Foodventory

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Ajngemahtes

By: Morana
November 24, 2013
Soup from Austro-Hungarian heritage, in the old days traditionally enjoyed as part of Sunday lunch in middle-class families from Zagreb. Basically, it's a chicken soup with plenty of root vegetables, peas and liver noodles.
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Bazga

By: Morana
November 15, 2013
Elder. Homemade juice made from elder flowers is a classic and brings back happy childhood memories for many Croats in the continental part of the country. Excellent juice can also be made from the berries, as well as jam.   Photo: eNOgAStrObRUtaL.com
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Bermet

By: Morana
November 15, 2013
Original herbal liqueur made from dried carob, dried figs, wormwood, sage, orange zest, mustard seeds and some other secret ingredients macerated in red wine, produced only in and around the town of Samobor near Zagreb. Excellent aperitif, bitter and sweet at the same time.
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Blackberry wine

By: GastroLada
June 09, 2014
Blackberry wine is considered to be (almost as rakija is) a traditional cure for everything. Made by the same tecnology used for grape wine, it is usually drank in small amount due to its high alcohol content as well as high sugar levels. Therefore, it can get to you quite quickly. Some producers make it l...
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Bučnica

By: Morana
November 15, 2013
Savoury strudel filled with grated pumpkin and cottage cheese, favourite snack in Northern Croatia.
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Češnjovka

By: Morana
November 15, 2013
Traditional spicy pork sausage flavoured with garlic.
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Ćevapčići

By: Morana
February 14, 2014
The ever so popular and omnipresent Balkan grill speciality - minced meat fingers - can be found always and everywhere. It's probably the number one fast food item in the whole country, but beware, the quantity does not reflect the quality. The quest for greatest ćevapčići is a real mission, and if you ...
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Čvarci

By: Morana
November 15, 2013
Similar to pork cracklings, but much more than just pork rind. It's a snack made by soaking pieces of pork fat in milk and roasting them, also nicknamed “Slavonian chips” because it's very crispy and addictive.
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Fileki

By: Morana
January 20, 2014
Spicy stew made with tripe, the edible lining of the stomach of a cow or a lamb. Bacon is often added, and optionally it's sprinkled with grated cheese.
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Gemišt

By: Morana
November 15, 2013
White wine mixed with sparkling mineral water, popular in continental Croatia.
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Gvirc

By: Morana
November 15, 2013
Mead, alcoholic drink made from fermenting honey and water, produced in Northern Croatia. Its more generic name is medovina.
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Jabuke u šlafroku

By: Morana
December 21, 2013
Apple slices fried in batter, with sugar and cinnamon.
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Juha

By: Morana
February 14, 2014
Soup - wherever you might be in Croatia, whatever the time of the year, you can always get soup. Actually, not can, but must. Soup is supposed to warm up your stomach for all the heavy food that comes after, as well be miraculously healthy for the person eating. The most common variety is the clear boui...
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Knedle sa šljivama

By: Morana
December 23, 2013
Sweet plum dumplings - dough made from potato and flour is filled with fresh plums, and then boiled. If you stick to old-school style like our grannies used to do, shortly fry some breadcrumbs on butter and serve this mixture over dumplings. Version with apricots is also quite popular.
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Kotlovina

By: Morana
November 15, 2013
More a way of preparing meat than a defined dish, found in continental Croatia. Usually prepared in the open, for hours, in a special kind of a standing cauldron, often found at fairs and various festivities. Basically, it’s a not too spicy meat stew slowly cooked in wine, with the addition of onions, t...
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Kremšnita

By: Morana
November 15, 2013
Trademark dessert of Samobor, from where it originates, and Zagreb surroundings, but nowadays found all over the country. It’s fluffy custard cream between two slices of crispy puff pastry and sprinkled with caster sugar.
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Krpice sa zeljem

By: Morana
December 21, 2013
Very simple and traditional dish that takes a lot of people in and around Zagreb back to childhood days. Basically, it's rhombus-shaped pasta flakes sauteed with chopped fresh cabbage leaves.
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Krvavica

By: Morana
November 15, 2013
OFFAL WARNING! Blood sausage, made in continental Croatia by cooking pork blood with a filler. Apart from various pig parts, most often the filler consists of buckwheat, barley or corn flour. They’re eaten in winter, usually with sauerkraut and “restani krumpir” – boiled potatoes sautéed on onion.
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Makovnjača

By: Morana
November 15, 2013
Poppy seed roll, popular in Northern and Eastern Croatia. Not easy to make it moist enough, and have the right ratio between pastry and the filling! Photo: makovnjača & orehnjača, they usually come together.
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Mlinci

By: Morana
November 15, 2013
Pasta tatters typical for Zagreb and northern Croatia. The dough is rolled, baked and broken to pieces, then prepared with hot water or soup, and finally briefly sautéed in poultry fat. Traditionally served with roast turkey, goose or duck, especially on Christmas.