Croatian Soparnik Recipe

Soparnik is a Croatian pie with a filling consisting of chard, onion and parsley. It is traditionally prepared in Poljica, near the Omiš hinterland. Generally prepared in a round shape, soparnik is often served on special occasions.

The dish was frequently referred to as ‘poor dry food’ as it was mostly eaten by the poor citizens of Poljica who could produce very little fresh food. The dish was typically prepared during Lent, All Saints’ Day, Christmas, and several other occasions. Traditionally, it is baked in a stone oven, also known as a komuna, and then covered with embers. Once it’s baked, it is then covered with olive oil and garlic.

Origin & Cultural Significance

The origin of soparnik is known to date back to the era of the Republic of Poljica and Turkish voyages to the Croatian coast and Dalmatian hinterland.

The climate of Poljica undergoes severe heat and drought, while its soils are extremely poor for cultivation. Hence, these climatic settings led people to poverty, only allowing them access to simple raw ingredients.

The women of the area then began to make soparnik, a simple ceremonial pie made especially for the poor and for special occasions. Soparnik was considered to be the chief dish for laborers and it was draped in pig bladder skin, so it could be long-lasting.

Once the labourers were done with the meal, the tradition was to drink water combined with tartaric acid. That mixture acted as the key source of refreshment and strength for the laborers.

However, now this dish is considered an expensive specialty with a protected geographical indication at the level of the European Union.

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