Have you tried Croatian recipes? The country's cuisine has influences from
the Mediterranean, central European and Turkish regions. The River Sava
brings freshwater fish like carp and catfish to the table.
From the Adriatic sea comes fresh seafood.
The Turkish influence is shown in the cevapi (kebabs), meat and desserts.

A typical recipe is for Dalmatian Lamb

800g leg of lamb
4 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
500g new potatoes, scrubbed or peeled
150g tomatoes, skinned and chopped
1 bay leaf
1 rosemary sprig, chopped
500ml fresh lamb stock
250g frozen peas
salt and ground black pepper, to taste
parsley, chopped

FOR THE LAMB STOCK:
lamb bone
1 onion, slices
1 large carrot, chopped
1 celery stick, chopped
1 rosemary sprig
1 bay leaf
6 black peppercorns
1.5l water


To make the stock, cut the lamb off the bone into bite-sized chunks and set
aside.
Place the bone in a large saucepan; add onion, carrot, celery, rosemary, bay
leaf, peppercorns and 1l of water. Bring to a boil, cover and leave to
simmer for 2 hours.
Strain through a sieve. The stock is now ready for use.

Preheat the oven to 190ºC.
Heat the olive oil in a large pan and gently fry the onion for 4-5 minutes
until softened. Add the garlic and lamb chunks, and cook until lightly
browned on all sides. Add the potatoes, chopped tomatoes, bay leaf and
rosemary. Season with salt and ground black pepper. Stir in half of the
stock, bring to the boil, and then transfer to the terracotta dish or
suitable casserole pot. Place in the oven and cook for about 1½ hours. When
the lamb is almost tender add the peas and some more stock, and cook for
another 10 minutes.
Sprinkle with parsley and serve

To see a pictu go to http://uk.geocities.com./sandralougher

Colin Lougher wrote:

> Have you tried Croatian recipes? The country's cuisine has influences from
> the Mediterranean, central European and Turkish regions. The River Sava
> brings freshwater fish like carp and catfish to the table.
> From the Adriatic sea comes fresh seafood.
> The Turkish influence is shown in the cevapi (kebabs), meat and desserts.
>


They were quite the rabid little Hitler followers during WWII too...

--
Best
Greg

Gregory Morrow wrote:

> Colin Lougher wrote:
>
>
>>Have you tried Croatian recipes? The country's cuisine has influences from
>>the Mediterranean, central European and Turkish regions. The River Sava
>>brings freshwater fish like carp and catfish to the table.
>>From the Adriatic sea comes fresh seafood.
>>The Turkish influence is shown in the cevapi (kebabs), meat and desserts.
>>
>
> They were quite the rabid little Hitler followers during WWII too...

And the Japanese killed and raped thousands of Chinese women. But that
has nothing to do with their cuisine.

--
Sir Baldin Pramer, R.P.A.

On Sat, 19 Feb 2005 09:48:54 -0000, "Colin Lougher"
> wrote:

> Have you tried Croatian recipes? The country's cuisine has influences from
> the Mediterranean, central European and Turkish regions. The River Sava
> brings freshwater fish like carp and catfish to the table.
> From the Adriatic sea comes fresh seafood.
> The Turkish influence is shown in the cevapi (kebabs), meat and desserts.
>
> A typical recipe is for Dalmatian Lamb

Looks yummy!

sf

Gregory Morrow wrote:
> Colin Lougher wrote:
>
> > Have you tried Croatian recipes? The country's cuisine has
influences from
> > the Mediterranean, central European and Turkish regions. The River
Sava
> > brings freshwater fish like carp and catfish to the table.
> > From the Adriatic sea comes fresh seafood.
> > The Turkish influence is shown in the cevapi (kebabs), meat and
desserts.
> >
>
>
> They were quite the rabid little Hitler followers during WWII too...

