CROATIAN RECIPES

CR OATIA A MED ITE R R A N EA N CO UN T RY

Specialties of the Regions of Croatia

Croatia is a small country in the heart of Europe.

Most of its territory gravitates to the Adriatic Sea, which is part of the Mediterranean, while the rest of it stretches across the mountain range towards the continental plain.

This explains the diversity of its cuisine – ranging from the typical Mediterranean to the typical Central European cuisine.

For your help: Conversions of mass units 1g = 0.1 dag = 0.001 kg 1g ≈ 0.0353 ounce ≈ 0.00220 pound One teaspoon = 4.2 g One tablespoon = 12.6 g Rough conversions of volume units One litre is slightly more than one U.S. liquid quart and slightly less than one Imperial quart or the less common U.S. dry quart.

One measured cup ≈ 250 ml One teaspoon ≈ 5 ml (In some countries, this is an exact equivalency by definition of the teaspoon.)

One tablespoon ≈ 15 ml (In some countries, this is an exact equivalency by definition of the tablespoon.)

BAKED “ŠTRUKLI” INGREDIENTS (for 12 pieces): Dough: 300 g flour, 10 g oil (2 teaspoons), 150 ml lukewarm water.

Filling: 2 eggs, 250 g cow cottage cheese, 150 ml sour cream (up to 12% milkfat).

Directions: Knead smooth dough out of flour and 10 ml of lukewarm water. Brush it with oil, cover it with a warm dish and set aside for half an hour.

Roll out the dough on a floured tablecloth. Remove the thicker edges of the dough. Stir egg yolks with the sieved and squeezed cow cottage cheese and add sour cream. Whisk egg-whites until stiff and add to the cheese. Spread the filling on one side of the dough. Fold it up into a roll and use a big ladle or a plate to cut out 12 “pillows”. Put the pillows on a greased cake tin, top with 5 ml of sour cream and bake in a preheated oven at 180° C for 20 minutes.

Calorific value per person (1 piece): 676 kJ (161 kcal) 1 ½ units from the category BREAD and SUBSTITUTES ½ unit from the category MEAT I and SUBSTITUTES ½ unit from the category FATS and SUBSTITUTES

PLUM DUMPLINGS INGREDIENTS: 400 g potatoes, 200 g flour, 1 egg, 100 g sour cream (12% milkfat), 12 fresh plums, 100 g dry bread crumbs, 3 tablespoons oil.

Directions: Cook potatoes until tender and then mash them. Pour in 1 egg and sour cream, work them in and sift flour in the end to make dough. On a floured breadboard roll out a loaf and cut pieces of dough with floured hands. Pat each piece of the dough flat and place one fresh plum in the centre. To cook, bring a deep pot of water to boil. Place about 10 formed dumplings at a time in boiling water and boil gently over medium heat. When dumplings rise from the bottom of the pot to the surface, cook for about 10 more minutes. When dumplings are done, remove them from boiling water and coat them with a sauce that you have meanwhile prepared. To make the sauce, put some oil into a large frying pan and add dry bread crumbs when warm. Fry them gently until brownish. Turn each dumpling in the sauce to coat it thoroughly and serve.

Calorific value per person (1 piece): 1858 kJ (442 kcal) 3 units from the category BREAD and SUBSTITUTES Ÿ unit from the category MEAT II and SUBSTITUTES 2 units from the category FATS and SUBSTITUTES ½ unit from the category FRUIT

SAUERKRAUT ROLLS INGREDIENTS (for 7 persons): 560 g nonfat minced yearling beef, 20 g rice, 1 egg, 7 sauerkraut leaves, 700 g shredded sauerkraut, 1 tablespoon tomato purée, a few peppercorns, a few bay leaves.

Directions: Add clean and washed rice, one whole egg and salt to the minced meat. Mix them well until combined. Choose 7 sauerkraut leaves, divide the mixture into 7 parts and make rolls. Onto the bottom of the casserole put one part of the shredded sauerkraut, place the rolls above it, add a few bay leaves and peppercorns and cover with the remaining part of shredded sauerkraut. Dissolve one tablespoon of tomato purée in water and add as much water as necessary to cover the sauerkraut. Cover with a lid and simmer over medium heat for about two hours. Divide sauerkraut rolls into seven portions. Before serving decide on the quantity you’re going to reheat. Serve with boiled potatoes (200 g).

