A FOOD TRADITION
Croatian Continental Cuisine
The hearty inland tradition of Croatia, shaped by Central European, Pannonian, and Balkan influences and centered on stews, cured meats, baked doughs, and freshwater fish.
Dishes linked to this cuisine
13–23 of 23
Purica s Mlincima
Purica s mlincima is roasted turkey served with mlinci, rustic baked wheat flatbread pieces moistened with roasting juices.
Salenjaci
Salenjaci are Croatian folded yeast pastries layered with pork lard and filled, typically, with fruit preserves such as plum jam.
Samoborska Kremsnita
A Croatian custard slice made from crisp puff pastry layered with cooked milk-and-egg custard and sugar.
Sarma
A stuffed-leaf dish in which minced meat and rice are wrapped in cabbage or other traditional leaves and simmered until tender.
Sekeli Gulas
Sekeli Gulas is a Croatian-style sauerkraut and pork stew seasoned with onion and sweet paprika and often finished with sour cream.
Slavonski Cvarci
Slavonski Cvarci are traditional Croatian pork cracklings made by slowly rendering fatty pork until browned and crisp, then seasoning it with salt.
Spek Fileki
A Croatian tripe stew made with beef tripe and cured pork, typically simmered with onion, garlic, paprika, and a flour-thickened savory broth.
Varazdinski Klipic
Varazdinski Klipic is a slender, rolled Croatian yeast bread made from wheat dough and commonly finished with sesame seeds.
Zagorski Strukli
Zagorski štrukli are filled pastry parcels of fresh cheese and egg in wheat dough, typically baked or boiled and finished with cream and butter.
Zagrebacki Odrezak
A breaded Croatian cutlet filled with ham and cheese, then coated in flour and egg before frying.
Zlevanka
Zlevanka is a Croatian baked cornmeal cake or rustic pudding made with corn flour, egg, milk, and sour cream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.