3 dishes people actually cook in Croatia: what they are, how long they take, and what you need to buy.
What can you cook from Croatia? 3 traditional Croatia dishes, from Crni rizot (65 min, the quickest) to Pasticada (1695 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Croatia on the map. Drag to spin the planet.
Hand-rolled minced meat fingers, loosened with baking soda and garlic water, grilled hard and eaten inside a flatbread with raw onion and kajmak.
A Dalmatian risotto blackened by the ink taken from the same cuttlefish that goes into the pan.
A whole eye of round larded with bacon, garlic and cloves, marinated two days in vinegar and wine, then braised with prunes, dried figs and sweet prošek.
Copper documents three dishes from Croatia: Cevapi, Crni rizot and Pasticada. Garlic and onion each appear in more than one recipe. Not one needs an oven — they cook entirely on the hob. Between them they use 30 different ingredients.
The three recipes need 30 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Croatia entries. Every ingredient list on this page is complete, with quantities, and free to read.
Crni rizot is the quickest at 65 minutes. Pasticada is the longest at 1695 minutes, most of it unattended. The median is 1490 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Croatia here is rated easy, but every one has the full method written out step by step, free to read. Crni rizot is the shortest way in.
Croatia is part of Balkan.
Countries close to Croatia on the globe — and close on the plate.
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