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World Cuisine No. 07 - Croatia's Traditional Recipes

Day 2,630, 08:58 • Published in Ireland Croatia

• by Borgovich

Hello,

todays article will be shorter and without single recipe people gave me because mine mother has serious operation tomorrow and I do not have will to translate things today. But in any case, I hope you will enjoy them. Both recipes are from Croatia. One I wish to try, and one I tried... So, Here you are...

SOPARNIK

INFO:

“Soparnik is a special dish originating from the region of Poljica in the continental or mountainous part of Croatian Dalmatia. As is the case of most of the dishes in the region, this one has also been taken over from Turkish cuisine. It is a very simple dish, a kind of pie with chard, garlic, parsley and dough, baked in a special kind of stone or earth oven, on a wooden plate, covered with embers. You can consider it Vegan dish.“

Ingredients:

For the dough

* Flour

* A pinch of salt

* 2 tbls of olive oil

* Water

For the filling:

* Swiss chard

* Garlic

* Parsley

* Salt

* Olive oil

For the coating:

* Garlic

* Olive oil

Preparation:

Separate the green leaves of the chard from their stems and wash them thoroughly. Dry them out and cut into thin ribbons. Add finely chopped garlic and parsley, salt and pour olive oil over the mixture.

For the dough mix flour salt, olive oil and slowly as much water as needed while kneading it. Separate the dough into two equal parts and leave it to rise for a little while. Put it on a wooden board that you previously sprinkled with flour and stretch it to get a very thin layer and shape it according to the size of the tray (traditionally a large round one).

Spread the mixture of chard, garlic and parsley onto the dough and cover it with the second layer, made out of the second part of the dough. Fold the ends of the lower layer over the ends of the top one to prevent the air coming in between. Take a fork and stab the top layer with it in a few places to make it easier for the steam to get out.

Bake Soparnik on 200°C for 20 min. It is done when its color changes to a golden-brownish tone. After taking it out of the oven, spread some olive oil with crushed garlic on the top and cut it into diamond-shaped pieces.

Dobar tek!

P.S. Youtube link where you can SEE how it is cooked traditional way!

Lamb peka

INFO:

* A peka is a large metal baking dish with a bell-shaped dome lid. It is used to cook food in an open fireplace, with hot coals and embers placed on top of the dome for even, slow cooking. Meat, poultry, fish and vegetables can all be cooked in this way, and the finished dish is also referred to as peka.

* Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Ingredients:

* 2.5 kg lamb (lamb shoulder with bone in, or leg)
* 1 kg waxy potatoes, halved
* 2 onions, quartered
* 8 garlic cloves
* 1 tomato
* 1 small eggplant, halved
* 1 green capsicum
* 2 zucchinis, halved lengthwise
* 3 rosemary sprigs
* 60 ml (¼ cup) olive oil
* 250 ml (1 cup) dry white wine

Instructions:

If you don’t have a peka, you can cook this dish in a cast-iron casserole pan with a lid for 3½ hours at 160°C, and add all the wine at the start.
Allow barbecue time to die down

Build a hot crackling fire in a barbecue hearth and allow it to burn down to hot coals.

Place all ingredients, except the wine, in the peka dish. Cover with lid, place into prepared hearth and pile the hot coals on top of the dome.

Cook for 1 hour, remove peka from underneath the hot coals and remove lid. Using tongs, turn meat and vegetables, and add wine, then cover with lid and replace hot coals on top. Cook for a further 45 minutes or until meat is meltingly tender, and vegetables are soft.

P.S. Also, here you are link where you can SEE traditional way of cooking!

Please, enjoy food recipes and send ME yours and you can (PLEASE) Vote, Shout, Share or whatever you wish with my articles to help spread language of food!

Until next time!

Borgovich

Member of Cromega