Foodventory

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Komiška (viška) pogača

By: GastroLada
April 20, 2014
Savoury pie (dough is similar as in foccacia) from the island of Vis, stuffed with onion and anchovies. That’s the version from the town of Vis. If it’s from Komiža, there’s also tomatoes inside.   Photo by Uje oil bar
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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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Kotonjata

By: Morana
November 15, 2013
Also called “quince cheese”. Jelly-like candy made of quinces, sugar, lemon and water.
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Kozlić s bižima

By: Morana
December 25, 2013
This is a classic old-school Dalmatian lunchtime dish, quite rare to find these days, almost extinct from modern restaurants. If you find it in a traditional tavern, consider yourself lucky. It's goat kid meat cooked in a delicious sauce with peas (biži), sometimes also with fava beans and potatoes.
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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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Krompirica

By: Morana
December 21, 2013
Tasty combination of corn flour and potato, eaten as side dish or on its own with some cream.
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Kroštule

By: Morana
November 15, 2013
Traditional crispy fritters similar in shape to tangled flat noodles. Originally an Istrian speciality, but wide-spread in Dalmatia too.
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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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Kujundžuša

By: Morana
January 20, 2014
Indigenous white grape variety found around the town of Imotski in Dalmatian hinterland. It gives a light, crisp and refreshing white wine, ideal for hot summer days.
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Kulen

By: Morana
November 15, 2013
Proud and joy of Slavonian cuisine, and the first Croatian food with protected designation of origin. It’s a spicy dry cured sausage made from pork, red paprika and garlic. There’s no real Slavonian family without its original recipe or a reliable supplier. Somewhere it's spelled kulin, but it's the sam...
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Kulenova seka

By: Morana
November 15, 2013
Spicy Slavonian dry cured sausage similar to kulen, but somewhat smaller bacause it’s stuffed into the small intestine and the preparation is somewhat simpler. The name means “kulen’s little sister”.
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Kvasina

By: Manjada
November 15, 2013
Dalmatian red wine vinegar. Many families dedicated one very old barrel for making of kvasina and it was usually kept far away from the wine cellar (konoba) to avoid contamination of wine with acetic bacteries. In other parts of Croatia, like in Istria, kvasina is also made but it is called ocat and may be...
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Labinski krafi

By: Morana
November 15, 2013
Traditional Istrian pasta from the town of Labin. Very similar to ravioli, but filled with a semi-sweet mixture of at least two cheese varieties (from cow and sheep milk), raisins, lemon zest, rum and spices, and usually served with a savoury sauce like žgvacet. Very versatile dish, with a lot of possib...
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Lešo

By: Morana
November 15, 2013
Popular and very healthy way of preparing vegetables, meat or fish, typical for Dalmatia. It simply means “boiled”, and the dishes done that way are light, tasteful and usually abundantly sprinkled with olive oil.
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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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Malvazija

By: Morana
November 29, 2013
Malvasia Istriana, or simply Malvazija, is the most common and popular indigenous grape variety in Istria. Although it's part of the wider Mediterranean family, it’s unique on its own. This medium-bodied refreshing white wine is usually enjoyed young, when it’s floral and fruity aromas are bursting, but...
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Mandulat

By: Morana
December 21, 2013
Very sweet and caloric but irresistible dessert made with almonds and honey, no cooking or baking needed.
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Maneštra

By: Morana
November 15, 2013
In Dalmatia (manistra) it usually means a soup with vegetables and some kind of small pasta. In Istria there’s a famous traditional dish called “maneštra od bobići” – thick soup made from dried meat, corn kernels (bobići) and beans. There are different variations, which you can check out every spring at...
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Maneštra od bobići

By: Morana
December 23, 2013
Istria's favourite thick and filling soup, perfect for any time, but especially for cold weather. It's made with beans, young sweet corn kernels ("bobići"), potato and dried meat.