Make sure you taste these dishes on your Croatia holiday
By Saron Lease, 28th November 2019
According to The Telegraph, your visit to Croatia would be enhanced from sampling these authentic dishes.
Pag cheese and Croatian cured ham – served throughout Croatia for a simple, delicious meal or starter.
Octopus salad – combines hunks of succulent simply cooked octopus, chopped onion, parsley, olive oil and vinegar.
Black Risotto – rice, cuttlefish, cuttlefish ink, onion, garlic, red wine and olive oil, it is coloured jet black by the cuttlefish ink.
Pasta with truffles – using truffles from Istria, are either grated on pasta or steak, or made into rich creamy sauce.
Brudet – is a slow-cooked fish casserole, combining mixed fish, onion, tomato, wine and herbs, served with polenta.
Shrimps na buzaru – Fresh whole shrimps briefly sauted with olive oil and garlic, followed by chopped tomato and a dash of wine. Delicious – mop up the sauce with chunks of fresh bread.
Fresh fish – In a typical konoba (tavern), choose from a platter of whole fish (generally sea bream, sea bass and John Dory), they are simply grilled, and served with a drizzle of olive oil and a chunk of lemon.
Sarma – cabbage leaves stuffed with mince and rice is of Turkish origin.
Roast lamb – Janjetina (lamb) roasted whole on a spit is a favourite throughout Croatia and often can be found at roadside restaurants which display the whole lamb being cooked on the spit.
Peka – a peka is a domed iron lid or “bell”, used to cover a casserole pot, which is then buried under glowing embers to create a slow-cooking micro-oven. Used to cook lamb or octopus with potatoes and other vegetables wine and olive oil.
Photo © Restaurant Kopun & Proto Restaurant, Dubrovnik Old Town