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.
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.
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.
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...
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 ...
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.
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...
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.
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...
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.
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.
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.
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.