SettingsCroatian cuisine
Apple strudel
Apple strudel (Apfelstrudel) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).
Apple strudel (Apfelstrudel) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).
Arambašići
Arambašići are morsels of minced meat, onions and garlic in vine-leaf parcels, often made with sauer-kraut.
Arambašići are morsels of minced meat, onions and garlic in vine-leaf parcels, often made with sauer-kraut.
Brudet
Brudet / brodeto is a fish stew made in Dalmatia and Istria.
Brudet / brodeto is a fish stew made in Dalmatia and Istria.
Croatian cuisine
Croatian cuisine is heterogeneous and is known as a cuisine of the regions since every region has its own distinct culinary traditions.
Croatian cuisine is heterogeneous and is known as a cuisine of the regions since every region has its own distinct culinary traditions.
Fisherman's Soup
Fisherman's Soup or halászlé (; Bosnian, Serbian, and Croatian: riblja čorba, riblji paprikaš, colloquially most often "fiš paprikaš" (via German: Fisch); рибена чорба, ribena chorba;...
Fisherman's Soup or halászlé (; Bosnian, Serbian, and Croatian: riblja čorba, riblji paprikaš, colloquially most often "fiš paprikaš" (via German: Fisch); рибена чорба, ribena chorba;...
Fritaja
Fritaja (Croatian) or frtalja (Slovenian; egg omelettes) is a Croatian and Slovenian dish.
Fritaja (Croatian) or frtalja (Slovenian; egg omelettes) is a Croatian and Slovenian dish.
Fritule
Fritule, also called Uštipke',' is a festive Croatian pastry resembling little donuts, made particularly for Christmas.
Fritule, also called Uštipke',' is a festive Croatian pastry resembling little donuts, made particularly for Christmas.
Fuži
Fuži is a traditional Istrian pasta.
Fuži is a traditional Istrian pasta.
Goulash
Goulash is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices.
Goulash is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices.
Gugelhupf
A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake.
A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake.
Istrian stew
Istrian stew or yota (Istarska jota; Jota, Jota) is very popular in Istria as well as other regions in Croatia.
Istrian stew or yota (Istarska jota; Jota, Jota) is very popular in Istria as well as other regions in Croatia.
Kaymak
Kaymak, kajmak, kaimak or qeymağ, also geymar, gaimar, is a creamy dairy product, similar to clotted cream, made in Turkey, Bosnia and Herzegovina, Serbia, Iraq,, t...
Kaymak, kajmak, kaimak or qeymağ, also geymar, gaimar, is a creamy dairy product, similar to clotted cream, made in Turkey, Bosnia and Herzegovina, Serbia, Iraq,, t...
Kifli
Kifli is a traditional Hungarian, Serbian, Bosnian, Macedonian, Bulgarian Czech, Slovak and Polish yeast roll made into a crescent shape.
Kifli is a traditional Hungarian, Serbian, Bosnian, Macedonian, Bulgarian Czech, Slovak and Polish yeast roll made into a crescent shape.
Krofne
Croatian krafne (this is plural form) or pokladnice, Bosnian (krofne), Serbian (krofne) and Slovenian (krof) are desserts similar to doughnuts (but without holes).
Croatian krafne (this is plural form) or pokladnice, Bosnian (krofne), Serbian (krofne) and Slovenian (krof) are desserts similar to doughnuts (but without holes).
Kroštule
Kroštule is a traditional pastry from Dalmatia and Istria.
Kroštule is a traditional pastry from Dalmatia and Istria.
Kruškovac
Kruškovac is a type of rakija (hard liquor) made by distilling fermented pears, and has an alcohol content of around 25%.
Kruškovac is a type of rakija (hard liquor) made by distilling fermented pears, and has an alcohol content of around 25%.
Lithophaga lithophaga
Lithophaga lithophaga (named by Carl Linnaeus), also known as date shells or date mussels, are a species of Bivalvia.
Lithophaga lithophaga (named by Carl Linnaeus), also known as date shells or date mussels, are a species of Bivalvia.
Maneštra
Maneštra is a vegetable stew from Istria made with spring corn, which is popular in the whole of northern Adriatic.
Maneštra is a vegetable stew from Istria made with spring corn, which is popular in the whole of northern Adriatic.
Milk-cream strudel
The milk-cream strudel (viennese Millirahmstrudel, german Milchrahmstrudel) is a traditional Viennese strudel.
The milk-cream strudel (viennese Millirahmstrudel, german Milchrahmstrudel) is a traditional Viennese strudel.
Nut roll
A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled ...
A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled ...
Oblande
Oblatne is a traditional Croatian chilled dessert consisting of a cooked filling pressed between crispy wafer sheets.
Oblatne is a traditional Croatian chilled dessert consisting of a cooked filling pressed between crispy wafer sheets.
Palatschinke
Palatschinke is the Austrian name of the thin, crêpe-like variety of pancake common in Central and Eastern Europe.
Palatschinke is the Austrian name of the thin, crêpe-like variety of pancake common in Central and Eastern Europe.
Paški baškotin
Paški baškotin is an aromatic zwieback rusk bread from the island of Pag.
Paški baškotin is an aromatic zwieback rusk bread from the island of Pag.
Paški sir
Paški sir (English translation, cheese from the Island of Pag) is a hard, distinctively flavored sheep milk cheese from the Croatian island of Pag.
Paški sir (English translation, cheese from the Island of Pag) is a hard, distinctively flavored sheep milk cheese from the Croatian island of Pag.