Has the fact that they were occupied by several divisions of the German
army (including the waffen ss) eluded you, asshole? The puppet
goverment consisted of members of a small pro-fascist terrorist
organization called the ustas'e. I was in the coastal region of
Croatia last spring and almost every town, large or tiny, had a
memorial to the men and women of the of the Partisan resistance who
died fighting the Germans and Italians. This region has suffered more
from wars, poverty, and oppression more than a lot of us in this
country could even understand.

Since that stupid comment was totally off topic and I couldn't keep
myself from responding, I should say something about food. Lamb in
Croatia is better than any thing I've had here because it is younger
and this is usually grilled or roasted. The older animals are eaten in
stews or smoked (called kastradina) also used in stews and soups.
(Young goat is also used as well as lamb.) The quality of food in
restaurants was amazingly consistent in quality. The prices are still
lower than other parts of Europe and the country is beautiful making it
a great vacation bargain. If there is any interest, I'll put up a few
Croatian recipes.

D.M

In article .com>,
"D.A.Martinich" > wrote:
> Lamb in
> Croatia is better than any thing I've had here because it is younger
> and this is usually grilled or roasted. The older animals are eaten in
> stews or smoked (called kastradina) also used in stews and soups.
> (Young goat is also used as well as lamb.) The quality of food in
> restaurants was amazingly consistent in quality. The prices are still
> lower than other parts of Europe and the country is beautiful making it
> a great vacation bargain. If there is any interest, I'll put up a few
> Croatian recipes.
>
> D.M

Please do so. I likely won't make them but perhaps someone else will --
I'm just interested. :-) Do the Croats make anything like pirohy?
--
-Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article .com>,
> "D.A.Martinich" > wrote:

> > a great vacation bargain. If there is any interest, I'll put up a
few
> > Croatian recipes.

> Please do so. I likely won't make them but perhaps someone else will
--
> I'm just interested. :-) Do the Croats make anything like pirohy?

Yes, Barb, there is something similar. It's one of those several items
called pita. This one is a round case of rich flaky dough filled with
ground meat, onions and seasoning. I could not find a recipe for it.
The other form of pita in Croatia is similar to layers of filo dough
with filling of cheese, nuts or fruit, baked in a rectangular pan and
cut into squares.

The following recs are from the Dalmatian coast and islands where my
father was born. Some of these have been posted before but it may have
been a while, so, here they are again.


Grilling over wood coals or on a metal griddle is a popular way of
cooking meat or fish. To prepare for this, first, heat some olive oil
with thin slices of garlic, sage leaves, and rosemary sprigs. Don't let
the garlic get too brown. When ready, dip you slices of meat or fish in
the oil to coat it lightly before cooking. Serve fish with lemon and
parsley. Serve meat with ajvar and chopped onions.



Brodet (or, Brojet) - fish stew from Dalmatia

1 to 2 lb. mixed firm fleshed fish

12 clams

12 mussels

12 large shrimp

1/2 lb. squid

1/2 cup virgin olive oil

2 medium yellow onions, chopped

1/2 lb. sweet peppers, sliced

2-3 cloves garlic, crushed

1/4 cup Italian parsley chopped

1 1/2 lb. peeled ripe pear tomatoes

1/2 cup tomato sauce

1 cup white wine

1/4 cup wine vinegar

1 dried hot chile

salt and pepper


Cook peppers and onions in olive oil until soft. Add garlic and cook
(but don't brown it). Add wine, vinegar, parsley and seasonings and
cook for 1/2 hour. If you use shellfish, add and cook during this
period. When this is completed add fresh fish and simmer 8 to 10
minutes. If you are using squid, add it at the very last and only cook
for 3 minutes. If you use shell fish such as mussels you can add them
15 minutes before the fish. Serve with crusty bread and wine.



This recipe is from my father's family from the island of Brac, one of
the many islands along the Dalmatian coast of Croatia. This recipe
relies on using highly flavored beans such as the cranberry or
Borlotti.

Pasta i Faz~ul

1lb. cranberry beans- You may soak them overnight if they are older

beans. If they are fresh picked they will cook in about 1/2 to 1 hour.
Older beans can take up to 4+ hours.

water to more than cover the beans

3 oz. good olive oil

1 1/2 to 2 cups finely chopped onions.