Calorific value per person (1 sauerkraut roll and 1/7 shredded sauerkraut): 730 kJ (174 kcal) 1 unit from the category VEGETABLES 2 ½ units from the category MEAT I and SUBSTITUTES

APPLE STRUDEL INGREDIENTS (for 12 pieces): Dough: 300 g flour (all-purpose smooth or pastry flour), 10 g oil (2 teaspoons), 150 ml lukewarm water.

You can also use 8 sheets of strudel dough (phyllo dough).

Filling: 500 g apples, 20 g dry bread crumbs, 5ml liquid sweetener for cooking without calorific value.

Directions: Knead pliable and smooth dough out of

flour and 50 ml of lukewarm water. Brush the kneaded dough on the top side with oil, cover with a warm dish and set aside for half an hour. On a floured tablecloth roll it out to the thickness of paper. Remove the thicker edges of the dough. Instead of making dough you can take 8 leaves of strudel dough. Peel and core apples and grate them with a grater. Place apples, part of dry bread crumbs and liquid sweetener on the rolled out dough. If you are using ready-for-use strudel dough (phyllo dough) take two sheets of dough at a time and place ¼ of apples and liquid sweetener on the one side only. Bake in a preheated oven at 180°C for 20 minutes. Cut in 12 pieces when cold.

Calorific value per person (1 piece): 323 kJ (77 kcal) 1 unit from the category BREAD and SUBSTITUTES ½ unit from the category FRUIT

ROAST TURKEY-HEN WITH “MLINCI” NOODLES INGREDIENTS (for 15 persons): 1 turkey-hen (about 3 kg), 1800 g “Mlinci” noodles, 75 g oil, culinary herbs.

Directions: Clean the turkey-hen, rub it with culinary herbs both on the inside and on the outside and bake in the oven. Baste the turkey with oil for the first 30 minutes and when you are out of oil continue basting it with water. During the second hour of baking baste it all over with the juices on the bottom of the pan every 30 minutes. Turn it several times from the breast to the back and vice-versa to make sure it is roasted on all sides. The turkey is done in 2.5-3 hours, which you can check by poking a fork into the white meat: if the fork penetrates easily, the turkey is done. Meanwhile, tear the “Mlinci” noodles to smaller pieces and cover with boiling water. Set aside for a few minutes to soften (not too much) and then drain well. Remove part of the roast turkey fat and top the “Mlinci” noodles. Carve the roast turkey into 60 g pieces (without bones) or into 90-100 g pieces (with bones).

Calorific value per person: 1621 kJ (386 kcal) 2 units from the category BREAD and SUBSTITUTES 2 units from the category MEAT II and SUBSTITUTES 1 unit from the category FATS and SUBSTITUTES

WALNUT ROLL INGREDIENTS (for 22 pieces): Dough: 220 g flour, 40 g margarine, 120 ml milk (1% milkfat), 1 egg yolk, 10 ml liquid sweetener for cooking without calorific value, 20 g active dry yeast, 1 flat coffee spoon sugar, salt at the tip of the knife, 1 tablespoon rum.

Filling: 200 g ground walnuts, 150 g candied lemon peel, 2 tablespoons rum, 100 ml milk (1% milkfat), 15 ml liquid sweetener for cooking, cinnamon, grated peel of 1 lemon.

Directions: Dough: make a pit in the flour and pour in active dry yeast, sugar and warm milk. Set aside for about ten minutes. Stir in melted margarine, the rest of warm milk, rum, liquid sweetener and egg yolk. Mix it all thoroughly together and leave it covered with a kitchen cloth to rise in a preheated oven for one hour.

Filling: Remove and clean up the walnut shells and grind the walnut meats in a standard walnut grinder. Add hot milk,

liquid sweetener, rum, cinnamon and grated lemon peel.

Roll out the dough to the size of your cake tin, place filling on it and fold it up to make a loaf.

