List of Croatian dishes

Last updated

This is a list of dishes found in Croatian cuisine in alphabetical order. Croatian cuisine has developed through centuries, it is heterogeneous and known as a cuisine of the regions. Every region of Croatia has its own distinct culinary tradition.

Contents

Croatian dishes

NameImageRegionDescription
Brudet Brodet.JPG Dalmatia, Kvarner, Istria A type of fish stew with spices, vegetables and red or white wine
Češnovka Domace Kobasice - Konoba Galija (14853417683).jpg Turopolje A kind of spicy pork garlic sausage
Črne čurke Medimurske curke - pecene u protvanu.jpg Međimurje Black pudding (blood pudding), first cooked or dried and finally baked
Čvarci Cvarci.jpg Northern Croatia, Slavonia A kind of pork cracklings
Dalmatinska peka Dutch-oven-sac.jpg Dalmatia A dish made of meat, vegetables and/or potatoes, baked under curved metal lid
Fiš paprikaš Pot of Hungarian Fisherman's Soup (Halaszle, Karpfensuppe).jpg Slavonia, Baranja Spicy paprika-based thick fish soup prepared with carp or mixed river fish
Fritaja SPARGLJI 3.jpg Istria Eggs with asparagus, wild hops, herbs as fennel, mint, feverfew and chicory, tomatoes, young garlic sprouts, spices and small parts of old bread
Fritule Fritulis.jpg Dalmatia, Kvarner, Istria Sweet festive pastry flavoured with rum, made particularly for Christmas
Fuži Istrski fuzi 01.jpg Istria A traditional Istrian pasta from the pasta dough rolled into a thin sheet, cut into strips three to four centimetres wide, placed over each other, then cooked and served with a mild red veal sauce
Grahova pretepena juha Pretepeni grah (Croatia).jpg Međimurje, Northern Croatia Type of traditional thick bean soup from Međimurje prepared with stirred flour mixed with milk and sour cream
Hladnetina GelatinaDiMaiale.JPG Northern Croatia, Central Croatia Pork jelly made from low-grade cuts of pig meat, such as trotters, that contain a significant proportion of connective tissue
Istrian stew Jota 02.JPG Istria A stew made of beans, sour cabbage or sour turnip, potatoes, bacon and spare ribs
Janjetina s ražnja Istarska janjetina - posluzena s krumpirom i lukom.JPG Lika, Dalmatia, Istria Lamb being roasted on a roasting spit, served with fried potato slices or so
Kotlovina Kotlovina-CRO.JPG Northern Croatia, Central Croatia Fried and stewed meat dish prepared and served outdoors, containing pork chops, sausages etc., stewed in their own juice, wine and various spices (onions, peppers, garlic etc.)
Kremšnita Samoborsko kremsnita.JPG Northern Croatia, Central Croatia A variety of sweet custard and chantilly cream cream cake dessert
Kroštule Krostule (cropped).jpg Dalmatia, Istria A traditional pastry made from fried sweet dough sprinkled with sugar
Kulen Kulin (serviran).jpg Slavonia A type of flavored sausage made of minced pork
Međimurska gibanica Medimurska gibanica - servirana (Croatia).jpg Međimurje Layer cake made of puff pastry and four fillings: nuts, fresh cheese, poppy seeds and apples
Meso z tiblice Meso i slanine z tiblice (Croatia).jpg Međimurje A dish prepared from high-quality parts of fresh pork meat (leg or loin), which are after processing stored in tiblica (lodrica), a large wood container of a special shape (truncated cone) in which the meat is preserved in previously prepared, cooled salted lard
Pašticada Pasticada.jpg Dalmatia braised beef dish cooked in a fragrant sweet and sour sauce from southern Croatia
Pokladnice (krafne) Pokladnice Krizevci 2008.JPG Northern Croatia, Central Croatia Airy filled doughnuts, round and usually filled with jelly, marmalade, jam or chocolate as well as butter, nutella and cinnamon
Punjena paprika Punjena Paprika.JPG Northern Croatia, Central Croatia Stuffed pepper dish made of peppers stuffed with a mix of minced meat and rice, eggs, spices and salt in tomato sauce, served with mashed potatoes
Sir s vrhnjem Sir s vrhnjem (Croatia) -posluzen.jpg Northern Croatia, Central Croatia Homemade fresh curd cheese (quark) with cream, served with bacon and onion [1]
Soparnik Whole-grain soparnik served on plate.jpg Dalmatia A savoury pie with a filling of chard
Turoš Turos (Croatia).jpg Međimurje A type of cheese made from cattle's milk in cone-shaping chunks of cottage cheese, with the addition of salt and red paprika
Zagorski štrukli Strukli iz Okrugljaka.jpg Hrvatsko Zagorje A dish composed of dough and various types of filling (e.g. a mixture of cottage cheese with eggs, sour cream and salt) which can be either boiled or baked
Žganci Zganci iz crnog brasna prelijani maslom.JPG Northern Croatia A dish made from buckwheat flour, maize, wheat, or a combination of potato and wheat flour and water, cooking oil and salt

