Kifli or Kifla is a sweet pastry snack that originates from Eastern Europe and is popular throughout Hungary, Croatia, Serbia, Bosnia & Herzegovina, Bulgaria, Albania and Macedonia. It is also eaten in Austria where it is known as kipferl, Denmark and Sweden where it is known as giffel and in Poland, Czech Republic, Slovakia, Russia, …
Brudet is a fish stew from Croatia made with a tomato-based sauce and a combination of different fish and shellfish. It is flavored with onions, garlic, herbs, wine or vinegar. The ingredients are added to the pot in sequence, layering the ingredients as the time is right and then letting them all cook together in …
Čupavci is a traditional Balkan dessert consisting of small, soft sponge cake squares covered in chocolate and desiccated coconut. They are particularly popular in Croatia and Bosnia where they are also hold significance as a Christmas cake, however they are also eaten in Serbia, Hungary, Poland, Slovakia and throughout the Balkans, albeit with a slightly …
Grah is a hearty stew popular in Bosnia and Croatia made of smoked sausage, beans, vegetables, and the iconic Vegeta seasoning. It is best served in winter to fend off the cold and is often enjoyed alongside a cabbage salad and freshly baked bread. The stew takes some planning in advance, as its mixture of …
Lepinja is a type of Balkan flatbread prepared using three ingredients: salt, flour, and water. Generally accompanied by minced meat (cevapi), it is widely consumed in the Balkan countries of Serbia, Bosnia, Croatia, and Slovenia. Lepinja is normally baked at a high temperature, which gives the bread its golden-brown crust. It is usually served at …
Börek (also known as Burek, Byrek or Boureki) covers a range of pastry dishes made by layering thin phyllo dough, with fillings such as cheese, minced meat, spinach and seasonings, along with a creamy egg yogurt mixture which is baked into a crispy and flaky pie-like dish. Börek is commonly associated with Turkey but it …
Krofne are a type of deep-fried donut which are popular in Serbia and Croatia. They are made using milk, butter, flour, eggs, sugar and yeast. Krofne don’t have a round hole in the center like donuts usually found in the US do. They can be filled with marmalade, chocolate or vanilla custard, and can also …
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 …
Tulumba, also known as bamiyeh, is a deep-fried dessert prepared using an unleavened dough lump, which is shaped as a small ovoid and includes ridges lengthways. It is shaped with the help of a pastry bag or cookie press, which has a fitting end part. It is initially deep-fried which gives it a golden colour, …
Croatia is known for its numerous islands and peninsulas, beautiful beaches, Mediterranean climate and of course its historical cities. Each region of Croatia has its own long-standing gastronomic traditions often stretching back hundreds of years. In the coastal region (Dalmatia) and on the Istrian peninsula, you can enjoy a wide range of fish as well …