Let it rise in a preheated oven for 30 more minutes. Bake in the oven for 45-50 minutes at 190° C. Cut in 22 pieces when cold.

Calorific value per person (1 piece): 605 kJ (144 kcal) 1 unit from the category BREAD and SUBSTITUTES 1 ½ units from the category FATS and SUBSTITUTES

DRUNKEN TROUT INGREDIENTS (for 4 persons): 4 small (ca. 60g per piece) trout, 100 g onion, 2 tablespoons lemon juice, 100 ml white wine, 1 bunch parsley, 100 g celery stalks, 2 tablespoons oil, salt, pepper.

For strewing: 1 tablespoon chopped parsley For strewing: Wash fresh, cleaned trout under a gush of cold water, drain and wipe dry with a paper napkin. Sprinkle them with salt and pepper and fill the inside with half the quantity of celery and parsley stalks. In the preheated oil fry sliced onions for a short time, add the rest of chopped celery, braise shortly and put in a Pyrex dish. Place trout over the onions and celery, top with lemon juice and white wine.

Bake in the preheated oven at 180°C for 30 minutes. When the trout is done, sprinkle with finely chopped parsley and serve with boiled potatoes.

For an extra flavour add a few blueberries to the braised onions and celery.

Calorific value per person (1 piece): 528 kJ (126 kcal) 2 units from the category MEAT and SUBSTITUTES 1 unit from the category VEGETABLES and SUBSTITUTES 2 units from the category FATS and SUBSTITUTES

ISTRIAN “FUŽI” WITH TRUFFLES INGREDIENTS (for 4 persons): Pasta: 350 g rough wheat flour, 1 egg, 2 teaspoons vegetable oil, 100 ml white wine, 1,5 g salt Sauce: 2 teaspoons vegetable oil, 50 g truffles, 1 tablespoon chopped parsley, 100 ml water, salt, ½ teaspoon pepper.

Directions: To prepare “Fuži”, sift the flour, make a well in the middle of the heap and pour in an egg, oil, wine and salt. With a bit of water

knead solid dough. Roll it out thinly, cut in 3-4 cm wide stripes and then cut the stripes again in 3-4 cm wide squares.

Form “Fuži” by folding the opposite angles of the square over each other and pressing them together with a finger to stick well.

Cook them in boiling salted water. Drain when done and top with truffle sauce.

To prepare truffle sauce, fry grated truffles in oil shortly. Add some water, salt, pepper, parsley and let simmer over medium heat.

Top “Fuži” with the homemade sauce and serve.

Calorific value per person: 848 kJ (202 kcal) 1 unit from the category BREAD and SUBSTITUTES 2 ½ units from the category FATS and SUBSTITUTES ¼ unit from the category MEAT II and SUBSTITUTES

DALMATIAN “PAŠTICADA” INGREDIENTS (for 4 persons): 300 g beef leg, 40 g dry meat bacon, 20 g olive oil (4 teaspoons), 160 g unboiled gnocchi or wide flat noodles, 100 g onion, 1 garlic clove, 20 g dried plums, 50 g carrot, 150 g tomato purée, 1 tablespoon prosecco, 4 pieces clove, 10 g flour, grated nutmeg at the tip of the knife, ½ coffee spoon sweetener, 1 teaspoon wine vinegar, 1 tablespoon chopped parsley leaves.

Directions: Cut dry meat bacon in thin sticks. Wash and dry beef, spike it with bacon sticks and cloves and rub it with garlic clove juice. Sprinkle with wine vinegar. Soak pitted dried plums in water. Leave the beef in the fridge overnight. The next day roll it in flour and fry on all sides in oil. Put it in a Pyrex dish, add chopped onions, grated carrot, chopped parsley leaves, tomato purée diluted in 200 ml of water, prosecco and soaked plums cut in smaller pieces. Cover the dish and bake over medium-low heat (160°C) for two hours. During baking stir occasionally and baste each time with a bit of warm water, if necessary. Take out the meat and carve it into four steaks.

Strain the juice from the bottom of the dish through a metal strainer, boil for a few minutes and top the meat. Boil gnocchi or wide flat noodles in salted water. Serve with lettuce.

