Croatian Recipes & Cookbooks

How to Cook dishes from Croatia

• The cuisine of coastal regions of Croatia show influences from Roman and Italian cuisine, as well as Greek cuisine. Additionally, some people say that can detect the influence of French cuisine in some dishes as well.
  
  
• The cookery of inland areas of Croatia, show more influences from the country's landward neighbors, such as Austrian cuisine, Hungarian cuisine and Turkish cuisine.

• Brudet - A fish stew. It is usually served with polenta (boiled cornmeal).
  
  
• Cešnovka - Cešnovka is a spicy pork sausage with a garlic taste. It originates from the Turopolje region of the country.
  
  
• Ðuvec - This is a dish made from stewed vegetables, and is somewhat similar to ratatouille.
  
  
• Gulaš - This is a spicy beef stew. The dish is reminiscent of Hungarian cuisine's gulyás (goulash).
  
  
• Istrian stew (Croatian: Istarska jota) - This is a stew made from spare ribs and baco, with potatoes, beans and sauerkraut. It is flavored with garlic.
  
  
• Juha od Mahuna - Vegetable soup. It is made from grean beans with lentils, onions, carrots and peas.
  
  
• Kulen - A spicy pork sausage which originates from Slavonia.
  
  
• Pašticada - This dish is originally from Dalmatia, and is sometimes known as "Dalmatinska pašticada". It is a dish made of stewed beef, and is served with noodles or gnocchi (dumplings).
  
  
• Sarma - Sauerkraut rolls stuffed with ground pork and rice.
  
  
  
• Sataraš - Chopped roasted vegetables, including bell peppers.
  
  
• Slavonski Cobanac - A lamb stew, which was originally from Slavonia.
  
  
• Strukli - The Croatian version of ravioli. It normally contains cheese or apple. This dish is originally from Croatia's capital city, Zagreb. In northern parts of Croatia, strukli are particularly eaten during the Christmas period, and served with compotes of dried fruits (such as pear, prunes, or apple).
  
  
• Zagrebacki odrezak - This dish is also originally from Zagreb. It is made by stuffing thin slices of chicken or veal with ham and cheese, and then sautéeing.

• Cupavci - This is a biscuit-like cake. It is cut into squares, which are covered with chocolate and dessicated coconut.
  
  
• Krafne - Krafne are a type of donut (although they do not containa hole). Most krafne are filled, the usually fillings being jelly, chocolate, cream or custard.
  
  
• Palacinke - Crêpes with sweet fillings.
  
  
• Rozata - Custard pudding similar to flan.
  
  
• Strudel (Croatian: Savijaca, Strudla) - - The Croatian variant of strudel. Croatian strudels are usually filled with apple or cheese.

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