World's cuisine- Croatian cuisine

Croatian cuisine

Croatian cuisine is heterogeneous and is known as a cuisine of the regions since every regions has its own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from former Yugoslav countries are also popular in Croatia.
Croatian cuisine can be divided into a few regional cuisines (Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, Slavonija) which all have their specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants. This is also why the varied cuisine of Croatia is called "cuisine of the regions".

Specialities from the grill are called s roštilja,
 those roasted on the spit s ražnja
pečeno means roasted
prženo means fried
pod pekom means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is cooked slowly in its own juices. Specialties cooked pod pekom include lamb, veal, and octopus.


Meso z tiblice - pork from "tiblitsa" wooden barrel from Međimurje County, northern Croatia
Croatian meat based dishes include:
Zagrebački odrezak (Veal steaks stuffed with ham and cheese and grilled with breadcrumbs)
Šnitzle (schnitzel) breaded veal or chicken cutlets
Meso z tiblice pork ham from Međimurje County
Janjetina - roasted lamb garnished with Mediterranean herbs
Odojak - roasted pork
Visovačka begavica
Turkey with mlinci (flat, sour dumplings)
Leg of lamb à la Pašticada (rolled pieces of Pršut in white wine sauce)
Leg of venison the count's way
Wild duck with sauce
Roasted pheasant
Kotlovina from Samobor (kettle with knuckle of pork and other meat and sausages)
Boiled fillet of beef haunch with Sauerkraut
Escalope à la Baron Trenk (spicy-rolled Schnitzel)
Međimurje Goose (stuffed with buckwheat)
Turopolje Goose (with corn semolina as a side dish)
Purgerica Turkey (Christmas dish from the bordering region to Zagreb, turkey filled with chestnuts, apples, bacon, lemons, etc.)
Krvavice, or čurke, blood sausages, made of blood and kaša
Hladetina, a particular type of head cheese

Seafood

Croatian seafood dishes include:
Squids - Croatian: lignje, Italian: calamari, grilled, fried or stuffed
Octopus salad - Croatian: salata od hobotnice
Cuttlefish risotto - Croatian: Crni rižot, Italian: Risotto nero
Tuna
Lobster from Dalmatia
Shrimps - Croatian: škampi, Italian: scampi
Common mussels - Croatian: dagnje
Salted Cod with potatoes - Croatian bakalar na bijelo (Dubrovnik, Dalmatia and Istria)
Fish stew - Croatian brodet or brudet (Dubrovnik and Dalmatia), Italian brodetto
Clams
Sea spider salad
Breaded catfish or carp
Grilled sardines or other fish (na gradele)
Buzara or Buzzara (shellfish sautéed in garlic, olive oil, parsley & white wine)
Date shells or prstaci are part of the traditional cuisine, but in the 20th century their extraction was banned as a measure of ecological protection

Stews

Goulash (Croatian: gulaš, see also Hungarian gulyás)

Grah - bean stew (often done as 'grah sa zeljem' - with sauerkraut, or 'grah sa kiselom repom' - with pickled turnip strings)

Varivo od mahuna - green beans stew

Riblji paprikaš - also called fiš-paprikaš (spicy fish stew from Slavonia, see also Hungarian halászlé)

Slavonska riblja čorba (fish stew from Slavonia)

Brudet (or Brodet) - fish stew

Chicken stew

Rabbit goulash

Ričet

Istrian stew (Jota)

Game Čobanac (Shepherd's Stew)

Feines Venison goulash with prunes

Hunter's stew

Wine goulash

Sauerkraut stew

Zelena menestra - traditional cabbage and meat dish - Dubrovnik and surrounding area

Pašticada - Dalmatian beef stew with prunes and dried figs

Tripe stew (tripice, fileki)

Pasta

Žganci is made from maize, wheat or buckwheat flour, water, cooking oil and salt

Žganci - cornmeal dish in Slovenian and Northern Croatian cuisine, also known as Polenta (palenta, pura) in Istria and Dalmatia

Gnocchi, often served with Pašticada or goulash.