Calorific value per person:1520 kJ (362 kcal) 2 units from the category BREAD and SUBSTITUTES ½ unit from the category VEGETABLES 2 ½ units from the category MEAT I and SUBSTITUTES 2 units from the category FATS and SUBSTITUTES

“PRIMOŠTENSKE FRITULE” INGREDIENTS: 500 g white potato, 200 g flour, 1 package active dry yeast, 2 eggs, 40 g sugar, 50 ml rum, a bit of brandy, 60 g raisins, lemon and orange peel, nutmeg, vanilla stick, frying oil.

Directions: Wash and boil potatoes, peel while hot and mash with a potato masher. When mashed potatoes get colder pour in lightly whisked eggs, sugar, rum, grated lemon and orange peel, brandy, grated nutmeg and a vanilla stick. Stir and add flour with active dry yeast, raisins soaked in rum and a pinch of salt.

Mix it all up until combined, add a bit of warm water, if necessary, to make dough of medium thickness. Whisk it thoroughly with a dough whisk until smooth and shiny. Set aside in a warm place for about an hour.

Preheat the oil well. It must be abundant and constantly well heated during frying. Place and fry little doughnuts in the oil. Always dip the teaspoon you’re using to form doughnuts in oil to prevent sticking. The doughnuts are done when they get a nice yellow outside colour. Don’t place a lot of doughnuts in the

frying pan at a time because they have to be turned during frying.

You can also form doughnuts with your hand: take a portion of the dough, squeeze your fist and use a teaspoon to remove the squeezed out dough (which is of the size of a walnut) and place it in hot oil.

Calorific value per person (1 piece): 727 kJ (173 kcal) 1 ½ units from the category BREAD and SUBSTITUTES ½ unit from the category MEAT II and SUBSTITUTES 1 unit from the category FRUIT

“BRUDET” INGREDIENTS (for 4 persons): 400 g diverse sea fish (grouper, hake, gray mullet – also filleted, if you don’t like fish with bones), 40 g flour, 20 g oil (2 tablespoons olive oil), 150 g onions, 200 g tomatoes (or 60 g tomato purée dissolved in 10 ml lukewarm water), 1 garlic clove, 1/3 tablespoon wine vinegar, parsley leaves.

Directions: Clean the fish and cut it into smaller size pieces. Flour it and fry it shortly on each side. Remove it from the casserole and put it on a plate. Into the same oil add finely chopped onions, garlic, tomatoes, parsley leaves and vinegar. Bring to boil and add fish. Simmer for a short time. Serve with polenta and lettuce.

Calorific value per person without polenta: 941 kJ (224 kcal) ½ unit from the category BREAD and SUBSTITUTES 1 unit from the category VEGETABLES 3 units from the category MEAT I and SUBSTITUTES 1 unit from the category FATS and SUBSTITUTES

IMOTSKI CAKE INGREDIENTS: Dough: 200 g rough wheat flour, 120 g butter, 20 ml liquid sweetener without calorific value, 1 egg yolk or small egg.

Filling: 5 eggs – medium size, 20 ml liquid sweetener without calorific value, 200 g almonds, 30 ml maraschino liqueur, lemon peel, 1 package vanilla sugar.

Directions: Knead short pastry out of flour, butter, sugar and egg yolk. Roll it out thinly and cover

the bottom and sides of the springform cake tin. The rest of the dough is rolled out evenly and cut into 1 cm wide stripes using a jagging (pastry) wheel.

To make filling, whisk eggs and sugar together until frothy, add ground almonds, maraschino liqueur, lemon peel and vanilla sugar. Mix it all together and pour onto the dough in the springform cake tin. Top with a decorative net of dough stripes. Where the stripes cross, squeeze in a peeled almond. Bake in a preheated oven at 200° C for 45 to 50 minutes. When the cake is done, leave it in the turned-off, open oven until cold.

Spread with castor sugar before serving.

If the top side of the cake starts to turn brown early, cover it with baking paper.