Pašticada
Pašticada is of Greek origin.
Pašticada is of Greek origin.
Pelinkovac
Pelinkovac is a bitter liqueur based on wormwood, popular in Croatia, Serbia, Bosnia-Herzegovina, as well as in Slovenia, where it is known as pelinkovec or pelinovec.
Pelinkovac is a bitter liqueur based on wormwood, popular in Croatia, Serbia, Bosnia-Herzegovina, as well as in Slovenia, where it is known as pelinkovec or pelinovec.
Pig slaughter
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European countries.
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European countries.
Pinđur
Pinđur or Pindjur (Macedonian Cyrillic: пинџур; Serbian Cyrillic: пинђур) is a Serbian and Macedonian spicy relish form and is commonly used as a summer spread.
Pinđur or Pindjur (Macedonian Cyrillic: пинџур; Serbian Cyrillic: пинђур) is a Serbian and Macedonian spicy relish form and is commonly used as a summer spread.
Pogača
The pogača or poğaça, or pogacha, Cyrillic: погача, or pogačice, is a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Ser...
The pogača or poğaça, or pogacha, Cyrillic: погача, or pogačice, is a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Ser...
Polenta
Polenta is coarsely or finely ground yellow or white cornmeal (ground maize) used as a foodstuff.
Polenta is coarsely or finely ground yellow or white cornmeal (ground maize) used as a foodstuff.
Prekmurska gibanica
Prekmurska gibanica or Međimurska gibanica is a layered cake, originating in the region of Prekmurje, Slovenia and neighbouring Međimurje.
Prekmurska gibanica or Međimurska gibanica is a layered cake, originating in the region of Prekmurje, Slovenia and neighbouring Međimurje.
Prosciutto
Prosciutto or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, p...
Prosciutto or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, p...
Punjena paprika
Punjena paprika is a dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and...
Punjena paprika is a dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and...
Pörkölt
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.
Rab cake
The Rab cake is a traditional Croatian cake which originates from the Adriatic island of Rab.
The Rab cake is a traditional Croatian cake which originates from the Adriatic island of Rab.
Rakia
Rakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans.
Rakia is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans.
Rožata
Rožata is a Croatian custard pudding from the Dalmatian region, similar to flan and crème brûlée.
Rožata is a Croatian custard pudding from the Dalmatian region, similar to flan and crème brûlée.
Sarma (food)
Sarma is a savory dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat, or a sweet dish of filo dough wrapped around a filling often of various kinds of ch...
Sarma is a savory dish of grape, cabbage or chard leaves rolled around a filling usually based on minced meat, or a sweet dish of filo dough wrapped around a filling often of various kinds of ch...
Sataraš
Sataraš is a dish originally from Baranya (and popular in other parts of Croatia) made with bell peppers.
Sataraš is a dish originally from Baranya (and popular in other parts of Croatia) made with bell peppers.
Sauerkraut
Sauerkraut (; ; זויערקרויט zoyerkroyt ), directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuc...
Sauerkraut (; ; זויערקרויט zoyerkroyt ), directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuc...
Slivovitz
Slivovitz or Slivovitsa (; сливовица, шљивовица, slivovice, Sliwowitz, šljivovica, sligovica, slivovitz, сливова, śliwowica, şliboviţă, slivovica, slivovka, שליוואָוויץ, слив'янка) is a di...
Slivovitz or Slivovitsa (; сливовица, шљивовица, slivovice, Sliwowitz, šljivovica, sligovica, slivovitz, сливова, śliwowica, şliboviţă, slivovica, slivovka, שליוואָוויץ, слив'янка) is a di...
Smetana (dairy product)
Smetana is a Slavic loanword in English for a dairy product that is produced by souring heavy cream.
Smetana is a Slavic loanword in English for a dairy product that is produced by souring heavy cream.
Strudel
A strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream.
A strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream.
Stuffed peppers
Stuffed peppers is a dish which exists in different names and forms around the world.
Stuffed peppers is a dish which exists in different names and forms around the world.
Turkish coffee
Turkish coffee is a method of preparing coffee where finely powdered roast coffee beans are boiled in a pot, with added sugar, before being served into a cup where the grounds settle.
Turkish coffee is a method of preparing coffee where finely powdered roast coffee beans are boiled in a pot, with added sugar, before being served into a cup where the grounds settle.
Uštipci
Uštipci are doughnut-like balls popular in Croatia, Serbia, Bosnia and Herzegovina and Macedonia.
Uštipci are doughnut-like balls popular in Croatia, Serbia, Bosnia and Herzegovina and Macedonia.
Vegeta (food)
Vegeta is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide.
Vegeta is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide.
Zagrebački odrezak
Zagrebački odrezak is a dish originating from Zagreb made with thin slices of veal and chicken interlaid or stuffed with ham and cheese and then sautéed.
Zagrebački odrezak is a dish originating from Zagreb made with thin slices of veal and chicken interlaid or stuffed with ham and cheese and then sautéed.
Ćevapi
Ćevapi or ćevapčići is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe.
Ćevapi or ćevapčići is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe.
Štrukli
Štrukli (or Štruklji or Zagorski štrukli ) is a traditional Croatian dish served in most household across Zagorje and Zagreb.
Štrukli (or Štruklji or Zagorski štrukli ) is a traditional Croatian dish served in most household across Zagorje and Zagreb.
Žganci
Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, pura on the Croatian coast, and also known in northern Italy.
Žganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, pura on the Croatian coast, and also known in northern Italy.