Gibanica

8 c Flour 1/2 c Sugar 1 ts Salt

1/2 pt Sour cream 2 c Milk (about); scalded

2 oz Yeast 3 Egg yolks; beaten 1/4 lb Sweet butter----------------------------------FILLING----------------------------------
1 1/2 lb Ground nuts
1 tb Honey
3 Egg whites
1 c Sugar
1 ts Vanilla
1 c Heavy milk or cream
1/3 c Sweet butter

DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let stand until it bubbles. Sift flour in large bowl and add salt and 1/2 cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour cream; add yeast; add scalded milk and sweet butter which was added to the milk and cooled. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch. On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch
gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey,
vanilla, sugar and scant of salt (that's what it says! -KM), then add
scaled milk with butter. Mix, then add stiffly beaten egg whites. If
thick, add a little more milk. Spread on dough like you would for nut
roll and roll like a jelly roll (make as sweet as desired). Grease
roasting pan 4 to 6 inches in depth and fill pan; start at one edge of
pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush
with milk. Prick with knife on top for air bubbles. Let stand 1 hour.
Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then
flop it on a cloth and place it on a rack to cool.

croatian cookies

1/2 lb Sweet butter 1/2 c Sugar 1 Egg yolk 1/2 ts Salt 2 1/2 c Flour 4 Egg whites 1 c Sugar 3/4 c Finely ground walnuts 1 ts Lemon extract Blackberry jelly

Cream butter and sugar; add egg yolk and salt. Add and salt. Add flour gradually and beat. Pat dough into thin layer in 12 x 12 inch pan. Beat egg whites; add sugar until stands in stiff peaks. Fold in ground nuts and flavoring. Spread jelly over and swirl meringue on top. Sprinkle with chopped nuts; bake at 350 F about 45 minutes. When warm, cut in squares.

Pogaca (Farmer's Bread)

1/4 c Fat

2 lb Plain flour

Salt

2/3 c Yeast cake

1 1/3 c Water

Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in
a little lukewarm water and mix. Knead well, occasionally sprinkling the
dough with the remaining flour. Dough must be neither stiff nor soft.
Roll the dough out into the size and shape of a round baking dish. Oil or
grease and flour the baking dish and place the dough in it. Cover. Let
it rise for 15 minutes. Prick with fork, starting 1 inch from the edge
and making circles spaced 1 inch from another. If desired, brush with egg
yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set
the oven on moderate. Serve Pogaca cut into a long narrow strip.
Pogaca is often served hot as an appetizer instead of bread. Hot pogaca
filled with sour cream is considered a particularly delicious specialty.

Goulash

3 lb Beef, chuck or round bone 1 lb Pork, shoulder or tendeloin 4 lg Onions; sliced 3 qt Sauerkraut 3 tb Paprika 1/2 pt Sour cream.

Cut meat in cubes. Saute onions in small amount of oil. Remove from
flame; add paprika. Stir briskly to keep from burning. Add meat; braise
slowly, covered, about 1-1/2 hours. Add sauerkraut; cook 1/2 hour longer;
stir in sour cream. Boiled potatoes, polenta, or dumplings are good
companions to serve with this.

Chicken Lonac

7 lb Chicken parts -- (legs, thighs & breasts) 12 md Carrots - cut into 1-1/2 inch pieces 1 Head of garlic -- toes unskinned 8 md Brown onions (whole); peeled 4 md Potatoes; cut in thirds 1/2 lb Butter Salt and pepper to taste 1 qt Sauterne wine 8 oz Tomato sauce

Layer as desired. However, start with the chicken on the bottom. Season
to taste. Pour over all the wine and tomato sauce. Cover with foil and
then add the lid. Cook over low heat 2-1/2 to 3 hours.
Note: You may use lamb, beef or veal instead of chicken.