Calorific value per person (1 piece): 1021 kJ (244 kcal) 1 ½ units from the category BREAD and SUBSTITUTES 4 ½ units from the category FATS and SUBSTITUTES ½ unit from the category MEAT II and SUBSTITUTES

COD A LA WHITE INGREDIENTS (for 6 persons): 400 g dried cod (stockfish), 2 g salt, pepper, 6 teaspoons olive oil, 50 g garlic, parsley.

Directions: Beat the surface of dried cod with a wooden mallet and soak it in water for at least two days. Work it occasionally with hands and change the water daily. Place the now softened cod in a saucepan of cold water to cook. As soon as the water boils, add salt, remove from heat source and set aside for 10 minutes. Drain the cod and preserve the water in which it cooked. Place the drained cod on a clean cloth and clean it of skin and bones. Put the cleaned and finely split cod in a bowl, sprinkle with pepper and oil, chopped garlic and parsley. Cover the bowl and shake it vigorously up and down until the cod runs white like mashed potatoes.

Then place the bowl in a saucepan of boiling water and steam over low heat for about an hour.

Serve the cod prepared in this way as a hors-d’oeuvre, cold or hot with toasted bread. You can make the cooking procedure shorter by boiling the cod until it’s fully done and then blending it with other ingredients in a blender. This way of preparing cod requires larger quantities of olive oil.

Calorific value per person (1 piece): 875 kJ (209 kcal) 2 units from the category MEAT I and SUBSTITUTES 1 ½ units from the category FATS and SUBSTITUTES ½ unit from the category VEGETABLES

KOMIŽA BREAD WITH SALTED ANCHOVIES INGREDIENTS (for 4 persons): 240 g salted anchovies, 500 g flour, 2 packages active dry yeast, 200 g onions, 200 g tomatoes, parsley, olive oil, 50 g capers, salt, pepper.

Directions: Knead dough in the same way you knead bread dough, adding only a pinch of salt and a drop of olive oil. Set aside in a warm place to rise. Meanwhile, braise onions and tomatoes in olive oil over low heat. Braise only for 10 minutes until they soften a little. Clean salted anchovies and cut them into small pieces. When the dough has risen sufficiently divide it into two unequal parts. Roll out the bigger part of the dough to the size which exceeds a little that of the baking tin. Place the pieces of anchovies on it, top with cold sauce and sprinkle with capers, salt, pepper and oil.

Roll out the rest of the dough to the size of the baking tin and place it to cover the filling. Press the edges tightly against the tin, the upper dough sheet together with the bottom one. Brush with oil and set aside

for 15 minutes. Bake in a preheated oven for about 35 minutes. When done, brush it with oil again and leave it covered with a kitchen cloth for 15 minutes.

Calorific value per person (1 piece): 1346 kJ (321 kcal) 2 units from the category MEAT II and SUBSTITUTES 2 units from the category BREAD and SUBSTITUTES 1 unit from the category VEGETABLES 1 ½ units from the category FATS and SUBSTITUTES

The Croatian Diabetes Association (HSDU), as a national association, is the publisher of this booklet of typical Croatian recipes.

The aim of the edition you’re holding is to bring closer the typical Croatian diet to diabetics all over the world.

The Croatian Diabetes Association (HSDU) comprises 43 local societies.

The main activity of the Association is to provide education on preventing and controlling diabetes through publications for children and adults.

This includes a free bimonthly journal available in the net of supermarkets all over the country, a bulletin intended for all medical practices in the state, numerous posters, leaflets, brochures, reference books etc.

The Association also undertakes public action by organizing blood sugar measurements and educating people on diabetes.

It provides education for medical staff and secondary educators on diabetes, educates on society marketing and management, organizes education and recreation camps for children and young people with diabetes, camps for instructing young volunteers – advisers in camps for children, congresses for diabetics, sporting contests and gatherings of young diabetics, occasional thematic public discussions, round-table discussions, forums, lectures and workshops.

Hrvatski savez dijabetiÄ?kih udruga - Croatian Diabetes Association Ilica 48/II 10000 Zagreb Croatia Europe tel/fax: +38514847807 http://www.dijabetes.hr dijabetes@dijabetes.hr