Welcome to the Celtnet Recipes Croatia Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Southern European country of Croatia. Here you will find all the recipes from Croatia on this site all gathered into one place. I have attempted to gather together here as many Croatian recipes as possible. The current collection represents one of the largest gatherings of Croatian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Croatia given below.)

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This page of Croatian recipes is brought to you by the Celtnet European Recipes Site:

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Croatia and its Cuisine

Croatia, officially Republika Hrvatska (the Republic of Coratia) is a Parliamentary Republic on the Adriatic Sea in the Western Mediterranean, Southern Europe. The capital (and largest city) is Zagreb and the official language is Croatian. The origianl occupants of the country were Illyrians, but early settlement also brought Celts and Greeks to the country. Conquered by Rome in 168 BCE, after the fall of Rome the country was ruled by the Huns, the Ostrogoths and then to the Byzantine Empire. The forebearers of Croatia's current Croat Slav population settled there in the early 7th century. The kingdom of Croatia was formed in 925 CE and the kingdom lasted until 1102 when Croatia unified with Hungary. The 1526 Battle of Mohács and the death of King Louis II meant the end of Hungarian authority over Croatia, replaced by the Habsburg Monarchy. From 1592 until the 1700s the area of Croatia became contested territory, effectively a buffer zone betwen the Habsburg empire and the Ottoman empire and it wasn't until 1709 that the Ottomans were finally and successfully driven out. During the 19th century Croat nationalism grew and following the collapse of the Viennese republic and the 1848 revolutions Croatia attained autonomy in 1868. In 1918 the Croatian Parliament severed relations with Austro–Hungary an joined the Kingdom of Serbs, Croats and Slovenes, which later became Yougoslavia. In 1941-1945, during World War II, an Axis puppet state known as the Independent State of Croatia existed. After the victory of Tito's People's Liberation Movement and the Allies, Croatia became a constitutive federal republic of the Socialist Federal Republic of Yugoslavia. In 1991 Croatia proclaimed independence from Yougoslavia and on January 15th 1992 the state was recognized by the European Union and the United nations.

Croatia is a member of United Nations, the Organization for Security and Co-operation in Europe and the Council of Europe. Croatia is expected to formally join NATO in 2009 and is a prospective member of the European Union. And in February 2005, the Stabilisation and Association Agreement with the EU officially came into force.

The culture of cuisine of Croatia is well established and the formalization of Croatian cookery, in terms of written sources, is older and more established even than that of France. However, there is no such thing as a national cuisine and the dishes of Croatia represent a melange of the cuisine of its regions. There is also a distinct difference between the recipes of the coastal regions and islands and the cuisin of the mainland. Indeed, mainland uisine is more characterized by the earlier proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish — while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine — Italian and French.


The alphabetical list of recipes from Croatia follows (limited to 100 recipes per page). There are 12 recipes in total:


Page 1 of 1



Croatian Ajvar
(Aubergine and Bell Pepper Dip)
     Origin: Croatia
Cuspajs
(Croatian Cabbage and Potato Soup)
     Origin: Croatia
Orehnjaca
(Walnut Roll)
     Origin: Croatia
Croatian Cabbage Salad
     Origin: Croatia
Franjki
(Dalmatian Fried Pastry)
     Origin: Croatia
Orugli Vrsak
(Lemony Sponge Cake Dessert)
     Origin: Croatia
Croatian Nut Meringue and Jam Biscuits
     Origin: Croatia
Krostule
(Dalmatian Pastry)
     Origin: Croatia
Poppy Seed Kolache
     Origin: Croatia
Croatian Sarma
     Origin: Croatia
Makovnjaca
(Poppy Seed Roll)
     Origin: Croatia
Zafrig
(Soup Thickening Base)
     Origin: Croatia

Page 1 of 1





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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

This list of Croatian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.


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