Janjetina-Slavonija Braised Lamb

3 lb Lamb shoulder -- cut into 1-inch cubes 3 tb Butter or margarine 1/3 c Chopped onion 1 tb Paprika 1 tb Tarragon Salt 1/2 c Water or stock 1 c Sour cream----------------------------------SPAETZLE----------------------------------
3 Eggs; slighty beaten
1 pn Salt
1 c Flour (about)

Brown lamb slowly in butter, adding additional butter if needed; add onon
and paprika. Saute 2 or 3 minutes, then add vinegar, salt and stock.
Cover and simmer until meat is tender, about 45 minutes. Stir in sour
cream and heat to serving temperature. Serve with Spaetzle or noodles.
SPAETZLE: Mix eggs, salt and flour together to form a fairly stiff dough.
Pat out into a rectangle about 1/8 inch thick on a damp breadboard. With
a damp table knife, cut into strips 1 inch wide. Cut or pinch off 1 inch
pieces and drop into a kettle of boiling, salted water. When the dough
omes to the surface, they are done. Drain in a colander and quickly turn
into a hot bowl or casserole. Sprinkle with butter or buttered crumbs;
toss lightly and serve with any sauced meat dish.

kiseli kupus-Sauerkraut

24 Cabbage heads (solid heads) 3 Red peppers; quartered 1 Fresh horseradish -- peeled and chopped 1/2 Box bay leaves 1 Garlic head 1/4 Box dry whole red peppers 52 oz Salt (not iodized)

Core cabbage and fill with salt. Place, core side up, in large crock.
Layer cabbage, above ingredients alternately. When all has been place in
crock, cover with large leaves which have been removed from cabbage; fill
crock with water. Place a heavy weight on top of cabbage; cover with
clean cloth. Should be ready in 40 days. Keep water clean by removing
foam each day which will begin to form in about 10 days.

Ajvar

2 lg Eggplants 6 lg Red or green sweet peppers Salt Pepper 1 Garlic clove; minced 1 Lemon; juiced 1/2 c Oil, preferably olive oil

Parsley; minced Bake eggplants and sweet pepers at 350F until tender when pierced with a
fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon
juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.

Sarma

Ingredions:

2 lg Cabbage heads Boiling water 6 sl Bacon; chopped 1 lg Onion; chopped 1 cn Tomato soup (10 1/2 oz size) 2 Eggs 2 ts Salt 1/2 ts Pepper 1 ts Paprika 2 ts Worcestershire sauce 3/4 lb Ground beef 3/4 lb Ground pork 3/4 lb Ground ham 2/3 c Cooked rice.

Remove bruised leaves from cabbage and cut out center core. Pour boiling
water over cabbages to soften. Meanwhile, saut‚ bacon and onion until
bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper,
paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon
mixture and rice and mix thoroughly. Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends. Place rolls in layers in Dutch oven or
heavy kettle. Chop small unused leaves and place over to. Pour remaining
soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2
hours.

Bakalar

BakalarDried cod is prepared a variety of ways and is traditionally served on Christmas Eve.

Ingredions:

1/4
cup salad oil
3
medium onions, minced
2
garlic cloves, minced
1
cod
5
cups soup stock (water can be added if needed)
5
teaspoons parsley
1/2
teaspoon black pepper
1/2
teaspoon red peppers
2
teaspoons paprika

Saute onions in hot oil until golden brown.
Then add garlic, paprika, red pepper.
To this, add the prepared cod fish which you prepared above in "Description.".
Stir ingredients well for about 5 minutes, making sure it does not stick to pan.
Then add the broth the cod fish was cooked inches.
Add water if needed.
Cook until tender, about 1 1/2 hours

Dalmatian Fritters - Fritule

Ingredients:

