Features of Croatian cuisine: top national dishes. What dishes are worth trying in Croatia? What drinks are worth trying in Croatia?
Features of Croatian cuisine
Croatia is a paradise for foodies! Local cuisine combines Arab, Italian and Balkan traditions.
- All dishes are as simple as possible, and the main feature is to use only the freshest ingredients
- Conventionally, Croatian cuisine can be divided into two regions: central – Zagreb and Slavonia, where they love meat dishes, and the Adriatic – Dubrovnik, Dalmatia and Istria, where seafood delicacies predominate.
We present to you the best dishes of Croatian cuisine that you should definitely try on your vacation!
First meal
Brodet is a rich thick soup made from several types of fish and seafood. The dish was invented by poor fishermen who cooked the dish from the remains of their unsold catch. The broth is based on shrimp and squid, trout and pike perch, and the dish is cooked with the addition of red wine. Before serving, sprinkle with herbs.
Chorba is a traditional thick Balkan soup made from rich meat broth, with potatoes and carrots. Croatians prepare a beef dish, add olive oil and red wine, and sprinkle with finely chopped parsley before serving.
Maneshtra is a soup made from peas, beans, corn and fatty pork ribs. Cook in the oven in pots until most of the liquid has evaporated; the dish turns out thick and very satisfying.
Second courses
Sarma is a hot dish reminiscent of our cabbage rolls. Cabbage is fermented to wrap the minced meat, and vegetables and smoked prosciutto meat are added to the rice filling, which gives the dish a refined taste and aroma.
Przolica – a large piece of beef is first fried in lard and then simmered in the oven until it is tender. The most tender meat is served with a side dish of potatoes and carrots.
Pastitsada – a whole piece of beef is stewed in broth and red wine, and served with pastry dumplings. Before serving, pour over thick sauce and sprinkle with finely chopped parsley.
Chobanac – assorted beef, lamb and pork. Pieces of meat are stewed in red wine for several hours, potatoes, onions and carrots are added. It turns out to be a thick, hearty stew.
Tsrni rizhot is a national side dish of rice with the addition of cuttlefish ink. Rice is cooked in the oven, resulting in crumbly grains of an unusual black color, served with seafood or fish.
Ispod peke – lamb meat baked with potatoes, carrots and other vegetables with the addition of wine and spices. They fry in a special frying pan over coals with a lid on which coals are sprinkled. Ispod peke is often prepared from octopus right on the street and served with a glass of homemade wine.
Street food
Grilled seafood is a popular street fast food, an assortment of octopus, shrimp, fish and squid cooked on an iron baking sheet.
Cevapi is a traditional Balkan snack. Small sausages made from lamb, chicken or beef chepapchichi are grilled and served with pita bread. Sauce or grilled vegetables are added inside. In restaurants, cevapi is served with French fries and fresh vegetable salad.
Burek is a pastry pie filled with meat, cheese or vegetables. Cook in a large frying pan and cut into pieces before serving.
Snacks
Oysters are a popular street snack. Served fresh with a slice of lemon, or baked under a crispy cheese crust. The jester
is the national pride of the Croats. Meat is cut into thin slices , served with wine, beer and in the form of sandwiches made from fresh homemade bread. Pazhsky cheese is a hard variety made from sheep’s milk. During cooking, olive oil is added, which makes the cheese fatty and gives it an unusual taste and aroma. Serve by cutting into thin slices. Kulen is a sausage made from minced pork with the addition of garlic, paprika and a mixture of spices. Prepared in special smokehouses, served with wine, beer and as a separate dish.
Sweets
Midzmurska gibanica is a layer cake filled with poppy seeds, nuts, apples and cottage cheese. Cook in the oven, serve in pieces, sprinkled with powdered sugar.
Ston cake is a traditional Christmas pastry. Under a thin layer of biscuit dough there is a filling of almonds and chocolate. The cake is sprinkled with chocolate chips on top and decorated with an original pattern of protein cream.
Zagorsk Štrukli is a national dessert that can only be tasted in Croatia. Prepared from cheese dough with sour cream and boiled before serving. Serve hot, topped with sour cream and berry syrup.
Beverages
Slivovitz is brandy made from plums. The strongest local alcohol, 40°, is served with hot meat and fish dishes
Travaritsa – a strong 40° herbal tincture, considered medicinal, served with hot meat and fish dishes
Malinitsa, cherry, apricot and apple – tinctures with a strength of 20°, served with fish and desserts
Wines – the most popular “Prosek”, “Gemist”, “Malvasia” and “Gryazhevitsa”