or cuttlefish risotto is a popular Croatian dish: we call it crni rizot.Course Appetizer, Main CourseCuisine Croatian, MediterraneanKeyword Christmas, EasterPrep Time 20 minutes minutesCook Time 20 minutes minutesRest Time 10 minutes minutesTotal Time 50 minutes minutesServings 4Calories 300kcalIngredients 500 g clean cuttlefish, plus cuttlefish ink sac 1 lb * 3 tbsp olive oil * 2 medium onions finely chopped * 3 cloves of garlic minced * 150 ml dry white wine 2/3 cup * Salt and pepper to taste * 1 sprig rosemary * 1 bay leaf * 240 g arborio rice, washed 1 1/3 cups * 1 tbsp hot water * 2 tsp tomato paste * 1 tbsp butter * 750 ml fish or vegetable stock 3 cups * 2 tbsp chopped parsley leaves * Parmesan cheese to taste optional Instructions Get cuttlefish from a fishmonger. Ask them to clean it for you and to reserve the ink sac. It is far better to use the ink from the cuttlefish you will prepare than to buy it separately. If you want to get a really black risotto, choose a bigger cuttlefish. Small/baby ones are softer, but they don't have much ink. * Heat oil in a heavy-bottomed pan. Add the onion and sauté until it turns golden and translucent, about 10 minutes. Add minced garlic at the end. * Cut the cuttlefish body into 1.5-cm- (0.5-in-) squares and chop the tentacles into similar pieces. Add them to the pan and simmer for 10 minutes. Pour in the wine and allow it to come to a boil. Season with salt and pepper, then add the rosemary and bay leaf. * When the liquid has reduced, add washed rice and leave it to sop up the rest of the juices. This step is crucial because the rice will catch all the aromas at the beginning. When you have no liquid left, begin adding the stock, little by little, stirring occasionally. It should take about 18-20 minutes to use up all the stock and cook the rice al dente. * Pierce the ink sac and squeeze the contents into a cup. Mix with 1 tbsp of hot water. Then pour into the risotto. Use gloves for this step to avoid staining. * Finally, stir in the tomato paste. Take the rosemary and bay leaf out. Turn the heat off, add butter and leave to stand for 5-10 minutes. * Garnish with parsley. Serve warm, with Parmesan cheese to taste. The post How to cook crni rizot: try our delicious black risotto recipe appeared first on Croatia Honestly.

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What is Gulas?A thick and hearty meat stew, gulas is a perfect dish to lift up your spirits and give you an energy boost. Croatians love gulas for various reasons.

First, we love to eat our main course from a deep dish with a spoon. We think anything na žlicu (soupy food eaten with a spoon) has health benefits. And we are not wrong about this.

Second, to get a dish with such a gooey, viscous texture, you must cook everything in one pot. This makes gulas a perfect mid-week food. Once all the ingredients are in, you set your timer and go about your day. 2 hours later, there's a bowl of fragrant tender meat that magically appears.

Finally, gulas is our go-to dish for big get-togethers and celebrations. A large pot of gulas can feed lots of hungry guests. On such occasions, we will cook it outdoors, in a cauldron, and invite everyone to gather around the fire. People will take turns stirring gulas, and lots of white wine will be passed around.

Cooking gulas in a cauldron for a large celebration.

Now it's time to dig deeper into the cooking method and discover recipe variations across Central Europe. This will help you imagine what goulash tastes like.

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Different Regional Types of GulasCroatian GulasBoth the dish and the word gulas came to Croatia from neighbouring Hungary. We changed the original Hungarian spelling (gulyás) into gulaš, but kept the pronunciation: goo-lush.

The basic recipe stayed the same. We stuck to beef as the main meat choice, following the word's etymology. Gulyás in Hungarian means a herdsman or a cowboy.

This, however, is not the end of the gulas story. Traditional Croatian gulas can be soupier and include potatoes. Or it can be reduced into a thicker version, served with pasta on the side.

This recipe will teach you how to make goulash with potatoes. It's one of the most frequent lunch menus in Croatian restaurants. Usually served as gablec (brunch), a bowl of this gulas will keep you going throughout the day.

Hungarian GulyásThere is a special kind of Hungarian gulyás that is very popular in eastern Croatia. We call it čobanac. Here, too, language speaks of the dish itself. Croatian word čoban also means a herdsman, but not exclusively a cowboy.

Čobanac was originally prepared outdoors with the meat that herdsmen procured from the fields. Each man would bring a piece and put it in the cauldron to slowly cook. Over time, čobanac became known as gulas with three types of meat.

The classic čobanac recipe will always include beef, wild boar and pork. Sometimes, pig trotters are added, which makes it extra rich and viscous. Instead of potatoes, čobanac has egg dumplings swimming around in the sticky meat juices.

Czech GulášThe thickest of all gulas varieties, Czech guláš has a special place in our cuisine. We took over the cooking and serving methods, but we changed the types of meat.

Instead of using beef, we make this rich stew with game meat. Our gulas od divljaci (game goulash) can include venison and/or wild boar, but the meat must marinate in red wine overnight.

The result is heavenly. The meat is gloriously tender, and thick juices burst with deep, complex aromas. The best side dish is light and fluffy yeast dumplings.

Key Ingredients for Gulas RecipeWhen we think of gulas, we think of its two components: meat and the surrounding juices. Both need to have great taste and texture. So, let's see what's needed to achieve this mastery.

Searing meat is the start of every great gulas. Choose oil with high smoke point (sunflower or canola oil) or pork lard – this is what we use in Croatia. Browning meat at high temperatures helps it turn tender in the long run.

Next, the juices. Sticky and aromatic gulas sauce is made with lots of onions. But they need to sauté properly. Always chop the onion (don't blend it into mush) so that it can caramelize and release its natural sweetness.

To give gulas its signature acidic kick, we need wine and tomato paste. A very thick gulas will call for chopped tomatoes, too.

The rest of the magic happens over time, as gulas cooks.

Main Meat ChoicesThe best cut of beef for gulas is the beef chuck or the braising steak. This is the neck and shoulder part of the cow, also known as stewing meat, because it turns velvety soft after a few hours of slow cooking.

Don't use beef rump or leg for gulas – these cuts are too dry. When adding game meat to the pot, allow extra time for a marinade. Any dry, non-fatty cuts must be tenderized in a wine-based marinade overnight.

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get your cookbook now Essential Spices and HerbsThe basic gulas seasoning includes salt and pepper. Croatians love to use sweet (and spicy) red paprika powder to give the dish some smokiness and colour. This goulash with potatoes also includes caraway seeds – a typical continental flavour.

Herbs will deepen the aroma of gulas juices. You can use bold Mediterranean herbs, such as sage, rosemary and thyme.

Unique Ingredients that Add FlavourTo balance all the flavours, you might want to add a few secret ingredients. If you stick to the basic seasoning, your gulas will have a nice, rounded taste. There will be harmony between salty, acidic and spicy components.

Now, if you want extra depth, you need something sweet. To achieve that, add a splash of orange juice or sweet wine. Your gulas won't taste sweet, just more intense.

Vegan and Vegetarian Gulas OptionsRegardless of its etymology, the word gulas in Croatian can mean any thick stew. Even those without meat. For example, pescatarians can enjoy squid and broad beans gulas or the one made with octopus and chickpeas. Let's check out other meatless options.

Plant-based Protein SubstitutesThere is a dish in Croatian called coravi gulas (blind gulas). It used to be a very cheap meal with no meat in it. Use this as a base to build your own plant-based gulas with tofu or tempeh.

The most important step is to sauté the onions on low so they caramelize and turn mushy. Add the potatoes and the seasoning and cook them until fork tender. Only then, add cubed smoked tofu or tempeh.

Creative Vegetable CombinationsCroatian mushroom gulas is a dish that even meat eaters adore. It's made with porcinis and at least two other types of mushrooms. Porcini mushrooms can be fresh or dried, but you must have them as a base – their flavour is exceptional.

Mushroom gulas takes less time – only until the potatoes become fork-tender. It's very aromatic and rich. And if you eat dairy, add a splash of sour cream at the end to make it even thicker and bolder in taste.

Gulas and Food PairingsGulas is a perfect one-pot recipe, but this doesn't mean we skip side dishes. Here are some great choices for various types of gulas.

Ideal Side DishesWhen you make this gulas recipe, you will have plenty of potatoes in your gulas bowl. Your dish will be nourishing and soupy, which only calls for a nice piece of bread on the side. Croatian goulash with potatoes always comes with a basket of bread in restaurants. The best kind is cornbread or any other rustic country bread.

If you want to make a thick gulas, similar to our game goulash, you’ll need to adapt this recipe. Add a tin of chopped tomatoes and halve the amount of wine. Include orange juice as suggested. Aim for a ragout-like texture, which means adding less beef stock.

With this type of dish, you will want some pasta on the side. Homemade njoki are a great match, but you can boil any other dry pasta. Even instant polenta makes a nice combo.

Perfect Beverages to Complement GulasWine is the perfect match for gulas. A more robust gulas calls for red wine, while this gulas recipe pairs best with light, dry white wine.

Even better, make a white wine spritzer (we also call it gemišt) and wait to be wowed. There is an inexplicable chemistry between gulas with potatoes and a glass of fizzy spritzer. Maybe because there is white wine in the dish so your bowl and glass begin to converse.

In any case, remember that this gulas is your best hangover cure, too. It's something to do with its acidic kick that remedies all kinds of excesses.

Step-by-Step Cooking Process PrintTraditional Croatian gulasA hearty beef stew with potatoes cooked in the traditional Croatian style with potatoes.Course Main CourseCuisine Central European, CroatianKeyword one-potPrep Time 15 minutes minutesCook Time 2 hours hours 15 minutes minutesServings 4 peopleCalories 420kcalIngredients 1 kg beef (from chuck or for stewing) 2.2 lbs * 2 tbsp lard/vegetable oil * 1 tsp caraway seeds * 5 medium onions chopped * salt and black pepper to taste * 2-3 tsp sweet paprika * 1 tsp hot paprika * 3-4 bay leaves * 400 ml dry white wine 2 cups * 4 large potatoes cubed * 1 tbsp tomato paste * water/beef stock * 50 ml orange juice (optional) 1/4 cup InstructionsChoosing the right type of gulas meat The best cut of beef for stews is beef chuck. It is fattier and more succulent than beef round so whenever you get a chance, get beef chuck. When preparing meat for stews, don't be scared of added fat. Remove the sinew but leave the fat – this will give a heftier and deeper gusto to your goulash. * Cut the meat into chunks and remove any remaining sinew. In a heavy-bottomed pan sear the meat in lard or oil, making sure it browns on all sides. Scoop it out of the pan. * Throw the caraway seeds in the same fat and fry for 1-2 minutes or until they begin to pop. Sautéing the onion properly Sauté the onions in the same fat until translucent. Sprinkle on some salt and cook for 10-15 on medium heat. Add a splash of water if they start to stick. * When the onion becomes slightly mushy, put the meat back in and cook for 30 minutes, gradually adding water or beef stock. Seasoning the gulas Season with salt, pepper and both types of paprika. Add bay leaves. Pour the wine in and simmer without the lid for 5-10 minutes so the alcohol can evaporate. * Add the potatoes and pour in enough water or stock to generously cover the contents (reaching about 3 cm (1 in) above). Put the lid on and simmer on low heat for 1.5 hours or until the potatoes are soft and crumbly. * At the very end, add tomato paste and stir to combine. The post How to make a traditional Croatian gulas: quick and easy recipe appeared first on Croatia Honestly.

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What is Ajvar? Ajvar is one of the most popular vegetable spreads in Croatia. The sweet and smokey aroma from roasted peppers keeps well in the jar to remind you of hot summer days and their abundance.

Making ajvar is so ingrained in our cuisine that we can't imagine zimnica (pickles and preserves) without it. As such, we would never make ajvar outside of September, when red peppers and eggplants become ripe and juicy under the hot sun.

Being in tune with the seasons means getting the best aroma from the vegetables. And in the winter, when we open a jar of ajvar, our nose is flooded with the whiffs of delicious, carefree summer.

Spend time with a Croatian family during the ajvar season, and you'll notice two things. First, there is a task for everyone, so all family members gladly partake in making it. Second, we exchange jars of ajvar with neighbours and friends. Not so much to compare recipes but to convey our feelings of closeness.

Why? Ajvar is a labour of love because making it takes time and effort. So, we give and receive it like any other expression of such deep feelings.

Ingredients for Ajvar Recipe Ajvar is made with red peppers and eggplants (aubergines), which are first roasted and then cooked into a thick consistency. There are other spices added to ajvar as it cooks. But minimal seasoning is needed if you pick the right vegetables at the right time – when they are ripe.

Main Ingredients For Ajvar RecipeRed peppers (capsicum) and eggplants (aubergines) are the basic veggies that make ajvar so tasty. They are roasted without any seasoning. But once you grind them and are ready to start cooking ajvar, it's time to add more ingredients.

First, there is vegetable oil, which is essential for a creamy ajvar texture. Oil is added in increments, so I like to include olive oil just before ajvar is cooked. Next is salt, black pepper, garlic, and vinegar.