2 to 3 cloves crushed garlic

3 oz. red wine vinegar (In CA, you can get brands like Solano and Dino
Barengo, which will give the right flavor. )

12 oz. dry pasta (Mostaciolli is traditional)

Salt & pepper Be generous with the pepper

Grated Pecorino or Parmesan cheese. (They used goat cheese on the
island)

Simmer the beans until about done. Add water as needed. Some people
like it soupy, some like it at a stewy consistency. Add accordingly.
Heat the olive oil in a skillet and add the onions. Cook until they
are
soft and translucent. Add the garlic and cook until it is done but not
brown. Add the vinegar and stir. The pan should be hot enough so that
it sizzles a bit. Pour into the beans and add the pasta. Cook until
done. Serve in bowls and sprinkle with cheese. Accompany with crusty
bread, Zinfandel wine and a simple salad. If you have day old bread,
you
can tear it into pieces and put them in the bowl before pouring.
This should feed about 6.


The following is my grandmother's recipe for a cookie often made at
Christmas time.

Hrstule- pronounced hurst'-uh-lay

4 eggs
4 half eggshells of sugar
3/4 tsp. salt
3 cups flour (all purpose)
4 Tbs. olive oil
1 tsp. vanilla extract
3 Tbs. brandy
Anise flavoring to taste.
Olive oil for deep frying (other cheaper oils will work OK)

Break eggs into bowl, reserving one eggshell half (fat end) with which
to measure sugar. Add rest of ingredients and mix into a consistent
dough. Have ready a floured board or marble. Take a small portion at a
time and roll out until the dough is thin enough to read newspaper
headlines through it. Take a ravioli cutting wheel and cut strips 1
inch wide and 9 inches long. Tie strips into an overhand knot (like a
pretzel) and deep fry a few at a time. Don't let the olive oil heat to
smoking. Fry to a light yellow-tan; don't brown. Let cool. Sprinkle
with sugar.

This should be enough for the usual large family Christmas gathering.

Sretan Bozic (Merry Christmas)


This is my cousin Steve Pitalo's version of Kupus (sauerkraut)

1 medium onion, coarsely chopped

Zest of 1/4 to 1/2 of an orange

2 to 3 Tbsp. of fresh parsley

2 jars of sauerkraut (use home made if possible)

meat of 2 to 3 pork chops (lean)

1 qt. of chicken stock

2 large cloves garlic

extra virgin olive oil


Saute onion until slightly caramelized. Add garlic and parsley and
saute. In a different pan caramelize the pork (brown it). Add a small
amount of chicken stock to the onions and continue to caramelize adding
more stock as it evaporates. Add the pork and the sauerkraut.
Continue
to caramelize the sauerkraut until browm always adding small portions
of
chicken stock to keep from burning the vegetables. In about the last 5
minutes of cooking, add the zest and cook it to flavor the whole thing.

Then cut to the lowest heat and let sit for an hour. Heat up when
ready
to serve.

Pastic'ada, Pot Roast and Macaroni from my nonna, Eufemija Peruzovic.
This version is typical of the southern Dalmatian islands.

olive oil
rump roast of beef, 3-4 lb.
lean ground beef, 1 lb.
salt pork, 3oz., minced
2 yellow onions, minced
2 cloves garlic, crushed
chopped parsley, 1/3 cup
ground cinnamon
ground cloves
basil, 1 leaf
thyme, 1 pinch
marjoram, 1 pinch
salt and pepper
red wine, 1 cup
tomato sauce, 4 to 6 cups
12 to 15 prunes
mostaccioli, farfalle or shells

Dust the roast with salt, pepper, cinnamon and cloves. Use about as
much of the spices as you would the salt and pepper (assuming you do
use s. and p.). Brown the roast on all sides in a little olive oil,
then remove. Add the ground beef to the oil and brown after seasoning
with salt, pepper, cinnamon and cloves as you did with the roast. Add
the onions, garlic, parsley and salt pork and cook until soft. Add the
herbs and wine. Cook for a few minutes. Add the tomato sauce and the
roast and simmer for four hours. Add the prunes after 3 hours. When
done remove the roast. Cook desired amount of pasta in boiling, salted
water, drain and mix with some of the sauce. Serve on a platter with
slices of the roast and the prunes arranged on top. Cover with more of
the sauce. Top with grated cheese (romano, parmesan etc.) and serve.
If you have any sauce left over, serve in a seperate dish.


