Croatian Meat Dishes

Kotlovina is a traditional dish made by cooking various types of meat, sausages, and vegetables in a large, shallow plate that is placed over an open fire. The dish is typically prepared outdoors, often in gardens or courtyards. There are numerous... READ MORE

Čobanac is a traditional meat stew originating from Slavonia and Baranja, located in the eastern part of Croatia. The dish is traditionally prepared by slowly cooking all of the ingredients for several hours in a large copper pot that is strung ov... READ MORE

Dalmatinska pašticada is a traditional Dalmatian dish consisting of beef (the traditional cut used being frikando, the toughest part of beef round) that is marinated in vinegar and spices for up to a couple of days, after which it&... READ MORE

Punjena paprika is a ground meat dish that's prepared in many variations across the Balkans, in countries such as Croatia, Bosnia, Slovenia, Serbia, and Hungary, among others. The dish consists of bell peppers that are stuffed with a mixture of gr... READ MORE

Janjetina s ražnja is a popular Dalmatian dish made by roasting a whole lamb on a spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before roasting, the lamb can be marinated in oil with fresh herbs, bu... READ MORE

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, ri... READ MORE

Janjetina ispod peke is a traditional lamb specialty that calls for preparing the meat under a metal, bell-like dome or lid called peka in Dalmatia or čripnja in Istria. The meat is usually combined with potatoes and vegetables s... READ MORE

Šunka u kruhu is a festive Croatian delicacy made with whole smoked and cooked ham that is encased in dough which typically consists of flour, yeast, lukewarm water, lard, and salt. The ham is traditionally flavored with bay leaves, garlic,... READ MORE

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 Fathe... READ MORE

Arambaši is a variety of sarma and a traditional dish from the Croatian city of Sinj. It consists of a combination of diced beef, onions, garlic, pork belly, and parsley. The combination is typically flavored with pepper, salt, clo... READ MORE

Odojak na ražnju is a popular Croatian dish made by roasting a whole suckling pig on a rotating spit. It is roasted over an open fire until the skin becomes crispy and golden-brown in color. Before it's roasted, the suckling pig is traditionally s... READ MORE

Zagrebački odrezak is a Croatian meat dish consisting of veal cutlets that are pounded, filled with cheese and ham, rolled, breaded, then fried until golden and crispy. Nowadays, the dish has many variations and some cooks prepare it with pork, ch... READ MORE

Teletina ispod peke is a traditional dish that’s made with meat cooked under the lid (called peka in Croatian). It’s usually made with veal, potatoes, onions, carrots, bell peppers, oil, bay leaves, rosemary, and seasonings. The vegeta... READ MORE

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,... READ MORE

It takes about 10 to 12 hours to make this magnificent risotto that is traditionally prepared by men. Skradinski rižot is made with veal rump, a bit of ham, some beef, onions, a bouillon of capon, rooster, or beef, and rice. Some recipes incorpora... READ MORE

Istrian žgvacet od kokoši is typically prepared with chicken drumsticks and thighs, which are first pan seared and then simmered in a sauce based on tomatoes and onions. This rustic Croatian dish has its roots in Italian guazzetto ... READ MORE

Patka s mlincima is a specialty originating from the northern parts of Croatia, especially the regions of Zagorje and Međimurje. Main components of the dish are a whole duck and mlinci – a traditional pasta variety made with flour, water, an... READ MORE

Istarski ombolo i kobasice s kiselim kupusom is a traditional dish originating from Istria. Previously marinated in white wine that is flavored with garlic and bay leaves, slices of ombolo (cured pork loin) are grilled with pork sausages (preferab... READ MORE

Janjetina s bižima is a popular Dalmatian main dish using lamb and young peas as the star ingredients. Chopped lamb pieces are sautéed in oil and butter with onions, carrots, and garlic, and a bit later, parsley and tomato sauce is added to... READ MORE

Samoborski kotlet is a traditional meat dish originating from the city of Samobor. The dish is made with pork loin, oil, potatoes, garlic, parsley, salt, and pepper. The meat is cut into slices that are tenderized with a mallet, seasoned with salt... READ MORE

Despite its name, Iločki ćevap does not belong to the group of ćevapi dishes. Originating from the Croatian city of Ilok, it consists of slices of pork loin or neck, tomatoes, bell peppers, chili peppers, onions, and white wine. In order ... READ MORE

Janjetina na gradele is a traditional specialty hailing from Pag. It involves cooking small pieces of lamb on a simple grill grate (called gradele) over an open fire. The lamb is typically seasoned with nothing else but sea salt (usually ... READ MORE