Optional Additions for Flavor EnhancementChopped fresh parsley leaves will give your ajvar more complexity in flavor. The green seasoning also looks nice when ajvar is served or spread on a slice of bread.

The most essential optional ingredient is chilli. If you want spicy ajvar, adding chilli flakes as it cooks is easiest. The amount, of course, depends on how much heat in the food you find enjoyable and tolerable!

Choosing the Right Peppers and Vegetables Not every pepper or eggplant produces excellent ajvar. You must know which varieties to pick to get the most out of their natural flavor. Red Bull's horn pepper is the best type of pepper. It's mild and sweet and develops a fabulous smokey aroma when roasted. It's also effortless to peel. And since lots of peeling is involved in making ajvar, you will want to get this variety of peppers.

If you can't find red Bull's horn peppers, look for other red, long, and sweet-tasting varieties. Try red cubanelle peppers or red banana peppers.

Eggplants need to be dark purple, the variety that ripens in the late summer. Our go-to type of eggplant in Croatia is called 'Diamond', but 'Black Beauty' also delivers excellent results. Both are praised for not being bitter at all. I suggest not using other kinds of eggplant, such as striped or white.

Variations of AjvarAjvar comes in several versions, depending on its flavour and cooking method. If you're only eating it, you will be interested in its taste. But if you're a home chef, you can also pick your favourite culinary technique.

Mild vs. Spicy AjvarMild ajvar has a lovely sweet note that naturally comes from red bull's horn peppers. The right type of eggplant, with no bitter aftertaste, gives it creaminess and a pleasant tang. There is no need to add chilli flakes to achieve this balance of flavours.

However, if you prefer ajvar with a kick, you'll want to add chilli flakes as ajvar cooks down into a thick texture. It's better to add chilli flakes than raw chillies to keep the soft and gooey texture. Raw chillies don't blend in with the rest of the vegetables. Even if you love spicy food, stick to a reasonable amount of chilli flakes. You want to avoid overpowering the aromas of fresh vegetables and burning your tongue.

Sweet Ajvar Twist Ajvar made from roasted veggies doesn't call for added sugar. This is the benefit of red Bull's horn peppers. As they roast, their sweetness is enhanced until it becomes almost honey-sweet.

When pressed for time, some people cook the vegetables instead of roasting them. In this version of the ajvar recipe, you will want to add some sugar to the pot while the vegetables cook. Ajvar will end up with the same note of sweetness as the one from roasted vegetables. This is just a matter of adjusting the seasoning because we used a different cooking method.

In essence, there is no sweet ajvar that tastes like a dessert. Nor is it ever served as a sweet dish.

Ultimate cookbook of traditional savory Croatian DishesThis glossy, full color edition boasts: 100 step-by-step recipes, 386 pages, 700 images & expert cooking tips

get your cookbook now Smoky Flavors in Ajvar People will say there is almost no difference between ajvar with cooked and roasted vegetables. I disagree. There is only one way to achieve the alluring smokiness of ajvar: roast the veggies. Or even better, grill the vegetables on a wood-fired grill to kick it up a notch.

Remember, making ajvar is a ritual that takes time. So why not set aside a weekend to produce the best ajvar ever? My preferred way of preparing ajvar is to go to my Mum's house, where we have a large grill, and prep the vegetables slowly... Turning each pepper and eggplant over a flame until they get charred and smokey.

Serving SuggestionsPaired with ćevapi or spread on warm, just-baked bread, ajvar is food that seems straight out of paradise. It's also perfect for all those picky eaters who must be force-fed vegetables. Remember this next time you're having a hard time getting your kids to eat their five veggies a day.

Traditional Pairings with AjvarWhenever you order grilled meat in a Croatian restaurant, a dollop of ajvar will be served on the side. Ćevapi with ajvar is another time-tested combination. Even when you get them tucked inside a lepinja (flat bread), you will get a little blob of ajvar as a side dish. Ajvar is a perfect match for any meat. You can order it as an extra if it's not included on a plate. All restaurant menus have it listed.

Ajvar as a Dip or Spread There are more ways to eat ajvar aside from dipping ćevapi into it. Don't think of ajvar only as a relish or a dip. It becomes one of the tastiest spreads when you make it thick enough following my ajvar recipe. Imagine freshly baked country bread topped with a thick layer of ajvar. It melts in your mouth.

Finally, it's not uncommon to devour ajvar straight from a jar. My husband Nik does this in the wee hours when the hunger strikes. He opens the fridge, gets a spoon and fills his mouth with ajvar like there is no tomorrow.

Storing and Preserving AjvarAjvar, made in the late summer, can last the whole year. It rarely does, though, because we eat it in a few months. But if you store it correctly, you can enjoy it well into the following year when it's time to make a fresh batch.

Proper Storage TechniquesIf you use red Bull's horn peppers to make ajvar, you won't have to worry about storing it. This pepper variety is not watery, so as you cook ajvar, all the moisture evaporates. The goal is to reach a thick, marmalade-like consistency.

With such texture, you only need sterilized jars and some oil to produce ajvar for a year. This ajvar recipe below shows you another critical step. Once ajvar is portioned into jars, we add a tiny layer of hot oil to float above the vegetables. This seals ajvar from the air and prevents it from going mould.

All the air escapes when you close the still-warm jars and let them cool gradually. Your ajvar is hermetically closed. Then, store it in a pantry or room slightly cooler than the rest of your house.

Freezing Ajvar for Long-Term UseYou rarely need to freeze ajvar. I can think of a single occasion when you might want to consider this. Once opened, a jar of ajvar needs to be refrigerated and eaten within a week. In my family, this is never a problem.

But if you open a jar and need to go away for a while, then freezing what's left is a good idea. Transfer the contents of the jar into a plastic container and freeze your ajvar until you return home. This is the best no-waste policy.

Video Tutorial On How to Make the Best Authentic Croatian AjvarIf this is your first time making ajvar, you can follow along with the video below. I will show you how to grill, peel, and grind the vegetables. Then you'll see what ajvar looks like as it cooks and how we properly store it. It's a foolproof ajvar recipe.

Browse more free Croatian recipes.

Ajvar Recipe - Step-by-Step Guide PrintAjvar Recipe: Step-By-Step GuideAjvar sauce, relish or spread is a traditional Croatian food made with roasted peppers and aubergines (eggplants).Course Side DishCuisine Croatian, MediterraneanKeyword sidesPrep Time 2 hours hoursCook Time 4 hours hoursRest Time 12 hours hoursTotal Time 18 hours hoursServings 70 servingsCalories 160kcalIngredientsAjvar vegetables 7 kg bull's horn peppers 15.5 lbs * 3 kg aubergines (eggplants) 6.6 lbs Ajvar Seasoning 300 ml oil (2/3 sunflower/canola + 1/3 olive oil) 1 1/3 cups * 60 g sea salt 1/4 cup * 2 tbs black pepper * 2 tbs red chilli flakes * 40 ml wine vinegar/apple cider vinegar 2.5 tbsp * 12 cloves of garlic minced * 3 tbsp chopped parsley * 100-150 ml hot sunflower/canola oil for preserving 1/2 - 2/3 cup Instructions Preparing the Vegetables Wash and dry the peppers and aubergines but leave them whole. Make the fire and grill the peppers 5-7 minutes on each side, allowing them to get charred. Grill the aubergines for 7-8 minutes on each side. Roasting Peppers for Maximum Flavor Alternatively, make ajvar in the oven by roasting the vegetables at 240 ºC (460 ºF) for the same amount of time. Prick the aubergines with a toothpick all over before roasting them. * Place the grilled vegetables in a large dish, cover with a clean kitchen towel and set them aside to 'brew'. * While they're still warm, peel the vegetables, deseed them and remove the stems. Place them in a large strainer and leave overnight, allowing all of the juices to drip out. Mixing the Ingredients The following day, run the vegetables through a meat grinder. Do not blend in a food processor or any other appliance because they will turn too mushy. A meat grinder is the only option. Adjusting Consistency and Texture Pick a very large heavy-bottomed saucepan and place the ground vegetables in it. Set the heat on low and the timer for 3 hours. Once the mixture gets warm, begin adding oil every 20 minutes so that the ajvar becomes creamy. Stir constantly. Ajvar can easily stick to the bottom. * After 1 hour, add salt, pepper and chilli flakes. Stir more. Near the end, add minced garlic, chopped parsley and vinegar. Spoon out some ajvar on a plate, let it cool down and do a taste test. Adjust the seasonings to taste. * Sterilise the jars you'll be using in the oven. When they are dry, ladle or spoon in the ajvar. Clean the brims of the jars with a paper towel. * Heat the oil in a small pot and pour a little into each jar so that a thin layer sits on top of the ajvar. Screw the lids on. Cover all the jars with a towel and allow them to cool down gradually. The post Authentic Ajvar Recipe: How To Make The Famous Croatian Spread appeared first on Croatia Honestly.

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How do you know when to bake these gorgeous bird shaped bread rolls? When you hear the birds chirping outside your window. Then it’s time.

Just before the spring arrives, our birds fall in love and make a nest. All this happens on or around Valentines Day, says the legend from the northwest Croatia.

This bird bread rolls recipe comes from Međimurje. It’s the part of Croatia where my Mum grew up and where they bake love bird buns to celebrate the marriage of birds. Ftičeki se ženiju, they say.

I never met anyone who can resist these puffy, adorable bird buns. Children squeak with joy when they see them. And in the old days, when my Mum was a child, soft, bird-shaped buns were hidden in tree tops for them to find.

On the night before Valentines Day, life-sized bird bread rolls were baked and placed on the branches of fruit trees. Perched like that in the orchard, they looked uncannily real, with a beak, tail and puffy wings all made by twisting the dough. Kids barely slept with excitement. They knew there would be treasure hunting the next day.

These days we celebrate Valentines Day eating out in restaurants. But if you have a baking bone and want to get your whole family jump with joy - try this recipe.

Our bird shaped bread rolls are a lightly sweet pastry which is excellent with a morning cup of coffee. But if you wrap it with a piece of bacon, you’ll get an eye-catching cocktail treat. So, save a few rolls for that special dinner (wink!).

Croatian bird bread rolls recipe PrintCroatian bird shaped bread rollsThese tiny buns shaped as birds are baked for St. Valentines Day. We say that the birds are getting married and believe that this is the first herald of spring.Course SnackCuisine CroatianKeyword finger-foodPrep Time 45 minutes minutesCook Time 20 minutes minutesProof Time 45 minutes minutesTotal Time 1 hour hour 50 minutes minutesServings 6 peopleCalories 235kcalIngredientsFor the dough: 500 g bread (strong) flour, plus more for shaping 4 cups * 7 g dry yeast 2 ¼ tsp * 50 g sugar ¼ cup * 7 g salt 1 tsp * 280 ml milk, lukewarm 1 cup + 1 tbsp * 60 g butter, melted ¼ cup * 25 ml yoghurt 1 ¾ tbsp * 25 ml vegetable oil 1 ½ tbsp For the decoration: 24 peppercorns * 1 egg yolk, whisked * 10 ml milk 2 tsp InstructionsMixing the dough Sift the flour into a mixing bowl. Add the yeast, sugar and salt, and whisk to blend evenly. * In a separate bowl, combine lukewarm milk, melted butter, yoghurt and oil and stir to get a smooth mixture. Pour it into the flour mix. * Bring the dough together with a spoon, then switch to the stand/hand mixer fitted with a dough hook(s). Work the dough for 2-3 minutes until smooth and velvety. * Transfer the dough ball to a clean bowl, dust it lightly, cover with a kitchen towel and leave to proof in a warm place for 45 minutes. Shaping the dough Turn the dough onto the lightly dusted work surface. Divide it into 12 equal pieces. Be precise and use the kitchen scale for aesthetics: each piece should weigh 78 g. * Shape each piece into a small dough ball by folding the edges into the centre. Then flip the dough so it sits the seam-side down. Cup it loosely with your hand and push it against the work surface in a circular motion. Cover the dough balls with cling film. * Without further resting, shape the first dough piece into a 25-cm- (9-in-) long rope that is narrower in the middle with bulkier ends. * To shape the love bird, fold the left end over the right one to make a loop. Next, run the left end underneath and then through the loop. The end that surfaces is the bird's head. The right end that sits underneath the knot is the tail. Deecorating the dough Continue the shaping by pinching the head to create a tiny bulge: this is the bird's beak. Make a tiny cut into the beak with the scissors: now you have a singing bird. Using a toothpick, press peppercorns into the bird's face to give it eyes. Finally, stamp the tail with a fork. * Continue shaping the birds, then place them on a baking tray lined with baking paper. * Preheat the oven to 200 °C (400 °F). * Whisk together the egg yolk and milk and brush each bird bun with this egg wash. Make sure to reach the eyes, too, as they tend to fall out. In fact, I always push them in with the toothpick once again so they don't pop out while baking. * Bake the buns for 20 minutes until they turn golden brown, especially their heads. * Eat them warm on the same day or for breakfast the following morning. Croatian Savoury Baking cookbook50 step-by-step recipes for bread, burek, pies, pastries and snacks. 288 pages, 500* images & expert baking tips

get your cookbook now The post How to bake attractive bird bread rolls for Valentines Day appeared first on Croatia Honestly.

