Home› Europe›Balkans›Croatia

Food of Croatia

Where the Ottoman kitchen met the Slav one: ćevapi off the grill, burek coiled in filo, ajvar roasted in autumn, sarma rolled in vine or cabbage leaf, thick kajmak, and rakija at both ends of the meal.

Croatian recipes Watch it cooked Cookbooks Show on the map

From Wikipedia

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.

Croatian cuisine on Wikipedia Text under CC BY-SA 4.0

Articles

No articles for Croatia yet. Save a Markdown file to content/articles/ with country: Croatia in its front matter.