Lička kalja is traditional stew from Lika and Gorski Kotar regions of Croatia, made with lamb or mutton, cabbage, potatoes and other local vegetables. It is a variety of better known Bosnian kalja, main difference being the consistency (Bosnian is... READ MORE

Žgvacet od teletine is a traditional dish originating from the region of Istria. The dish is usually made with a combination of veal, onions, garlic, tomatoes, white wine, basil, parsley, marjoram, flour, oil, salt, and pepper. The veal cubes are ... READ MORE

Martinjska guska s marunima is a specialty of the Croatian region of Zagorje, utilizing goose and chestnuts as its main ingredients. The goose is traditionally stuffed with a combination of roasted chestnuts, bacon, onions, moistened bread, eggs, ... READ MORE

Iški lopiž is a traditional dish originating from the island of Iž, famous for its pottery. The dish is made with a combination of lamb, vegetables such as potatoes, carrots, peas, artichokes, onions, and garlic, aromatic herbs such as bay ... READ MORE

Translated as Lika pot, this flavorful stew combines chunks of meat such as mutton, lamb, or beef with various vegetables that include large pieces of cabbage, potatoes, onions, carrots, or parsley root. The choice of meat and vegetables ... READ MORE

Dalmatinska pržolica is a traditional meat dish originating from Dalmatia. This simple dish is made with a combination of beef or pork cutlets, olive oil, salt, and pepper. The meat is seasoned and drizzled with olive oil, then fried in a pan over... READ MORE

Roasted dormouse (or pečeni puh in Croatian) is a Croatian meat delicacy that has been traditionally prepared in various parts of the country, especially on the islands of Hvar and Brač, and in the Rijeka hinterland. Dormice are cleaned t... READ MORE

Kotlet s trsja is a Croatian dish that is especially popular in the regions of Međimurje and Podravina. It is made with pork cutlets, grapes, red wine, butter, and spices. The meat is first marinated for 24 hours, then shortly fried. The sauce is ... READ MORE

Perkelt of podolca is a stew made with the meat from the breed of cattle called Slavonian-Syrmian Podolian, characterized by a thick and creamy consistency and a strong aroma and smell. Chuck and flank are preferred cuts for this stew, as they hav... READ MORE

Medvjeđa šapa or bear paw is a specialty from the Croatian region of Gorski Kotar. The paw is seasoned with salt and pepper, rolled in flour, and fried in hot oil until it develops a golden-yellow color. Vegetables such as carrots, celery, ... READ MORE

Nonina kanavaca is a unique Istrian dish that is prepared as a savory strudel filled with spinach, prosciutto, garlic, ground beef, eggs, and cheese. The word kanavaca is derived from the Italian word canavaccio, which means ... READ MORE

Pisanica Stubica is a traditional dish from the Croatian region of Zagorje. It is believed that the dish dates back to the 16th century. It consists of a sliced pork loin that is stuffed with plums and cooked with the addition of white wine, heavy... READ MORE

Polpete u šalši is a traditional ground meat dish originating from Dalmatia. Although there are several variations, the dish is usually made with a combination of ground meat (pork and beef), garlic, eggs, parsley, oil, tomatoes, sal... READ MORE

Pohani V is a specialty of the Croatian city of Virovitica. What makes it unique is the shape of the chicken breast – it should be cut so that it looks like the letter V, which is, not accidentally, the first letter in the name of its city o... READ MORE

This dish is especially popular in the Croatian city of Virovitica. It consists of thinly sliced veal that is covered with sautéed rice and onions, tied with a string, rolled in flour, then fried. The meat is covered with stock and cooked u... READ MORE

Fuži s boškarinom or pljukanci s boškarinom is a traditional Istrian pasta dish. The star of the dish is boškarin – Istrian long-horned cattle that has almost disappeared in the past, but nowadays it’s saved due to... READ MORE

Štufad is a unique stew made from sheep or lamb, traditionally prepared only for Christmas and New Year's celebrations on the island of Rab. This dish stands out due to its distinctive sweet flavor, achieved through the use of sage honey, w... READ MORE

Gorički gulaš is a traditional stew originating from the Podravina region. The word gorički in its name suggests a connection with gorica, a local name for vineyard, so it is safe to conclude that this stew is com... READ MORE

Guščji paprikaš is a traditional stew originating from Slavonija and Baranja region, and it is especially popular in the city of Županja. The stew is made with goose meat, onions, fat, water, carrots, parsley, celery, and paprika pow... READ MORE