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Soparnik is one of the simplest and most delectable Croatian dishes. You can think of it as Croatian pizza or a kale pie. But let’s unravel these comparisons to whet your appetite.

Why Croatian pizza?The first time I had soparnik, I crashed a village party in Poljice. The dish was made for a group of German tourists and I sneaked my way into the hungry crowd. When soparnik arrived on a large wooden board, German youngsters explained: ‘Pizza is here!’.

I immediately frowned. ‘This is nowhere near pizza’, I began explaining, slightly annoyed at their rushed comparison. But the more I thought of it, the easier it was for me to agree.

Soparnik is made of simple dough - just flour, water and salt. Unlike pizza, it’s not even proofed. But the filling ticks all the boxes a classic pizza should. It’s cheap, available and delicious.

We could say that soparnik is a kale pie. Because in the local dialect, kale (zelje) means dark leafy greens. But there is no actual kale inside the two sheets of dough. Soparnik is filled with a mix of Swiss chard and onions.

Poljica, the area inland from Omiš, is the cradle of soparnik. This is where the unique baking technique was invented - a touch that gives soparnik its magical aroma.

Once the soparnik dough is rolled out and filled, it goes straight onto the hot hearth. Embers are placed on top so the dough is fully buried underneath. When soparnik is done, it comes out all dusty with beautiful dark brown specks.

Just like with pizza, it’s the baking technique that matters. But there is a way to make soparnik in your home oven. This recipe will teach you how.

Why is Croatian soparnik so special?Although soparnik is protected as Croatia’s intangible cultural heritage, it’s almost impossible to enjoy it in Croatian restaurants.

Even in Poljica and nearby villages, this savoury pie remains elusive. The locals told me, ‘This is because no one will make it for just two people’.

If you’re set on sampling soparnik, this hunt for it could get annoying. Why so much talk if you can’t eat it at every corner in Croatia?

But once you get lucky enough to share a slice with the locals in Poljica, you’ll understand the deeper meaning of this green pie.

Soparnik (zeljanik or uljanik) was always food for the community. When a gigantic wheel of dough arrives from the hearth, it is sliced into diamond-shaped portions. The middle ones (usually 4) are removed and replaced with a glass (bottle) of wine. You are invited to reach for your share of soparnik only after everyone has a sip.

In Poljica, soparnik was lunch for those working in the field. To add substance to the light Swiss chard and onion filling, the pie’s crust is bathed in garlicky olive oil, a taste that lingers even when you must return to your chores.

Croatian Savoury Baking cookbook50 step-by-step recipes for bread, burek, pies, pastries and snacks. 288 pages, 500 images & expert baking tips

get your cookbook now Now that you know the whole ritual of eating soparnik, it’s time to bake it at home. Here comes my soparnik recipe.

Browse other recipes in my library.

Oven-baked soparnik recipe PrintSoparnikThis authentic Croatian kale pie is usually baked in glowing embers, but this recipe shows you how you can bake it in the oven, too.Course Main CourseCuisine CroatianKeyword bread, ovenPrep Time 30 minutes minutesCook Time 35 minutes minutesRest Time 1 hour hourTotal Time 2 hours hours 5 minutes minutesServings 4 peopleCalories 370kcalIngredientsFor the dough: 500 g bread (strong) flour, plus more for rolling 4 cups * 7 g salt 1 tsp * 270 ml water, lukewarm 1 cup + 1 tbsp * 20 ml olive oil 1 ½ tbsp * 7 ml apple cider vinegar 1 tsp For the filling: 350 g Swiss chard, cut into strips 0.8 lb * 1 small onion finely chopped * 12 g salt 2 tsp * 20 ml olive oil 1 ½ tbsp For the coating: 3 cloves of garlic minced * 20 ml olive oil 1 ½ tbsp Instructions Sift the flour into a bowl. Add the salt and blend evenly with a hand whisk. * In a separate bowl, combine water, oil and vinegar. Pour this liquid into the flour and mix with a spoon to make a rather shaggy dough. * Switch to a stand mixer with a dough hook and work the dough for 5 minutes at medium speed until it becomes a smooth ball that doesn’t stick to the sides of the bowl. * Turn the dough onto your kitchen surface and give it a few kneads. * Divide the dough in half. Shape each piece into a ball and wrap them in cling film. Leave them to rest at room temperature for 1 hour. * In the meantime, prep the Swish chard by removing the white stalks (you can save them for a different dish). Cut the leaves into thin strips. Wash them thoroughly and shake off excess water. It is best to run them through a salad spinner. * Finely chop the onion and add it to the Swish chard. Season with salt and olive oil, and combine. * Preheat the oven to 200 °C (400 °F). * Take a round baking pan and turn it upside down. Cut out a piece of baking paper that fits on the pan. Set aside. * Roll out the first piece of dough into a round shape, just slightly larger than the lined pan. The dough should be about 2 mm (0.08 in) thick. As you roll it out, flip it over several times and use that additional flour whenever it starts to stick. * Place the rolled-out dough on the lined baking pan. Spread the filling evenly on top of the dough. * Roll out the second piece of dough and place it on the filling. Cut off any bits of either layer that are thick or overhanging. * Going around the dough, pinch and twist the bottom and the top layer of the dough together to get a wavy seam. Poke the top all over with a toothpick or a fork. * Bake for 30-35 minutes. The soparnik will inflate as it bakes at some point, but it will quickly come down. This is why we poked the dough beforehand. * Take the soparnik out and slide it onto a large wooden board. Remove the baking paper from underneath. * Combine the minced garlic with olive oil and brush the top of the still-hot soparnik with it. * Leave to rest for 10 minutes. Then cut the soparnik into diamond-shaped pieces. Use a pizza wheel knife or a regular bread knife. Eat warm or cold but on the same day. The post Authentic soparnik: the easiest way to bake Croatian kale pie in the oven appeared first on Croatia Honestly.

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Croatian cheese puffs are a home baker’s best friend. You will love them for so many things.

First, pogačice sa sirom are easy peasy to make. The dough is so simple, you can even enlist your teenagers to make it.

It’s quite likely that you have all the ingredients in your fridge on any given day. So, they make a great last-minute snack. Psst, keep that a secret. Otherwise, you’ll be asked to produce them every time someone has a late-night craving.

Your guests will adore them. Everyone will ask you for a recipe and your party will be the most talked about social event.

With very little effort, you’ll impress your friends with a homemade savoury snack. Serve them next to crisps (chips) or other store-bought munchies and see which tray takes the prize. Hint: it will always be the home-baked stuff.

The original recipe for cheese puffs uses Croatian cottage cheese, but you can use any soft and creamy type. The rest of the ingredients, butter, flour and egg, are all household staples.

When it comes to the choice of toppings, caraway seeds are the pogačice’s signature flavour. But this dough is easygoing and will let you be as creative as you wish.

Now, before getting down to baking pogačice, keep one thing in mind. Most guests won’t stop until they’ve gobbled up at least 10, so a big party might require baking in batches.

Croatian Savoury Baking cookbook50 step-by-step recipes for bread, burek, pies, pastries and snacks. 288 pages, 500 images & expert baking tips

get your cookbook now Croatian cheese puffs recipe PrintCheese PuffsCroatian soft cheese puffs are an ideal snack for a house partyCourse SnackCuisine CroatianKeyword finger-food, ovenPrep Time 30 minutes minutesCook Time 34 minutes minutesRest Time 2 hours hoursTotal Time 3 hours hours 4 minutes minutesServings 8 peopleCalories 230kcalIngredientsFor the dough: 350 g all-purpose flour 3 cups * 7 g salt 1 tsp * 250 g unsalted butter, cold, cubed 1 cup * 350 g cottage cheese 1 ½ cups For the topping: 2 egg yolks whisked * 5 g sour cream 1 tsp * 1 small pinch of salt * 15 g caraway seeds/sesame seeds/coarse salt 1 ½ tbsp Instructions* Sift the flour into a mixing bowl. Add the salt and whisk to blend evenly. * Rub the cubed butter into the flour until the dough looks crumbly. Add the cottage cheese and mix it in with your hands. The dough will be quite wet. * Transfer the dough to the work surface and shape it into a ball. Use a few sprinkles of flour if you need to. Divide the dough in half and flatten the pieces into disks. * Wrap each piece with cling film and leave them in the fridge for about 2 hours. * Before rolling out the dough, preheat the oven to 200 °C (400 °F). Line 2 baking sheets with baking paper. * Lightly flour the work surface. Unwrap the first dough disk and thin it out with a rolling pin. Leave the other piece of the dough in the fridge. Flip the dough several times until it is about 1 cm (0.3 in) thick. * Use a round 5-cm-(2-in-) wide cookie cutter to shape the puffs. Make the cuts as close to each other as possible so you don't have too many dough scraps. * Collect the dough scraps and knead them back into a ball. Roll it out to the same thickness and repeat the shaping process. Do this only once; kneading the dough too many times will make it too tough. * Arrange the puffs on the baking sheet. Whisk together the egg yolks, cream and salt. Brush a thin layer on each patty. * Sprinkle some caraway seeds on each one. Experiment with other toppings, such as sesame seeds, coarse salt or crushed pepper. * Bake the puffs for 16-17 minutes until they turn golden. Do the same with the other dough disk. Let the puffs cool slightly before serving them. The post Cheese puffs recipe: a must-have snack at your house party appeared first on Croatia Honestly.

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I am a perfectionist. Each recipe I put in my cookbooks was tested not once but as many times as necessary to make it infallible.

When you’ve done things a certain way all your life, you don’t even consider an alternative. So, you can imagine my surprise at the following question, which tends to repeat time and time again: ‘Did you really cook/bake all of these dishes?’.

I remember how angry I felt the first time I got asked this. ‘But how else would I write a cookbook?’ I thought. I took the question way too personally. If any of you asked me this some time ago, I apologise if I snapped at you

In my mind, a cookbook author should collect, design, test and write the recipes so anyone can replicate them in their kitchen. But as I browsed cookbook sections in bookshops, I started to understand the reasons behind that annoying question.

One of the happiest moments for the author is the first contact with the cookbook

Cookbooks are mass-produced. And many feature recipes without photos or any other proof that the author tested them.

I understand the pressure in the publishing industry. Culinary trends change year in and year out, and authors must constantly spew new content. But cookbooks are a highly demanding genre requiring culinary passion and precision.

My goal is to write cookbooks that are both inspiring and foolproof. If you ever wondered how a cookbook I wrote that may be lying on your kitchen counter came about, read on.

1) Collecting and curating recipesTo write a cookbook with 100 recipes, you need to juggle at least 150 of them in your mind. The more dishes you consider, the sooner the concept of the cookbook becomes clear.

The list I made for the Croatian Desserts cookbook has 150 desserts. It’s three times longer than the actual cookbook. I needed extra mental space to shape chapters and themes with those desserts that made it into the cookbook. (Pssst - I have plans for the left-out recipes too!)

But how did I ever find 150 Croatian desserts in the first place? Good question. First, some recipes are just part of the everyday Croatian culture. The next step is to question your close and extended family, especially those who remember the old days.

I am fortunate to have family and in-laws coming from or living all over Croatia. With my Dalmatian father and Medjimurje mother, I can cover both coastal and continental Croatia. My husband’s family provides insight into Slavonia and central Croatia.

The third and most enjoyable step is to do research. As a trained anthropologist, I felt blissful travelling and asking people questions about local food. I got to see how many dishes were prepared on-site, and, of course, I ate a lot.

I rarely plan food research. I go on a trip and keep my eyes open. In the last ten years, Nikica and I have explored every corner of Croatia, but we always make sure we do it with the locals.

Nikica and me on our many travels in Croatia

2) Designing and testing the recipesSome people think that traditional recipes are just written down without any input from the author. This is far from the truth.

Let’s look at the recipe for uštipci (fried dough balls). There are many variations because uštipci are common in Lika, Dalmatia and Hercegovina. And this is not all: a similar type of fried dough is widespread on the continent but with a different name.

As the author, I look for commonalities. I may collect ten different uštipci recipes, but instead of picking one, I will detect the essence of the dish. What’s that thing that makes uštipci fluffy on the inside and crispy on the outside? Why do they go so well with soft cheese and olives?

Once I decide that uštipci, for example, must be made with yoghurt and eggs, I go with one recipe. My next step is to test it - which is the hardest.

You all know how our grandmas cooked and baked. Gloriously, but without ever writing down recipes. So when the time came to pass down the mastery, their directions were extremely vague.

Translating a nebulous recipe into something foolproof can take more than one go. So, to go back to that question that used to annoy me: yes, I test and test until the recipe is flawless.

Some recipes I was given were so wrong I had to throw the food out. Others listed dry ingredients but assumed anyone could intuit the amount of wet ingredients to include.

The journey from grandma’s hazy instructions to a precise recipe took all my previous knowledge of basic dough and culinary techniques. My cooking and baking from the age of 12 paid off!

3) Writing up recipesEach recipe in my cookbooks has three elements: a background story, a precise list of ingredients and a detailed method.

If food is a window into a destination, then a dish without a biography is boring. Writing a culinary biography for each recipe was a treat for me. I knew my readers would appreciate little-known details or anecdotes about their favourite food. And those who had never heard of a particular dish could only feel more tempted to try it.

