Zapečeni štrukli is a Croatian dish that is especially popular in the Zagorje and Međimurje regions, as well as Zagreb. The dough for these štrukli is made with flour, oil, lukewarm water, and salt, while the filling consists of fresh cow's cheese, eggs, butter, salt, and a bit of sugar.

Once the štrukli have been assembled and rolled, they are first shortly boiled, then transferred to the oven. Before baking, they are traditionally topped with heavy cream, sour cream, or a combination of both. Zapečeni štrukli are done once they develop a golden-brown color on the exterior.

This festive Croatian dish consists of a whole roasted turkey, paired with an authentic Croatian side dish known as mlinci. The dish has its origins in the Zagorje region, where turkey has been brought over from Italy by the Pauline Fathers in the 15th century.

Specific breeding and growing conditions have led to the creation of an autochthonous Zagorje Turkey breed that is praised for its exceptional quality of meat. Mlinci, on the other hand, are best described as a cross between pasta and crispy, unleavened flatbread. 

Međimurska gibanica is a traditional, highly caloric layered pastry originating from the Croatian region of Međimurje. It is usually served as a dessert after a big meal, but due to its nutritional value, it can also be consumed on its own. The pastry consists of several layers of phyllo dough filled with a combination of fresh cow's milk cheese, grated apples, ground walnuts, and ground poppy seeds, with the addition of raisins, cinnamon, rum, and sugar, according to personal preferences.

The fillings are divided by alternating layers of thin dough. Međimurska gibanica is quite similar to the EU-protected Prekmurska gibanica, with some slight variations concerning the fillings and type of dough. The pastry is ready to be consumed after it has been baked in an oven and develops a golden-brown color of the exterior, and it is then typically cut into squares and served either warm or cold.

Kalapajsani kalamper is a traditional side dish originating from Međimurje. The dish is usually made with a combination of potatoes, onions, lard, salt, pepper, and paprika powder. The onions are sautéed in pork fat, and then mixed with chunks of potatoes.

The mixture is seasoned with salt, covered with water, and cooked until the potatoes become soft. The dish is sprinkled with paprika and stirred well before serving. It's recommended to serve kalapajsani kalamper with roasted meat dishes. The word kalapajsani is derived from pajsati, meaning to sautée, while kalamper is the local name for potatoes in Međimurje.

In Međimurje, gambaloci is a name for both the ingredient and the dish where those ingredients are used. It is hard dough shaped into small balls, made with a combination of corn flour, pork fat, and salt. Gambaloci are boiled in salted water for about 15 minutes and are then rinsed off with cold water.

Before serving, cooked gambaloci are drizzled over with melted pork fat. A dish with the same name can also be found in the region of Podravina, but in that version, gambaloci are topped with chopped onions which have been fried on pumpkin seed oil, and their version of the dish is traditionally served for breakfast.

This Croatian specialty hailing from Međimurje emerged as a clever way to preserve meat. Top-quality pork cuts are first salted, then either cooked or baked, and lastly dunked in lard seasoned with bay leaves and peppercorns. Prepared in that way, the meat was traditionally preserved in a wooden firkin called tiblica, hence the name, though today enamel-coated metal barrels are often used instead.

Meso 'z tiblice is typically enjoyed in thick slices, and it is traditionally served as a cold appetizer, sided with peppery lard spread over country-style sourdough bread.

Jaja na črno is a traditional egg dish originating from the region of Međimurje. This simple dish is made with a combination of eggs, pumpkin seed oil, and salt. The pumpkin oil is heated in a pan, and the eggs are then fried in it one at a time.

As the eggs are frying, they're drizzled over with the heated pumpkin seed oil from the pan. They're seasoned with salt and served immediately, usually for breakfast as an alternative to basic fried eggs.

Hajdina kaša or heljdina kaša is a traditional dish that’s especially popular in the regions of Zagorje and Međimurje. Although there are many recipes, this porridge is usually made with a combination of buckwheat, onions, salt, black pepper, bay leaves, water or vegetable stock, and often lard.

The onions are sautéed in pork fat and mixed with buckwheat, salt, and bay leaves. The mixture is covered with water or stock, and it’s then simmered until the porridge becomes soft and the liquid evaporates. The bay leaves are discarded before serving. 

Pretepena juha is a traditional soup hailing from the Međimurje region of Croatia. It is typically made with high quality dried pork products, chopped sausages, eggs, flour, stock, chopped gourd, sour cream, onions, garlic, and various spices. This thick soup is a wintertime staple in the region, so it is always served hot.

Its name is derived from the word pretep, denoting a combination of sour cream, milk, and flour, which imparts the typical thickness to this nourishing dish. This soup is one of the rare ancient dishes which have been preserved until today with the recipe almost completely unchanged.