Pushuratas (holiday cookies)
from: Stephen Sekul Pitalo

2lb self- rising flour
1 cup orange zest
1/2 cup lemon zest
2 Tbsp cinnamon
1 1/2 cups raisins
1 1/2 cups sugar
2 cups chopped pecans
2 Tbsp baking powder
2 Tbsp vanilla
3 cups milk
1/2 cup apple sauce

Dough should look like a bisquit, not wet, not too dry.

Shape dough into 1 to 1 1/4 inch ball and fry in hot oil until golden
brown.

icing:

3 or 4 boxes or powdered sugar
1 tsp almond extract
1 can evaporated milk large size

Put pushuratas into sugar icing and coat thickly, then let dry.

That's written exactly as I received the recipe. The next recipe will
make it a little more clear.


Prsurate

from: Catherine Arkovich, Women's Guild, St.Anthony Croatian Catholic
Church, L.A., CA.

1 sifter of of unsifted flour (about 3 1/2 cups)
1 cup sugar
1 tsp. salt
3 large apples

Place all of the above in a large bowl. Pour about 2 cups of rolling
boiling water over all, slowly stirring until you have a thick paste.
Add 3 large apples that have been cooked (hot apple sauce). Let this
set until cool, covered.

1 cup walnuts, cut up
1 cup white raisins, plumped in hot water
2 coarsely grated apples
1/4 cup pine nuts
rind of 2 oranges
1 lemon rind

When dough has been cooled, add walnuts, raisins (squeezed dry),
apples, pine nuts, and grated citrus rinds.

3/4 c. whiskey
2 Tbsp. anise
2 Tbsp. lemon extract or other liqueur
1/2 tsp. nutmeg

Mix ingredients listed above; add to dough when cool.
Tip: add 1 1/2 teaspoons baking soda last. Beat slightly and let set
for a little while. I leave for 2 hours.

6 cups vegetable oil
1 cup olive oil

Mix the oils in a deep iron skillet. Heat oil to stage when the dough
is dropped in it will rise to the surface quickly. Fry in hot oil size
you desire- either by teaspoons or tablespoons. Roll in sugar and
serve culd. Can be stored in airtight container for several weeks.

Tips: Be careful using the hot water, as sometimes your apple sauce is
more juicy than other times. Use good size apples. If dough is
watery, add just a little more flour. If you don't use up all the
liqueur it can keep. Use it with the dough after stored if it looks
dry. This dough will keep a week. Use whiskey and flavorings at your
discretion. Use your own judgment about amounts.

In article . com>,
"D.A.Martinich" > wrote:

> Melba's Jammin' wrote:
> > In article .com>,
> > "D.A.Martinich" > wrote:
>
> > > a great vacation bargain. If there is any interest, I'll put up a
> few
> > > Croatian recipes.
>
> > Please do so. I likely won't make them but perhaps someone else will
> --
> > I'm just interested. :-) Do the Croats make anything like pirohy?
>
> Yes, Barb, there is something similar. It's one of those several items
> called pita. This one is a round case of rich flaky dough filled with
> ground meat, onions and seasoning. I could not find a recipe for it.
> The other form of pita in Croatia is similar to layers of filo dough
> with filling of cheese, nuts or fruit, baked in a rectangular pan and
> cut into squares.
(snip terrific recipes from the old country)

Nope, not what I meant, Don. Pirohy -- a noodle dough, rather than a
pastry dough. What you describe sounds swell, but not what I'm
wondering about.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.