Recipe from the brand-new Croatian Savoury Baking cookbook: biography, tools and timing sections.

Check out the ingredients in metric and Imperial measurements and the method section.

Early on, I decided that I wanted all the ingredients expressed in metric and Imperial measurements. As a Croatian chef, I always use a kitchen scale and think about the weight of ingredients. But to translate the weight into the volume (cups, tablespoons), I had to measure twice.

I would first weigh the ingredients. Then, I would fit them into cups, tablespoons or teaspoons. It was quite a lengthy process, but it was necessary to be precise.

The method, or the how-to, section is written in a long-form style. I don’t edit down sentences to save space. I want this section to be the equivalent of a cooking workshop where I can casually take you through the process.

Everything is explained in detail, so much so that I even pinpoint possible mistakes. Then, I describe what to do to avoid them. Most of these cooking gems are hiding in a small section called ‘Chef’s tip’ at the end of each recipe.

4) Photographing recipesMost cookbooks feature only photos of a finished dish. These photos are beautifully presented, showing food and a larger dining setting.

I admire them for the ambience and styling. Still, I choose a different approach for several reasons. My ‘finished dish’ photos are all close-ups, giving you a sense of the food’s colour and texture.

People often tell me that my photos make them drool. I take that as the biggest compliment because the goal of the dish’s feature photo is to make you want to eat it.

Aside from these mouth-watering close-ups, each recipe has how-to pictures. This is the defining quality of my cookbooks. I want you to learn how to and then continue to cook my food.

All how-to photos are taken from the overhead perspective. This means I have a camera attached to a tripod looking down on my hands and the kitchen surface.

I take all these photos myself - which can sometimes be very time-consuming. To have both of my hands in the frame, I use a 10-second timer. Now, multiply this by at least 100 photos taken for each recipe, and you get the hours taken from start to finish.

If a dish takes 2 hours to cook, I need at least double this time to cook and photograph it. Often, it is close to 3 times longer to produce 10 great how-to images.

5) Creating a cooking spaceI cook and bake in my kitchen. This is where I feel the intimacy with space and all the objects I need. I could never work in a hired space, no matter how user-friendly or professional it might be.

We all accumulate a special kind of embodied memory when we potter around our space. My hands know where each cooking tool is... each cabinet, drawer and shelf. My utensils have a patina that we created together, and only I know their features and quirks.

All that said, cooking at home is not without challenges. Nikica and I have three pets: two cats and a dog. Švrle, the tom cat, loves to sit on the kitchen counter next to me when I cook. It’s impossible to train him not to do this when I am working on the cookbook.

He jumps up wherever my hands are, so, unfortunately, he needs to spend time in the bedroom alone. The poor fellow can sometimes spend half a day there. My heart breaks when he meows, but I learned my lesson. He doesn’t behave in the kitchen.

Svrle on the kitchen counter.

Our dog Sunči will move around. She'll whine for a little treat if the cooking smells are very attractive to her. But, as a dog, she can be trained. She knows how to wait until the photographing is done. Then, she gets her share.

6) Creating a cooking timelineEach cookbook I wrote went through a similar cycle from start to finish. When it’s dark outside, and my kitchen has little natural light in the winter, I test recipes and write detailed notes.

From March to June, when the sunshine brightens my kitchen, I begin cooking and baking each dish ‘for real’. This means taking photos in the process.

Again, depending on the natural light, I begin at 10 am and finish at about 6 pm. Some days, even in the summer, can turn too dark and cloudy for photographing. I take a break then, but such delays must be factored in carefully.

I have no time to cook lunch when I work on a recipe. So, by the evening, we are starving even though our house is full of food. You’d think that a chef never goes hungry, but after a while, you can’t eat cake or pastry every day.

My happiest moment is when Nikica packs the food into doggy bags and takes them to our friends and neighbours. I think we’re the most beloved residents in our neighbourhood. It’s not only food they get; I know each person’s favourite dish, so I make sure the food is distributed correctly.

7) My favourite anecdotesEach cookbook brought new friends into my life. I knew that food could make us feel connected and loved. But some stories people shared brought tears to my eyes.

Here are some of them...

One family got separated between London and Bruxelles during the COVID lockdown. Father and son wanted something sweet, so this teenage son made mađarica from my Croatian Desserts cookbook. It was a success from the first go.

Two friends gathered to practice making the strudel they remembered from childhood. It took only one day to stretch perfect phyllo dough in their kitchen.

One woman liked the introductory biographies of each recipe so much that she read them to her daughter. She told me my cookbook was her favourite collection of bedtime stories.

Father and son are learning to cook by challenging each other to prepare something from my Croatian Classics cookbook. I get photos of their lunch daily.

There are many more stories and impressions like these. Have a look at this page dedicated to Croatian Classics.

I want to know your thoughts...The Croatian Savoury Baking cookbook has extra sections for each recipe only because you, my readers, suggested it. I include times (prep, bake and total time) for each recipe and the tools you need to make it.

I am here to listen if you have any other suggestions for my future cookbooks.

Let me know in the comments below.

The post How I write my cookbooks to make the recipes foolproof appeared first on Croatia Honestly.

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Croatian snacks are almost always savoury. We might be conventional with the ingredients, but we don't lack creativity when it comes to recipes.

In fact, snacking in Croatia means more than grabbing a bite between meals. Let’s go over the Croatian words that mean to snack.

Staviti nešto u kljun [to put something in your beak] implies a quick breakfast on the go, usually a pastry from a bakery.

Čvaknuti nešto [to nibble at something] can take place at any time of the day, but we usually do it mid-morning.

Prizalogajiti [have a few bites] is mostly done in the late afternoon, but it can also serve as a light supper.

Nešto za pod zub [something to put under your tooth] refers to the munchies served with beer or wine so you can better hold your liquor.

Grickati nešto [to graze] implies a continuous pecking from a bag of salty sticks, crisps (chips) or other similar grickalice.

Croatian burek with cheese

Now you see how diverse snacking can be in Croatia. From freshly baked pastries for breakfast to bite-sized puffs (pogačice) or store-bought grickalice. We even go as far as having lunch from a bakery – yup, burek!

Browse more Croatian recipes from my free library.

Croatian burek and its siblingsIn Croatia, burek is one of the most venerated dishes. The word and the recipe are originally Turkish, which is why there are so many hot debates around it.

Everyone eats burek, wholeheartedly. But everyone also bickers about the proper name for it. Is it burek or burek with meat? Do we say sirnica or burek with cheese? The former is the naming standard in Bosnia and Herzegovina, the latter is how we call it in Croatia. By the way, burek (pie in Turkish) with _____ (filling of choice) is the phrase used in Turkey too.

Don't waste time on the etymology; sink your teeth into this heavenly dish when it lands on your plate. Quickly agree to disagree with all the parties at the table so you can pat your happy tummy later.

Burek – phyllo pastry pie with meatCroatians grow up on burek with meat as their number one treat. This flaky phyllo dough pie with succulent meat is so rich it often replaces the main meal of the day.

Croatian burek with meat

When no one feels like cooking, family members get stars in their eyes. Someone will pop down the bakery and get burek with meat for everyone. This ultimate comfort food is a real feast. Especially when it comes unexpected.

Sirnica – phyllo pastry pie with cheeseNot all bakeries carry burek with meat. But a Croatian bakery with no cheese burek is a contradiction in terms. This flaky pastry with creamy cottage cheese satiates not only your taste buds. Croatians believe in its magical healing powers too.

Burek with cheese or sirnica

Whenever you are hungover, get a greasy burek with cheese and wait for its impact to kick in. Don't even go to bed after a party. Stay up until dawn, when some local bakeries open, and devour the burek right from its greasy wrapper. Wash it down with some yoghurt too.

Bučnica – savoury pumpkin strudelBučnica is a delicacy from continental Croatia. It takes a special pumpkin to make a traditional bučnica – a large green one with white meat. Buča (pumpkin) is shredded and combined with cottage cheese, sour cream and eggs. This rich filling is then wrapped in the phyllo dough that must be so thin you can see through it.

Croatian bucnica

This savoury strudel is usually portioned into little pillows, soft and creamy inside and super crunchy on the outside. At least this is the kind you will find in bakeries. Home bakers use a sour cream topping to make bučnica even richer.

Soparnik – Croatian flatbread with Swiss chardOne of the most elusive pies in Croatia, soparnik comes from the villages inland of Omiš. This giant dough wheel is thin and filled with nothing but Swiss chard (and some onion). Still, its flavour is outstanding because it bakes on the hearth buried in glowing embers.

Soparnik and a glass of red wine

When it comes out all crispy and with specks of ashes, soparnik gets a rich coating of olive oil and minced garlic. It is traditionally sliced into diamond shapes which are shared among family and friends. A glass of red wine on the side is a must.

Morning pastries from a Croatian bakeryAlthough Croatian bakeries stay open most of the day, morning is their prime time. You’ll find them almost at every corner, even two or three side by side. Those uninitiated will be tempted to try out a different one each time they feel a craving for carbs. But Croatians have an almost monogamous relationship with their local bakery.

We pick one and stay devoted to it. Our intimacy grows as we visit the shop almost every morning on our way to school or work. The reason why we were allowed to skip breakfast as kids is the en-route pastry. Munching on slanci or kifla on the go is such an ingrained ritual that it sticks with us long into our adulthood.

Žemlje – Croatian semmel rollsYou can recognise these soft white rolls by a distinctive crease down their middle. Some may wonder why bother with such a design, but there is a good reason to take time with shaping the žemlje.

Zemlje

The fold in the dough makes it easy to split the roll in half just by gentle pulling. Once you break the žemlja in half, dunk it into a mug of warm milk and bite a piece off just before it gets too mushy. Repeat. If you wish to take the žemlje on a trip, know they make great sandwich rolls too.

Kifle – bakery-style finger rollsA bakery that makes chewy and stale kifle will quickly go out of business. These milky rolls need to be airy and bouncy, with each bite melting in your mouth. We remember the kifle from our childhood when we’d pick them up from a bakery on our way to school. If you feel pangs of nostalgia for those moments, the baker was a true artisan. And your kifle were as soft as a soul (meke kao duša).

Pekarske kifle

Because of their shape, žemlje and kifle entered the colloquial talk carrying a different meaning. Kifla can mean a penis and žemlja a vagina. Take a look at these expressions:

Boli me kifla [I have a pain in my crescent roll] means I don’t care. Here kifla is a euphemism for krac*.

Dala mu je žemlju [she gave him the semmel roll] means she slept with him.

Kifla i zemlja

Lepinje – Croatian flatbread for ćevapiKnown also as somun, lepinja is the most popular version of a flatbread. If you ever had ćevapi, you know how gorgeous the lepinja dough is when sliced open. It’s snow white, soft and full of irresistible airy pockets – perfect for sopping up those ćevapi juices.

Lepinje

Lepinja dough is quite similar to the ciabatta. So even though we eat it exclusively with ćevapi, there is no reason to save it only for those occasions. Make a rich sandwich with it, or simply eat it instead of bread.

Pletenice – braided bunsThese fancy braided buns are a star of every Croatian bakery. They come in two versions: topped with sesame and poppy seeds. Their attractive look, however, doesn’t last long. The moment we step outside the bakery, we break off each knot of the bun and turn it into a bite of delight.

Pletenice

If you bring pletenice home, try this ritual. Break off knot by knot. Spread some butter or cream cheese on each bite. Top it with a spoonful of oozy jam and pop this darling into your mouth.

Slanci – soft and salty breadsticksThere isn’t a large enough paper bag to fit these lanky breadsticks, but bakeries insist on wrapping them this way. The paper is not meant to be proper packaging. It’s where you grab and hold slanci while you eat the longer side that sticks out.

Slanci with lots of salty strips

Have a go at your ‘bouquet’ of slanci the moment you hit the sidewalk. If you are like me, you’ll love picking at and peeling away those salt strips. Make sure to get enough slanci to share them with friends.

Party snacks and nibbles Croatian styleIf you like nibbles and bite-sized snacks, remember the Croatian word for it: grickalice. In this realm, there is a huge difference between bags of store-bought stuff and what your mama bakes for you and your friends.

Sure, we all love chips/crisps, peanut-butter-filled sticks and our signature smoki (puffed corn). But if you are hosting a special event, nothing beats home-baked kiflice (crescent rolls) or pogačice sa sirom (cheese puffs). These snackable pastries are the pride of every home chef. In fact, they are so typical for house parties that bakeries don’t even bother competing with family recipes.

Kiflice sa sirom – crescent rolls with cheeseThe word kiflice comes from the German Kipferl, which means a half moon or crescent shape. These popular snacks are incredibly versatile. There are sweet and flaky jam- or walnut-filled crescents. Then, during Christmas time, we bake the dainty vanilla crescents dusted with powdered sugar. But the all-around kiflice made with yeasted dough are the headliners of every party.

Croatian kiflice

They are neutral in taste and can hold any filling you can procure from your fridge or pantry. Make them with soft creamy cheese, jam or chocolate spread or just plain topped with the seeds of your choice.

