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About Croatian Food
Croatia's central location in Europe means its cuisine offers the best of many different regions. From the pristine Dalmatian coast, the food is Mediterranean, with many distinctly Italian influences. Further inland, what's known as continental Croatia is full of rich Austro Hungarian style dishes. The common factor in both regions is the emphasis on getting extended families together and devouring a delicious meal.
Along the coastline, families get together especially in summer and cook in a bell shaped oven called a pekawhich (a peka). The peka steams the food in its own natural juices, which enhances the flavour. Devotees claim anything cooked under the peka tastes incredible, turkey and pork are favourites.
With its thousands of islands and a population that start fishing almost before they can walk, seafood is very popular. Dishes range from simple grilled whole fish to an Italian inspired seafood stew called brodett, which is traditionally served over soft polenta. A black risotto made with squid ink is also a big favourite.
Spit roasts are popular especially in the spring and whole lamb or pork often features, with herbs such as rosemary sometimes added to the charcoal to add a distinctive flavour. On open fires, whole fish and sardines are cooked along with cevapi, the skinless sausages that many Australians have discovered.
When families gather in central Croatia, cabbage rolls stuffed with pork and rice are enjoyed along with mashed potato. Meals often start with slices of cured meats such a prsut, the Croatian version of prosciutto; kulen, a spicy salami; csabaiand speck. Many homes make their own sauerkraut by pickling whole heads of cabbage. Paprika is used liberally to add flavour to everything from homemade salami to hearty stews.
Sweets in continental Croatia are magnificent and feature many fruits in season like plums, apricots and apples as well as poppy seeds and walnuts. Palacinke pancakes are popular along with fruit dumplings, luscious tortes and buttery biscuits.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Pin-boning
When making gravlax, it’s important to first remove the small pin bones that aren’t attached to the main skeleton of the fish. Some fish mongers will have already done this for you, but to check, place the fillet skin-side down on a work surface and run your fingers along the centre of the flesh. You should be able to feel them. Using a pair of tweezers (straight-edged ones work best), pull the bone out following the natural curve of the fillet. If you find the flesh is tearing as you pull the bone out, chances are you’re pulling it in the wrong direction.
Glossary
Candle Nuts
Candle Nuts look similar to a macadamia: round, creamy and with high oil content – they’re normally used to thicken sauces. Common in South East Asian cooking.