Serves 8 to 106 teaspoons (2 packets) dry yeast1/2 cup warm water1 cup plus a pinch granulated sugar7 cups all-purpose flour 2 cups hot water 1/2 cup plum brandy or brandy of choice 2 teaspoons vanilla 1/2 teaspoon grated nutmeg1 cup raisins grated rind of 1 lemon7 to 6 cups cooking oil for fryingpowdered sugarCooking InstructionsThey are often made in Croatia at Christmas Eve and on Good FridayMix the yeast with the warm water and a pinch of sugar and set aside to bubble and rise. Place flour in large bowl and make a well. Add hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to "ball.” Continue beating, as you gradually add the 1 cup sugar, the brandy, vanilla, nutmeg, raisins and lemon rind. Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes while the cooking oil is heated up in a deep pot or fryer (the oil should be at least 2 1/2 inches deep).When the oil is hot enough (test by dropping in a small piece of the batter, it should sizzle, but not burn), drop the batter by well-rounded 1/2 tablespoon measures. You will have to dip the measuring spoon in water between spoonfuls of batter to clean it off. You may also have to coax the batter off the spoon. Do not overcrowd the frying pot. Ensure the fritters are turned so that all sides are golden. When browned, remove with a slotted spoon, cool slightly, and roll in powdered sugar. Arrange on serving platter.

Black Risotto-Crni rižoto

Ingredients:

2 pounds fresh cuttlefish (also known as sepia, about 3 medium sized) 1 pound fresh squid (about 2 medium sized) 1/3 cup olive oil 1 large onion, minced 5 cloves garlic, minced 3 tablespoons finely chopped parsley salt and fresh ground pepper to taste 1/4 cup dry red wine1/4 cup red wine vinegar1 cups arborio rice (short grained Italian rice)1 tablespoon olive oil (for rice) lemon slices for garnishparsley for garnishCooking InstructionsTo clean the cuttlefish: wash the cuttlefish under running water. Pat dry and then cut through the back of the cuttlefish using kitchen scissors or a sharp knife. Remove the insides, carefully separating the small ink sac and setting it aside. Discard the rest of the innards, also removing the hard white bone from the back. Next, cut the tentacles from the body and set aside. Squeeze out the chickpea sized, round, beak which will beprotruding from the body and discard.To clean the squid: gently pull the body and head apart. Clean the stomach of all of the entrails, and carefully remove the small ink sac and set it aside for later use. Remove and discard the transparent quill from the body sac. Wash the inside of the squid thoroughly under cold running water. Remember to squeeze out the beak and discard. Cut off the tentacles and set aside.Next, slice the cuttlefish and squid into 1" strips, and then 2" cubes and then set aside. Chop tentacles and place in bowl with the rest of the seafood. In a small bowl break the ink sacs and scrape out the ink. Add a few drops of water, and using a fork stir into a thick paste. Heat a large, deep skillet with the olive oil over medium heat. Sauté the onion and when soft, add all of the cuttlefish and squid (including tentacles).Cook until soft and golden, about 10 to 15 minutes. Add garlic and parsley, stirring to combine. Pour in the wine, vinegar and then stir in the ink paste. Cook for another 5 minutes. Season with salt and pepper to taste. Rinse the rice, and then add it to the skillet along with the 1 tablespoon of olive oil. Stir to coat the rice in oil and skillet juices and sauté for about 1 to 2 minutes. Then add enough hot water to cover the rice completely and cook uncovered until the rice al dente, about 20 to 25 minutes. Stir occasionally. If the rice dries out, add another 1/2 cup of hot water (reduce the additions of water to 1/4 cup after 20 minutes) and then stir-cook. Remember to stir well and always loosen the rice from the bottom of the pot so that it doesn't stick. Remove from heat when done and place on serving platter. Garnish by surrounding with sliced lemons and sprinkling additional parsley if so desired.Black risotto may be served on its own with salad and crusty bread or it may accompany grilled fish or squid including calamari. Actually, it is sinfully delicious with any seafood!

Grilled Fish-Riba na gradele

Ingredients:

2 1/2 pounds fish fillets, cut in pieces bay leaves salt to taste 1/2 cup olive oil1/4 cup lemon juicechopped parsleyCooking InstructionsSometimes the simplest methods of preparation yield excellent results. Most locals on the Adriatic will tell you that one of the best ways to prepare fish is to grill it. Here is a basic method for doing just that. It works on any type of oily fish. The recipe is easily doubled. Baste fish with sprigs of rosemary or thyme you will love the results!Skewer the fish pieces on a skewer, placing a bay leaf between each piece. Salt the fish and grill over the barbecue. Rotate occasionally, basting continually with olive oil and lemon juice until done.Place on platter; garnish with parsley, and sprinkle with olive oil.- Prepare fish on skewers ahead of time. Refrigerate and baste with oil and lemon juice to keep moist until ready to use.