Pogačice sa sirom – cheese puffsThese tiny cheese puffs have only three ingredients: flour, butter and cottage cheese. For such a simple dough, the result is astonishing. They come out soft, flaky and with a deep cheese kick. Don’t be surprised when guests start gobbling them like there is no tomorrow. Just be ready to batch bake and enlist your kids to give you a helping hand.

Pogacice sa sirom

Caraway seeds are the traditional topping for pogačice, but you can use any other small seeds, even coarse salt and crushed pepper.

Čvarkuše – Croatian puffs with pork scratchingsTranslation doesn’t do justice to these crunchy aromatic bites, so let’s first establish how čvarci are made. It’s common to equate čvarci to pork scratchings, but our delicacy is not made with pork rind. Instead, we melt cubes of fatty bacon until they turn into grits of meat. These are squeezed through a giant press and later seasoned with salt.

Cvarkuse

Čvarci are all about pork fat infused with the flavour of the meat. So, yes, they need to be greasy to produce the desired effect in the pogačice dough – similar to what butter does to the Danish pastry. Čvarkuše turn out hearty and filling but their appearance must remain sleek, with exquisite dough layering on the side.

Uštipci – fried dough ballsUštipci are the epitome of scrappy cooking. They take few ingredients, which you almost always have at hand, and require no proofing or resting. Because of this simplicity, special attention must be paid to the frying technique. To get that crunch on the outside and the puffy middle, uštipci need to swim freely in a sea of sizzling oil. Give them space in the pan, and they'll come out all ruddy and crisp.

Ustipci

It's worth messing up your kitchen with oil splatters and frying steam just to see your guests fighting for every piece. Serve uštipci with prosciutto, cheese and olives and forget about cooking other meal courses.

Croatian pastry at homeYou can sample most of these savoury pastries in Croatian bakeries. When you spend some time in Croatia, you’ll quickly learn the concept of a local bakery. Pretty soon, you’ll have your favourite breakfast roll that you’ll eat from a wrapper on the go.

But know that all these baked goods are even better when you make them at home. And if your home is away from Croatia, you’ll be able to appease your nostalgia by dipping your fingers into flour.

This is why I wrote my Croatian Savoury Baking cookbook. With 50 illustrated step-by-step recipes, you’ll be on your way to becoming a home baker in no time. Then just wait for the family and friends to start paying you announced visits - the Croatian style. Because those who can bake are a magnet for their loved ones.

Get my cookbook now.

Croatian Savoury Baking: 50 traditional recipes for bread, burek, pies and pastriesBe the first to know when you can pre-order your cookbook with additional perks.

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Dating in Croatia is fun but you need to know some basic rules. Only then you will feel accepted and enjoy the warmth of the local people.    Let me just give you a few hints. People from other countries think Croatians are more traditional and patriarchal than the Westerners. Is this true? Probably. But […]

The post Croatian dating quiz: do you know how to date a Croat? appeared first on Croatia Honestly.

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Let me tell you a secret about Croatian people.   If you’re planning to visit Croatia or are already Googling the best things to do in Croatia, know this…   Meeting Croatian people is the country’s top attraction. It’s the most memorable, most immersive and most rewarding experience you’ll have on your travels. It’s actually […]

The post How to make friends with Croatian people: the quick and easy way appeared first on Croatia Honestly.

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Imotski is a small town in inland Dalmatia. A trip there is a world away from the Dalmatian coast. But if you can get by without the Adriatic Sea a day or two, your visit won’t be short of wonders.   I have traveled Croatia far and wide. I’ve seen the glorious Croatian coast, lush mountains, exciting […]

The post Imotski Croatia: the land of epic nature and poetic people appeared first on Croatia Honestly.

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If you want to experience Zagreb with all your senses, my Zagreb video series is here to help. 4 season of my Zagreb vlog 'Zagreb Shortcuts' brings 31 episodes. Watch them and you can feel Zagreb even before you get here.   I worked in the cooperation with Zagreb Tourist Board. And during these four […]

The post Zagreb vlog – best and funniest way to experience the city [VIDEO] appeared first on Croatia Honestly.

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Zagreb museums have become one of the top attraction in the city. They are literally around ever corner, and together, they feature more than 3.6 million exhibits.   Learning about Croatian art has never been easier. But this is not all.   In recent years, some Zagreb museums have become the hottest cultural hubs. And […]

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Dalmatian coast… Who can resist the divine appeal of its crystalline Adriatic, its succulent seafood and the intoxicating song of tireless crickets?   Most foreign tourists can’t. Many Croatians can’t. I know I couldn’t. At least not until I discovered Sinj – a jewel town in the very heart of Dalmatia. Statue of the Madonna […]

The post 10 reasons to fall in love with Sinj: the heart of Dalmatia appeared first on Croatia Honestly.

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Is Zagreb your kind of city? Zagreb is getting more popular by the day. In the last few years it’s literally been through the rags-to-riches transformation. From a short stopover to the Adriatic Sea to the tourist capital of Croatia. And now even Lonely Planet names it one of 10 top destinations to visit in […]

The post True Zagreb quiz: how do you and Zagreb match together? appeared first on Croatia Honestly.

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One of Zagreb’s unique features is having Medvednica nature park at its doorstep. You can see those majestic green hills from any corner of the city. They are like a beacon gracing the northern skyline. The city and its mountain have a long history together. Medvednica has been a rock to Zagreb, always having its […]

The post How to get from Zagreb to paradise? Hike amazing Medvednica MT appeared first on Croatia Honestly.

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People always ask me what are the best things to do in Zagreb. They think the top 5 list because Zagreb is small. But there is so much more to experience. And the less obvious, the better.   But you need a top insider to show you all these perks. This is where my Zagreb […]

The post 101 things to do in Zagreb: the full guide with naughty extras appeared first on Croatia Honestly.

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Croatia is proud of its cultural quirks and Croatian currency is no exception.   Croatian money is called Kuna (Kn) which in Croatian means pine marten. Don’t worry. These days we don’t walk around with weasel-like pets, but we do like to keep things historic. And symbolic.   Read many more posts on Croatian culture […]

The post Croatian money: 17 useful and strange facts you should know appeared first on Croatia Honestly.

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What do you get when you compare the size of Croatia with the number of world famous Croatian people? A large percentage.   On a worldwide scale, Croatia is a small country. But countries are not only measured by their geographic size. It’s the people who emerge from a national culture that put their homeland […]

The post Super quiz: which famous Croatian person are you? appeared first on Croatia Honestly.

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So, you’re fresh in Croatia and you want to learn how to say thank you in Croatian.   I hear you. And I take my hat off to you.   Saying thank you to a local, and in their own language, is one of the easiest holiday phrases you can learn. But it is also a friendly […]

The post How to say thank you in Croatian: one normal and 13 weird ways appeared first on Croatia Honestly.

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Many domestic breeds of Croatia animals are endangered today. Some indigenous cows have almost died out because they don’t give ‘enough’ milk according to the industry standards.   Horses native in Croatia struggle to survive too. They lost their primary function of ploughing the fields so it’s not cost-effective to keep them as pets.   […]

The post Fun Quiz: how well do you know indigenous Croatia animals? appeared first on Croatia Honestly.

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I spent 3 days in Rijeka. I can’t say I know the city through and through. But I have certainly fallen in love with it. Rijeka’s biggest charm is the journey it takes to get to know it. It’s almost like going on a quest. Very little is obvious in a touristy kind of way. […]

The post Hurry to Rijeka – the trending destination of the North Adriatic appeared first on Croatia Honestly.

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Bird-watching in Croatia is not only for the pros. Here are simple life lessons I have learned just from doing it a few times.    It has always been a human desire to fly like a bird. To conquer the sky and to see the world from above.   Part of this wish is about […]

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This Croatian quiz will let you know how well you know the Croatian culture and mentality.   There are 15 multiple choice questions which cover everyday situations. You can choose one of three answers. At the end of the quiz, you'll know which type of Croat you are.   This will tell you how...: well […]

The post The ultimate Croatian Quiz – how Croatian you are? appeared first on Croatia Honestly.

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Adriatic Sea is the most wonderful sea in the world. I know, this a personal opinion. But let me give you 5 reasons why I think that. You might just end up sharing my views.   Have you ever wondered why the sea has such fathomless power over us?   When you gaze into its […]

The post 5 reasons why the Adriatic is the most wonderful sea in the world appeared first on Croatia Honestly.

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I can think of at least three reasons why being offline in Croatia is a deal breaker for you. You’re a business person who works on the fly – publishing, designing, trading. And in the meantime maybe even checking the remote camera feed to see if your empty house is OK. You need to check […]

The post Croatia pocket wifi: how to be connected for work and fun appeared first on Croatia Honestly.

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When you think Croatian coast, your skin warms up from the imaginary sunshine. Your toes feel a gentle dent from the dreamed-up stroll along a pebbly beach.   And then there’s a sweet wave of goosebumps as the fanciful cool sprinkle lands on you.   Am I right? Sakarun - famous sandy beach on Dugi […]

The post 7 aerial shots that will make you crazy about Croatian coast appeared first on Croatia Honestly.

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When was the last time you gazed at the clouds and marvelled at their meditative effect? A long time ago?   Then come to Zagreb. Because Zagreb skies are so dramatic no one can resist looking up. The drama queen of Zagreb skies, photo by Julien Duval If the big sky of Montana fascinates you, […]

The post Revealing the epic fluffy clouds of Zagreb ft. photos by J. Duval appeared first on Croatia Honestly.

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Zagreb is a green city. Yes, it boasts dazzling parks and tree-lined streets that take the edge off from urban noise. But the greenest of all Zagreb green is hidden away.   The semi-wild forest trails start in the city centre and lead all the way up to Medvednica mountain. Mirogoj Cemetery is nestled among […]

The post Touring Zagreb green spaces ft. fab photos by Yuya Matsuo appeared first on Croatia Honestly.

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There’s a new street mural in Zagreb and it’s gorgeous. A 30-meter long Gulliver is resting on the wall in Opatovina Park, tied by the petty Lilliputians. Boris Bare (Pimp My Pump) and Dominik Vuković painted it in vivid colours and in minute details. It’s so hyperreal that the model, photographer Hrvoje Zalukar, gest asked in […]

The post Zagreb street art controversy: why you should love ‘Gulliver’ appeared first on Croatia Honestly.

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Best of Croatia in 2016: tourism 1. Travel and Leisure names Croatia the best destination in the world Every year, one of world’s top travel magazines votes for the most desirable tourist destination. Their editors’s pick was actually Portugal, but the readers chose differently. The travellers’ hearts spoke and Croatia won by 4%. Find out why […]

The post Best of Croatia in 2016: 20 uplifting events that made us happy appeared first on Croatia Honestly.

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It’s happening right now. The pre-Christmas fever when everyone is scurrying after presents or making travel plans. Chris Rea’s ‘Driving Home for Christmas’ blasts from every radio station. And being home for Christmas becomes the biggest imperative for this time of the year. One part of you longs for this cushy family bonding. But the other […]

The post 10 Christmas things only Croats living abroad understand appeared first on Croatia Honestly.

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In Croatia, the weather talk is not as big a subject as it is in Britain. But there is still weather wisdom you should know, especially when you visit Zagreb in the winter.   For starters, Zagreb has a continental climate. Which means crispy cold, sub zero winters with a good prospect of snow. We […]

The post Zagreb Weather: winter warming secrets approved by the locals appeared first on Croatia Honestly.

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Zagreb Advent festivities are heating up the city. Crawl the top locations, like Zrinjevac, Europe Square or Tomićeva Street and you’ll get a feeling everybody is out and about fizzing with joy. The prime time between 6-9 PM buzzes with such electrified cheer that we don’t even need xenon lights to glow in the dark. […]

The post Zagreb Advent: get into Xmas cheer at these 5 hidden locations appeared first on Croatia Honestly.

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Remember those fairyland territories that featured in your favourite childhood books? Maybe the sweeping moors from the Lord of the Rings or the enchanted creepers-entangled woods from Alice in Wonderland?   Have you ever wished you could step inside there as if they were real?   I did. But my fairyland has always been Medjimurje—Croatia’s […]

The post Međimurje: the ultimate guide to Croatian enchanted riverscape appeared first on Croatia Honestly.

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Do you love animals? I do. I live with two cats. But I also love animals in art, animal metaphors, animal-shaped slippers… things that have nothing to do with my rational brain. It’s a wildly inconvenient (think ruined sofas) but deliciously sweet obsession. Human love for animals runs much deeper than the attachment we have […]

The post Is it a joke or do whales and mammoths still pop up in Zagreb? appeared first on Croatia Honestly.

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What do Croatians eat, you wonder. Well, in this post you’ll learn a thing or two about Croatian cuisine. I won’t be listing our popular Croatian dishes. Instead, I’ll tell you about Croatian cooking traditions and our eating rituals. You’ll soon believe me when I say: Croatia is one of the best culinary destinations. How […]

The post 10 yummy secrets every foodie must know about Croatia appeared first on Croatia Honestly.

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Choosing airbnb in Croatia is your best way to travel like a local. Staying private accommodation over hotels gives you a deeper experience. You can learn about authentic food and wine. Experience local customs, or even have a little crush on a local. But what about the local law? Do you really have to dig […]

The post How to use Airbnb in Croatia without breaking the law appeared first on Croatia Honestly.