See also

Related Research Articles

<span class="mw-page-title-main">Cantonese cuisine</span> Chinese regional cuisine from Guangdong

Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.

<span class="mw-page-title-main">Caribbean cuisine</span> Cuisine of the Caribbean

Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region.

<span class="mw-page-title-main">Sichuan cuisine</span> Cuisine originating from the Sichuan province of China

Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing.

<i>Meze</i> Small dish in Middle Eastern and Balkan cuisines

Meze is a selection of small dishes served as appetizers in Armenian, Balkan, Greek, Levantine, and Turkish cuisines. It is similar to Spanish tapas and Italian antipasti. A meze may be served as a part of a multi-course meal or form a meal in itself. Meze are often served with spirits such as arak, rakia, raki, oghi, ouzo, or grappa at meyhane and ouzeri or at regular restaurants.

<span class="mw-page-title-main">European cuisine</span> Cuisine indigenous to Europe

European cuisine comprises the cuisines originating from the various countries of Europe.

<span class="mw-page-title-main">Croatian cuisine</span> Culinary traditions of Croatia

Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts with Turkish, Hungarian and Austrian cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian. Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients and cooking procedures, while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.

<span class="mw-page-title-main">Arròs negre</span> Valencian and Catalan dish made with cuttlefish (or squid) and rice

Arròs negre or arrós negre is a Valencian and Catalan dish made with cuttlefish and rice, somewhat similar to seafood paella. Some call it paella negra, although it is traditionally not called a paella even though it is prepared in a similar manner.

<span class="mw-page-title-main">Sarma (food)</span> Stuffed dish

Sarma is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine / Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both. It is commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma, and has equivalents in Eastern European cuisines from the northern Baltic through Romania.

<span class="mw-page-title-main">Gibanica</span> Serbian dish of filo, cheese and eggs

Gibanica is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.

<span class="mw-page-title-main">Pindjur</span> Relish spread in the Balkan peninsula

Pindjur or pinjur or pinđur, is a relish form and is commonly used as a summer spread. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia.

<span class="mw-page-title-main">Muhammara</span> Hot pepper dip from Syrian cuisine

Muhammara or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is associated with Aleppo, but is also found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. In Turkey, muhammara is referred to as acuka and is served as part of the mezze platter appetizer course.

<i>Chrain</i> Horseradish paste

Chrain is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines. Chrain comes from Yiddish כריין, which is in turn a loanword from Slavic languages.

<span class="mw-page-title-main">Paprika</span> Spice made from red peppers

Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers. Paprika can have varying levels of heat, but the chili peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. In some languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group.

<span class="mw-page-title-main">Suckling pig</span> Piglet fed on its mothers milk

A suckling pig is a piglet fed on its mother's milk. In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines. It is usually prepared for special occasions and gatherings. The most popular preparation can be found in Spain and Portugal under the name lechón (Spanish) or leitão (Portuguese).

<span class="mw-page-title-main">Fisherman's soup</span> Hungarian fish soup

Fisherman's soup or halászlé is a hot, spicy paprika-based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions. It is also a popular dish among ethnic German Donauschwaben and their descendants, known as Karpfensuppe. In Croatia, it is commonly served in the regions of Slavonia and Baranya, where it is called fiš paprikaš.

<span class="mw-page-title-main">Balkan cuisine</span> Regional cuisine

Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from West Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Turkey, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia.

References

  1. "Sir s vrhnjem". Oblizeki.com (in Croatian). 2013-08-19. Retrieved 2024-11-26.