Dalmatian Stewed Beef - Pasticada

Dalmatian Stewed Beef - Pasticada

IngredientsServes 6 to 82 1/2 pounds beef round 6 to 8 slices smoked bacon, cut into ?-inch pieces 2 cloves garlic, coarsely chopped salt and pepper to taste 1/4 cup mustard 3/4 cup cooking oil 3/4 pound soup vegetables, chopped (carrots, celery, parsnips, parsley root etc)1 large onion, minced 1/2 cup red wine1/4 cup tomato paste 3 fresh figs, slivered, or dried figs3 pitted prunes, slivered 1 apple, peeled and sliced1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 bay leafCooking InstructionsThough Dalmatia is best known for its seafood, one cannot omit this dish from a list of traditional Dalmatian specialties. This version is a bit more exotic with its use of fruits in the sauce and it requires 2 days for preparation. Though it calls for red wine, feel free to substitute white if that is your preference. Excellent served gnocchi (usually) or any other fresh pasta.Day One: slit pockets into the meat and insert the bacon and garlic. Salt and pepper the meat and spread mustard mixed with ? cup cooking oil over the meat. Place on platter, cover, and refrigerate overnight.Day Two: heat ? cup cooking oil on medium-high heat in a Dutch oven or deep stockpot with a lid. Brown the meat on all sides and then remove from skillet and set aside. Now sauté the vegetables and onion in the same skillet. When vegetables are soft, add the meat and stew about 2 hours, adding water and wine as needed.When the meat has softened and is tender, add the tomato paste, figs, prunes and apple and continue to stew till the fruit is soft. Near the end, add the rosemary, thyme and bay leaf. Remove the meat, slice, and place on platter. Strain the sauce and pour over the meat or serve separately alongside the meat.

Cevapi

Cevapcici ( pronounced Chev ap chee tse)Croatia's answer to the hamburger, this meatball is made of spicy beef or pork

Traditional Balkan recipe: Ćevapi - Grilled rolls of minced beef, pork and lamb, served with chopped fresh onion and ''lepinja''
Ingredients for Ćevapi :
150g lean beef mince
100g lean lamb mince
50g pork mince
3 garlic cloves, minced
100g onion, minced
20ml water
20ml oil
hot chili to taste (optional)
pepper to taste
salt to taste (1-2 teaspoons)
1/4 teaspoon baking soda (optional)
Method:
Combine well all ingredients for Ćevapi. Refrigerate mixture over night.
Using hands, shape the Ćevapi mixture into uniform rolls.
Cook the Ćevapi on a hot lightly oiled barbecue grill or frypan for 6-10 minutes, turning frequently.
Ćevapi can be served on its own or between slices of lepinja.

Burek

BurekThroughout former Yugoslavia, this heavy cheese, meat or apple pastry was the breakfast of choice for farmers and fishermen. You'll see big trays of the stuff in gracing the windows of pastry shops and fast food joints.

Recipe and Ingredients:

1 tablespoon olive oil1 medium yellow onion, peeled and chopped1 pound ground beef1 teaspoon allspice2 teaspoons Hungarian paprikaSalt and freshly ground black pepper1 box phyllo pastry sheet (12 inches x 17 inches)3/4 cup butter, melted
InstructionsHeat a large frying pan and add the oil. Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue.
Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.
Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.
Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.
Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.

general

Sampling Croatian cooking is one of the high points of a visit to Croatia. Although it may be an exaggeration to say the whole country is made up of gourmets, it's true that Croatians place a high priority on fresh, correctly prepared food. You may even want to try a Croatian recipe yourself from one of these fine Croatian cookbooks.!
Like much of Croatian culture, the cuisine is divided into coastal (Dalmatian and Istrian) and interior flavors (mostly from Zagorjewhich includes Zagreb and northwestern Croatia) with a sub-category of Slavonian cuisine from east Croatia.