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It’s completely crazy, isn’t it?   Croatian beach Stiniva has just been named Europe’s most beautiful beach and here I am telling you to avoid such gorgeousness.   The Golden Cape (Zlatni Rat) on the island of Brač is one of world’s most photogenic beaches. Together with Dubrovnik and Hvar, this stunning nature phenomenon is Croatia’s signature landmark. […]

The post 10 reasons why you should avoid Croatia best beaches appeared first on Croatia Honestly.

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I’m a vegetarian but I love a good barbecue. So my biggest fear is not being able to enjoy grilled food in Croatia.   Why? Because a Croatian barbecue normally means tons of meat.   So, when I declare myself a vegetarian, especially at a barbecue… Well, it’s as if I bomb shelled the entire […]

The post How to enjoy a Croatian BBQ even if you‘re a vegetarian appeared first on Croatia Honestly.

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'What are the best books about Croatia?' ‘What should I read before travelling there...?’'Who are the local writers I should know about?'These are the most frequent questions I am asked by my readers.   You know what? Thank you for these questions. Your deep curiosity about Croatia makes my heart leap. It’s not only that […]

The post Best books about Croatia: your 10 thrilling holiday reads appeared first on Croatia Honestly.

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In the overcrowded tourist market, every city needs a unique superlative. The best in this, the largest of these, the highest among those… Zagreb may be one of smaller European capitals but it’s crowned with an unbeatable title: the city of museums.   With the highest concentration of museums per square metre, Zagreb is every artsy […]

The post Zagreb street murals: discover art that makes the city alive appeared first on Croatia Honestly.

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Croatian sausage – the country’s super food. It comes in exploding variety of flavours celebrating authentic small-scale production. It ennobles the humble sauerkraut, fills a warm bun and compliments mulled wine. It’s the highlight of every barbecue and the centrepiece of a cold starter. It hangs in people’s attics for an extra layer of flavour […]

The post Croatian sausage tells it all about the country and the people appeared first on Croatia Honestly.

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We travel, just like we live, mostly through our eyes. Even the expression ‘sightseeing’ – the daily task of a tourist – reminds us of how vision-bound our experience often is. So why not shake things a little and explore Zagreb through our ears?   I’m not talking about the sounds from Zagreb streets, like […]

The post Tune into Zagreb – 13 songs that echo the sound of the city appeared first on Croatia Honestly.

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What would a New Year be without a few exciting resolutions? Doing more of this or cutting back on that… Even if we fall off the wagon by springtime, having a fresh start now and again makes the journey easier. The end of old and the beginning of New Year is also a time of […]

The post How to conquer a Croatian mountain by hushing your sneaky mind appeared first on Croatia Honestly.

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If you’re a Xmas ground, this post is for you. Because Zagreb Christmas is much more than a holiday. We stretch the festive season throughout December. And because the awesome Zagreb Advent festival turns the city into a winter fairy tale. Zagreb already has two awards as the best Christmas destination under its belt. So there […]

The post 40 reasons to look forward to Christmas and Zagreb Advent 2017 appeared first on Croatia Honestly.

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I know you want to snag a couple of nice Croatian souvenirs before you leave the country. You want to keep remembering that amazing holiday you just had.   But, the thing is – your flashbacks will be stronger if you buy the stuff that’s not a typical Croatian souvenir.   Because here’s the thing… […]

The post Croatian souvenirs? – 12 weird things to take back home appeared first on Croatia Honestly.

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We’ve been eager to light up that first Advent candle and begin our Christmas countdown. Twinkling lights, bustling Christmas markets, shopping frenzy… All familiar and by now commercial elements are here.   But real preparations for the December bread and circuses begin much earlier. The bounty we show off at and around the Christmas table […]

The post Christmas countdown: Croatian tricks for guilt-free feasting appeared first on Croatia Honestly.

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Croatian coffee is not just a drink. Lingering at cafes with friends is one of our most beloved and ingrained traditions. To get in on it, you must understand our cosmology. Let's dive in.   Imagine landing into a vast snow-driven wilderness of Alaska or Greenland. Whiteness everywhere. As your eye meets the horizon, there’s […]

The post A Croat’s sense of coffee – 25 sacred and secret meanings appeared first on Croatia Honestly.

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When I decided to leave London and come back to Croatia, people stared at me in disbelief. ‘Why would you leave the most exciting city in the world?’ they pressed me.   Why would I exchange an established academic career and a UK salary for the Croatian quagmire? And at the time when 15,000 young […]

The post Have I lost my way migrating back to Croatia? appeared first on Croatia Honestly.

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Something magical happens to people when they linger on in Zagreb. After covering the guidebook-recommended sights, they slow down and start to live a local life. And just like that, ‘Zagreb as a 2-day city break’ stereotype goes up in the air. You relax, the city relaxes. Both of you sink deep into each other […]

The post Visit Zagreb longer than 2 days: these smart travellers did appeared first on Croatia Honestly.

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This is a story about Croatian writers. More accurately, about the sculptures of Croatian writers in Zagreb…   On a crisp Zagreb morning, I take my friend Linda for a walk through the magical Tuškanac forest.   ‘Here is where the witches of Zagreb used to be burnt’, I begin my storytelling at the wide […]

The post Who else wants a selfie with a dead Croatian writer? Meet Zagreb immortals. appeared first on Croatia Honestly.

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When I put my superpower travel goggles on, I can see you hover over a map of Croatia, tracing a wish-route that’ll make your holiday unforgettable.   Your eyes sparkle at the sight of Croatia’s crystal blue water.   Next, your mouth waters as you read about Istria’s hand-harvested wines and pastas drowned in opulent […]

The post Is Zagreb worth visiting? Your travel dilemma finally solved appeared first on Croatia Honestly.

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Using a toilet outside my home’s comfort is not among my favourite experiences. Apparently there’s even a name for this ‘condition’. It's called to be pee-shy.   I don’t know if name-calling lightens things up or makes them worse. Because once there’s an official word for how you feel, there’s no escaping the ‘condition’.   […]

The post Zagreb pee map: a journey in style through best Zagreb toilets appeared first on Croatia Honestly.

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Where do we turn to when we want to learn something? An expert authority. Years back, when I wanted to study anthropology, I chose the best UK college. I made sure my teachers were acclaimed experts in the field. And I did well – exceptionally well. But guess what? I gleaned as much wit about […]

The post Indoor cats’ guide to meaningful travel – 20 picture lessons appeared first on Croatia Honestly.

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Do you know what the local time in Zagreb is? It was in Romania that I first got my local time wrong. On board the Dacia Express night train, I travelled from Budapest to Sighisoara. All the passengers were asleep. There was no one to remind me of the division between Central and Eastern European […]

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Zagreb markets are a big tourist attraction. Dolac – the central fruit and vegetable market – imbues the city with a peculiar charm. It’s a place to get all of your senses occupied: sweet-smells of food, energetic voices of vendors, vibrant colours, and from time to time a tug at your arm during the busiest […]

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Summer in Zagreb attracts thousands of travellers. Travel sites and personal travel blogs continue to promote Zagreb as an unexpectedly cool place. If your wanderlust has brought you to Croatia’s capital – you’re in the right place. But let me now show you how you can make the most of Zagreb coolness. Easy – join us […]

The post Leafy Zagreb walk – the coolest walk in the city appeared first on Croatia Honestly.

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Trstenik – a small coastal village on the Pelješac peninsula – is my summer home. I call it home because, for me, Trstenik is much more than a holiday destination. Every year, I hang out with the local people there, I come back to the same house, I communicate with wildlife, I walk through the […]

The post Croatia holiday alert: 5 steps to prevent coastal wildfires appeared first on Croatia Honestly.

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We’re into a sizzling hot summer. On some days even the sea can’t cool you off. So what can you do? I say, go hiking Croatian coast. Look behind and up to the hills towering your coastal destination. A gorgeous hiking trail could be only 15 minutes drive from your seaside resort. Welcome to Krmpote […]

The post Hiking Croatian coast: how to have a celestial experience appeared first on Croatia Honestly.

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Where is the Zagreb Sea? Zagreb has no sea – at least not geographically. But in the summer, a small stretch of the north Adriatic has half of Zagreb living there. This coastal line is called Crikvenica-Novi Vinodolski Riviera but it would be more correct to call it the Zagreb Riviera. It takes only an […]

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How well do you know your own city? And how happy are you with the neighbourhood you live in? Maybe there is a connection between knowing the place you live in and liking it. Zagreb Honestly and Secret Zagreb invite you for a walk to explore your city and meet like-minded people! Imagine discovering backstreets […]

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A year ago I stopped walking. It wasn’t my choice. A strange illness tied me to the bed for nearly 3 months. I say strange because no doctor I saw knew what exactly was wrong with me. Today, when I walk several miles each morning, no doctor knows it either. I, however, have a hunch. […]

The post Travellers’ Walking Manifesto – made in Zagreb for the world appeared first on Croatia Honestly.

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We all have favourite spots in a city. A secluded corner, a reading bench, a vista. It’s a place which we flock to like a bee to the nectar.   We don’t think why, we just go there to get nourished. Rokov perivoj is my Zagreb nectar. It’s a serene uphill meadow, hidden behind the […]

The post Up on the hill: how artists and writers shaped the city appeared first on Croatia Honestly.

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Since the Berlin Wall came down, socialism stopped being a political order. It is now a rich cultural heritage as well as a tourist offer.   People who visit former socialist countries seek artefacts that depict what life was like ‘on the other side’.   And architecture is a powerful statement of that era in […]

The post Along the Sava: homage to the socialist Zagreb appeared first on Croatia Honestly.

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Parks and green spaces are part of any city’s tourist offer. If you like slow travel, you  probably seek out the cities with lots of green spaces.   London, for instance, has the famous Richmond park and Hampstead Heath. New York city is boasts the Central Park.   And Zagreb? Well, the mainstream leafy Zagreb […]

The post Leafy Zagreb – urban wilderness rediscovered appeared first on Croatia Honestly.

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The Valentines Day hype is upon us. Admit it, no matter how much you believe love should be practiced all year round, you still feel a tiny bit obliged to do something special on this day.   Me too. And I always struggle with ideas. I want something special but I don’t want it to […]

The post Romantic Zagreb – the best kissing spots in town appeared first on Croatia Honestly.

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Croatian wine is heaven So says the Mayor of London Boris Johnson. So spreads the word Beyoncé. In the spirit of patriotism, every Croat will tell you wine here is the best in the world. As an amateur wine lover, I too savour it and recommend it. But to get completely convinced, let’s also consult […]

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I recently discovered a great way to bring to life all my Zagreb Honestly walks. It’s called wikilocations. You can access the web-based portal to discover routes in just about any place in the world. The trails are categorised by a type of activity and a mode of difficulty. They are uploaded and shared by […]

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Christmas in Croatia used to be celebrated only at homes until a few years ago. During socialism it wasn’t a popular business to be outspoken about one’s religious beliefs and practices. This year, we are huddling at home for different reasons. Hopefully, we can be with our closest family members. And if we can share […]

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Croatia is a wonderful country full of contrasts. There’s one that never ceases to amaze me, the one that is close to magic: few things seem to work but everything always gets done.   How? The Croatian way. Croatian way or the highway In 2003 I left Croatia and moved to London. It was mostly […]

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Street food in Zagreb? Heck, yes, but not in the sense you might expect. And definitely not in the sense of Asian or African street food.

If your taste buds are craving something Thai or Moroccan… something spicy, minty or lemony… well, Zagreb street food scene might come as a disappointment. But if you’re open to something less exotic – then you’re in for a nice treat.

In fact, Zagreb restauranteurs and foodie trend-setters are also blind to our simple street grub.

Why? Because we’ve never thought of roasted chestnuts or corn on a cob as street food. Not until we imported the concept of street food.

With the expression came the food festivals… burgers, pancakes and other fried things. We are now street food trendy.

Stuff you can eat at the Zagreb Burger Festival But, fortunately, we’ve also kept our traditional gems. So, let’s talk about them.

Zagreb street food tradition Did you know that Brussels made it on the top 10 list of world’s best street food cities with fries and waffles?

This makes me hopeful that the real street food of Zagreb will get picked up too.

So what is the real deal here? The type of food that the locals grab on their way to work… or as they stroll around with friends?

1| Corn on a cob It hits the streets of Zagreb in late August and stays throughout September. Sweet corn is always eaten on a cob.

boiled corn on a cob You can get it boiled or grilled from vendors on street corners. They’ll hand it to you wrapped in a piece of paper and off you go munch as you walk.

2| Roasted chestnuts These sweet fruits are so emblematic of Autumn in Zagreb. They show up at the same time as that nip in the air, or the first morning fog.

It’s usually the same vendors on the same street corners. They’ll just swap corn for chestnuts.

warm chestnuts in Autumn Roast chestnuts warm up your fingers as you peel them and your soul as you feel them melt in your mouth.

We always associate roasted chestnuts with the All Saints’ Day. Going to the cemetery and eating chestnuts is a city ritual.

3| Burek or ćevapi at a market Notice that every farmers’ market in Zagreb has a burek and a ćevapi joint. They are usually a whole in the wall type of eatery where you quickly fill up on your favourite comfort food.

