Kruh, mast i paprika is a Croatian open-faced sandwich that has been at the height of its popularity during the war in the 1990s, although it is slowly experiencing a renaissance at Croatian Christmas markets, because it is, after all, a typical winter snack.
It consists of a thick slice of bread topped with a layer of pork fat, a bit of salt, and ground red paprika. Inexpensive and extremely simple, this sandwich is often considered a poor man’s meal. However, whole generations of people have been raised on it in the 1990s.
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The star ingredient in this rich cake is a pasta variety called makaruli—in shape similar to penne or ziti. Traditionally prepared in round cake tins, a thin layer of dough is used as a base, while the cooked makaruli are then layered inside with a fragrant mixture of ground almonds or walnuts, grated chocolate, cinnamon, and lemon zest.
The entire combination is doused in a blend of melted butter and eggs, and the cake is neatly wrapped with the dough. As the name suggests, this cake is the signature dessert of the city of Ston, but it is commonly prepared and enjoyed throughout the region.
MOST ICONIC Stonska torta
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Krvavice are blood sausages produced mostly throughout continental Croatia, especially in the regions of Zagorje, Istria, Dalmatia, and Slavonija-Baranja. Apart from Croatia, the sausages are also commonly consumed in Slovenia and Serbia. They're made by cooking pork blood, skin, and offal with rice and either buckwheat, barley, or cornflour, unlike most other European blood sausages that use oats or oatmeal as fillers.
However, there are numerous varieties of krvavice and every cook has his own recipe, so the ingredients may vary. The names also vary, and they're also called divenice, devenice, or kulenice. These sausages are traditionally consumed during winter when they are often accompanied by sauerkraut and a combination of boiled potatoes and sautéed onions known as restani krumpir.
VARIATIONS OF Krvavice
MOST ICONIC Krvavice
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Though it is incorrectly translated as Istrian soup, this unusual combination of ingredients does not have much in common with the traditional concept of what constitutes a classic soup. The dish is prepared in a clay jug called bukaleta and combines spices, olive oil, and warmed red wine, preferably the local teran variety.
Supa is completed with the addition of grilled slices of bread that are left to soak in the flavorful base. When served, the wine is slowly sipped, while the bread is usually eaten with a spoon. Once a popular dish that was mainly used as a way to warm up during winter, istarska supa is nowadays considered one of the authentic delicacies of the area.
MOST ICONIC Istarska supa
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Out of the numerous varieties of Croatian brudet, the one that hails from the Neretva region is considered unique since it usually employs eels and frogs, two traditional ingredients used in the area. It is said that every village in the region has a different recipe, but the basic version employs thoroughly cleaned pieces of eels and frogs that are sautéed alongside olive oil, onions, and garlic.
They are later braised in a combination of seafood stock, fresh tomatoes, chili peppers, and a touch of vinegar. Though tradition suggests the use of eels and frogs, the dish is commonly enriched with other fish varieties. Regardless of the differences, every version of brudet is always prepared in a traditional, heavy-bottomed pan and should never be stirred.
MOST ICONIC Neretvanski brudet
This tart with a long tradition originates from the town of Imotski, and consists of a shortcrust pastry base and a flavorful almond filling. Both are heavily seasoned with various spices and different types of alcohol, from prošek or white wine in the pastry to maraschino cherry liqueur used in the filling.
Another important element of this cake is the elaborate woven lattice top which is typically studded with whole almonds.
MOST ICONIC Imotska torta
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Ćoravi gulaš is a variety of goulash consisting of potatoes, onions, carrots, peas, and tomato juice. It is typically flavored with ground paprika, parsley, salt, pepper, bay leaves, and garlic. The stew can be thickened with flour, and it can be garnished with a dollop of sour cream.
The name of the dish can be translated as blind goulash, referring to the fact that this comforting stew does not contain any meat. The dish was especially popular during the war period in the 1990s, when meat was scarce, so people had to make use of readily available ingredients.
OTHER VARIATIONS OF Gulyás
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This Croatian pastry is a traditional delicacy that is mainly associated with the island of Krk. Presnac was created as a way to utilize the once abundant fresh sheep cheese and to create a unique, authentic dessert. The dish is assembled out of a pastry base that holds the creamy, lightly sweetened cheese filling.
Though tradition suggests only sheep cheese, modern variations often replace it with fresh cow cheese and usually alter the filling with eggs and lemon zest. Presnac was traditionally prepared during the Carnival season, but nowadays the locals use every opportunity to make this specialty and to keep the tradition alive.
MOST ICONIC Presnac
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Kroštule are traditional Croatian pastries originating from the regions of Istria and Dalmatia. They are made by deep-frying ribbon-shaped dough. The dough consists of flour, sugar, egg yolks, oil, and milk. It is traditionally flavored with lemon zest, limoncello, or orange liqueur.
Kroštule are sprinkled with powdered sugar while they are still warm. Nowadays, these deep-fried pastries are typically associated with the festive carnival season.
MOST ICONIC Kroštule
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Rozata is a type of custard pudding made with a few basic ingredients — eggs, milk, and sugar, which are flavored with a local rose liqueur known as Rozalin. The creamy mixture is baked in caramel covered ramekins, and the process results in a custard that is generously covered with a sweet caramel topping.
The dessert originates from the town of Dubrovnik where it has been prepared since the Middle Ages, but the simplicity of ingredients and the method of preparation is what helped in keeping this dessert unchanged for centuries. Due to the refreshing combination of lemon zest, rose liqueur, and caramel, rozata is a dessert that is best enjoyed on hot summer days.
MOST ICONIC Rozata
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