Going to Croatia and not sure what Croatian foods to try? Check out this page for a list of the most popular traditional Croatian foods from throughout the nation! We have you covered whether you are on the road or bouncing from island to island!
In terms of food, the country’s two primary areas are the north and the coast. The foods from the north are often pastry or meat dishes, but the dishes from the beach are excellent examples of authentic Mediterranean cuisine. Seafood enthusiasts will like the latter, but fast food fans will not be satisfied with the former.
Intrigued? Continue reading to find out which dishes you must eat while in Croatia!
Visiting other Balkan destinations? Check out our other tasty guides:
- 11 Must Try Zagreb Restaurants
- 25 Must Try Sofia Restaurants
- 9 Best Restaurants in Tirana
- 1 The Greatest Croatian Cuisine
- 2 What traditional Croatian dish do you wish to taste the most? Tell me in the comments section below.
The Greatest Croatian Cuisine
Paticada is a classic Dalmatian course, and if you’re ever in the area, you should taste it. Despite its popularity in the beach area, the meal contains neither fish or seafood, which is rather unusual.
In truth, paticada is cooked with meat and potatoes and is served with a unique sauce. First, the meat is packed with garlic, bacon, and carrots, which requires thorough preparation. The meat is then marinated in vinegar overnight. The next day, it is roasted with spices and vegetables such as prunes, tomato paste, onions, and so on. Depending on how thick the meat is, cooking time may last up to five hours.
After the meat is done, the veggies with which it was cooking are combined into a rich, delicious sauce. Paticada is often served with roasted potatoes or gnocchi on a deep platter.
This dish is called for the area from which it originated, Zagorje. It is particularly popular in the country’s north and something you should absolutely taste if you are in Zagreb or one of the adjacent cities.
Zagorski trukli are savory pastries. The dough is rolled extremely thin (enough to cover an entire table), and then an egg, sour cream, cottage cheese, and salt combination is distributed around the borders. Both sides of the dough are then rolled lengthwise until they meet in the centre.
The two rolls are then stacked in a pan, topped with clotted cream, and cooked for 45 minutes, or until golden brown on top. Trukli may also be prepared in boiling water, but the baked ones are more superior.
Mlinci are a delicious side dish that is ideal for pasta and pastry lovers. They are prepared with thick dough (mlinci) and are relatively simple to make.
The exact pasta for Mlinci may be purchased everywhere in Croatia, although the meal tastes best when cooked from scratch. The basic dough is first produced, and then it is flattened out to approximately a centimeter thickness. The dough is then cooked and divided into 5cm squares.
They are frequently coated or submerged in chicken broth or salty water after being broken up into little pieces to soak up the tastes. Also, since they absorb liquids so quickly, they must be worked out to avoid becoming too soft. Mlinci are often served as a side dish with roasted chicken, turkey, or duck.
Roata is a custard dessert that is comparable to flan and creme brulee. It’s a dessert dish from Dubrovnik that you won’t want to miss out on if you’re ever in town. In Dubrovnik, it is most often known as rozata, although it is also known as rozada or roada in other regions of Croatia.
The dish gets its name from rose liquor (liquor rozalin), which gives it its distinct scent. That is, at least, what the conventional recipe asks for. Currently, you may obtain roate flavored with vanilla or even rum, although these are unworthy of the term.
A typical roata is best described as a pudding drenched with liquid caramel. The pudding is simple, consisting of eggs, milk, and sugar. But, the whiskey and caramel bring a whole new dimension to the meal and dramatically improve its taste. If you like sweet things, this is the Croatian dish you should taste when you visit.
Fritule is a kind of Croatian pastry that is popular in Dalmatia, Istria, and Kvarner. It is a dessert treat that resembles doughnuts.
This Croatian dish is usually popular during the Christmas season, although it may be found in restaurants and pastry stores all year. Fritule are little balls of dough that are fried and customarily served with powdered sugar.
There are several variations on this Croatian dessert. Fritule are sometimes loaded with raisins and other times coated in chocolate and vanilla, as seen in the picture.
That will taste delicious regardless of how it is presented. If you like pastries, you’ll like this meal. But, if you’re on a diet, you should avoid fritule since it’s heavy in fat.
Brudet is a popular dish in Dalmatia and Istria. It’s a fish stew that’s incredibly easy to make since everything is cooked in one huge pot in Croatian cookery.
A proper brudet has multiple varieties of fish as well as at least one type of crab, most often langoustine or lobster. The fish is cleaned before being placed in a big pot with tomato paste, white wine, vinegar, and olive oil to stew for many hours.
If you like seafood and Mediterranean cuisine in general, this is a must-try. Brudet is a flavorful meal that tastes fantastic when made correctly. It is often served over cooked or baked polenta and a generous amount of sauce.
Imotski rafioli is a typical Croatian cake that gets its name from the village of Imotski. This traditional Croatian dish is given at key occasions such as weddings and festivals. In fact, the recipe dates back 150 years! And it’s created using ingredients that are constantly in the Imotski region.
One wonderful thing about this dish is that it can lie about for days on end and still taste excellent. Actually, imotski rafioli tastes the finest after a day or two, and not straight out of the oven.
The pastries are fashioned like bigger ravioli and are created from sweet pasta dough (pasta dough with vanilla sugar). Sugar, egg whites, ground almonds, lemon zest, nutmeg, vanilla, and rum are used to make the filling.
This meal can be found in restaurants and supermarkets throughout the nation, but the authentic recipe can only be found in Imotski.
Soparnik is a sort of pie that is usually made with Swiss chard. It is comparable to Bosnian zeljanica, although the general preparation of the dish varies significantly.
The classic soparnik is really rather easy to make. The top and bottom layers are made of thin dough that crisps up when cooked in the oven. Swiss chard, onions, and parsley make up the center layer.
This is cooked until the top layer is golden brown, and it doesn’t harm if it gets a bit scorched. Soparnik is often sliced into pizza-style triangles and served with a side salad or sour cream.
It is the standard soparnik. Currently, you may find varieties of classic Croatian dish with sweet fillings (caramel or dried fruits), as well as others with nuts. But, these do not accurately portray the cultural background of this meal.
The black risotto is a hit or miss meal. It primarily relies on your feelings against cuttlefish, which is one of the primary elements in the meal.
The risotto itself is really simple to make. It contains rice, parmesan, olive oil, and a variety of seasonings. It is usually served with cuttlefish, oysters, or crab. Yet the most intriguing aspect of this classic Croatian dish is its hue.
What traditional Croatian dish do you wish to taste the most? Tell me in the comments section below.
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