Burek from the iconic Dolac eatery in Zagreb It might be a bit difficult to eat ćevapi on the street. They could fall out of lepinja! It’s easier with burek. Just unwrap it and chow down as you walk. Or sit in a park.

4 | Bakery good Croatia is famous for its baked goods. In fact, bakeries are probably the commonest eating places in the country. If you need a snack, just dive into a bakery.

Pick a sweet or a savoury bite… a strudel, cheese roll, bun or pie and go about your daily business. You can even take your bakery goodie bag into a cafe with you.

Real street food of Zagreb Unlike street food festivals that come and go, our mainstays have all the elements of street food around the world.

1. They are simple and simply prepared.

2. Most are healthy – what can be healthier than fruit picked in a forest?

3. Cheap – you can get any of these for around 15 Kn (2 Euros) and they’ll make for a light meal.

4. Buying corn and chestnuts from street vendors supports local economy, helping people who are out of jobs to make a bit of money.

5. You can eat these traditional street delicacies while walking.

6. Doing what locals do makes for a wholesome experience of the city

Zagreb street food: what you should expect Street food has a special economic value for a city. It creates jobs for food providers and offers less expensive meals to those who can’t afford restaurant prices. Historically, street food economy has supported the growth of many world’s largest cities.

Recently, world top chefs have tried their hand at street food. The main aim is to strip down a traditional delicacy from complex culinary techniques while using fresh high quality ingredients.

Kaiserschmarrn – a classic Croatian dessert served at a pop up food festival This is what happens at various pop up food festivals in Zagreb. Still, much of those delicacies are not really affordable. At least not compared to a simple corn on a cob.

Remember that street food originally developed as a way to feed poor people, some of whom didn’t even have a kitchen in their houses.

Food festivals in Zagreb are a great way to internationalise what’s on the city’s menu. But keep in mind that Zagreb doesn’t have large ethnic communities. And ethnic food served on the streets of large cities around the world is a reflection of their multicultural population.

No doubt that Zagreb is now up to speed with the global food trends. But the point is also to cherish what is local and authentic. Even if it’s never been called street food.

So get your fingers dirty as you peel off those hot velvety chestnuts! The season has just started.

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__CONFIG_colors_palette__{“active_palette”:0,”config”:{“colors”:{“62516”:{“name”:”Main Accent”,”parent”:-1}},”gradients”:[]},”palettes”:[{“name”:”Default Palette”,”value”:{“colors”:{“62516”:{“val”:”var(–tcb-skin-color-0)”}},”gradients”:[]}}]}__CONFIG_colors_palette__ get your cookbook now The post Zagreb street food – something old and something new appeared first on Croatia Honestly.

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Are you a shy person?

I am. Mingling with people at social events used to make my palms sweat. I’d feel isolated, wondering what on Earth was wrong with me.

Then I moved to London. From the first interaction at my University I felt a sudden change.

People asked me questions, strangers introduced me to more strangers – all of them smiling and showing interest in what life was like where I came from.

‘You’re a published writer, how amazing’ was the line I enjoyed most.

I was in heaven. There was nothing wrong with me after all.

Small talk – big gain Small talk is THE most important element of social life. Everywhere you go, you’ll notice that chatting is the glue that keeps people together. It reflects their cultural values, it reproduces their social norms and it gives their participants a sense of shared reality.

Here’s the secret.

If you know how to engage in everyday small talk, you feel accepted. You belong.

What small talk does for you might be the same worldwide, but how small talk is done varies a great deal.

Why did I feel out of place at Croatian social events? Because I wasn’t aware of the rules of Croatian small talk. Not until I experienced small talk in London. This taught me that every culture ‘talks’ differently. And that to really become part of a place, I should learn the ropes of small talk.

You can do the same, and without speaking the language.

Read more posts about Croatian culture.

Croatian small talk: the most valuable asset for a foreign traveller (and shy locals) As a foreign traveller in Croatia, you probably want to connect with local people. Many tourists feel sad for not being able to make friends on their travels. Time might be too short and my guess is you’re not YET proficient in Croatian small talk.

Keep reading and I’ll teach you the basics.

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THE STRUCTURE OF STORYTELLING Think of small talk as a story. There’s the plot, the characters, the general mood and the main message. I’ll walk you through them – backwards.

1. Croatian small talk allows people to bond Croats will sit for hours in a coffee shop and talk about different things with no particular conclusion. They’re not necessarily sharing important information and they’re certainly not solving a problem. In fact, they might go over the same old stuff for the hundredth of time.

The main message of every story they say to each other is this: we’re all in this together.

This is why it’s crucial you tune into the story’s mood. So you’re in this together as well.

1. Pick any topic you like, the overwhelming mood in Croatian small talk is complaining. If you’re coming from the Protestant background, your solution-oriented mind will go into overdrive. All you’ll hear is problems, problems, problems… And all you’ll want to do is offer solutions, solutions, solutions…

Please DON’T! Complainingis a culturally specific mode of expression – not a call for action.

Croats use complaining merely to cover everyday topics.

From personal ‘my husband came late last night’, to environmental ‘look what they’re doing to our coast’ to universal ‘life sucks and there’s nothing we can do about it’.

When you hear your new Croatian friend complain, offering practical help might confuse them or send them into a defence mode. You stop belonging then.

Instead, you should feel happy for being offered a way in. Just be a careful listener, nod and offer similar complaints from your own life.

1. Every story has a hero and a villain A hero is not always a brave winner nor is a villain always a jerk. Literary studies show that some cultures feel more comfortable identifying with winners and some with victims.

Croatian small talk abounds with heroes who are victimised in more than one way. Which, of course, doesn’t stop them from being utterly likeable.

You’ll hear these common figures of victimisation:

NATURE VS NURTURE Croats think their country is the most beautiful in the world. Croatia is also the cradle of worlds’ top geniuses. Think of sportsmen like Goran Ivanišević and Dražen Petrović, or scientists like Nikola Tesla BUT…

Nothing in Croatia works because of the people who run it. Infrastructure is shit, unemployment is through the roof, there’s no work ethics, corruption is everywhere.

So all the natural beauty will either go undiscovered or get ruined. Great talents and educated minds will leave Croatia and find prosperity abroad.

Don’t try to contradict the storyteller, offer a similar shitty story from your country.

IT’S EASY FOR THEM If you mention an isolated example of something actually going right in Croatia (a natural talent succeeding in spite of shitty conditions), you’ll probably hear another type of complaint. It goes like this:

‘It’s easy for them, they…’ a) have political connections; b) have a rich uncle in America… c) don’t have to raise 3 children.

The excuses are countless and can be very imaginative. What the storyteller wants is to remain in the victim role.

Don’t try to fix them, just bond with them.

YOU’RE SO HORRIBLE BUT WE LOVE YOU ANYWAY Gossip is a building block of the Croatian small talk. It might shock you to hear personal stories about someone you don’t know. Who sleeps with whom (jerk!), how much someone earns (bitch!), awful things someone’s mother-in-law said or did (cow!).

You assume your storyteller is talking about their worst enemy. When only moments later, you realise it’s their best friend. Will they gossip about me in the same way, you wonder. They probably will. But don’t fret, really.

Croats gossip most about the people they care about. Or people they envy most. In either case, it’s an expression of love and closeness. So don’t tell them it’s not nice to gossip.

1. The plot of the story is what keeps you engaged But just like in literature, everyday conversations have trends that change over time. It’s like tapping into the most influential hashtags on Facebook or Twitter.

So how will you know for sure what’s trending in Croatian small talk?

Easy. Let your local storyteller speak first. You’ll soon realise which topics are hot. And one thing you can be sure about: it’s not ‘how we survived the homeland war’.

Nowadays, Croats are concerned either about their personal problems, leisure activities (travel, food, sports) or global economic and political events.

ONE LAST THING TO KEEP IN MIND Croatian small talk is an answer-lead storytelling. This means that your storyteller will enjoy answering your questions about their country, family or work. If you’re coming from the Anglophone tradition, this will feel like a natural match. Just don’t expect them to reciprocate, or at least not to the same extent.

If by the end of your coffee you’re still asking and not answering questions, don’t assume your new Croatian friend isn’t interested in you. They just small talk in a different way.

Also, don’t be offended if they don’t introduce you to someone who has just joined the conversation. This social skill is not universally taught.

If you lasted 2-3 hours over coffee, or sailed through a party without being left in the corner – congratulations!

You’re an expert in Croatian small talk. And you didn’t even have to learn a single word of the language.

We started this journey by asking what do Croatians speak. But, instead of telling you that we speak Croatian, I showed you an easier way to blend in.

Drop me a line to share some of your own anecdotes!

The post Master Croatian small talk without speaking the language appeared first on Croatia Honestly.

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Travellers visiting Zagreb meet 5 challenges to having a true experience. But where’s challenges, there’s also solutions.

Exciting, isn’t it?

Ready for the Zagreb big picture? View from the Upper Town – photo by DubeFranz via Flickr

1: Zagreb is not a touristy city

You can tell a city is a popular tourist destination when it becomes known by its nickname. Paris – the city of light, New York – the city that never sleeps, Rome – the eternal city, Tokio – the city of the future.

But Zagreb? You tell me.

It’s sometimes called Little Vienna, but this description doesn’t give it due credit.

Zagreb is not a touristy city. Trust me, that’s a good thing. Most people whizz through it on the way to the Adriatic coast, or choose it as a 2-day city break.

If you judge it on first impressions, expecting tourist sights as monumental as those of London, Berlin or Moscow, you’ll be disappointed. Because Zagreb is a city that needs unravelling.

An American expat working in the American International School of Zagreb said that

‘Zagreb’s main attraction is its attitude — a sophisticated laid back cool that puts life on pause in favor of friends and family […] if Zagreb has taught me one thing, it’s how to relax.’

If I had to give Zagreb a nickname, it would be this: the slow city.

Because visiting Zagreb for longer than 2 days will make you slow down. It could be a challenge at first, especially if rushing around is all you know. Or if you’re the kind of traveller who simply must see everything.

But after covering ‘things to do’ and ‘places to see’ from guidebooks, you’ll realise that the best things are not packaged here.

Check out my ultimate Zagreb guide which includes plenty of non-touristy things to do!

101 things to do in Zagreb

Zagreb’s way of life is similar to the slow food movement.

Think of Zagreb’s highlights in terms of local and seasonal. Just as you love knowing where your food comes from, the best of Zagreb will come to you from the people you meet. Much less from travel guides.

SOLUTION: come to Zagreb to rest; forget a tourist itinerary, don’t burden your downtime with to-do

2: Zagreb guides don’t capture the whole picture

So what could be wrong with reading a guidebook before visiting Zagreb?

Nothing particularly. It’s just that official guidebooks have a copy-paste model they apply to cities universally. 10 best restaurants, 5 must-see places, you know the drill. They categorise your experience into formulaic chunks – sights, nightlife, cuisine – making you believe this is all there is to a place.

Well researched guides to Zagreb (Zagreb in your pocket, Timeout Croatia, Rough guide to Croatia) can help you enjoy established places. But well-known is not always the most interesting.

Then there are online guides revealing what Zagreb locals love and do, sometimes before these sights become the city’s must-dos. Check out Zagreb like a local and Zagreb spotted by locals.

I’m a huge advocate of picking a local’s brain for the best time in Zagreb.

But some of these big ‘like a local’ brands replicate their print siblings: they start in one place and soon clone to encompass the whole world. Do you honestly believe every city’s local knowledge is formed and spread in the same way globally? I don’t.

Which is why you should get your free copy of the locally made guide Zagreb For You. Find it at any tourist information office, most museums and local cafes.

Many helpful tips come from expats living in Croatia. Check out these 3: Zablogreb, Chasing the donkey, Frank about Croatia. You’ll get good suggestions on what to do and where to go.

Plus, their insights relate to what you as a foreigner could experience in Croatia. What might be a cultural shock to you, how to interpret what appears as weird Croatian behaviour, etc.

See the sights from unusual perspectives. Zagreb Cathedral close-up – photo by Mario Fajt For foodie travellers Taste of Croatia is a treasure box of everything you can taste in Croatia.

It’s a culinary pop up, run by a group of enthusiasts – food bloggers, chefs in their spare time and most of all Croatia connoisseurs. Connect with them and you’ll learn about food and wine events before they enter official guides.

Delve into some local literary fiction, which is a great source for learning about the local culture. Literature doesn’t give you a postcard-perfect image of a place, but it definitely paints the most vivid local colours.

Check out this amazing collection of noir-is short stories, written by local writers and set in different locations around the city.

SOLUTION: explore different types of guides – official, local, expat – and keep an open eye for things that aren’t yet listed.

3: Zagreb hotels are expensive

Most Zagreb hotels are not the best value for your money. You might spend around 100 Euros a night for a room that looks the same in every city. OK, it comes with breakfast, but you can always buy pastry around the corner and have it in your local coffee shop.

Zagreb private accommodation, on the other hand, is booming. Zagreb Tourist Board has around 900 listed apartments. This is 60% more compared to last year. While the number of tourists to Zagreb rises all the time, vacation apartments offer is still larger than the demand.

