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Sir i vrhnje is a favorite food of many Croatians, made by simply mixing fresh cottage cheese with sour cream. There are plenty of variations, so some like to add smoked paprika powder, salt, pepper, or minced garlic to make it taste even better.
The dish is usually served for breakfast or as a light appetizer that can be paired with homemade sausages, bacon, sliced onions, or tomatoes. What was once a modest, humble dish is today an icon of Northwestern Croatian cuisine that can even be bought pre-made in many supermarkets, although the best sir i vrhnje is regularly sold at food markets.
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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.
MOST ICONIC Zapečeni štrukli
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Štrukli are a traditional Croatian delicacy that hails from the Zagorje region. In addition to the more common baked štrukli, this cooked variety starts with a similar preparation in which the dough is thinly rolled, then filled with a mixture of whipped butter, eggs, fresh cheese, sour cream, and salt.
Traditionally, the dough is rolled with the help of a tablecloth, and the rolls are then cut with the rim of a plate into smaller pieces that are cooked in water. Though they can be served in a variety of ways, cooked štrukli are traditionally topped with a combination of butter and breadcrumbs.
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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
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Pašteta od kopuna is a traditional spread originating from the Zagorje region. The pâté is usually made with a combination of rooster meat, sour cream, bread rolls, milk, eggs, sardine paste, pickles, mustard, salt, and pepper.
The rooster is cooked, its bones are removed, and it's ground twice before it's mixed with the pickles, salt, pepper, mustard, sardine paste, sour cream, eggs, and bread rolls that have been soaked in milk. The mixture is cooked over steam for about half an hour, mixed well, chilled, and the spread is then ready to be enjoyed with slices of bread that are typically served on the side.
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