FermenteaWhere food goes to change

Croatia

Recipes by the places recorded in their sources.

Croatia

5 recipes

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Home-oven soparnik: a thin chard and spring onion pie between two browned dough sheets, brushed with garlic oil and cut into small diamonds.

Soparnik

A Croatian chard-filled flatbread baked in a home oven and finished with garlic oil.

Poljica · Modern adaptation
· Grains and starches
A pale ceramic bowl of fine golden shredded Ogulin sauerkraut beside one whole fermented cabbage head on warm ivory.

Ogulinsko kiselo zelje (Ogulin sauerkraut)

Protected Croatian sauerkraut from the Ogulin area: fresh white cabbage naturally lactic-fermented without preservatives, sold whole or shredded, from registered establishments.

Ogulin, Josipdol, Plaški, Tounj and Saborsko, Karlovac County
Vegetables
Illustrative finished Baranjski kulen sausage, a dark brown oval casing cut to show a compact red interior, with slices on a wooden board.
High risk

Baranjski kulen

Baranjski kulen is a Croatian protected fermented pork sausage seasoned with sweet and hot paprika, garlic and white pepper, stuffed into a pig’s caecum called katica, cold-smoked and matured.

Baranja
· Meat
Bakalar na bijelo, a pale stockfish and potato spread with parsley, served in an ivory bowl.
Elevated risk

Bakalar na bijelo

An Istrian festive spread of cooked stockfish beaten with olive oil and garlic until pale and cohesive, here bulked out with hand-mashed floury potato.

Istria · Traditional method
· Fish and seafood
Chunky red-orange pinđur in an earthenware bowl beside rustic bread.

Pinđur (pindjur)

A Balkan relish of roasted red peppers and tomatoes, often with aubergine and garlic, cooked down into a spread for the winter store.

North Macedonia
Condiments