Fuži is a sort of pasta from Istria.

Needle macaroni

štrukli - baked or cooked filled pastry from Zagorje, Zagreb area.

Krpice sa zeljem - pasta with stewed cabbage

Šporki makaruli - traditional pasta with cinnamon flavored meat sauce, from Dubrovnik and surrounding area

Soups

Maneštra

Veal soup with smoked meat

Vegeta seasoned broth

Beef broth with vermicelli pasta

Ajngemahtec - Zagreb chicken and vegetable soup

Mushroom soup, especially with porcini

Side dishes

Sataraš (sliced and stewed summer vegetables)

Mlinci (typical northwest Croatian, roasted flatbread, similar to Caucasian flatbreads)

Đuveč (baked summer vegetables, similar to Ratatouille)

Šalša od pomidora (tomato salsa)

Restani krumpir (cooked potato fried with onion)

Blitva s krumpirom (cooked chard and potato, with olive oil and garlic)

Sausages and ham

Kulen (Kulin) - spicy pork sausage from Slavonia

Češnovka - spicy pork sausage with a harmonious garlic taste from Turopolje

Kobasica - spicy, air-dried or smoked sausage (Hungarian: kolbász)

Salami from Samobor

Švargl from Slavonia

Suđuk from inland Dalmatia

Istrian and Dalmatian Pršut - dry-cured ham

Panceta from Dalmatia

Špek from continental Croatia

Kaštradina - smoked mutton or goat meat

Cheese (sir)

Paški sir - famous sheep's milk cheese from island of Pag

Farmers' cheese (škripavac) and curd cheese from the regions of Kordun and Lika

Cheese from the Cetina region Cetinski sir

Cheese from the Island of Krk Krčki sir

Cheese from Međimurje Turoš

Cheese from Podravina Prga

Cottage cheese (eaten with vrhnje) from Zagorje (sir i vrhnje, often seen as quintessential Croatian traditional food)

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Sweets and desserts

Palačinke (crepes) with sweet filling

Baklava

Kremšnita - cream slice

Šaumšnita - meringue cream slice

Zagorski štrukli - sweet pastry from northern Croatia

Uštipci

Fritule

Knedle - potato dough dumplings, usually filled with plums and rolled into buttered breadcrumbs, with cinnamon

Strudel (Croatian: savijača or štrudla) with apple or curd cheese fillings

Orahnjača - sweet bread with walnuts

Makovnjača - sweet bread with poppy seeds

Croatian honey

Bear's paw

Farmer's cheese (quark) cakes (cream cake)

Krafne, pokladnice - a type of Donut

Croatian pancakes (with wine and egg sauce)

ušljivac, deran, badavdžija (long plaited bun)

Šnenokli (meringue in custard cream, floating island (dessert))

Almond filled ravioli (rafioli)

Homemade fruit preserves, jams, compotes

Cakes (kolači)

Rožata or Rozata (flan, creme caramel)

Easter pastry Pinca

Kroštule (crunchy, deep-fried pastry)

Fritule(deep-fried dough, festive pastry, particularly for Christmas)

Bishop's bread

Guglhupf ring cake (Croatian kuglof)

Rapska torta (Rab cake)

Međimurska gibanica (Međimurje County layer cake with apple, poppyseed, walnut and cottage cheese fillings)

To state more information about Croatian cuisine should write a lot but I do not want all this to be just a list, and I will announce in the coming posts and some traditional recipes specific to all areas of Croatian cuisine.

The greater part I listed the names of the original Croatian dishes I've also tried to translate in English as it was possible

I hope you have all learned a or renew their knowledge.

I enjoy Dalmatian cooking since I was born and raised in Zadar

Until the next post I greet you as you would be greeted in Dalmatia.

  Adio