MAIN INGREDIENTS
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.
MAIN INGREDIENTS
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.
MOST ICONIC Međimursko meso 'z tiblice
Pečena raca punjena heljdinom kašom is a traditional meat dish originating from Međimurje. The dish is usually made with a combination of a whole duck, salt, pepper, oil, pork fat, carrots, celery, garlic, onions, and buckwheat. The duck is stuffed with a mixture of buckwheat, duck liver and hearts, carrots, celery, garlic, and onions.
It is then seasoned with salt and pepper, rubbed with oil, and placed in a baking dish with pork fat. The stuffed duck is roasted for about two hours or until the skin becomes crispy. Once done, the roasted duck is left to rest and it's then sliced into individual portions.
MAIN INGREDIENTS
Picek v kuruznoj meli is a traditional dish originating from the region of Međimurje. The dish is made with a whole chicken, cornflour, pork fat, and salt. The chicken is cleaned, cut into pieces, seasoned with salt, and rolled in corn flour. It is then placed in a baking pan over pork fat and baked in the oven.
As the chicken is baking, it should be turned over as soon as one side becomes golden brown. Once baked, the dish is traditionally served with baked potatoes and green salad on the side.
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