Lamb on the spit, or ‘Janje na ražnju’ in Croatian, has according to some local experts been a favourite method of cooking in Croatia for over 8,000 years… This is what Lamb on the Spit is – a whole lamb, heavily salted before cooking (though it doesn’t taste too salty when done), roast on a spit for a few hours, basted in its own juices, as it rolls rolls and turns around itself! The result is a melt-in-the-mouth, slightly salty, tender, juicy and meaty sensation in your mouth, contrasted by the crunchy salty skin! Gorgeous!
Pašticada is a stewed beef dish cooked in special sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia. It requires long and meticulous preparation: first, the meat is pierced and stuffed with garlic, cloves, carrot and bacon, then salted and marinated in vinegar overnight. The marinated beef is then roasted and cooked with roasted bacon, onions, parsley root, nutmeg, prunes, tomato paste, water and prošek up to five hours, depending on meat. After cooking, the vegetables are blended into a sauce. In Dalmatia, it is a meal for important feasts, including weddings. It is usually served with gnocchi or homemade pasta.
Ćevapi (pronounced che-vah-pi) or ćevapčići (che-vahp-chi-chi) is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in Bosnia and Herzegovina and Serbia and are also common in Croatia, Montenegro, Slovenia, as well as in Albania, Republic of Macedonia, Bulgaria, Romania. Ćevapčići are grilled and usually served with 5–10 pieces on a plate or in a flatbread, often with chopped onions, sour cream, kajmak, ajvar, feta cheese, minced red pepper and salt.
There are some dishes in Croatia, like this risotto, which we call specijaliteti, which means they are just special. You could call this the magical dish of the Adriatic, because it will enchant your taste buds. There is a silver sac inside cuttlefish that is full of black ink (the cuttlefish releases this to defend itself when in danger), which is an essential part of this dish. They say 'you eat with your eyes first', but if this is the case, sometimes you may want to close your eyes before you judge too quickly. Black risotto can be found in various forms (or recipes) in many Mediterranean destinations. In Spain, it is known as 'arroz negro' which is more along the lines of a seafood paella. It is the signature dish in Venice, known as 'risotto nero di seppia' and this is most likely how it reached Croatia, as the Venetians had a strong presence along the Dalmatian coast from the 14th – 17th century. And, today, you will find it on the menu of most every restaurant along the coast of Dalmatia.
Peka is a popular traditional dish from Croatias Dalmatian region.Deliciously succulent,meat and vegetables are slowly baked with olive oil,wine,herbs and garlic.No stock is needed; the meat and vegetables create their own juice with the oil and wine.Pure and delicious yummyiness.Packed with healthy protein,sustaining carbohydrate and good fats,this dish is healthy and wholesome too.The actual cooking dish is also called a Peka;basically a large metal backing dish with a bell-shaped dome lid,traditionally used on an open fire,or indeed,in special outdoor oven.l"ve adapted the recipe so thet it can be cooked in a cast iron casserole dish,in a normal fan oven.
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