World Flavors Cookbook

Croatia Recipes

Croatian cuisine divides dramatically between the Adriatic coast — fresh seafood, olive oil, and Mediterranean herbs — and the continental interior with its hearty stews, roasted meats, and central European pastries.

Recipes from Croatia

• Zagorski Štrukli

  The most famous traditional dish of the Zagorje region, these thin dough pillows are filled with fresh cow cheese and baked or boiled in cream.

• Dalmatinska Pašticada

  A slow-cooked beef stew from Dalmatia, marinated for days and braised in a rich sauce of wine, prunes, and spices.

• Ćevapi u Lepinji

  Grilled minced meat sausages, a beloved street food staple throughout Croatia, served in a warm lepinja bread with onions and ajvar.

• Slavonski Čobanac

  A spicy meat stew from Slavonia, traditionally cooked in a large cauldron over an open fire using several types of meat.

• Ispod Peke (Under the Bell)

  A traditional Croatian method of slow-cooking meat or octopus with vegetables under a heavy metal or clay bell covered with hot embers.

• Crni Rižot (Black Risotto)

  A striking jet-black risotto made with squid or cuttlefish, whose ink provides the deep color and intense sea flavor.

• Brudet (Fish Stew)

  A classic coastal fish stew made with at least three types of fish, slow-simmered in a tomato and wine base.

• Škampi na Buzaru

  Fresh Adriatic scampi (langoustines) cooked in a simple but exquisite sauce of garlic, olive oil, white wine, and breadcrumbs.

• Fritule

  Small, sweet doughnut-like fritters flavored with lemon, raisins, and a touch of brandy or rakija.

• Dubrovačka Rožata

  A traditional Croatian custard pudding from the Dubrovnik region, similar to flan but flavored with local rose liqueur (Rozalin).

• Soparnik

  A savory pie filled with Swiss chard, onions, and garlic, traditionally baked on a hearth under hot ash.

• Fuži s Tartufima

  Traditional Istrian quill-shaped pasta served in a luxurious creamy sauce with world-class Istrian truffles.

• Paški Sir (Pag Cheese)

  The world-famous sheep milk cheese from the island of Pag, seasoned by the salt-dusted herbs the sheep graze upon.

• Samoborska Kremšnita

  A legendary custard cream cake from Samobor, consisting of two layers of puff pastry and a thick, wobbly egg custard.

• Punjene Paprike (Stuffed Peppers)

  A domestic staple: bell peppers stuffed with a savory mixture of meat and rice, simmered in a rich tomato sauce.

• Sarma (Stuffed Sour Cabbage)

  The ultimate Croatian winter dish: fermented cabbage leaves stuffed with meat and rice, slow-cooked with smoked meats.

• Skradinski Rižot

  A legendary risotto from Skradin that takes up to 12 hours to prepare, made with veal rump and a unique broth.

• Istarska Maneštra

  A thick, rich Istrian vegetable soup made with beans, corn, and a "pešt" paste of garlic and bacon.

• Jota

  A hearty Istrian stew combining sauerkraut, beans, potatoes, and smoked meat.

• Grah (Bean Soup)

  A thick, sustaining white bean soup cooked with smoked meats and flavored with paprika.

• Krvavice (Blood Sausages)

  Traditional blood sausages made from pork, buckwheat or rice, and spices, typically pan-fried.

• Čvarci (Pork Cracklings)

  Crispy nuggets of pork fat, rendered and pressed until golden and crunchy.

• Ajvar

  A savory relish made from roasted red peppers and eggplants, the staple of the Croatian pantry.

• Orehnjača (Walnut Roll)

  A traditional yeast-dough roll filled with a rich, sweet walnut paste.

• Istarska Fritaja

  A traditional Istrian egg dish made with wild asparagus, mushrooms, and Istrian prosciutto (pršut).

• Samoborska Muštarda

  A unique, spicy-sweet mustard from Samobor made from grape must and mustard seeds.

• Pinca (Easter Bread)

  A rich, sweet yeast bread with a characteristic three-pronged cut on top, baked for Easter.

• Paprenjaci

  Traditional Croatian biscuits flavored with honey, walnuts, and a surprising kick of black pepper.

• Maneštra od Bobići

  The definitive Istrian corn and bean soup, a thick and hearty meal in itself.

• Kroštule

  Traditional coastal deep-fried pastry knots, crispy and sweet.

• Bijeli Žganci

  Continental Croatian potato and flour "spoonbread," served with sour cream or cracklings.

• Salenjaci

  Flaky pastries made with leaf lard (salo) and filled with plum jam.

• Palačinke (Croatian Crepes)

  Classic Croatian-style crepes, usually served with apricot jam or chocolate hazelnut spread.

• Paprikaš (Croatian Potato Stew)

  A rich and comforting stew of potatoes and meat, flavored with the characteristic Balkan paprika.

• Croatian Ćevapi

  Grilled minced meat sausages, a favorite street food across Croatia, from the coast to the continental regions.

• Croatian Pljeskavica

  Flavorful grilled meat patty, popular throughout Croatia.

• Croatian Burek

  Popular flaky pastry filled with meat, cheese, or even apple.

• Croatian Sarma

  Traditional Croatian winter stew of stuffed sour cabbage leaves, slow-cooked with smoked meats.

• Croatian Lepinja

  Classic Balkan flatbread used throughout Croatia.

• Zagorski Štrukli

  A traditional Croatian dish from the Zagorje region, consisting of dough and various types of filling, most commonly fresh cow cheese.

• Polenta

  Northern Italy's golden cornmeal porridge — slow-stirred to creamy perfection, served soft with ragù or firm-sliced and grilled.

• Gulyás (Hungarian Goulash)

  Hungary's iconic paprika-spiced beef and potato stew — a rich, russet-red soup-stew that is the soul of Magyar cuisine.