Booking, Flipkey and Airbnb feature amazing rentals for as little as 30 Euros a night – all centrally located. Many of these properties have been turned from long-term lettings into tourist apartments.

If you want to find a great host that will make a difference to your Zagreb visit, go through Airbnb. Their website allows you to find out about a person you’re renting from.

Look for someone who shares your interests. Read people’s biographies. If you’re into art, a host with similar interests will give you great tips about the Zagreb art scene – even if they are not a professional tourist guide.

Catch an everyday Zagreb moment. Jelačić Square by night – photo by Mario Fajt Rental agencies also list Zagreb hostels. There is now a large number of them and they are very affordable.

The biggest advantage of staying in a hostel is that you meet fellow travellers who’ll share tips or join you for sightseeing. Make the most of the word of mouth knowledge about Zagreb.

Check out Frank’s comprehensive guide to the best accommodation in Zagreb, including: hotels worth staying at, best private apartments with an added value, and funky hostels offering private rooms.

SOLUTION: private apartments are the best value for money, even more so if you find a host who is a good ambassador or the city.

4: Zagreb is not an authentic place and that’s a great thing

Our greatest travel desire is to unveil what is most authentic about a place – food, drinks, crafts. But here’s what you need to know about your search for the authentic in Zagreb.

The best thing about Zagreb is that most what is authentic here has been influenced by different cultural heritages.

The great-tasting apple strudel dates from the Austro-Hungarian times. If you tried ćevapi, you’ll recognised the Turkish kofta kebab as its sibling.

Lightly steamed vegetables seasoned with olive oil, garlic and parsley – a staple food in Dalmatia – is a yummy offspring of the Italian cuisine. And međimurska gibanica – a delicious filo pastry cake with 4 fillings – is also recognised as a Slovenian national dish.

We do, of course, have authentic Croatian dishes (strukli, purica s mlincima, soparnik), but the point is something else.

Zagreb offers such rich varieties of all kinds of culinary influences. You’ll enjoy most when you start recognising how these influences adapted locally.

Just take filo pastry as an example. Zagreb is the place where you can find both Central-Europan sweet strudel and Turkish-style savory burek – both made with the same dough. Delicious!

SOLUTION: enjoy the global influences that mix and match in Zagreb. It’s the place where East meets West.

5: Zagreb customer service sucks but Zagreb friends make up for it

When you travel, you are basically a customer – at least most of the time. Visiting Zagreb could become a true challenge, because customer service is not a developed concept. Here you’ll really need to keep your zen.

Cultivate your Zagreb Zen. The statue of August Šenoa – photo by Roberto Taddeo via Flickr Let me give you an example.

Last year at Zagreb Christmas fair, I bought a horseshoe shaped chocolate. I paid the saleslady and while I was still stuffing the change into my wallet, she handed me the bag with chocolate. I took it clumsily and immediately dropped it to the ground.

‘Could I have another one, please’, I showed her the broken pieces.

She replied: ‘No.’

‘But you could easily mould it back together’, I reasoned with her.

‘It fell from your hand, not mine’, she grunted and turned to the next customer.

Many foreign travellers experience Croats as rude. I agree. The way that saleslady treated me was rude. But Croatian people are not really rude by nature. They just haven’t learnt the basic customer service principles.

In the West, the customer’s satisfaction always comes first. Which is why smiling is part of every salesperson’s education.

If you run into stroppy salespeople in Croatia, know that they haven’t learnt to treat you otherwise. It’s something that stuck with us from the socialist era – a time with little competition.

Here’s a little trick you can try.

Respond to a grumpy waiter in a friendly and personal way and wait for a change to happen. The moment you cross the line from being a customer to becoming a friendly face, you’ll experience a different side to most Croats – they’ll walk an extra mile in order to help you.

Learn how to say thank you in Croatian.

Remember this: Croatia is a country where not all exchanges between people are monetised.

For example, what I was paying for as a service in the UK often comes as a personal favour in Croatia. In London I’d pay for a cat-sitting service, whereas in Zagreb I have friends do it as a favour.

You’ll be pleasantly surprised when you discover how much your Zagreb friends can help you.

SOLUTION: Keep cool in cases of shitty customer service; approach stroppy salespeople in a friendly way and see how they transform into helpful strangers. Let me know of your own Zagreb zen moments!

The post The Zen of visiting Zagreb – 5 tips to have a true experience appeared first on Croatia Honestly.

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Enjoying Zagreb coffee culture is one of the city’s top highlights.

You read about it in travel guides. Locals brag about it. So it’s only natural you want to go out there and experience it.

If you’re a coffee fan who travels the world in search of the best cup, you’ll be pumped up with all this talk of drinking coffee in Zagreb. You might expect the following:

• amazing range of world’s coffee brands
• superbly brewed coffee
• uniquely designed coffee shop interiors
• lovely cakes to go with it

Well, I must disappoint you – your expectations won’t be met, at least not entirely.

Zagreb coffee culture – a mixture of three traditions Zagreb’s cultural heritage is a dynamic crossing of three major influences. It has to do with larger political entities Croatia used to a part of: the Austro-Hungarian monarchy, the Ottoman empire and Italy.

You’ll notice these influences in foreign words that have become part of the Croatian language. Croatian cuisine is also a good example. But nothing shows this like the Zagreb coffee culture.

First of all – coffee is not just coffee in Croatia. As an American in Zagreb rightfully says on his blog:

[…] coffee in Croatia is where everything gets done. It’s where friends meet, where deals are made, it’s how favors are asked, it’s how people are hired, fired, introduced, married, divorced, everything.

Even when you ask someone for coffee, it doesn’t mean they’ll have coffee. The phrase actually means: let’s go and spend some time together (talking, gossiping, exchanging favours and tips, and basically doing nothing).

Which is why you’ll almost never see a local sitting alone having coffee. It defeats the purpose of the Zagreb coffee culture ritual!

Coffee buffs alert: read my ultimate guide on the Croatian cafe culture!

Melin cafe - photo by Julio Frangen

OTTOMAN INFLUENCE The social character of coffee drinking has definitely been inherited from the old Ottoman practices. Even though brewing Turkish coffee follows elaborate rules, its purpose has always been to create connections among people. And those were various: from political to intimate.

Here’s what happened to a foreign friend of mine who had coffee in Sarajevo (a city with a strong Ottoman influence). He ordered and finished it in less than five minutes. The bartender refused to charge him. He claimed my friend didn’t really have coffee at all!

Because the way to have coffee there is to share it with someone and to taaake your time.

Croats used to drink lots of Turkish coffee. In many home you’ll still be offered this type, which is made with much finer grains and boiled in a pot called džezva. Unfortunately, the espresso culture took over all Zagreb coffee shops.

The only cafe where you can still have proper Turkish coffee is at the Palace Hotel!

ITALIAN ESPRESSO

Zagreb coffee shops - Eli's cafe

I never tasted a proper espresso until I lived in a small Slovenian town on the border with Italy. And that was only a couple of years ago! Every single cup I had, even in not so fancy cafes, tasted deliciously smooth without a trace of burnt beans or sourness.

My Italian friends said that the secret of good coffee is in the three Ms: miscela/macinatura, macchina e mano! This would be mixture, (coffee) machine and the hand that makes it.

Now you know why coffee from your favourite coffee shop often tastes differently – it depends on the person who makes it.

Italians are real masters in getting the mixture right. They make the most of different qualities of coffees from Ethiopia, Latin America or Asia. Their machines are state of the art. Which all plays into an important cultural practice – they believe coffee should be taken as soon as it’s been brewed. That is at the bar!

Even though they believe in socialising over coffee, the time spent doing it is much shorter than in Ottoman-influenced places. After all, they don’t like their coffee lose the aroma.

VIENNA GRAND STYLE In Vienna you have your coffee sitting in an elegant historic parlour. The space is usually airy with high ceilings, the chairs are comfortable, tables topped with marble. You get to choose a yummy desert and linger over it with a choice of daily newspapers.

Your whole experience exudes royal grandeur. Socialising over coffee is not a must. You won’t be looked down on if you sit by yourself reading a book. The Austrians are a bit removed from Mediterranean cultural codes that maintain close-knit community ties.

Kavanica - photo by Julio Frangen

An Austrian friend once warned me: if you don’t know exactly what you want, you’ll get lost in the types of coffees available. But whatever you order, a Viennese coffee house makes you feel like a king.

Zagreb coffee culture – what you should really expect My mind boggles why the BBC article on world’s top coffee cities doesn’t include Zagreb. Aactually, it doesn’t include any Ottoman-influenced coffee cultures. Because with Zagreb coffee culture you get the best of all three traditions.

Let’s see. We inherited the all important social aspect of coffee drinking from Istanbul. This enables us to really take our time, exonerating us from any Protestant guilt connected with poor work efficiency. Remember, we also do business over coffee!

Italians gave us espresso and great espresso machines. Types of coffee are limited to espresso, macchiato, cappuccino and caffe latte. Just like in an Italian coffee bar, it’s the quintessential coffee aroma that counts, not endless flavourings.

Lastly, like in Austria, we love to feel like a king and sit in comfortable chairs. Because we sit for hours.

Let me be a bit cheeky now. Did you notice we took only those features that require the least amount of effort? You might call this laziness, but I call it productivity. So in conclusion…

ZAGREB COFFEE CULTURE RULES: * allow at least 2 hours for coffee; always have coffee in the company of friends, acquaintances and business partners * don’t expect a wide range of worldwide coffee brands; you get 2 or 3 at the most. For the best Italian-style coffee go to Eli’s cafe and have coffee at the bar * don’t sweat it if your coffee tastes burnt or sour – we’re after socialising and not really bothered by coffee quality * have coffee sitting down, even if chairs are not as comfortable as in some Vienna coffee houses. Some Zagreb cafes now have a take-out option, but this is not proper Zagreb coffee culture. For the nicest coffee shop decor and a slice of cake visit Velvet. * don’t expect ‘coffee of the day’ Starbucks type of teasers… different flavours, skimmed milk option.. tongue-braking coffee kinds such as ‘white chocolate mocha frappuccino’. The most you’ll get is decaf or maybe soya (at fancy places). * don’t hold your breath for lovely cakes (few exceptions) * if you’re not a coffee drinker and someone invites you for coffee, say yes; go along and order a beer. That’s perfectly fine.

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I hope this post dispels some major misbeliefs about Zagreb coffee culture.

This buzzword is very common in tourist guides. It applies discriminately to different places around the world. But you should know: a cultural practice is always locally adopted and adapted.

Read more posts on Croatian culture and mentality.

The post Zagreb coffee culture – behind the buzzword appeared first on Croatia Honestly.

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No doubt you’ve heard about famous Zagreb coffee shops. Even if caffeine is not your drug of choice, experiencing time spent over coffee Croatian style is a must.

Zagreb coffee shops – Eli’s cafe Today I’d like to take you away from the obvious Zagreb coffee shops routes. Just minutes away from the city central crowds lies the British square neighbourhood. Britanac farmers’ market is a bit smaller than the well-known Dolac but just as pretty and operating with the same logic: finishing your shopping by sharing coffee with a friend.

If you walk across the square, you won’t be able to count the number of coffee shops. Honestly, there is almost nothing in surrounding streets but laid out tables and chairs. And, of course, happy people.

Fancy coffee shops In recent years, there’s been a differentiation of Zagreb coffee shops. You’ll see old-fashioned ones that still give off the taste of socialism. At the opposite end, you get really fancy ones. Kava tava is smack on the Britanac square. Its red and black colours are just as inviting as the menu (try pancakes!) or their paper mats with cartoon-like alternative maps of Zagreb.

A newly opened Mali cafe is tucked in a small street behind the Britanac post office. Its terrace offers a fantastic view onto the square, so you can just chill and watch the world go by.

Eli’s cafe in Ilica offers the best coffee in town. They have their own roastery, which takes their coffee to a whole new level. Don’t be discouraged by the tiny space with only bar stools – Italians believe coffee should be taken as soon as it’s been brewed so it keeps its aroma.

Hidden gems – different Zagreb coffee shops Bear with me a little longer: you’ll enjoy the Zagreb coffee shops right on the edges of Britanac. Velvet coffee shop can be reached by walking down Ilica and turning into Dezmanov prolaz near Frankopanska street. But if you love parks and green spots, you simply must take the alternative route through Rokov perivoj – a beautiful and serene park.

Velvet coffee shop is one of my favourite spots in Zagreb. Its interior design oozes with style that is unparalleled in Zagreb. The space is airy and decorated with lovely flowers, its owner being one of Croatia’s most famous florists. Head over to Velvet if you want to enjoy a peaceful languid coffee and a piece of homemade cake.

Then there’s Kinoteka coffee shop – if you’re staying in my apartment this will be the first coffee shop you pass by on your way to Britanac. You might actually miss it becasuse it’s hidden behind the Church of St. Blaise.

In Yugoslav times, Kinoteka was the Croatian national film institute. The cinema is closed today but the cinematic atmosphere remains – you’ll see what I mean when you slump into their comfy old-fashioned sofas.

Use this map to help you navigate through the suggested Zagreb coffee shops and alternative walk routes!

The post Different Zagreb coffee shops – British Square appeared first on Croatia Honestly.